Smothered Chicken and Rice: Simple Homestyle Meal (Print Version)

Smothered Chicken and Rice recipe for a hearty weeknight meal. Tender chicken, creamy sauce, and fluffy rice pure comfort, no fuss.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American (Southern)
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 cup long-grain white rice
03 - 2 cups chicken broth (plus more for reheating)
04 - 1/2 cup heavy cream

→ Flavor Foundation

05 - 2 tbsp olive oil
06 - 1 large yellow onion, chopped
07 - 2 celery stalks, chopped
08 - 1 green bell pepper, chopped
09 - 4 cloves garlic, minced
10 - 1/4 cup all-purpose flour

→ Seasonings & Spices

11 - 1 tsp salt (or to taste)
12 - 1/2 tsp black pepper
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried thyme
15 - Pinch of cayenne pepper (optional)

→ Finishing Touches

16 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - Okay, first things first, pat those chicken thighs dry with paper towels. Seriously, this is crucial for a good sear! Heat a tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once it’s shimmering, add the chicken, skin-side down if you have it, and let it get beautifully golden brown, about 5-7 minutes per side. Don't overcrowd the pot; do it in batches if you need to. I always try to sneak a peek too early, but resist! You want that gorgeous color. Remove the chicken and set it aside on a plate; those delicious bits left in the pan? That's flavor!
02 - Reduce the heat to medium. Add another splash of olive oil if the pan looks dry. Toss in your chopped onion, celery, and bell pepper. This is where your kitchen starts to smell amazing, honestly! Sauté them until they soften up, about 5-7 minutes. Stir them occasionally, scraping up any browned bits from the bottom of the pan – that's called 'fond,' and it's pure gold. Then, add your minced garlic and cook for just another minute until it's fragrant; don't let it burn, that's a sad smell.
03 - Sprinkle the flour over the sautéed vegetables. Stir it constantly for about 1-2 minutes, letting it cook into a roux. It'll look a little pasty, and that's exactly what we want! This is the magical thickening agent. Slowly, and I mean *slowly*, pour in the chicken broth, whisking constantly to avoid any lumps. Trust me, lumps are not your friend here. Bring it to a gentle simmer, and you'll see it start to thicken beautifully. This step always feels like a little science experiment!
04 - Now for the flavor! Stir in your salt, black pepper, paprika, dried thyme, and that little pinch of cayenne pepper if you're feeling it. Give it a good taste here; you might want a little more salt. Return the browned chicken thighs to the pot, nestling them into the sauce. Make sure they're mostly submerged. Bring the sauce back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes. The chicken should be fall-apart tender, and the sauce should have thickened even more. I always peek a few times, oops.
05 - While the chicken is doing its thing, cook your long-grain white rice according to package directions. I usually just use a small pot with water and a pinch of salt. It’s simple, but sometimes I still manage to boil it over. Don't be like me! You want it fluffy and separate, a nice contrast to the rich sauce. Once it's done, fluff it with a fork and set it aside, ready to be smothered.
06 - Once the chicken is cooked through and the sauce is perfectly thickened, stir in the heavy cream. Let it warm through for just a minute or two; you don't want to boil it. Taste one last time for any adjustments – maybe a little more salt or pepper? Serve generous portions of the fluffy white rice, then spoon that incredible Smothered Chicken and Rice, with plenty of sauce, right over the top. Garnish with fresh chopped parsley. It's going to look and smell absolutely incredible, a true homemade masterpiece!

# Notes:

01 - Always pat your chicken dry before browning; it makes a HUGE difference in getting that golden crust.
02 - When making the roux, whisk constantly as you add the broth to avoid lumpy sauce – I learned this the hard way!
03 - Don't be afraid to taste and adjust seasonings throughout the cooking process; your palate is your best guide.
04 - For an extra layer of flavor, add a bay leaf to the sauce while it simmers, then remove it before serving.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - whisk
03 - cutting board
04 - knife
05 - measuring cups and spoons
06 - separate pot for rice.

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g

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