Smothered Chicken and Rice Recipe

Introduction

Smothered Chicken and Rice is a classic comfort food dish that’s both hearty and full of flavor. Tender chicken breasts are seared and topped with a rich mushroom gravy, served over fluffy white rice. It’s an easy recipe that brings warmth to any dinner table.

Ingredients

• 6 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1 tablespoon butter
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 8 ounces sliced mushrooms
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 teaspoon dried parsley
• 2 cups long-grain white rice
• 4 cups chicken broth (or water)
• 1 tablespoon butter
• 1/2 teaspoon salt

Instructions

1. Step 1: Pat the chicken breasts dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, and dried thyme. Sprinkle the spice mixture evenly over both sides of the chicken breasts.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot skillet, making sure not to overcrowd the pan. Sear the chicken for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
3. Step 3: Remove the chicken from the skillet and set aside on a plate. Cover it with foil to keep warm while you make the gravy.
4. Step 4: In the same skillet, melt butter over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and sliced mushrooms. Cook another 5-7 minutes, until mushrooms are tender and have released their moisture.
5. Step 5: Sprinkle flour over the onion and mushroom mixture. Cook for 1-2 minutes, stirring constantly, to create a roux. Slowly pour in chicken broth, whisking constantly to prevent lumps. Continue whisking until smooth.
6. Step 6: Add heavy cream, Worcestershire sauce, salt, pepper, and dried parsley to the gravy. Stir to combine. Simmer for 5-7 minutes, or until thickened to desired consistency. Stir occasionally and adjust seasonings as needed.
7. Step 7: In a medium saucepan, combine rice, chicken broth (or water), butter, and salt. Bring to a boil over high heat.
8. Step 8: Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid absorbed.
9. Step 9: Remove saucepan from heat and let rice stand, covered, for 5 minutes. Fluff with a fork before serving.
10. Step 10: Spoon cooked rice onto each plate. Place a chicken breast on top. Ladle mushroom gravy over chicken and rice. Garnish with fresh parsley if desired. Serve immediately.

Tips & Variations

• For extra flavor, marinate the chicken in the spice mix with a little olive oil for 30 minutes before cooking.
• Use cremini or shiitake mushrooms for a more robust taste.
• Swap heavy cream for half-and-half to lighten the gravy.
• Add chopped fresh herbs like thyme or rosemary to the gravy for added freshness.
• Serve with steamed vegetables or a green salad for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of chicken broth if the gravy thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken breasts, but cooking time will be longer. Ensure the internal temperature reaches 165°F (74°C) for safety.

Is it possible to make this dish gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the gravy.

Smothered Chicken and Rice Recipe

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★★★★★

4.8 from 513 reviews

Smothered Chicken and Rice is a cozy, flavorful comfort food dish featuring tender seared chicken breasts smothered in a creamy mushroom gravy, served over perfectly cooked long-grain white rice. This hearty recipe combines aromatic spices, sautéed mushrooms, and a rich gravy that will satisfy your cravings for a warm, home-cooked meal.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Chicken:

• 6 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme

Gravy:

• 1 tablespoon butter
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 8 ounces sliced mushrooms
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 teaspoon dried parsley

Rice:

• 2 cups long-grain white rice
• 4 cups chicken broth (or water)
• 1 tablespoon butter
• 1/2 teaspoon salt

Instructions

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and dried thyme. Sprinkle the spice mixture evenly over both sides of the chicken breasts.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot skillet without overcrowding. Sear for 5-7 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C).
3. Keep Chicken Warm: Remove the chicken from the skillet and set aside on a plate. Cover with foil to keep warm while preparing the gravy.
4. Make the Gravy Base: In the same skillet, melt butter over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and sliced mushrooms; cook for another 5-7 minutes until mushrooms are tender and their moisture evaporates.
5. Create Roux and Add Broth: Sprinkle flour over the onion and mushroom mixture. Cook for 1-2 minutes, stirring constantly to form a roux. Slowly whisk in chicken broth, ensuring a smooth gravy without lumps.
6. Finish Gravy: Stir in heavy cream, Worcestershire sauce, salt, black pepper, and dried parsley. Bring to a simmer and cook for 5-7 minutes until thickened to desired consistency, stirring occasionally. Adjust seasonings as needed.
7. Cook the Rice: In a medium saucepan, combine rice, chicken broth (or water), butter, and salt. Bring to a boil over high heat.
8. Simmer Rice: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
9. Rest and Fluff Rice: Remove from heat and let rice stand covered for 5 minutes. Fluff with a fork before serving.
10. Assemble the Dish: Spoon cooked rice onto each plate, top with a chicken breast, and ladle generous mushroom gravy over the top. Garnish with fresh parsley if desired. Serve immediately.

Notes

• Ensure chicken breasts are evenly sized for consistent cooking.
• Use chicken broth instead of water for more flavorful rice.
• Adjust seasoning in the gravy to taste; Worcestershire sauce adds umami depth.
• For a thicker gravy, cook a little longer until desired consistency is reached.
• Leftover chicken and gravy can be refrigerated for up to 3 days.

Keywords: smothered chicken, comfort food, chicken and rice, creamy mushroom gravy, home cooked dinner