Craving a comforting, home-cooked meal but short on time? Look no further! Our Best Smothered Chicken and Rice recipe is your answer. Imagine tender, juicy chicken, perfectly coated in a creamy, flavorful gravy, all served over a bed of fluffy rice. It's quick enough for a weeknight dinner, healthy enough to feel good about, and bursting with flavor that will have everyone asking for seconds. Honestly, this recipe has saved me on countless busy evenings when I want something delicious and satisfying without spending hours in the kitchen. This is the recipe that does it all.
Why You Will Love This Recipe
My grandmother, bless her heart, used to make a version of this dish every Sunday. The aroma would fill the house, and we knew we were in for a good meal and plenty of laughter. While this recipe isn't exactly hers (I've streamlined it for speed), it captures that same cozy, comforting feeling. It's more than just food; it's a memory on a plate. That's what I hope this Best Smothered Chicken and Rice recipe brings to your family table.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
Gravy:
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk (or half-and-half for extra creaminess)
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Rice:
- 1 cup long-grain white rice
- 2 cups water
Step-by-Step Instructions for Making the Recipe
- Prepare the Chicken: Season chicken breasts with olive oil, salt, pepper, paprika, and garlic powder.
- Sear the Chicken: Heat a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until browned. Remove chicken from skillet and set aside.
- Make the Gravy: Melt butter in the same skillet over medium heat. Whisk in flour until smooth. Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened. Stir in onion powder, salt, and pepper.
- Smother the Chicken: Return chicken breasts to the skillet with the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Cook the Rice: While the chicken simmers, cook the rice according to package directions. Typically, this means bringing water to a boil, adding the rice, reducing heat to low, covering, and simmering for 15-20 minutes, or until all the water is absorbed.
- Serve: Serve the Best Smothered Chicken and Rice over a bed of fluffy rice. Garnish with fresh parsley, if desired. Enjoy!
Best Smothered Chicken and Rice
Ingredients
Equipment
Method
- Season chicken breasts with olive oil, salt, pepper, paprika, and garlic powder.1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 4 boneless, skinless chicken breasts
- Heat a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until browned. Remove chicken from skillet and set aside.4 boneless, skinless chicken breasts
- Melt butter in the same skillet over medium heat. Whisk in flour until smooth. Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened. Stir in onion powder, salt, and pepper.2 tablespoons butter, 1/4 cup all-purpose flour, 2 cups chicken broth, 1/2 cup milk, 1/4 teaspoon onion powder, Salt and pepper
- Return chicken breasts to the skillet with the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.4 boneless, skinless chicken breasts
- While the chicken simmers, cook the rice according to package directions. Typically, this means bringing water to a boil, adding the rice, reducing heat to low, covering, and simmering for 15-20 minutes, or until all the water is absorbed.1 cup long-grain white rice, 2 cups water
- Serve the Best Smothered Chicken and Rice over a bed of fluffy rice. Garnish with fresh parsley, if desired. Enjoy!