Description
This comforting Smothered Chicken and Rice recipe features tender chicken smothered in a rich, flavorful gravy, served over fluffy rice. It’s a classic Southern dish perfect for a weeknight meal or a special occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Cooked rice, for serving
Instructions
- Season chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until browned. Remove chicken and set aside.
- Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth until smooth.
- Bring the sauce to a simmer, then add thyme, salt, and pepper to taste.
- Return chicken breasts to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and tender.
- Stir in heavy cream and heat through.
- Serve chicken and gravy over cooked rice.
Notes
- For a spicier dish, add a pinch of cayenne pepper.
- You can use bone-in, skin-on chicken thighs for a richer flavor. Adjust the cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Fat: 30g
- Carbohydrates: 25g
- Protein: 45g
