Description
Smothered Chicken and Rice is a comforting, hearty dish featuring juicy seared chicken breasts topped with a creamy mushroom gravy. Paired with fluffy white rice, this recipe brings classic flavors and satisfying warmth to your table, perfect for family dinners and cozy nights.
Ingredients
Scale
Chicken
- 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
Gravy
- 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
Rice
- 2 cups long-grain white rice
- 4 cups chicken broth (or water)
- 1 tablespoon butter
- 1/2 teaspoon salt
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, and dried thyme. Sprinkle the spice mixture evenly over both sides of the chicken breasts.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot skillet without overcrowding. Sear the chicken for about 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).
- Set Aside Chicken: Remove the chicken from the skillet and place on a plate. Cover with foil to keep warm while preparing the gravy.
- Make the Gravy Base: In the same skillet, melt butter over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and sliced mushrooms and cook another 5-7 minutes until mushrooms are tender and release moisture.
- Create Roux and Add Broth: Sprinkle flour over the onion and mushroom mixture. Cook 1-2 minutes while stirring constantly to form a roux. Slowly whisk in chicken broth ensuring no lumps form, stirring until smooth.
- Finish Gravy: Add heavy cream, Worcestershire sauce, salt, pepper, and dried parsley. Stir to combine. Bring to a simmer and cook 5-7 minutes until thickened, stirring occasionally. Adjust seasoning to taste.
- Cook the Rice: In a medium saucepan, combine rice, chicken broth (or water), butter, and salt. Bring to a boil over high heat.
- Simmer the Rice: Once boiling, reduce heat to low, cover, and simmer 18-20 minutes until rice is cooked and liquid absorbed.
- Rest and Fluff Rice: Remove from heat and let rice stand covered for 5 minutes. Fluff with a fork before serving.
- Assemble and Serve: Spoon cooked rice onto plates, top with a chicken breast, and ladle mushroom gravy over the top. Garnish with fresh parsley if desired and serve immediately.
Notes
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
- You can substitute heavy cream with half-and-half for a lighter gravy, but it will be less rich.
- Use chicken broth instead of water for cooking rice to add more flavor.
- For extra flavor, garnish with freshly chopped parsley or thyme.
- Leftover rice and chicken can be stored in the refrigerator and reheated gently on the stovetop or microwave.
