Go Back Email Link
Smothered Chicken and Rice

Creamy Smothered Chicken and Rice Recipe

Smothered Chicken and Rice is a dish where chicken piecesare simmered in a flavorful sauce made from chicken broth, heavy cream, andseasonings. The chicken is often cooked until crispy on the outside, then"smothered" in the creamy sauce to keep it tender and juicy. It’sserved over white rice, which absorbs the rich, creamy sauce, creating acomforting meal. This dish can be made with chicken breasts or thighs, and it’sperfect for anyone craving a hearty, flavorful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course: Main Course
Cuisine: Southwest
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skinless chicken thighs (or chicken breasts)
  • 1 tablespoon olive oil for searing the chicken
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 ½ cups chicken broth
  • ½ cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon flour for thickening the gravy
  • 2 cups cooked white rice for serving
  • Fresh parsley optional, for garnish

Equipment

  • Large Skillet or Dutch Oven
  • Wooden Spoon or Spatula
  • Measuring Cups and Spoons
  • Cutting Board and Knife
  • Rice Cooker or Pot
  • Tongs

Method
 

  1. Prepare the Chicken: Season the chicken with salt, pepper, garlic powder, onion powder, and paprika. Set aside for a few minutes to let the seasoning absorb.
  2. Sear the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and sear them until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the pan and set it aside.
  3. Make the Gravy: In the same skillet, add the chopped onions and cook until soft, about 4-5 minutes. Add the minced garlic and cook for another minute, stirring constantly to avoid burning. Sprinkle the flour over the onions and garlic, stirring to create a roux.
  4. Add the Liquid: Slowly pour in the chicken broth while stirring to avoid lumps. Add the heavy cream and continue stirring until the mixture thickens slightly.
  5. Simmer the Chicken: Return the chicken to the pan, skin-side up, and cover it with the gravy. Reduce the heat to low, cover the skillet, and simmer for 25-30 minutes, or until the chicken is cooked through.
  6. Serve: Spoon the rice onto each plate and top it with the smothered chicken. Pour the gravy over the chicken and rice. Garnish with fresh parsley, if desired.

Notes

When cooking the chicken, make sure the internal temperature reaches 165°F (75°C) to ensure it’s fully cooked and safe to eat. For added flavor, consider marinating the chicken overnight in a blend of spices and buttermilk for an extra juicy result. If you prefer boneless chicken, you can use boneless skinless thighs or breasts, but be sure to adjust the cooking time accordingly.