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Smothered Chicken and Rice Recipe

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★★★★★

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.

Ingredients

Scale

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

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