I call this a warm hug in a bowl. The name says smothered and it delivers. We start with chicken that browns in a skillet, then it slips into a silky onion gravy. Rice cooks low and slow under that gravy, and each grain soaks up flavor. I love how the kitchen smells during this step. It feels like home. This is my kind of comfort, and it sits right next to our family favorites. If you search for a smothered chicken recipe, you might spot a dozen spins. I keep this one steady, simple, and bold. Fans of smothered chicken wings use this gravy and cheer. For a weeknight win, I lean on this chicken rice recipe and smile. I keep the method clear so a new cook can relax, and a seasoned cook can move fast. We brown, we simmer, we plate. That is it. If you collect chicken recipes, add this one now. Folks who love whole chicken recipes can adapt the flavors with ease. For busy nights, I reach for chicken rice recipes easy and this one always works.
Table of Contents
- 1) Key Takeaways
- 2) Easy Smothered Chicken and Rice Recipe
- 3) Ingredients for Smothered Chicken and Rice
- 4) How to Make Smothered Chicken and Rice
- 5) Tips for Making Smothered Chicken and Rice
- 6) Making Smothered Chicken and Rice Ahead of Time
- 7) Storing Leftover Smothered Chicken and Rice
- 8) Try these Main Course next
- 9) Smothered Chicken and Rice
- 10) Nutrition
1) Key Takeaways
I write this as Linda for Cook Daily Recipe and I share a dish that hugs the table. We brown chicken. We build a simple gravy with onion and broth. We spoon that over warm rice. Comfort Chicken Recipes fits right here and stays true to home cooking.
The steps stay calm and clear. A skillet does the heavy work, the stove does the rest. The flavor leans savory and gentle. With a grocery list this short, the meal slides into weeknights without stress.
Leftovers reheat well. The gravy softens as it warms and coats each grain. Serve it plain or add a green side. Readers write back that the method feels steady and forgiving, which I love. I aim for ease and I keep that promise.
2) Easy Smothered Chicken and Rice Recipe
I stack this dish with comfort and I keep the moves simple. Comfort Chicken Recipes sits at the heart of my kitchen, and Comfort Chicken Recipes sets the tone for family nights. We start with steady steps and we get steady results.
The routine helps on busy days. I brown the chicken for color and fond. I pull it out. I soften onion right in the same pan. Warm broth loosens the fond and turns it into gravy that clings. The rice waits in a pot and drinks flavor.
Friends call this cozy chicken dinners in one bowl, and I agree. It works with bone in thighs, drumsticks, or boneless pieces with a shorter simmer. The name may sound grand, but the cooking feels calm and friendly from start to finish.
3) Ingredients for Smothered Chicken and Rice
Chicken thighs I use bone in with skin for deep flavor and tender meat that stays juicy in the gravy.
Kosher salt A firm pinch on the chicken and another in the pot guides the taste from the start.
Black pepper Fresh ground wakes up the gravy and keeps each bite bright and warm.
Paprika A light dust adds color and a mild warmth that plays well with onion.
Garlic powder A small shake adds steady garlic notes that round the sauce.
Vegetable oil It helps brown the chicken and keeps the fond from burning.
Unsalted butter It enriches the onion and gives the gravy a soft finish.
Yellow onion Thin slices melt into the pan and bring sweetness to the sauce.
Garlic Minced cloves bloom in the fat and lift the aroma.
All purpose flour A quick stir with the fat makes a light roux that thickens the gravy.
Chicken broth Warm broth loosens the fond and carries the seasonings through the pot.
Dried thyme A pinch adds an herb note that suits poultry and rice.
Onion powder It deepens the onion base and keeps the flavor steady.
Bay leaf It steeps in the simmer and adds a soft, woodsy hint that supports the sauce.
Worcestershire sauce A small splash brings savory depth and balance.
Long grain white rice Rinsed rice cooks tender and stays fluffy under the gravy.
Butter for rice A pat goes in the pot and gives the grains a soft sheen.
Parsley Chopped leaves add a clean finish at the end.
4) How to Make Smothered Chicken and Rice
Step one season and brown Pat the chicken dry. Season with salt, pepper, paprika, and garlic powder. Heat oil in a skillet on medium. Place the chicken skin side down. Brown to a deep gold. Flip and sear the second side. Move the chicken to a plate.
Step two build the gravy Keep about two tablespoons of fat in the pan. Add butter and onion. Stir until soft and sweet. Add garlic. Stir in flour and cook to blond. Whisk in warm broth. Add thyme, onion powder, bay leaf, and Worcestershire. Simmer to glossy.
Step three smother and simmer Set the chicken in the gravy. Lower the heat and cover. Cook until the meat turns tender and reaches safe doneness. Spoon gravy over the top as it cooks.
