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Smothered Chicken and Rice: The Ultimate Comfort Food Recipe

  • Total Time: 75 minutes
  • Yield: 6 servings 1x

Description

Tender chicken breasts smothered in a rich and savory mushroom gravy, served over fluffy rice. A comforting and flavorful classic!

Ingredients

Scale
  • 6 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces sliced mushrooms
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon dried parsley
  • 2 cups long-grain rice
  • 4 cups chicken broth (or water)
  • 1 tablespoon butter
  • 1/2 teaspoon salt

Instructions

  1. Season the Chicken: In a small bowl, combine the salt, pepper, garlic powder, onion powder, paprika, and dried thyme. Sprinkle this mixture evenly over both sides of the chicken breasts. Pat the spices onto the chicken to make sure they adhere well.
  2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts into the skillet. Be careful not to overcrowd the pan; you might need to cook the chicken in batches.
  3. Cook the Chicken: Sear the chicken for about 5-7 minutes per side, or until it’s nicely browned and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure! If the chicken starts to brown too quickly, reduce the heat slightly. Once cooked, remove the chicken from the skillet and set it aside on a plate. Cover it with foil to keep it warm while we make the gravy.
  4. Sauté the Aromatics: Add the butter to the same skillet over medium heat. Once the butter is melted, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Next, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic is bitter and can ruin the flavor of the gravy.
  5. Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they are softened and have released their moisture, about 5-7 minutes. Stir occasionally. The mushrooms will shrink down as they cook.
  6. Make the Roux: Sprinkle the flour over the vegetables in the skillet. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the gravy. Make sure to cook the flour long enough to get rid of the raw flour taste.
  7. Add the Chicken Broth: Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Continue whisking until the gravy is smooth. Bring the gravy to a simmer.
  8. Simmer and Thicken: Reduce the heat to low and simmer the gravy for about 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking. The longer it simmers, the thicker it will get.
  9. Add the Finishing Touches: Stir in the heavy cream, Worcestershire sauce, salt, pepper, and dried parsley. Taste and adjust the seasonings as needed.
  10. Combine Ingredients (Rice): In a medium saucepan, combine the rice, chicken broth (or water), butter, and salt.
  11. Bring to a Boil (Rice): Bring the mixture to a boil over high heat. Once it’s boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time! This is crucial for perfectly cooked rice.
  12. Fluff and Rest (Rice): Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become even more fluffy. After resting, fluff the rice with a fork.
  13. Add Chicken to Gravy: Gently place the cooked chicken breasts back into the skillet with the gravy. Spoon the gravy over the chicken, making sure it’s well coated.
  14. Simmer Together: Cover the skillet and simmer for another 5-10 minutes, allowing the chicken to warm through and absorb some of the gravy flavor.
  15. Serve: Serve the smothered chicken over a bed of fluffy rice. Spoon extra gravy over the chicken and rice. Garnish with fresh parsley, if desired.

Notes

  • Make it Creamier: For an even richer and creamier gravy, add an extra 1/4 cup of heavy cream.
  • Add Vegetables: Feel free to add other vegetables to the gravy, such as carrots, celery, or bell peppers.
  • Use Different Cuts of Chicken: You can also use chicken thighs instead of chicken breasts. Chicken thighs are more flavorful and stay moist during cooking.
  • Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the gravy for a little heat.
  • Make it Ahead: You can make the gravy ahead of time and store it in the refrigerator for up to 3 days. Reheat it before adding the chicken.
  • Serving Suggestions: Serve with a side of steamed green beans or broccoli. Add a side salad for a complete meal. Crusty bread is perfect for soaking up the extra gravy.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes

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