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Smothered Chicken & Rice

Smothered Chicken & Rice
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Easy Smothered Chicken & Rice is a comforting, hearty dish featuring tender chicken simmered in a rich, savory gravy served over fluffy white rice. This flavorful yet simple-to-prepare meal uses everyday pantry staples and is perfect for busy weeknights or cozy dinners, offering versatility to adapt with your favorite veggies, spices, or even protein substitutes.

Ingredients

Scale

Chicken

  • Chicken thighs or breasts (bone-in for more flavor or boneless for quicker cooking), about 4-6 pieces

Rice

  • 1 ½ cups white rice (long-grain or medium-grain)

Aromatics & Vegetables

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • Optional: 1 bell pepper, sliced
  • Optional: 1 cup mushrooms, sliced
  • Optional: 1 cup carrots, chopped

Liquids & Fats

  • 3 cups chicken broth
  • 2 tablespoons butter
  • 1 tablespoon cooking oil (vegetable or olive oil)

Thickening & Seasonings

  • 3 tablespoons all-purpose flour (or cornstarch/gluten-free flour for gluten-free version)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme (or rosemary/sage as variation)

Instructions

  1. Prepare the Chicken: Season chicken pieces with salt, pepper, and paprika. Heat butter and oil in a large skillet over medium heat until shimmering. Brown chicken on both sides, about 4-5 minutes per side, until golden crust forms. Remove chicken and set aside, keeping juices locked in.
  2. Sauté the Vegetables: In the same skillet, add chopped onions and garlic. Cook over medium heat for 3-4 minutes until softened and fragrant. If using optional veggies, add them now and sauté until slightly tender.
  3. Make the Gravy: Sprinkle flour over the sautéed vegetables, stirring constantly to create a roux. Slowly whisk in chicken broth to avoid lumps. Cook while stirring until the mixture thickens into a smooth, rich gravy.
  4. Combine and Simmer: Return the browned chicken to the skillet, nestling it into the gravy. Cover and simmer on low heat for 20-25 minutes, or until the chicken is cooked through and tender.
  5. Cook the Rice: While the chicken simmers, prepare the rice separately according to package instructions. For extra flavor, optionally toast the rice lightly in a dry pan before cooking.
  6. Serve and Enjoy: Plate the fluffy rice and generously ladle the smothered chicken along with gravy on top. Garnish with fresh chopped parsley or green onions if desired, then serve hot.

Notes

  • Choose bone-in chicken for more flavor and juiciness.
  • Stir the roux thoroughly to avoid lumps and achieve velvety gravy texture.
  • Simmer on low heat to keep chicken tender and avoid drying out.
  • Toast rice before cooking for a nutty flavor enhancement.
  • Allow chicken to rest a few minutes before serving to lock in juices.
  • To make gluten-free, substitute flour with cornstarch or gluten-free flour for the gravy thickener.
  • Adjust spice level by adding cayenne pepper, chili flakes, or hot sauce.
  • Store leftovers airtight in the fridge for up to 3 days; gravy thickens but flavors improve.
  • Freeze leftovers in freezer-safe containers for up to 2 months; thaw overnight before reheating.
  • Reheat gently on medium-low heat or in short microwave bursts, stirring occasionally.

Nutrition

Keywords: smothered chicken, chicken and rice, comfort food, easy dinner, hearty meal, one-pan meal, family-friendly, gluten-free option

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