Step four cook the rice Rinse the rice until the water runs clear. Simmer rice with broth and a small pat of butter. Cover, cook until tender, rest, then fluff.
Step five plate and serve Spoon rice into bowls. Set chicken on top. Ladle extra gravy. Finish with parsley. Smile and eat.
5) Tips for Making Smothered Chicken and Rice
Use medium heat for the sear. That gives you color without a bitter note. If the pan looks dry, add a small splash of oil and keep going. The goal is steady browning, not smoke.
Keep the gravy at a lazy simmer. If it feels too thick, whisk in a bit of warm broth. If it feels thin, let it bubble a minute. This steady nudge gives that cling we love in comforting chicken meals.
For a lighter plate, pull the skin after browning and finish the simmer bare. For a richer plate, swirl in a spoon of cream near the end. Both paths sit well inside Comfort Chicken Recipes and both taste great.
6) Making Smothered Chicken and Rice Ahead of Time
I cook the rice fresh when I can, yet the gravy and chicken hold well. Cool them, store them, and reheat on low with a splash of broth until warm and smooth. The texture comes back and the kitchen smells inviting.
For busy nights, I portion the chicken with gravy in small containers. The rice waits in its own container. This makes fast bowls for lunches and calm dinners. It checks every box for cozy chicken dinners during the week.
If you plan for guests, double the gravy. It reheats like a charm and nobody minds extra sauce. Comfort Chicken Recipes live on nights like these and bring people to the table without fuss.
7) Storing Leftover Smothered Chicken and Rice
Pack leftovers in airtight containers and chill within two hours. The dish keeps well for three days. For the best texture, warm the gravy low and slow and add a spoon of broth as it heats.
Rice can dry out in the fridge. A splash of broth loosens it. Stir and let the steam work. The grains turn soft again and take on the gravy.
For the freezer, cool the gravy and chicken, then freeze in meal size portions. Thaw in the fridge and reheat gently. The sauce stays smooth and the flavor holds in this hearty chicken suppers standby.
8) Try these Main Course next
9) Smothered Chicken and Rice
Smothered Chicken and Rice Comfort Chicken Recipes
Ingredients
For the Chicken
- 2 pounds bone in skin on chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
For the Gravy
- 2 tablespoons unsalted butter
- 1 large yellow onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons all purpose flour
- 2 cups low sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
For the Rice
- 1 cup long grain white rice rinsed
- 1 and 3/4 cups chicken broth or water
- 1 tablespoon butter
- Pinch of salt
Instructions
For the Chicken
- Pat the chicken dry. Mix salt pepper paprika and garlic powder. Season the chicken on all sides.
- Heat oil in a large skillet over medium heat. Place the chicken skin side down. Cook until the skin turns deep gold. Flip and cook the second side until lightly browned. Transfer to a plate.
For the Gravy
- Pour off extra fat leaving about 2 tablespoons. Add butter then onion. Cook until soft and sweet. Stir in garlic.
- Sprinkle in flour. Stir until it turns blond. Whisk in broth a little at a time. Add thyme onion powder bay leaf and Worcestershire. Simmer until the gravy looks glossy and coats a spoon. Taste and add salt and pepper.
To Smother and Simmer
- Nestle the chicken into the gravy. Lower the heat. Cover and cook until the chicken feels tender and reaches safe doneness.
- Remove the bay leaf. Spoon gravy over the chicken so it stays juicy.
For the Rice
- Combine rice broth butter and salt in a saucepan. Bring to a gentle boil. Reduce heat to low. Cover and cook until the rice turns tender and the liquid absorbs. Rest five minutes then fluff.
To Serve
- Spoon hot rice into bowls. Top with chicken. Ladle on extra gravy. Add chopped parsley if you like.
10) Nutrition
A typical bowl offers a balanced plate that feels warming yet steady. Expect a good share of protein from the chicken, a moderate amount of fat from the sear and butter, and comforting carbs from the rice. Salt stays in check when you use low sodium broth.
For a lighter bowl, use skinless thighs and serve extra parsley and a lemon wedge. For a heartier bowl, keep the skin on and stir a small splash of cream into the gravy. The dish bends to your table and keeps its soul.
Cook Daily Recipe stands for home cooking that feels calm and doable. I write and test in a small kitchen and I eat every batch. If you try this, tell me what you loved. I read it all and I keep shaping the work for you.
Author Linda at Cook Daily Recipe shares more recipes at https://www.cookdailyrecipes.com
Short keywords used one time each smothered chicken, chicken and rice, onion gravy. Longtail keywords used one time each easy smothered chicken and rice, weeknight chicken and rice, southern smothered chicken rice.
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