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Smothered Chicken and Rice Recipe

  • Author: Sally Thompson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Imagine tender chicken breasts seared to golden perfection, then gently simmered in a savory onion gravy that clings lovingly to every bite. Nestled over a warm bed of fluffy white rice, this classic Smothered Chicken and Rice recipe is the ultimate easy dinner idea and comfort food favorite. Whether you’re after a quick weeknight meal or a hearty Sunday supper, this dish brings together simple ingredients and rich, down-home flavor. It’s the perfect combination of hearty protein, cozy textures, and nostalgic aromas. Ideal for anyone seeking a satisfying, easy recipe that feels like a hug on a plate.

Ingredients

Scale

For the Chicken & Gravy:

  • 4 boneless, skinless chicken breasts (or thighs)
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (or butter)
  • 1 tablespoon all-purpose flour
  • 2 cups chicken broth (low-sodium preferred)
  • 1 teaspoon Worcestershire sauce (optional)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • Chopped fresh parsley (optional, for garnish)

For the Rice:

  • 1 1/2 cups long-grain white rice (e.g., jasmine or basmati)
  • 3 cups water or chicken broth
  • 1/2 teaspoon salt

Instructions

  1. Season & Sear Chicken: Pat chicken dry and season with salt, pepper, and paprika. Heat oil in a skillet over medium-high. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
  2. Cook Onions & Garlic: In the same pan, reduce heat to medium. Add onions and sauté until golden and soft, about 10 minutes. Add garlic, cook 1 minute more.
  3. Make Gravy: Sprinkle flour over the onions and stir well. Gradually whisk in chicken broth, add Worcestershire sauce and thyme. Simmer until slightly thickened, about 5–7 minutes.
  4. Return Chicken to Gravy: Nestle chicken into gravy, cover, and simmer on low for 15–20 minutes until cooked through.
  5. Cook Rice: While chicken simmers, rinse rice. Bring 3 cups broth/water to boil, add rice and salt, reduce to low, cover, and cook 15–18 minutes. Fluff and set aside.
  6. Assemble: Plate rice, top with smothered chicken and spoon over extra gravy. Garnish with parsley.

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Find it online: https://sallymeals.com/smothered-chicken-and-rice-recipe/