Smothered Chicken and Rice is the kind of comforting, down-home meal that brings everyone to the table. It’s rich, creamy, and loaded with tender chicken, flavorful rice, and a savory gravy that pulls it all together. This dish is a Southern classic, known for its heartiness and simple ingredients that come together to make something incredibly satisfying. It’s the kind of meal that tastes like it’s been simmering on grandma’s stove all day, but it’s easy enough to make on a busy weeknight. Perfect for family dinners, Sunday meals, or when you’re just craving something warm and filling, this recipe is a keeper.
The chicken is seared to lock in flavor, then gently simmered in a homemade gravy that’s rich with onion, garlic, and seasonings. As it cooks, the chicken becomes fork-tender, soaking up all that delicious sauce. Served over fluffy rice, every bite is savory, creamy, and comforting in the best possible way. This is the kind of meal that makes great leftovers and feels just as good reheated the next day.
Smothered Chicken and Rice can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chicken and rice separately in freezer-safe containers for up to 2 months. To reheat, thaw in the refrigerator overnight and warm gently in a skillet or microwave with a splash of broth or water to loosen the sauce.
This recipe serves about 4 to 6 people and makes a complete, hearty meal on its own. It’s perfect for a no-fuss dinner that still tastes like it took hours. You can use bone-in or boneless chicken, and it’s adaptable to what you have in your pantry.
You’ll love this recipe because it’s simple, comforting, and full of flavor. It’s made with real ingredients, no shortcuts, and delivers the kind of taste that brings people together. It’s also budget-friendly and uses common staples like rice, chicken, and broth.
To make this dish, you’ll need a large skillet or Dutch oven with a lid, a wooden spoon or spatula, a measuring cup, and a saucepan for cooking rice. A meat thermometer is helpful if using bone-in chicken to ensure it’s cooked through.
Sear the chicken well for extra flavor. Use low heat while simmering to prevent the gravy from thickening too quickly. If using white rice, cook it separately to keep it fluffy and not overly soft from the sauce.
Ingredients
4 bone-in or boneless chicken thighs
1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups chicken broth
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
2 cups cooked white rice
Chopped parsley for garnish (optional)
Directions
Season chicken with salt, pepper, garlic powder, onion powder, and paprika. In a large skillet or Dutch oven, heat olive oil and butter over medium heat. Sear chicken on both sides until golden brown, about 4–5 minutes per side. Remove chicken and set aside.
In the same skillet, add diced onion and cook until softened. Add garlic and cook another 30 seconds. Sprinkle in flour and stir to coat the onions, cooking for 1 minute. Slowly whisk in chicken broth until smooth.
Return the chicken to the skillet and bring the gravy to a simmer. Cover and reduce heat to low. Simmer for 25–30 minutes, or until chicken is tender and cooked through.
Serve the smothered chicken over cooked rice and spoon extra gravy on top. Garnish with chopped parsley if desired.
For variations, try adding mushrooms or bell peppers to the gravy for extra flavor. You can also use chicken breasts, though thighs are more flavorful and stay tender. For a little heat, add a pinch of cayenne or a splash of hot sauce to the gravy.