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Smothered Chicken Rice

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A comforting and flavorful dish featuring tender chicken smothered in a savory gravy served over fluffy white rice, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 2 tablespoons butter
  • Fresh parsley, chopped (optional)

Instructions

  1. Rinse the rice under cold water until water runs clear, then set aside.
  2. Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt, pepper, and paprika.
  3. Add chicken to the skillet and cook for about 6-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  4. In the same skillet, melt butter and sauté the chopped onion until translucent, about 3 minutes.
  5. Add minced garlic and cook for another 30 seconds until fragrant.
  6. Sprinkle flour over the onions and garlic, stirring continuously to make a roux. Cook for 1-2 minutes until lightly golden.
  7. Gradually whisk in milk and chicken broth, stirring constantly to avoid lumps. Cook until the gravy thickens, about 5 minutes.
  8. Return chicken to the skillet and simmer in the gravy for 5 minutes to meld flavors.
  9. Meanwhile, cook the rinsed rice in a pot with 2 cups water or chicken broth according to package instructions until tender.
  10. Serve the smothered chicken over the cooked rice, garnished with fresh parsley if desired.

Notes

For extra flavor, stir in a splash of hot sauce or a pinch of cayenne pepper to the gravy. Serve with steamed green beans or a crisp salad for a complete meal.

Find it online: https://carmenwausa.com/smothered-chicken-rice/