Smothered Chicken and Rice

Smothered Chicken and Rice is a hearty, comforting dish that combines tender, well-seasoned chicken with creamy, flavorful rice cooked in a rich sauce. Perfect for busy weeknights or family gatherings, this one-pot meal is simple yet satisfying, offering a balance of textures and savory flavors.

If you’re looking for an easy, soul-soothing recipe, you’ve come to the right place!

Kitchen Equipment Needed

• Large skillet or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

For the Chicken:

• 1 ½ pounds boneless, skinless chicken thighs or breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons olive oil

For the Rice:

• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup milk (or heavy cream for extra richness)
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ cup grated Parmesan cheese (optional)

Optional Garnish:

• Fresh parsley, chopped

Directions

1. Season the Chicken:
   • Season the chicken with garlic powder, onion powder, smoked paprika, thyme, salt, and black pepper.
2. Sear the Chicken:
   • Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden brown. Remove the chicken and set it aside (it will finish cooking later).
3. Sauté Aromatics:
   • In the same skillet, add the diced onion and garlic. Sauté for 2–3 minutes until softened and fragrant.
4. Add the Rice:
   • Stir in the rice and toast for 1–2 minutes to enhance its flavor.
5. Incorporate Liquids:
   • Pour in the chicken broth and milk, stirring to combine. Add parsley, paprika, and black pepper.
6. Simmer with Chicken:
   • Return the seared chicken to the skillet, nestling it into the rice mixture. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 20–25 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
7. Add Parmesan (Optional):
   • Stir in the Parmesan cheese for extra creaminess and flavor.
8. Serve:
   • Garnish with fresh parsley and serve warm.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Nutrition (Per Serving – Serves 4)

• Calories: 480
• Protein: 35g
• Carbohydrates: 35g
• Fat: 18g
• Fiber: 2g
• Sodium: 720mg

Expert Tips

• Flavor Boost: Sear the chicken until golden brown to lock in flavor before simmering.
• Liquid Adjustments: If the rice absorbs too much liquid during cooking, add a splash of broth or milk as needed.
• Seasoning: Taste and adjust seasoning before serving to ensure it’s perfectly balanced.

FAQs

Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time and liquid, as brown rice takes longer to cook.

What other vegetables can I add?
Mushrooms, peas, or diced carrots are great additions to this dish. Add them when sautéing the onion and garlic.

Can I make this ahead of time?
Yes! Prepare the dish and store it in the refrigerator. Reheat gently on the stovetop with a splash of broth or milk to maintain creaminess.

Storing & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stovetop or in the microwave, adding a splash of broth or milk to restore creaminess.

Substitutions & Variations

• Low-Carb: Substitute cauliflower rice for traditional rice.
• Cheese Variations: Swap Parmesan for Gruyère or cheddar for a different flavor profile.
• Protein Options: Use turkey cutlets or shrimp in place of chicken for variety.

Smothered Chicken and Rice

Smothered Chicken and Rice is a hearty, comforting dish that combines tender, well-seasoned chicken with creamy, flavorful rice cooked in a rich sauce.

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Equipment

• - Large skillet or Dutch oven
• - Cutting board
• - Chef’s knife
• - Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

  

• **For the Chicken:**
• - 1 ½ pounds boneless skinless chicken thighs or breasts
• - 1 teaspoon garlic powder
• - 1 teaspoon onion powder
• - ½ teaspoon smoked paprika
• - ½ teaspoon dried thyme
• - Salt and black pepper to taste
• - 2 tablespoons olive oil
• **For the Rice:**
• - 1 medium onion finely diced
• - 2 garlic cloves minced
• - 1 cup long-grain white rice
• - 2 cups chicken broth
• - 1 cup milk or heavy cream for extra richness
• - 1 teaspoon dried parsley
• - ½ teaspoon paprika
• - ½ teaspoon black pepper
• - ½ cup grated Parmesan cheese optional
• **Optional Garnish:**
• - Fresh parsley chopped

Instructions

 

• **Season the Chicken:**
• - Season the chicken with garlic powder, onion powder, smoked paprika, thyme, salt, and black pepper.
• **Sear the Chicken:**
• - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden brown. Remove the chicken and set it aside (it will finish cooking later).
• **Sauté Aromatics:**
• - In the same skillet, add the diced onion and garlic. Sauté for 2–3 minutes until softened and fragrant.
• **Add the Rice:**
• - Stir in the rice and toast for 1–2 minutes to enhance its flavor.
• **Incorporate Liquids:**
• - Pour in the chicken broth and milk, stirring to combine. Add parsley, paprika, and black pepper.
• **Simmer with Chicken:**
• - Return the seared chicken to the skillet, nestling it into the rice mixture. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 20–25 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
• **Add Parmesan (Optional):**
• - Stir in the Parmesan cheese for extra creaminess and flavor.
• **Serve:**
• - Garnish with fresh parsley and serve warm.