Smothered Chicken and Rice Recipe

Introduction

Smothered Chicken and Rice is a hearty, comforting dish perfect for weeknight dinners. Tender chicken breasts are seared and topped with a rich mushroom gravy, served over fluffy white rice. This classic comfort food is easy to make and sure to please the whole family.

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 the salt, black 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 without overcrowding. Sear the chicken for 5-7 minutes per side 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 with foil to keep warm while making the gravy.
4. Step 4: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until mushrooms are tender.
5. Step 5: Sprinkle the flour over the onion and mushroom mixture. Cook while stirring constantly for 1-2 minutes to form a roux. Slowly pour in the chicken broth, whisking continuously to avoid lumps, until the mixture is smooth.
6. Step 6: Stir in the heavy cream, Worcestershire sauce, salt, pepper, and dried parsley. Bring to a simmer and cook for 5-7 minutes until thickened, stirring occasionally. Adjust seasoning to taste.
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: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked and liquid absorbed.
9. Step 9: Remove the saucepan from heat and let the rice stand, covered, for 5 minutes. Fluff with a fork before serving.
10. Step 10: To serve, spoon rice onto plates, top with a chicken breast, and ladle mushroom gravy over the top. Garnish with fresh parsley if desired. Serve immediately.

Tips & Variations

• For a lighter version, substitute heavy cream with half-and-half or milk, though the gravy will be less rich.
• Add a splash of white wine when cooking the mushrooms for extra depth of flavor.
• Use brown rice instead of white rice, adjusting cooking time accordingly for a nuttier taste.
• Fresh thyme can be used instead of dried for a brighter herb flavor.

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, adding a splash of broth or water to loosen the gravy if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time as thighs may need a few extra minutes to cook through.

Is it possible to make this recipe gluten-free?

Absolutely. Use a gluten-free flour blend or cornstarch in place of all-purpose flour to thicken the gravy, and ensure your Worcestershire sauce is gluten-free.

Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

Smothered Chicken and Rice is a hearty comfort food dish featuring tender, seasoned chicken breasts seared to golden perfection, served over fluffy long-grain white rice, and topped with a rich, creamy mushroom gravy. This recipe combines simple pantry staples with flavorful herbs and a velvety sauce to create a satisfying meal ideal for family dinners or cozy nights in.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 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, pepper, garlic powder, onion powder, paprika, and dried thyme. Sprinkle the spice mixture evenly over both sides of the chicken breasts to season thoroughly.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Carefully place the chicken breasts in the hot skillet without overcrowding. Sear each side for 5-7 minutes until golden brown and cooked through, ensuring an internal temperature of 165°F (74°C).
3. Set Aside Chicken: Remove the cooked chicken from the skillet and place it on a plate. Cover loosely with foil to keep warm while you prepare the gravy.
4. Cook Aromatics and Mushrooms: In the same skillet, melt butter over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and sliced mushrooms, cooking another 5-7 minutes until mushrooms are tender and have released their moisture.
5. Create Roux and Add Broth: Sprinkle flour evenly over the onion and mushroom mixture. Cook for 1-2 minutes, stirring constantly, to form a roux. Gradually pour in chicken broth while whisking continuously to avoid lumps, creating a smooth gravy base.
6. Finish Gravy: Stir in heavy cream, Worcestershire sauce, salt, pepper, and dried parsley. Bring the gravy to a gentle simmer and cook for 5-7 minutes until thickened to desired consistency, stirring occasionally. Adjust seasonings as needed.
7. Cook 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 the saucepan, and let the rice simmer gently for 18-20 minutes until tender and liquid is absorbed.
9. Rest Rice: Remove saucepan from heat, keep it covered, and let the rice stand for 5 minutes. Fluff with a fork before serving.
10. Assemble the Dish: On plates, spoon a generous amount of rice, top with a cooked chicken breast, and ladle mushroom gravy over the top. Garnish with fresh parsley if desired and serve immediately.

Notes

• Ensure chicken breasts are patted dry before seasoning to help achieve a golden sear.
• Do not overcrowd the skillet when searing chicken to ensure even cooking and browning.
• Use freshly sliced mushrooms for best texture and flavor in the gravy.
• Adjust seasoning in the gravy at the end to taste; Worcestershire sauce adds umami depth but can be omitted if preferred.
• Letting the rice rest off heat helps achieve fluffy, well-separated grains.

Keywords: smothered chicken, chicken and rice recipe, comfort food, creamy mushroom gravy, one skillet chicken