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Creamy Southern Smothered Chicken and Rice

A golden-brown piece of smothered chicken and rice topped with creamy herb gravy.
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Create this ultimate comfort food: tender chicken smothered in a rich, velvety cream gravy served over fluffy rice. This homestyle dish is simple enough for a weeknight but satisfying enough for any gathering.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon all-purpose flour (for thickening)
  • 2 cups cooked white rice, for serving
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken breasts dry. In a small bowl, mix the salt, pepper, garlic powder, onion powder, and paprika. Season both sides of the chicken evenly with this mixture.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until golden brown. The chicken does not need to be cooked through. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Add the chopped onion and cook for about 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
  6. Stir in the heavy cream. Let the sauce simmer gently for 2 minutes until it begins to thicken slightly. Taste the sauce and adjust seasoning if needed.
  7. Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and simmer for 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
  8. While the chicken finishes cooking, prepare your rice if you have not already done so.
  9. To serve, spoon a generous portion of fluffy white rice onto each plate. Place a smothered chicken breast over the rice and spoon plenty of the creamy gravy over the top. Garnish with fresh parsley.

Notes

  • For a richer flavor, substitute chicken thighs for chicken breasts. Adjust cooking time as needed.
  • If you prefer a thicker gravy, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering sauce during step 6.
  • This dish pairs well with a simple side salad or steamed green beans.

Nutrition

Find it online: https://delishcraze.com/smothered-chicken-and-rice-creamy-southern-recipe/