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Smothered Chicken and Rice

Smothered Chicken and Rice
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This comforting Smothered Chicken and Rice recipe features tender chicken simmered in a rich, savory sauce served alongside fluffy, perfectly cooked rice. Made with simple pantry staples and fresh ingredients, it’s a one-pan dish that’s easy to prepare, full of deep flavor, and perfect for family meals any night of the week.

Ingredients

Scale

Protein

  • 4 to 6 chicken thighs or breasts, skin-on, bone-in or boneless

Grains

  • 1 cup long-grain white rice

Vegetables & Aromatics

  • 1 medium onion, diced
  • 3 cloves garlic, minced

Liquids & Fats

  • 2 ½ cups chicken broth
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil

Thickening & Seasonings

  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 1 teaspoon paprika

Optional Garnish

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the chicken: Season chicken thighs or breasts generously with salt, pepper, and paprika. Heat butter and oil in a large skillet over medium-high heat, then brown the chicken until golden on both sides, about 4-5 minutes per side. This creates a flavorful crust and locks in moisture.
  2. Sauté the aromatics: Remove the chicken from the skillet. Using the same pan, sauté diced onions and minced garlic until soft and fragrant, about 3-4 minutes, scraping up any browned bits from the skillet to build flavor.
  3. Make the roux and sauce: Sprinkle flour over the softened onions and garlic, stirring constantly to cook out the raw flour taste, about 1-2 minutes. Slowly whisk in chicken broth until the mixture is smooth and starts to thicken, forming a rich sauce.
  4. Combine chicken, rice, and sauce: Return the browned chicken pieces to the skillet, nestling them into the sauce. Add the uncooked rice, ensuring it is evenly distributed, then pour in any additional broth if needed to cover the rice according to the rice’s cooking instructions.
  5. Simmer until tender: Cover the skillet and reduce heat to low. Let the chicken and rice simmer gently for 25 to 30 minutes, or until the rice is tender, has absorbed the sauce, and the chicken is fully cooked through.

Notes

  • Brown the chicken well to lock in juices and deepen flavor.
  • Use homemade chicken broth for richer taste when possible.
  • Do not skip making the roux—it thickens the sauce to a luscious consistency.
  • Keep the lid on while simmering to trap steam and cook the rice evenly.
  • Let the dish rest for a few minutes off heat before serving to allow flavors to meld.

Nutrition

Keywords: smothered chicken, chicken and rice, comfort food, one-pan meal, easy dinner, hearty chicken recipe

Find it online: https://emillycooks.com/smothered-chicken-and-rice/