This dish combines simple ingredients into a soul-warming meal that tastes like it’s been cooking for hours—without actually taking that long. Smothered Chicken and Rice is the kind of recipe that brings everyone to the table. It’s budget-friendly, deeply flavorful, and easy enough for weeknights yet satisfying enough for Sunday dinner. You’ll love how the chicken turns ultra-tender in the savory gravy, and the rice soaks up all that goodness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bone-in, skin-on chicken thighs or drumsticks
Long grain white rice
Onion
Bell pepper (optional)
Garlic
Chicken broth
All-purpose flour
Vegetable oil or butter
Salt
Black pepper
Paprika
Garlic powder
Onion powder
Dried thyme (optional)
Directions
Season the chicken with salt, pepper, paprika, garlic powder, and onion powder.
In a large skillet or Dutch oven, heat oil over medium heat and sear the chicken on both sides until golden brown. Remove and set aside.
In the same pan, sauté chopped onion (and bell pepper if using) until soft, then add minced garlic and cook for another 30 seconds.
Sprinkle flour into the pan and stir to coat the vegetables, cooking for 1–2 minutes to form a roux.
Slowly whisk in the chicken broth to create a smooth gravy.
Return the chicken to the pan, reduce heat to low, cover, and let it simmer for 30–40 minutes, or until the chicken is fully cooked and tender.
Meanwhile, cook rice according to package instructions.
Serve the smothered chicken and gravy over a bed of hot, fluffy rice.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes Cook time: 40 minutes Total time: 55 minutes
Variations
Use boneless chicken thighs for quicker cooking and easier serving.
Add mushrooms or celery for extra flavor and texture.
Spice it up with cayenne pepper or hot sauce for a kick.
Try brown rice or wild rice for a more wholesome twist.
Add cream to the gravy for a richer, creamier version.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium-low heat and add a splash of broth or water to loosen the gravy. Cover and heat until warmed through. You can also microwave in short intervals, stirring in between, to ensure even heating.
FAQs
What type of chicken works best for this recipe?
Bone-in, skin-on thighs or drumsticks work best because they stay juicy and add flavor to the gravy.
Can I use boneless chicken breasts?
Yes, but they cook faster and may not be as flavorful or tender as bone-in pieces.
Do I have to make a roux?
The roux (flour and fat) thickens the gravy, but you can skip it if you prefer a thinner broth or use cornstarch as an alternative.
Can I make this in a slow cooker?
Yes. Brown the chicken and vegetables first, then transfer everything to a slow cooker and cook on low for 6–7 hours.
Can I use store-bought gravy?
Homemade gravy offers the best flavor, but store-bought can work in a pinch. Just heat and pour over cooked chicken and rice.
Is it okay to use instant rice?
Yes, but cook it separately and add it to the dish just before serving to avoid it becoming mushy.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F and is tender enough to pull apart with a fork.
Can I freeze smothered chicken and rice?
Yes. Freeze the chicken and gravy separately from the rice for best results. Reheat both gently on the stovetop.
What can I serve with this dish?
This dish pairs well with green beans, collard greens, or a simple garden salad.
How do I keep the gravy from getting lumpy?
Whisk the broth slowly into the flour mixture and stir constantly to ensure a smooth, lump-free gravy.
Conclusion
Smothered Chicken and Rice is a timeless comfort food that’s as easy to make as it is satisfying. With tender chicken bathed in rich, savory gravy and spooned over soft rice, it’s a meal that warms you from the inside out. Whether you’re feeding a family or craving a cozy dinner, this classic dish always hits the spot.
Smothered Chicken and Rice is a hearty Southern-style comfort dish featuring tender, seasoned chicken simmered in a savory homemade gravy and served over fluffy white rice. Perfect for family dinners or cozy nights in.
Ingredients
4 bone-in, skin-on chicken thighs or drumsticks
1 cup long grain white rice
1 medium onion, chopped
1/2 bell pepper, chopped (optional)
2 cloves garlic, minced
2 cups chicken broth
2 tbsp all-purpose flour
2 tbsp vegetable oil or butter
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme (optional)
Instructions
Season the chicken with salt, pepper, paprika, garlic powder, and onion powder.
Heat oil in a large skillet or Dutch oven over medium heat. Sear the chicken on both sides until golden brown. Remove and set aside.
In the same pan, sauté chopped onion and optional bell pepper until softened, about 3–4 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Sprinkle flour into the pan, stirring to coat the vegetables. Cook for 1–2 minutes to form a roux.
Slowly whisk in chicken broth to form a smooth gravy, scraping up any browned bits.
Return the chicken to the pan. Reduce heat to low, cover, and simmer for 30–40 minutes until the chicken is cooked through and tender.
While the chicken simmers, cook rice according to package instructions.
Serve the chicken and gravy over a bed of hot, fluffy rice.
Notes
Boneless chicken can be used for faster cooking.For a richer gravy, add a splash of cream near the end of cooking.Try adding mushrooms or celery for more depth of flavor.For spice, add cayenne or hot sauce to taste.Use cornstarch instead of flour for a gluten-free version.
