Go Back
Best Smothered Chicken and Rice

Best Smothered Chicken and Rice

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Medium Bowl
  • Large Skillet or Dutch Oven
  • Paper towels

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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.
  9. 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

Notes

This dish stays fresh in the refrigerator for up to 3-4 days. It can also be frozen for longer storage.
QR Code linking back to recipe