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Cozy, creamy, and full of flavor—this Smothered Chicken and Rice is the ultimate comfort food in one pan. #comfortfood #easyrecipes #chickendinner
There’s nothing quite like a cozy, one-pan meal to make dinner feel extra comforting—and Smothered Chicken and Rice does exactly that. Tender chicken, fluffy rice, and a savory, creamy gravy all come together in one dish that practically cooks itself. It’s the kind of recipe that feels like a warm hug at the end of a long day.
This dish is a weeknight champion but also special enough for Sunday supper. It’s simple, satisfying, and doesn’t leave a mountain of dishes behind. The leftovers are even better the next day, making it a great make-ahead option too.
1. Yield, Time & Tools
- Yield: 4–6 servings
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Tools Needed: Large skillet with lid or Dutch oven, measuring cups and spoons, mixing bowl
2. Ingredients
For the Chicken and Rice:
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- Salt and pepper, to taste
- 1 tablespoon oil (olive or vegetable)
- 1 cup long grain white rice
- 2½ cups chicken broth (low sodium preferred)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon paprika
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole or 2%)
- Salt and black pepper, to taste
Optional Garnishes:
- Chopped parsley
- Extra black pepper
3. Preparation Steps
A. Sear the Chicken
Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear chicken skin-side down until browned, about 4–5 minutes per side. Remove and set aside.
B. Cook the Aromatics & Rice
In the same skillet, reduce heat to medium. Add onion and garlic, cook for 2 minutes. Stir in rice, thyme, and paprika. Pour in chicken broth and bring to a simmer.
C. Simmer with Chicken
Nestle chicken pieces back into the skillet, skin-side up. Cover with lid and simmer on low for 30–35 minutes, until rice is tender and chicken is cooked through.
D. Make the Gravy
While the chicken cooks, melt butter in a small saucepan. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, until thickened. Season to taste.
E. Smother and Serve
Once chicken and rice are done, pour the gravy over the top. Let sit for 5 minutes before serving. Garnish with parsley and black pepper if desired.
4. Tips & Variations
- Use boneless chicken thighs or breasts for quicker cooking.
- Add chopped mushrooms or peas with the rice for extra flavor.
- Use a can of cream of mushroom soup instead of homemade gravy to save time.
- Brown rice can be used, but increase the broth and cook time.
5. Troubleshooting FAQ
Why is my rice undercooked?
Make sure the pan is tightly covered and the heat is low enough to simmer.
Can I make this in the oven?
Yes—cover and bake at 350°F for about 40–45 minutes.
Is the gravy necessary?
It adds that classic smothered flavor, but the dish is still tasty without it.
Can I make this dairy-free?
Use plant-based milk and butter substitutes for the gravy, or skip it.
6. Serving Suggestions
- Pair with steamed green beans or roasted carrots.
- A simple side salad balances the richness.
- Add hot sauce or a splash of vinegar for a little kick.
- Serve leftovers in a wrap or over toast.
7. Storage and Make-Ahead Instructions
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Warm gently in the microwave or stovetop with a splash of broth.
- Make-Ahead Tips: You can sear the chicken and prep the rice base in advance.
- Freezer Instructions: Freeze fully cooked and cooled portions; reheat from frozen or thaw overnight.
