Homemade Smothered Chicken and Rice -

Smothered chicken and rice topped with creamy gravy on a white plate

Homemade Smothered Chicken and Rice

Ingredients:

For the Chicken

1½ lb boneless skinless chicken breasts or thighs

1 tsp salt

¾ tsp black pepper

1 tsp garlic powder

½ tsp paprika

2 tbsp olive oil

For the Rice

1 cup long-grain white rice, uncooked

For the Creamy Gravy

3 tbsp butter

1 small onion, finely diced

3 cloves garlic, minced

3 tbsp all-purpose flour

2½ cups chicken broth

½ cup heavy cream

½ tsp salt

½ tsp black pepper

Directions:

1. Pat the chicken dry and season both sides evenly with salt, black pepper, garlic powder, and paprika so every piece is well coated.

2. Heat the olive oil in a large, deep skillet over medium-high heat. Once hot, place the chicken in a single layer and sear until golden brown on both sides. The outside should develop a deep color while the inside stays juicy. Remove the chicken and set aside.

3. Lower the heat to medium. In the same skillet, melt the butter, letting it combine with the flavorful browned bits left behind from the chicken.

4. Add the diced onion and cook until soft and slightly golden, stirring occasionally. Stir in the minced garlic and cook just until fragrant.

5. Sprinkle the flour evenly over the onion mixture and stir continuously until fully absorbed and lightly golden, creating a smooth base for the gravy.

6. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Scrape the bottom of the skillet so all the flavor is incorporated.

7. Stir in the heavy cream, salt, and black pepper. Let the gravy come to a gentle simmer until it thickens enough to coat the back of a spoon.

8. Stir in the uncooked rice, spreading it evenly across the skillet so it cooks uniformly in the gravy.

9. Nestle the seared chicken back into the skillet, placing it directly into the rice and gravy mixture. Spoon a little gravy over the top of each piece.

10. Cover tightly, reduce the heat to low, and let it simmer gently for 25 to 30 minutes, until the rice is tender and the chicken is fully cooked through.

11. Remove from heat and let it rest uncovered for 5 minutes. This allows the gravy to thicken and cling beautifully to the rice and chicken.

Cooking Time: 40 minutes | Servings: 4 | Calories: ~650 per serving