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Featured image of creamy, comforting Smothered Chicken And Rice, ready to be served.

Best Smothered Chicken and Rice

This Smothered Chicken and Rice recipe delivers tender, juicy chicken and perfectly cooked, flavorful rice, all bathed in a luscious, creamy sauce. The secret lies in searing the chicken, creating a flavorful roux-based gravy, and using the correct rice-to-liquid ratio.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 6 boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 2 cups long-grain rice
  • 4 cups water or chicken broth
  • 2 tablespoons butter

Equipment

  • Large skillet or Dutch oven
  • medium saucepan
  • Measuring cups
  • Measuring spoons
  • whisk
  • Spatula or spoon
  • knife
  • cutting board

Method
 

  1. Prepare the Chicken: Season the chicken thighs with salt and pepper.
  2. Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside.
  3. Sauté Vegetables: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and sliced mushrooms and cook for another 3-5 minutes, until the mushrooms are tender and have released their moisture.
  4. Make the Gravy: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to create a roux. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the gravy has thickened slightly, about 5 minutes.
  5. Smother the Chicken: Return the seared chicken thighs to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  6. Finish the Sauce: Stir in the heavy cream and chopped parsley. Season with salt and pepper to taste.
  7. Cook the Rice: While the chicken is simmering, cook the rice. In a medium saucepan, bring the water or chicken broth and butter to a boil. Add the rice, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
  8. Serve: Spoon the cooked rice onto plates and top with the smothered chicken and gravy.

Notes

For best results, use chicken thighs instead of chicken breasts for extra tenderness. Searing the chicken is essential for developing a rich flavor. Use the correct rice-to-liquid ratio to prevent mushy rice. Heavy cream can be substituted with half-and-half for a lighter sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.