Hey y’all! Are you looking for a comforting meal that warms your heart and fills your belly? This Smothered Chicken and Rice Recipe is exactly what you need. With tender chicken, creamy gravy, and perfectly cooked rice, this dish is ideal for family dinners, potlucks, or any occasion that calls for a little comfort. Let’s get cooking!
Why You’ll Love This Smothered Chicken and Rice Recipe
- Easy to make in under an hour, perfect for weeknight dinners.
- Rich, creamy flavors that satisfy the whole family.
- Uses simple ingredients you probably already have in your kitchen.
- Versatile enough to adapt to your taste preferences.
- Comfort food at its finest, great for any time of year.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Directions
Step 1: Prepare the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and paprika. Heat olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts on both sides until golden brown, about 5 minutes per side. Remove from the skillet and set aside.
Step 2: Cook the Aromatics
In the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3 minutes.
Step 3: Make the Gravy
Sprinkle flour over the onion and garlic, then stir to coat. Gradually whisk in the chicken broth and heavy cream until smooth. Simmer for 2-3 minutes until the sauce thickens.
Step 4: Combine and Bake
Add the rice to the skillet, stirring to combine. Place the seared chicken breasts on top of the rice and gravy mixture. Cover the skillet with a lid or foil, and bake in the preheated oven for 30 minutes, or until the chicken is cooked through and the rice is tender.
Notes
- For extra flavor, use bone-in chicken thighs instead of breasts. Learn more about cooking rice perfectly.
- If you like a bit of heat, add a pinch of cayenne pepper to the gravy.
- Garnish with fresh parsley before serving for a pop of color.
Variations
- Spicy Smothered Chicken: Add a diced jalapeño pepper to the aromatics for a kick.
- Mushroom Smothered Chicken: Include 1 cup of sliced mushrooms in the gravy for added umami.
- Herb-Crusted Chicken: Coat chicken with herbs like thyme and rosemary before searing.
Required Equipment
- Large oven-safe skillet
- Measuring cups and spoons
- Whisk
- Knife and cutting board
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Suggested Pairings
Pair this Smothered Chicken and Rice with a side of steamed green beans or a fresh garden salad to balance out the richness of the dish.
Pro Tips
- Ensure even cooking by pounding the chicken breasts to an even thickness before cooking. Learn more about pounding chicken.
- Let the gravy simmer to thicken before adding the rice for the perfect consistency.
- Check the rice for doneness before removing the skillet from the oven.
FAQ
- Can I use brown rice instead of white rice? Yes, but you will need to adjust the cooking time as brown rice takes longer to cook.
- Can I make this dish ahead of time? Absolutely! Prepare the dish up to the baking step, cover, and refrigerate. Bake when ready to serve.
- What can I use in place of heavy cream? You can substitute with half-and-half or whole milk for a lighter version.