Nothing like smothered chicken

Introduction

Smothered Chicken with Rice is a Southern classic that…There’s something magical about a big, warm plate of Smothered Chicken with Rice on a chilly evening. The creamy, savory gravy soaking into tender chicken and fluffy rice makes this dish feel like a hug from the inside. Growing up in the South, I remember my grandma making smothered chicken every Sunday. The whole house smelled like garlic, onions, and love. And let me tell you—when she ladled that golden gravy over steaming rice, all the world’s problems seemed to disappear.

Today, I’m bringing you my own twist on this Southern classic. It’s hearty, flavorful, and surprisingly easy to make. Plus, the creamy gravy is so good you might just want to drink it with a spoon (no judgment here). And if you’re into creamy textures, don’t miss this Lemon Cream Cake Recipe—it’s a sweet way to end your meal.

Ingredients

Here’s what you’ll need to create this creamy comfort food masterpiece:

• 4 boneless, skinless chicken breasts (or thighs, if you prefer)

• 1 cup all-purpose flour (for dredging)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 2 cups chicken broth

• 1 cup heavy cream

• 1 tsp dried thyme

• 2 cups cooked white rice (long-grain recommended)

• Fresh parsley, chopped (for garnish)

Directions

1. Prep the chicken: Pat the chicken dry with paper towels. Mix flour, salt, pepper, and paprika in a shallow dish. Dredge each chicken piece in the seasoned flour, shaking off excess.

2. Sear for flavor: In a large skillet over medium heat, heat olive oil and butter until melted. Place chicken in the skillet and sear each side for 4–5 minutes until golden brown. Remove chicken and set aside.

3. Build the gravy: In the same skillet, add the sliced onions and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.

4. Deglaze: Pour in chicken broth, scraping up any browned bits from the bottom of the pan.

5. Make it creamy: Reduce heat to low, stir in heavy cream and thyme, and simmer until the sauce thickens slightly.

6. Smother the chicken: Return chicken to the skillet, spoon gravy over the top, cover, and simmer for 10 minutes or until chicken is fully cooked (165°F internal temperature).

7. Serve: Spoon the chicken and gravy over fluffy rice. Garnish with parsley.

Tips & Variations

• Switch up the seasoning: Add Cajun spices for a smoky kick or Italian herbs for a Mediterranean twist.

• Try it with mushrooms: Adding sautéed mushrooms to the gravy brings an earthy depth—just like in this Creamy Mushroom Soup Recipe.

• Rice alternatives: You can serve this with mashed potatoes, egg noodles, or even cauliflower rice if you’re keeping it low-carb.

• Make it ahead: This dish reheats beautifully, so you can prepare it a day in advance.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheat: Warm in a skillet over medium-low heat, adding a splash of broth or cream if needed.

Time & Yield

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

• Yield: Serves 4

Tools Used

• Large cast-iron skillet or deep sauté pan

• Wooden spoon for stirring

• Measuring cups and spoons

• Sharp chef’s knife

• Cutting board

Smothered Chicken with Rice: Southern Comfort at Its Best

There’s a reason why Smothered Chicken with Rice is a beloved classic. The rich, creamy gravy, the perfectly seasoned chicken, and the pillowy bed of rice underneath—it’s the definition of comfort food. Whether you’re making it for a weeknight dinner or a special Sunday feast, it’s a dish that brings people together.

And if you’re ever in the mood for a sweet follow-up, check out this Strawberry Oreo Cheesecake Frappuccino—because why not end dinner with a dessert drink? For more inspiration, I love browsing AllRecipes for unique flavor ideas.

Smothered Chicken with Rice

A rich and creamy Southern-style dinner featuring tender chicken smothered in gravy and served over fluffy rice. Comfort food at its finest.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• Ingredients:
• 4 boneless skinless chicken breasts
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion sliced
• 3 cloves garlic minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 2 cups cooked white rice
• Fresh parsley chopped

Equipment

• Equipment
• - Large skillet
• - Wooden spoon
• - Measuring cups and spoons
• - Cutting board
• Chef’s knife

Method

 

1. Instructions:
2. Mix flour, salt, pepper, and paprika in a shallow dish. Dredge chicken in mixture.
3. Heat oil and butter in a large skillet over medium heat. Sear chicken on both sides until golden; remove.
4. Add onions to the skillet; cook until soft. Stir in garlic; cook 1 minute.
5. Pour in chicken broth, scraping the pan.
6. Stir in heavy cream and thyme; simmer until slightly thickened.
7. Return chicken to skillet, smother with gravy, cover, and cook until done.
8. Serve over rice, garnished with parsley.

Notes

Notes:

Substitute chicken thighs for a juicier result.

Add mushrooms or spinach for extra flavor and texture.