Smothered Chicken and Rice | Hearty One-Pan Meal

Cozy up with this smothered chicken and rice dish that’s all about comfort and flavor! This hearty one-pan meal brings together tender chicken and a creamy sauce, making it perfect for family dinners or meal prep. Plus, it packs a protein punch! Dive in and enjoy a plate of warmth and satisfaction. Perfect for busy nights or lunchboxes! 🍽️

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Smothered Chicken and Rice

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Tender chicken breasts cooked in a rich, creamy gravy and served over fluffy rice. A comforting, hearty one-pan meal perfect for family dinners.

• Author: Chef Sally

Ingredients

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• 4 boneless skinless chicken breasts pounded to even thickness
• 2 tbsp olive oil
• 1 large onion diced
• 2 cloves garlic minced
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tsp paprika
• 0.5 tsp dried thyme
• salt and pepper to taste
• 2 cups cooked white rice prepared separately, day-old preferred
• 2 tbsp fresh parsley chopped, for garnish

Instructions

1. Season chicken breasts on both sides with salt, pepper, paprika, and thyme. Let rest 5 minutes to absorb seasoning.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 7 minutes per side until deep golden brown. Remove and set aside.
3. In the same skillet, add diced onion and cook 3 to 4 minutes until softened. Add garlic and stir 1 minute until fragrant.
4. Sprinkle flour over the onions and garlic. Stir constantly for 1 minute to form a roux and cook out the raw flour taste.
5. Gradually whisk in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer and cook 3 to 4 minutes until slightly thickened.
6. Stir in heavy cream and return chicken to the skillet. Reduce heat to medium-low and simmer 15 to 20 minutes until chicken reaches an internal temperature of 165 degrees F and sauce has thickened. Add a splash of broth if sauce becomes too thick.
7. Serve chicken and gravy over cooked rice. Garnish with fresh parsley and serve immediately.

Notes

For extra flavor, add a splash of white wine after cooking the onions. If sauce becomes too thick, thin with additional chicken broth. For a spicier version, add a pinch of cayenne to the seasoning mix. Rice should be cooked separately before starting the chicken.