Of course! “Smothered Chicken and Rice” is a classic, comforting dish featuring tender, pan-seared chicken smothered in a rich, savory onion and mushroom gravy, all served over a bed of fluffy rice.
It’s a quintessential Southern-inspired comfort food dish. Here’s a detailed recipe that will guide you through making a truly delicious version at home.
The Ultimate Smothered Chicken and Rice
This recipe breaks the process down into three key parts: seasoning the chicken, creating a deeply flavorful gravy, and simmering it all together until fall-apart tender.
Yield: 4-6 servings
Prep time: 15 minutes
Cook time: 45-50 minutes
Ingredients
For the Chicken:
· 4 bone-in, skin-on chicken thighs (or 2 breasts, halved)
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon smoked paprika (for color and depth)
· 1 teaspoon dried thyme
· Salt and freshly ground black pepper, to taste
· 2 tablespoons olive oil or vegetable oil
For the Gravy and Smothering:
· 3 tablespoons unsalted butter
· 1 medium yellow onion, thinly sliced
· 8 oz (225g) cremini or white mushrooms, sliced
· 3 cloves garlic, minced
· ¼ cup (30g) all-purpose flour
· 2 cups chicken broth (low-sodium preferred)
· 1 tablespoon Worcestershire sauce
· 1 teaspoon soy sauce (optional, for extra umami)
· ½ cup heavy cream or half-and-half (for extra richness)
· Salt and pepper, to taste
· Fresh parsley, chopped (for garnish)
For Serving:
· 2 cups cooked long-grain white rice, jasmine rice, or brown rice.
Instructions
Part 1: Prepare and Sear the Chicken
- Pat and Season: Pat the chicken completely dry with paper towels. This is crucial for getting a good sear. In a small bowl, mix the garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper. Rub this seasoning blend evenly all over the chicken pieces.
- Sear to Perfection: In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is shimmering, add the chicken, skin-side down. Sear for 5-7 minutes without moving it, until the skin is golden brown and crispy. Flip and sear the other side for 3-4 minutes. The chicken will not be cooked through at this point. Remove the chicken to a plate and set aside.
Part 2: Build the Flavorful Gravy
- Sauté Aromatics: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the sliced onions and mushrooms. Cook for 8-10 minutes, stirring occasionally, until the onions are soft and translucent and the mushrooms have released their water and started to brown.
- Add Garlic: Add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the flour over the mushroom and onion mixture. Stir constantly and cook for 1-2 minutes to remove the raw flour taste. This is the base of your gravy.
- Deglaze and Simmer: Slowly pour in the chicken broth while whisking constantly to avoid lumps. Add the Worcestershire sauce and soy sauce (if using). Scrape up all the browned bits from the bottom of the pan—this is packed with flavor! Bring the gravy to a simmer, and it will begin to thicken.
Part 3: Smother and Simmer
- Combine and Cook: Return the seared chicken pieces to the skillet, nestling them into the gravy. Spoon some of the gravy over the top.
- Low and Slow: Reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 25-30 minutes. If you’re using chicken breasts, check for doneness after 20 minutes.
- Final Touch: Remove the lid and stir in the heavy cream. Let it heat through for 2-3 minutes. Taste the gravy and adjust seasoning with more salt and pepper if needed.
To Serve:
Spoon a generous amount of fluffy rice onto a plate or bowl. Place a piece of the incredibly tender smothered chicken on top and ladle plenty of the rich mushroom and onion gravy over everything. Garnish with fresh parsley.
Tips for the Best Smothered Chicken and Rice
· Don’t Skip the Sear: Searing the chicken creates a flavorful fond (the browned bits) on the bottom of the pan, which is the foundation of your gravy.
· Low and Slow is Key: The “smothering” process happens when the chicken cooks gently in the covered pan with the gravy. This makes the chicken incredibly tender and infuses it with flavor.
· Customize Your Gravy: Don’t have mushrooms? You can leave them out. Want more veggies? Add a sliced bell pepper when you cook the onions. For a Cajun twist, add a diced jalapeño and a pinch of cayenne pepper.
· Creamy vs. Classic: The heavy cream adds a lovely richness, but you can omit it for a more traditional, broth-based gravy. It will still be delicious!
· Thickness of Gravy: If your gravy is too thick after adding the cream, thin it out with a splash more chicken broth. If it’s too thin, let it simmer uncovered for a few more minutes.
Enjoy your homemade comfort food feast