Smothered Chicken With Gravy and Rice Recipe

Description

Imagine tender, juicy chicken smothered in a rich, velvety gravy, served over a bed of fluffy rice that soaks up all that deliciousness. This Smothered Chicken and Rice and Gravy recipe is the ultimate comfort food that feels like a warm hug on a plate. Perfect for weeknight dinners or Sunday suppers, it’s hearty, flavorful, and oh-so-satisfying. Trust me, this one’s a game-changer—your family will be begging for seconds! And if you’re wondering where to watch smothered for inspiration, this recipe is all you need to bring that Southern charm right to your kitchen.

Why You’ll Love This Recipe

This recipe is a total crowd-pleaser! It’s simple enough for beginner cooks but packed with so much flavor that it feels gourmet. The combination of savory chicken, creamy gravy, and fluffy rice is pure magic. Whether you’re making smothered chicken and rice or experimenting with a smothered chicken cream of chicken version, this dish is versatile and forgiving. Plus, it’s perfect for those nights when you need an easy smothered chicken breast recipe that doesn’t skimp on taste.

Ingredients

Here’s what you’ll need to make this mouthwatering dish:

• Chicken thighs or breasts: Thighs are juicier, but if you’re looking for an easy smothered chicken breast recipe, boneless, skinless breasts work too.
• Onion and garlic: The aromatic base that adds depth to the gravy.
• Bell pepper: For a touch of sweetness and color.
• Flour: To thicken the gravy and create that luscious texture.
• Chicken broth: The liquid gold that forms the base of the gravy.
• Worcestershire sauce: A secret ingredient that adds a savory, umami kick.
• Seasonings: A blend of paprika, thyme, and bay leaves for that classic Southern flavor.
• Rice: Long-grain white rice works best to soak up all the gravy goodness.
• Butter: For richness and a silky finish.

Note: Exact measurements for all ingredients can be found in the recipe card below.

How to Make the Recipe

1. Brown the chicken: Start by searing the chicken thighs or breasts in a hot skillet until golden brown. This step locks in the flavor and creates a crispy skin.
2. Sauté the veggies: In the same skillet, cook the onions, garlic, and bell peppers until soft and fragrant.
3. Make the gravy: Sprinkle flour over the veggies to create a roux, then slowly whisk in the chicken broth and Worcestershire sauce. Let it simmer until thick and glossy.
4. Simmer the chicken: Return the chicken to the skillet, cover, and let it cook until tender and fully cooked through.
5. Cook the rice: While the chicken simmers, cook the rice separately until fluffy and tender.
6. Serve it up: Plate the rice, top with the smothered chicken, and spoon that glorious gravy over everything.

Pro Tips for Making the Recipe

• Don’t skip the sear: Browning the chicken is key to building flavor, whether you’re using thighs or breasts.
• Low and slow: Let the gravy simmer gently to avoid lumps and develop a rich taste.
• Season as you go: Taste the gravy at each stage and adjust the seasoning if needed.
• Use a heavy skillet: A cast-iron skillet works wonders for even heat distribution.

How to Serve

This dish is a complete meal on its own, but you can elevate it with a few simple sides:

• Pair it with: A crisp green salad, steamed green beans, or buttery cornbread.
• Garnish with: Fresh parsley or a sprinkle of green onions for a pop of color.
• Serve family-style: Let everyone dig in straight from the skillet for a cozy, communal vibe.

Make Ahead and Storage

• Storing leftovers: Keep the chicken, gravy, and rice in separate airtight containers in the fridge for up to 3 days.
• Freezing: Freeze the chicken and gravy (without rice) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm the chicken and gravy in a skillet over low heat, adding a splash of broth if needed. Reheat the rice in the microwave with a damp paper towel to keep it moist.

FAQs

Can I use chicken breasts instead of thighs?
Absolutely! If you’re looking for an easy smothered chicken breast recipe, boneless, skinless breasts work well. Just reduce the cooking time slightly to keep them juicy.

Can I make this gluten-free?
Yes! Swap the flour for a gluten-free alternative like cornstarch or a gluten-free flour blend to thicken the gravy.

What if my gravy is too thin?
No worries! Mix a little cornstarch with cold water and stir it into the gravy. Let it simmer until it thickens to your desired consistency.

Can I use cream of chicken soup for the gravy?
Definitely! If you’re making a smothered chicken cream of chicken version, substitute half the broth with cream of chicken soup for an extra creamy twist.