Smothered Chicken and Rice

Here’s a comforting Smothered Chicken and Rice recipe 🍗🍚—rich, savory, and perfect for a hearty meal.

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Ingredients (Serves 4)

Chicken:

• 4 bone-in, skin-on chicken thighs (or breasts)
• Salt & pepper, to taste
• 1 tsp paprika (optional)
• 2 tbsp vegetable oil

Gravy & Rice:

• 1 onion, diced
• 2–3 cloves garlic, minced
• 1 bell pepper, diced (optional)
• 1 cup long-grain white rice
• 2½ cups chicken broth
• 1 tsp thyme or mixed herbs
• 2 tbsp butter
• 2 tbsp flour (for thickening)
• Salt & pepper, to taste
• Optional: chopped parsley for garnish

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Instructions

1. Brown the Chicken

1. Season chicken with salt, pepper, and paprika.
2. Heat oil in a large skillet over medium-high heat.
3. Brown chicken 3–4 minutes per side until golden. Remove and set aside.

2. Make the Gravy

1. In the same skillet, sauté onion, garlic, and bell pepper until soft (~3–4 minutes).
2. Sprinkle flour over vegetables and stir to make a roux. Cook 1–2 minutes.
3. Gradually whisk in chicken broth until smooth.
4. Add thyme, salt, and pepper. Bring to a simmer.

3. Cook Chicken & Rice

1. Return chicken to the skillet, skin side up.
2. Sprinkle rice around chicken.
3. Cover, reduce heat to low, and simmer 20–25 minutes, until rice is tender and chicken is cooked through (165°F / 74°C internally).

4. Finish & Serve

• Stir in butter for extra richness.
• Garnish with parsley and serve hot, with chicken smothered in the creamy gravy and rice.

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Tips & Variations

• Vegetables: Add peas, carrots, or mushrooms to the rice for extra flavor.
• Spicy version: Add a pinch of cayenne or smoked paprika.
• One-pot convenience: Use a deep skillet or Dutch oven for easy cleanup.

If you want, I can also give a slow cooker version that’s hands-off and extra tender.

Do you want me to?