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Best Smothered Chicken and Rice

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This Best Smothered Chicken and Rice recipe delivers homey comfort in one skillet, with tender chicken braised in a savory gravy over fluffy rice.

Ingredients

Scale
  • 6 bone-in or 4–6 boneless chicken thighs (skin on or off), about 2–2.5 lb total
  • Salt and black pepper
  • 2 tbsp vegetable oil or olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (optional)
  • 8 oz sliced mushrooms (optional for extra depth)
  • 2 tbsp all-purpose flour (for thickening)
  • 2 cups low-sodium chicken stock
  • 1 cup long-grain white rice, rinsed
  • 1 tsp dried thyme or 1 tbsp fresh, chopped
  • 1 bay leaf (optional)
  • 2 tbsp butter or olive oil for finishing
  • Fresh parsley, chopped for garnish

Instructions

  1. Season chicken on both sides with salt and pepper. Heat oil in a large deep skillet or Dutch oven over medium-high heat. Brown chicken in batches until golden, 4–5 minutes per side. Transfer to a plate.
  2. Reduce heat to medium. Add onion (and bell pepper, mushrooms if using). Cook, stirring, until softened, 6–8 minutes. Add garlic and cook 30 seconds more.
  3. Sprinkle flour over vegetables and stir to coat; cook 1 minute to remove raw flour taste.
  4. Gradually pour in chicken stock while stirring, scraping up browned bits from the pan. Add thyme and bay leaf. Bring to a gentle simmer.
  5. Add the rice to the pan, stir once to distribute, then nestle the browned chicken on top, skin-side up if using. Cover and simmer gently until rice is tender and chicken is cooked through, about 20–25 minutes (longer for bone-in).
  6. Remove lid, stir in butter or oil, adjust seasoning, and let rest 5 minutes. Garnish with parsley and serve.

Notes

For a creamier result, stir in 1/2 cup of plain Greek yogurt or sour cream off the heat. Store leftovers in airtight containers in the refrigerator for up to 3–4 days.

Nutrition

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

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