Description
This Smothered Chicken and Rice recipe combines tender, seasoned chicken breasts seared to perfection and smothered in a rich mushroom gravy served over fluffy white rice. It’s the ultimate comfort food that’s perfect for family dinners or cozy nights in, delivering hearty, satisfying flavors with a creamy, savory touch.
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, combine salt, black pepper, garlic powder, onion powder, paprika, and dried thyme. Sprinkle this spice mixture evenly over both sides of the chicken breasts for well-seasoned flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the seasoned chicken breasts in the hot skillet, avoiding overcrowding. Sear the chicken for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Rest the Chicken: Remove the chicken from the skillet and place it on a plate. Cover loosely with foil to keep warm while you prepare the gravy.
- Make the Gravy: 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, cooking another 5-7 minutes until mushrooms are tender and moisture has released.
- Create the Roux and Add Broth: Sprinkle flour evenly over the onion and mushroom mixture and cook for 1-2 minutes, stirring constantly to form a roux. Slowly pour in chicken broth while whisking continuously to keep the mixture smooth and lump-free.
- Finish the Gravy: Stir in heavy cream, Worcestershire sauce, salt, black pepper, and dried parsley. Simmer the gravy for 5-7 minutes until thickened to your preferred consistency, stirring occasionally to prevent sticking. Adjust seasonings 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 for 18-20 minutes until the rice is tender and liquid is absorbed.
- Rest the Rice: Remove the saucepan from heat and let the rice stand, covered, for 5 minutes. Fluff with a fork before serving.
- Assemble the Dish: Spoon a generous portion of rice onto each plate. Place a seared chicken breast on top, then ladle the mushroom gravy over the chicken and rice. Garnish with fresh parsley if desired and serve immediately for a comforting meal.
Notes
- Ensure chicken is properly cooked to an internal temperature of 165°F (74°C) for food safety.
- You can substitute water for chicken broth in the rice for a milder flavor, though broth adds richness.
- Fresh parsley garnish is optional but adds a bright color and fresh note.
- For thicker gravy, simmer a little longer; for thinner gravy, add a splash more broth or cream.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
- Use a heavy-bottomed skillet to prevent burning and ensure even cooking.
