Best Smothered Chicken and Rice
Smothered Chicken and Rice is a comforting dish that combines tender chicken thighs with creamy sauce and fluffy rice. This hearty meal is perfect for family dinners or cozy gatherings, offering not just incredible flavors but also a sense of warmth and togetherness that makes each bite memorable.
Why Make This Recipe
There are countless reasons to whip up a batch of Smothered Chicken and Rice, but the most compelling one is its ease of preparation combined with the profound satisfaction it delivers. This dish is a one-pan wonder that allows you to enjoy a flavorful meal without extensive clean-up. The creamy gravy enveloping the chicken is both rich and comforting, making it ideal for cold evenings. Plus, it’s versatile enough to accommodate various preferences and dietary requirements, ensuring everyone at the table is pleased!
How to Make Best Smothered Chicken and Rice
Ingredients:
- 4 chicken thighs
- 1 cup white rice
- 1 onion, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish
Directions:
- In a large skillet, melt butter over medium heat and add the chicken thighs, seasoning with salt, pepper, and garlic powder. Sear until golden brown on both sides. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté until translucent.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Return the chicken to the skillet, cover, and let simmer for about 30 minutes or until the chicken is cooked through.
- Meanwhile, cook the rice according to package instructions.
- Serve the chicken and gravy over the fluffy white rice and garnish with chopped parsley.
How to Serve Best Smothered Chicken and Rice
To serve Smothered Chicken and Rice, place a generous scoop of the fluffy white rice onto each plate and top it with a piece of the tender chicken along with the creamy sauce. Garnish with freshly chopped parsley for a pop of color and added freshness. This dish pairs beautifully with a side of steamed vegetables or a light salad to balance the richness of the chicken and rice.
How to Store Best Smothered Chicken and Rice
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop, adding a splash of chicken broth or cream to keep it moist. You can also freeze this dish for up to 2 months; just be sure to cool it completely before transferring it to a freezer-safe container.
Tips to Make Best Smothered Chicken and Rice
- For extra flavor, marinate the chicken thighs in your favorite spices or a bit of lemon juice and herbs for a few hours before cooking.
- Adjust the consistency of the sauce by adding more or less chicken broth depending on your preference for creaminess.
- To enhance the richness, replace half of the heavy cream with sour cream or cream cheese.
Variation
Feel free to customize your Smothered Chicken and Rice by adding vegetables such as bell peppers, mushrooms, or spinach into the skillet while sautéing the onions. For a lighter version, use boneless, skinless chicken breasts or even turkey thighs in place of the chicken.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you’ll need to adjust the cooking time since brown rice generally takes longer to cook. Consider cooking it separately or adding more liquid if you want to cook it alongside the chicken.
2. Is it possible to use other cuts of chicken?
Absolutely! You can use chicken legs, breasts, or even a whole cut-up chicken. Just ensure to adjust the cooking time accordingly based on the cut and thickness of the meat.
3. Can I make this dish ahead of time?
Yes, Smothered Chicken and Rice can be prepared ahead of time. Just follow the recipe up until serving, cool the dish completely, and store it in the fridge. It will stay fresh for several days, making it great for meal prepping!
Smothered Chicken and Rice
Ingredients
Main Ingredients
- 4 pieces chicken thighs Skin-on, bone-in for maximum flavor.
- 1 cup white rice For serving underneath the chicken.
- 1 cup heavy cream Can replace half with sour cream or cream cheese for added richness.
- 2 cups chicken broth Adjust for desired sauce consistency.
- 1 large onion, chopped Adds sweetness and depth to the dish.
- 2 tablespoons butter For cooking chicken and onions.
- 1 teaspoon garlic powder For seasoning the chicken.
- to taste Salt and pepper Adjust according to preference.
- for garnish Chopped parsley Adds freshness and color.
Instructions
Preparation
- In a large skillet, melt butter over medium heat and add the chicken thighs, seasoning with salt, pepper, and garlic powder. Sear until golden brown on both sides. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté until translucent.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Return the chicken to the skillet, cover, and let simmer for about 30 minutes or until the chicken is cooked through.
Cooking Rice
- Meanwhile, cook the rice according to package instructions.
Serving
- Serve the chicken and gravy over the fluffy white rice and garnish with chopped parsley.
