Description
Tender chicken breasts are smothered in a rich, creamy gravy and served over a bed of fluffy rice. This comforting dish combines savory flavors with a satisfying texture, perfect for a hearty meal.
Ingredients
For the Smothered Chicken:
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4 boneless, skinless chicken breasts or thighs (about 1.5–2 lbs)
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1 tablespoon olive oil or vegetable oil (for searing)
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1 large onion, thinly sliced
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2 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and pepper to taste
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1 ½ cups chicken broth (low-sodium)
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1 cup heavy cream (for richness)
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2 tablespoons all-purpose flour (for thickening the gravy)
For the Rice:
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1 ½ cups long-grain white rice (or your preferred variety)
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3 cups chicken broth (low-sodium)
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1 tablespoon butter (optional, for extra flavor)
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Salt to taste
Instructions
Season the chicken breasts or thighs with salt, pepper, paprika, garlic powder, onion powder, and dried thyme. These simple seasonings add depth of flavor to the chicken, which will enhance the overall taste of the dish.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the seasoned chicken to the skillet. Cook for 4-5 minutes on each side, or until the chicken is golden brown and no longer pink in the center. You’re not looking to cook the chicken all the way through at this point; just sear the outside to get a nice, flavorful crust.
Once seared, remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced onions and cook for 3-4 minutes until they soften and begin to caramelize. The caramelization of the onions adds a natural sweetness to the gravy.
Add the minced garlic to the skillet and cook for another minute until fragrant. Be sure to stir constantly to avoid burning the garlic.
Next, sprinkle the flour over the onions and garlic, stirring to combine. This will help thicken the gravy as it simmers.
Slowly pour in the chicken broth while stirring to avoid lumps. Add the heavy cream to the mixture and bring it to a simmer. Let the gravy simmer for about 5 minutes until it thickens slightly. Taste the gravy and adjust the seasonings with additional salt, pepper, or thyme, if desired.
Once the gravy has thickened, return the seared chicken to the skillet. Spoon some of the gravy over the chicken to ensure it’s smothered. Reduce the heat to low and cover the skillet. Let the chicken cook in the gravy for 20-25 minutes, or until the chicken is fully cooked through and tender.
While the chicken is simmering in the gravy, prepare the rice. In a large pot, bring 3 cups of chicken broth to a boil. Once boiling, add the rice and a pinch of salt. Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the rice is fully cooked and the liquid has been absorbed.
If you like, you can add 1 tablespoon of butter to the rice for added richness and flavor.
Once the chicken is fully cooked and the rice is tender, it’s time to serve. Spoon a generous portion of rice onto each plate. Place a piece of smothered chicken on top of the rice, then pour some of the gravy over the chicken and rice. Garnish with chopped fresh parsley or green onions for a pop of color and fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 15-18g
- Carbohydrates: 40-45g
- Protein: 30g