The Best Smothered Chicken and Rice will become your go-to comfort food recipe, offering a simple yet incredibly satisfying meal that’s perfect for weeknights or special occasions. This dish delivers tender chicken and fluffy rice bathed in a rich, savory sauce that coats every bite with pure deliciousness.
Key Ingredients for Best Smothered Chicken and Rice:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 cups cooked white rice, for serving
- Fresh parsley, chopped, for garnish (optional)
How to Make Best Smothered Chicken and Rice:
Get ready for a culinary hug with this Best Smothered Chicken and Rice! This recipe is incredibly easy to pull off, yet promises a flavor explosion that will have everyone asking for seconds. The magic lies in the tender chicken and perfectly cooked rice enveloped in its luxuriously creamy, savory sauce. With a prep time of just 15 minutes and a cook time of 30 minutes, this satisfying meal is surprisingly quick to bring to your table.
Step-by-Step Instructions:
- Prepare the Chicken: Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with salt, pepper, thyme, and paprika until evenly coated.
- Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if necessary to avoid overcrowding) and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Create the Roux: Sprinkle the flour over the onions and garlic. Stir well and cook for 1-2 minutes, allowing the flour to lightly toast. This will help thicken the sauce.
- Deglaze and Build the Sauce: Gradually whisk in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a simmer, whisking constantly until it begins to thicken.
- Add Creamy Elements: Stir in the heavy cream and Dijon mustard. Continue to whisk until everything is well combined and the sauce is smooth.
- Return Chicken to Skillet: Add the seared chicken back into the skillet with the sauce. Ensure the chicken is mostly submerged in the liquid.
- Simmer and Thicken: Bring the mixture back to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes, or until the chicken is cooked through and tender. The sauce should have thickened nicely.
- Serve: Spoon the best smothered chicken and rice over a generous portion of fluffy white rice. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness.
Why You’ll Love This Best Smothered Chicken and Rice:
You’ll absolutely fall in love with this Best Smothered Chicken and Rice for its incredibly comforting and soul-satisfying nature. The star of the show is undoubtedly the chicken, which becomes unbelievably tender and succulent, swimming in a luxuriously creamy and deeply savory sauce that’s just divine. Making this dish at home is also a fantastic way to save money compared to restaurant versions, offering gourmet flavor without the hefty price tag, and is far more forgiving than a complicated recipe like a classic chicken cordon bleu.
The rich, velvety sauce coats every grain of rice and every piece of chicken, creating a harmonious blend of textures and tastes that’s pure culinary bliss. It’s the kind of meal that wraps you in a warm embrace, perfect for a chilly evening or when you just need a little extra comfort. So go ahead, gather your ingredients, and whip up this delightful dish – your taste buds will thank you!
Storing and Reheating Tips:
To store leftovers of your Best Smothered Chicken and Rice, allow the dish to cool slightly before transferring it to an airtight container. Refrigerate promptly. The dish will stay fresh in the refrigerator for up to 3-4 days. For longer storage, you can freeze portions of the smothered chicken and rice. Once completely cooled, place individual servings in freezer-safe containers or heavy-duty freezer bags. Frozen smothered chicken and rice is best consumed within 2-3 months for optimal quality.
To reheat refrigerated smothered chicken and rice, you can gently warm it on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe dish until hot, stirring halfway through. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first. Alternatively, you can reheat directly from frozen by placing it in a saucepan with a splash of chicken broth or water to prevent drying, and cook over low heat, covered, until heated through.
Final Thoughts:
The Best Smothered Chicken and Rice truly embodies comfort food at its finest, offering a rich, savory, and incredibly satisfying experience. Don’t hesitate to try this easy-to-make, deeply flavorful dish at home – it’s guaranteed to become a family favorite.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Best Smothered Chicken and Rice
Ingredients
Equipment
Method
- Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with salt, pepper, thyme, and paprika until evenly coated.1.5 lbs boneless, skinless chicken thighs or breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon paprika
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if necessary to avoid overcrowding) and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.2 tablespoons olive oil, 1.5 lbs boneless, skinless chicken thighs or breasts
- Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.1 medium yellow onion, 2 cloves garlic
- Sprinkle the flour over the onions and garlic. Stir well and cook for 1-2 minutes, allowing the flour to lightly toast. This will help thicken the sauce.1/4 cup all-purpose flour, 1 medium yellow onion, 2 cloves garlic
- Gradually whisk in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a simmer, whisking constantly until it begins to thicken.3 cups chicken broth
- Stir in the heavy cream and Dijon mustard. Continue to whisk until everything is well combined and the sauce is smooth.1/2 cup heavy cream, 1 tablespoon Dijon mustard
- Add the seared chicken back into the skillet with the sauce. Ensure the chicken is mostly submerged in the liquid.1.5 lbs boneless, skinless chicken thighs or breasts
- Bring the mixture back to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes, or until the chicken is cooked through and tender. The sauce should have thickened nicely.
- Spoon the best smothered chicken and rice over a generous portion of fluffy white rice. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness.2 cups cooked white rice, fresh parsley