Smothered chicken and rice is the kind of dish that feels like a warm hug on a plate. Tender chicken is seared and simmered in a savory, creamy gravy, then served over fluffy rice that soaks up all that rich, comforting flavor. It’s a soulful, Southern-style meal I love making when I want something hearty, filling, and full of down-home goodness.
Why You’ll Love This Recipe
I love how this recipe brings together simple ingredients to create something so deeply satisfying. The chicken turns out juicy and flavorful, and the gravy is rich and packed with seasonings. It’s all cooked in one skillet, which means fewer dishes, and it’s just the kind of meal that makes the house smell amazing while it’s cooking. Whether I’m feeding the family or making dinner for myself, this one always hits the spot.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Bone-in, skin-on chicken thighs or drumsticks (I like thighs for their juiciness)
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Seasonings: salt, pepper, garlic powder, onion powder, paprika
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All-purpose flour (for dredging and thickening the gravy)
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Butter or oil (for searing the chicken)
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Onion, diced
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Garlic, minced
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Chicken broth
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Heavy cream or milk (for a creamier gravy)
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Cooked white rice
Directions
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I season the chicken generously with salt, pepper, garlic powder, onion powder, and paprika.
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Then I lightly dredge the chicken in flour to help get that golden crust and thicken the gravy later.
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In a large skillet or Dutch oven, I melt some butter or heat oil over medium heat and sear the chicken until golden brown on both sides. I remove it and set it aside.
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In the same pan, I sauté the onions until soft, then add garlic and cook for a minute more.
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I sprinkle in a bit more flour, stir, and let it cook for a minute to make a roux. Then I slowly pour in chicken broth, whisking constantly until smooth.
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I stir in a splash of cream or milk for richness, bring the sauce to a simmer, and return the chicken to the pan.
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I cover and simmer everything for 30–40 minutes, until the chicken is tender and the gravy is thick and flavorful.
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I serve it hot over rice, spooning that savory gravy all over.
Servings and timing
This recipe serves 4 and takes about 10 minutes to prep, 15 minutes to sear and build the gravy, and around 30–40 minutes to simmer. Total time is approximately 1 hour.
Variations
Sometimes I add mushrooms or bell peppers to the gravy for extra depth. I’ve also made this with boneless chicken breasts, but I adjust the cooking time so they don’t dry out. For a Cajun twist, I use Creole seasoning instead of the standard spice mix. I’ve even used brown rice or mashed potatoes instead of white rice—just depends on what I have on hand.
Storage/Reheating
Leftovers go into an airtight container and stay fresh in the fridge for up to 4 days. I reheat in the microwave or on the stovetop over low heat, adding a splash of broth or milk if the gravy thickens too much. It also freezes well—just let it cool, store in freezer-safe containers, and thaw in the fridge before reheating.
FAQs
Can I use boneless chicken?
Yes, I’ve used boneless chicken thighs and breasts. They cook a little faster, so I keep an eye on them and reduce the simmering time to avoid overcooking.
What kind of rice works best?
I like long grain white rice for this, but jasmine or basmati also work great. Brown rice adds a nuttier flavor, but it takes longer to cook.
How do I make the gravy thicker?
If the gravy isn’t thick enough, I whisk a little flour into cold water, then stir it into the simmering sauce and let it cook until thickened.
Can I make this ahead?
Definitely. I often make it a day in advance—the flavors deepen overnight. I just reheat gently and cook fresh rice when I’m ready to serve.
Is this dish spicy?
Not unless I add spice. It’s mild by default, but if I’m craving heat, I’ll throw in a dash of cayenne or hot sauce while the gravy simmers.
Conclusion
Smothered chicken and rice is the ultimate comfort food, and I always come back to it when I want a meal that feels like home. It’s rich, creamy, and made with simple ingredients that bring big flavor. Whether it’s a weeknight dinner or a Sunday favorite, this dish never disappoints.
Smothered Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner
- Method: Skillet / One-Pot
- Cuisine: Southern / American
Description
This rich and creamy smothered chicken and rice recipe brings Southern comfort to your table with juicy seared chicken simmered in savory gravy, all served over fluffy white rice. It’s a one-skillet meal full of soulful flavor—perfect for cozy weeknights or Sunday supper.
Ingredients
- 4 bone-in, skin-on chicken thighs or drumsticks
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ cup all-purpose flour (for dredging + thickening)
- 2 tbsp butter or oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- ½ cup heavy cream or milk
- 3 cups cooked white rice
Instructions
- Season chicken with salt, pepper, garlic powder, onion powder, and paprika.
- Lightly dredge chicken in flour and set aside.
- In a large skillet or Dutch oven, heat butter or oil over medium heat. Sear chicken until golden on both sides. Remove and set aside.
- In the same pan, sauté diced onions until soft. Add garlic and cook 1 minute more.
- Sprinkle in remaining flour, stir well, and cook 1 minute to form a roux.
- Slowly whisk in chicken broth until smooth. Stir in heavy cream or milk.
- Bring to a simmer, then return chicken to the pan. Cover and simmer for 30–40 minutes, until chicken is cooked through and tender.
- Serve hot over cooked white rice, spooning gravy on top.
Notes
- Add mushrooms or bell peppers for more texture.
- Boneless chicken cooks faster—adjust simmer time accordingly.
- For a Cajun twist, use Creole seasoning instead of standard spices.
- Pairs well with brown rice or mashed potatoes, too.
- To thicken gravy, mix a little flour with cold water and stir into the simmering sauce.
