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Best Smothered Chicken and Rice

Best Smothered Chicken and Rice

Best Smothered Chicken and Rice is a comforting Southern-inspired dish featuring tender, seasoned chicken pieces smothered in a rich, savory gravy and served over fluffy long-grain rice. Perfect for cozy weeknight dinners or family gatherings, this easy one-pot meal combines flavorful layers of juicy chicken, creamy gravy, and aromatic vegetables, delivering warmth and satisfaction in every bite.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • Bone-in, skin-on chicken thighs or breasts, seasoned with salt, pepper, and paprika

Rice and Broth

  • Long-grain white rice, uncooked
  • Chicken broth (or vegetable broth for vegetarian variation)

Aromatics and Fat

  • Onion, finely chopped
  • Garlic, minced
  • Butter or oil for sautéing

Gravy Thickener & Seasonings

  • All-purpose flour (or gluten-free flour/cornstarch for gluten-free version)
  • Salt
  • Black pepper
  • Paprika
  • Optional herbs: thyme, rosemary, parsley

Optional Variations

  • Cayenne pepper or hot sauce for spice
  • Mushrooms or plant-based protein (vegetarian substitution)
  • Cream or sour cream for extra creamy gravy
  • Shredded cheddar or Parmesan cheese for cheesy upgrade

Instructions

  1. Prepare the Chicken: Season chicken pieces with salt, pepper, and paprika. Heat butter or oil in a large skillet over medium-high heat, then brown the chicken on all sides until golden to lock in juiciness and flavor. Remove the chicken from the skillet and set aside.
  2. Sauté Aromatics: Using the same skillet, add finely chopped onions and minced garlic. Sauté until translucent and fragrant, scraping up browned bits from the chicken for rich flavor.
  3. Make the Gravy Base: Sprinkle flour over the sautéed onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in chicken broth until the mixture forms a smooth, thickened gravy.
  4. Combine Chicken and Rice: Return the browned chicken to the skillet, nestling it in the gravy. Evenly sprinkle uncooked long-grain rice over the gravy and chicken. Add additional broth as needed to ensure the rice cooks through and absorbs the savory flavors.
  5. Simmer Until Perfect: Cover the skillet and reduce heat to low. Simmer gently for 25-30 minutes, or until the chicken is fully cooked and the rice is tender. The rice will absorb the flavorful gravy, resulting in the signature “smothered” texture.

Notes

  • Brown chicken well to add depth and caramelized flavor.
  • Use bone-in chicken for natural richness and juiciness.
  • Maintain low heat while simmering to prevent rice from sticking and to meld flavors.
  • Ensure the flour is fully cooked in the roux to avoid raw flour taste in the gravy.
  • Season gradually and taste as you cook to balance flavors.
  • For a gluten-free version, substitute regular flour with gluten-free flour or cornstarch.
  • Leftover smothered chicken and rice can be stored refrigerated for up to 3 days or frozen for up to 2 months.
  • Reheat gently over low heat with a splash of broth or water to restore moisture.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern American
  • Diet: Gluten Free (with flour substitution)

Nutrition

  • Serving Size: 1 plate (approximately 1 chicken thigh and 1 cup rice with gravy)
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 700 mg
  • Fat: 20 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Keywords: smothered chicken, chicken and rice, southern comfort food, easy chicken recipe, one-pot meal, creamy gravy chicken, family dinner