Hey there, my friend 
. This smothered chicken and rice recipe is the kind of meal that makes you close your eyes after the first bite. The chicken is juicy, the gravy is rich, and the rice soaks up all that goodness.
And guess what? You don’t need fancy ingredients. Just a few everyday things from your kitchen, and boom—you’ve got yourself a soul-warming dish. Let me show you how to make it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Medium saucepan (for the rice)
- Whisk
- Mixing bowl
Important Info
- Servings: 4 plates
- Estimated Cost: This recipe costs around $12 to make.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Calories per Serving: About 550 kcal
- Cook Method: Stovetop
- Season: Perfect all year round
- Courses: Main Course
- Cuisine: Southern American
- Diets: Not suitable for vegan, vegetarian, or dairy-free diets
How to Make Smothered Chicken and Rice
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup whole milk
- 1 teaspoon Worcestershire sauce
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon butter (for rice)
- ½ teaspoon dried thyme
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken thighs | Chicken drumsticks or boneless chicken breasts |
| Whole milk | Half-and-half or evaporated milk |
| Vegetable oil | Butter or olive oil |
| Chicken broth | Water with bouillon cubes |
| Worcestershire sauce | Soy sauce or balsamic vinegar |
| Long-grain white rice | Brown rice (increase cook time) |
Instructions
- Season the chicken – Pat the chicken dry with a paper towel. Sprinkle salt, pepper, paprika, and garlic powder all over.
- Sear the chicken – Heat oil in a large skillet over medium-high heat. Add chicken, skin-side down, and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes. Remove from the pan and set aside.
- Sauté the aromatics – In the same pan, add chopped onions and minced garlic. Cook for 2 minutes until soft.
- Make the gravy – Sprinkle flour over the onions and stir for 1 minute. Slowly pour in chicken broth while whisking to avoid lumps. Add milk and Worcestershire sauce. Stir well.
- Simmer the chicken – Return the chicken to the skillet. Reduce heat to low, cover, and let it simmer for 25 minutes. The chicken should be tender, and the gravy should be thick.
- Cook the rice – While the chicken simmers, rinse the rice under cold water. In a medium saucepan, bring water to a boil. Add butter, thyme, and rice. Cover and cook on low heat for 15 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
- Combine and serve – Spoon rice onto a plate, top with a piece of smothered chicken, and pour gravy over everything.
Helpful Tips
- Use bone-in chicken for the best flavor and tenderness.
- Don’t rush the gravy—whisking slowly prevents lumps.
- If the gravy is too thick, add a splash of broth to thin it out.
- Want extra richness? Stir in a tablespoon of butter before serving.
- Taste the rice before serving. If it needs salt, sprinkle a little over the top.
What to Serve with Smothered Chicken and Rice
Smothered chicken and rice is a full meal on its own, but you can make it even better with:
- Steamed green beans
- Roasted carrots
- Cornbread
- Side salad with ranch dressing
How Do You Serve the Recipe?
A deep plate or shallow bowl works best. That way, the rice can soak up all that delicious gravy. A big spoon is better than a fork because you’ll want to scoop up every bite.
Where Do You Serve This Recipe the Most?
This is the kind of dish you serve for Sunday dinner, family gatherings, or whenever you want comfort food. It’s also great for meal prep because it reheats well.
Storage
Short-Term Storage (Room Temperature)
- Keep leftovers covered at room temperature for up to 2 hours. After that, transfer to the fridge.
Refrigeration
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stovetop with a splash of water to loosen the gravy.
Freezing
- Place cooled chicken and rice in separate freezer-safe containers.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use boneless chicken?
Yes, but bone-in chicken adds more flavor. If using boneless, reduce the cooking time to 20 minutes.
How do I make the gravy thicker?
Let it simmer longer or add an extra teaspoon of flour when making the roux.
Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook. You may need to add 10-15 extra minutes and more water.
Can I make this dish spicy?
Yes. Add a pinch of cayenne pepper or red pepper flakes when seasoning the chicken.
What can I use if I don’t have Worcestershire sauce?
Soy sauce or balsamic vinegar works well as a substitute.
