Smothered Chicken and Rice

Ingredients

For the Chicken:

• 4 boneless, skinless chicken thighs or breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 2 tablespoons olive oil

For the Gravy:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth (low sodium preferred)
• ½ cup heavy cream (optional for richness)
• Salt and pepper to taste
• Fresh parsley (for garnish, optional)

For the Rice:

• 1 ½ cups long grain white rice
• 3 cups water or chicken broth
• 1 tablespoon butter or oil
• Pinch of salt

Instructions

1. Prepare the Rice:
   • In a medium saucepan, bring water or broth to a boil with butter and salt.
   • Add the rice, stir, cover, and reduce to low heat. Cook for 15–18 minutes until liquid is absorbed. Fluff with a fork and set aside.
2. Season and Cook Chicken:
   • Season chicken on both sides with salt, pepper, garlic powder, onion powder, and paprika.
   • Heat olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until browned and cooked through. Remove from pan and set aside.
3. Make the Gravy:
   • In the same skillet, reduce heat to medium and add butter.
   • Sauté onions until translucent, about 3–4 minutes. Add garlic and cook another 30 seconds.
   • Stir in flour and cook 1–2 minutes to form a roux.
   • Gradually whisk in chicken broth until smooth. Let simmer 3–5 minutes until thickened.
   • Stir in heavy cream (if using), then season with salt and pepper to taste.
4. Smother the Chicken:
   • Return cooked chicken to skillet, spooning gravy over the top.
   • Simmer for 5 more minutes so flavors meld.
5. Serve:
   • Spoon rice onto plates and top with smothered chicken and plenty of gravy.
   • Garnish with fresh parsley if desired.

Would you like a slow cooker version of this recipe too?