Description
Smothered Chicken and Rice is a hearty and comforting dish featuring tender seared chicken breasts topped with a rich mushroom gravy, served over fluffy long-grain white rice. This classic comfort food combines savory spices, creamy sauce, and perfectly cooked rice for a satisfying family meal.
Ingredients
Scale
Chicken and Seasoning
- 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, mix salt, black pepper, garlic powder, onion powder, paprika, and dried thyme. Evenly sprinkle this spice blend over both sides of each chicken breast.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts without overcrowding the pan. Sear for 5-7 minutes per side until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Rest the Chicken: Remove chicken from skillet and place on a plate. Cover loosely with foil to keep warm while preparing the gravy.
- Make the Gravy – Cook Aromatics: In the same skillet, melt butter over medium heat. Sauté chopped onions until translucent (5-7 minutes). Add minced garlic and sliced mushrooms, cooking until mushrooms soften and release moisture, about 5-7 minutes.
- Add Flour to Form Roux: Sprinkle flour over the onion and mushroom mixture. Stir constantly and cook for 1-2 minutes to form a roux.
- Add Liquids and Seasonings: Slowly whisk in chicken broth to avoid lumps, stirring until smooth. Stir in heavy cream, Worcestershire sauce, salt, black pepper, and dried parsley. Bring the mixture to a simmer and cook 5-7 minutes until thickened, stirring occasionally. Adjust seasoning as needed.
- 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: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid absorbed.
- Rest and Fluff Rice: Remove from heat and keep covered for 5 minutes. Fluff with a fork before serving.
- Assemble the Dish: Place a portion of cooked rice on each plate. Top with a chicken breast, then ladle mushroom gravy over the top. Garnish with fresh parsley if desired and serve immediately.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Use chicken broth for richer flavor in rice and gravy; water can be substituted.
- For a lighter version, reduce or omit the heavy cream in the gravy.
- Fresh parsley garnish adds color and freshness, but can be omitted if unavailable.
- Leftovers keep well refrigerated for 2-3 days and reheat gently on the stovetop or microwave.
