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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.

Ingredients

Scale

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

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