There’s nothing more comforting than a warm, flavor-packed Smothered Chicken and Rice dish. This one-pan meal features tender, juicy chicken cooked in a rich, savory gravy-like sauce, all served over fluffy, seasoned rice. It’s the perfect hearty dinner for busy weeknights, family meals, or when you just need a cozy, home-cooked dish that’s full of Southern-style flavor.
Ingredients for the Best Smothered Chicken and Rice Recipe
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or boneless for easier eating)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Gravy:
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon thyme (dried or fresh)
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream (or whole milk for a lighter version)
- ½ teaspoon Worcestershire sauce (for depth of flavor)
For the Rice:
- 1 cup long-grain white rice (or brown rice)
- 2 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
Substitutions for Smothered Chicken and Rice
- Chicken Options: Swap chicken thighs for boneless breasts, drumsticks, or even rotisserie chicken for a shortcut
- Dairy-Free Option: Use coconut cream instead of heavy cream
- Rice Alternatives: Use brown rice, quinoa, or cauliflower rice for a lower-carb option
- Gluten-Free: Replace flour with cornstarch (mixed with 2 tbsp water)
How to Make the Best Smothered Chicken and Rice
- Season & Sear the Chicken: Pat the chicken dry and season with salt, pepper, paprika, garlic powder, and onion powder. Heat olive oil and butter in a large skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside
- Make the Gravy: In the same pan, sauté onions until soft. Add garlic and thyme, cooking for 30 seconds. Sprinkle in flour and stir for 1 minute, then slowly whisk in chicken broth, heavy cream, and Worcestershire sauce
- Cook the Rice: In a separate pot, bring chicken broth to a boil. Add rice, salt, pepper, and butter. Cover and simmer for 15 minutes until fluffy
- Smother the Chicken: Return the chicken to the skillet, spooning gravy over the top. Simmer for 10 minutes until chicken is fully cooked and tender
- Serve & Enjoy: Spoon the smothered chicken and gravy over the rice, garnishing with fresh parsley for extra flavor
Mix-ins for Smothered Chicken and Rice
- Mushrooms or bell peppers for extra veggies
- Crispy bacon bits for a smoky flavor
- Red pepper flakes for a spicy kick
- Shredded cheese (cheddar or Parmesan) for an even richer taste
Recipe Tips for Smothered Chicken and Rice
- Use bone-in, skin-on chicken for the most flavor and juiciness
- Let the chicken rest for 5 minutes before serving to lock in juices
- Simmer the gravy until thickened for the best texture
- For extra creaminess, stir in a bit of cream cheese or sour cream
Storage for Smothered Chicken and Rice
- Refrigerator: Store leftovers in an airtight container for up to 3 days
- Freezer: Freeze in a sealed container for up to 2 months (thaw overnight before reheating)
- Reheating: Warm in a skillet over low heat, adding a splash of broth to maintain moisture
Smothered Chicken and Rice Variations
- Cajun Style: Add Cajun seasoning and andouille sausage
- Garlic Butter Version: Replace the oil with garlic butter for extra richness
- Vegetarian: Swap chicken for tofu or mushrooms and use vegetable broth
- Extra Cheesy: Add shredded cheese on top before serving
FAQs for Smothered Chicken and Rice
Can I make this in a slow cooker? Yes! Sear the chicken first, then cook everything in a slow cooker on LOW for 4-6 hours
Can I use pre-cooked rice? Absolutely! Just heat it up and serve with the smothered chicken and gravy
How do I make this spicier? Add Cajun seasoning, red pepper flakes, or diced jalapeños
What’s the best way to thicken the gravy? Add extra flour or a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
Final Thoughts on Smothered Chicken and Rice
This Best Smothered Chicken and Rice Recipe is the ultimate comfort food—rich, flavorful, and incredibly satisfying. Whether you’re making it for a cozy dinner at home or meal prepping for the week, this dish is guaranteed to be a hit. Try it tonight and let me know how it turns out! 😊
Best Smothered Chicken and Rice Recipe for a Cozy Dinner
This Smothered Chicken and Rice is the ultimate comfort food, featuring juicy, seasoned chicken simmered in a creamy, savory gravy, served over fluffy rice. It’s hearty, satisfying, and perfect for a cozy dinner!
Equipment
- Large skillet or Dutch oven
- Medium saucepan (for rice)
- Whisk
Ingredients
For the Chicken:
- 4 bone-in skin-on chicken thighs (or boneless, skinless if preferred)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 tablespoons olive oil
For the Gravy:
- 2 tablespoons butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream or whole milk for a lighter option
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper optional, for heat
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth or water
- ½ teaspoon salt
- 1 tablespoon butter
Garnish (Optional):
- Fresh parsley chopped
- Extra black pepper
Instructions
Cook the Rice:
- In a medium saucepan, bring chicken broth (or water), salt, and butter to a boil.
- Stir in rice, cover, reduce heat to low, and cook for 15 minutes.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Prepare the Chicken:
- Pat chicken thighs dry with a paper towel.
- Season both sides with salt, black pepper, garlic powder, onion powder, and paprika.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear chicken skin-side down for 4-5 minutes, until golden brown. Flip and cook for another 4 minutes. Remove and set aside.
Make the Gravy:
- In the same skillet, melt butter over medium heat.
- Add chopped onion and cook for 3 minutes until soft.
- Stir in minced garlic and cook for 30 seconds.
- Sprinkle in flour, stirring constantly for 1 minute.
- Gradually pour in chicken broth, whisking until smooth.
- Stir in heavy cream, Worcestershire sauce, thyme, and cayenne pepper. Simmer for 2-3 minutes until thickened.
Smother the Chicken:
- Return seared chicken to the skillet, skin-side up.
- Cover and simmer over low heat for 20-25 minutes, until the chicken is tender and cooked through (internal temp 165°F).
- Serve & Enjoy!
- Spoon chicken and gravy over warm rice.
- Garnish with fresh parsley and black pepper.
Notes
- Make it lighter: Use half-and-half instead of heavy cream.
- Spicy twist: Add 1 teaspoon hot sauce to the gravy.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Best sides: Pair with steamed veggies, cornbread, or a side salad.
Tried this recipe?Let us know how it was!
