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The Ultimate Best Smothered Chicken and Rice: Comfort in a Bowl

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  • Prep Time: 25-35 Minutes
  • Cook Time: 35-45 Minutes
  • Total Time: 60-80 Minutes
  • Yield: 4-6 Servings 1x
  • Category: Dinner

Description

How to make Best Smothered Chicken and Rice with tender chicken in a rich, creamy sauce that’s pure comfort food.

Ingredients

Scale
  • Main Components:
  • 1.5–2 pounds boneless, skinless chicken thighs, trimmed
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • Aromatics & Base Flavors:
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 stalk celery, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Essential Seasonings:
  • 1 teaspoon Kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/2 teaspoon dried thyme
  • Accompaniments & Garnish:
  • 1.5 cups uncooked long-grain white rice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prep Chicken & Rice: Season chicken thighs with Kosher salt, black pepper, and dried thyme. Cook long-grain white rice according to package directions; set aside. This foundational step ensures your Smothered Chicken and Rice starts with maximum flavor. Don’t overcrowd the pan later!
  2. Sear & Sauté: Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs until golden brown, about 3-4 minutes per side, then remove. Add onion and celery; sauté until softened, about 5-7 minutes, scraping up any browned bits.
  3. Build Sauce: Add butter to the skillet, then whisk in all-purpose flour to create a roux. Cook for 1-2 minutes until golden. Gradually whisk in chicken broth and heavy cream, bringing the Smothered Chicken and Rice sauce to a gentle simmer, allowing it to slightly thicken.
  4. Smother Chicken: Return seared chicken to the skillet, nestling it into the creamy sauce. Add minced garlic and smoked paprika. Simmer gently, covered, for 20-25 minutes, or until chicken is tender and cooked through, reaching an internal temperature of 165°F.
  5. Finish & Thicken: Remove chicken from the skillet. If the sauce is too thin, simmer uncovered for a few minutes to thicken slightly. Stir in fresh parsley. This rich, creamy sauce is key for the ultimate Smothered Chicken and Rice experience; adjust seasonings to taste.
  6. Serve Warm: Spoon a generous amount of the tender Smothered Chicken and Rice and its luscious sauce over the prepared white rice. Garnish with extra fresh parsley if desired. Enjoy this deeply comforting, homemade hug in a bowl while it’s warm!

Notes

Sear chicken in batches to avoid overcrowding the pan and ensure a golden-brown crust instead of steaming.

Store leftovers in an airtight container in the refrigerator for 3-4 days; check for off smells before reheating.

Chicken breasts can substitute thighs, but sear quickly and simmer for less time to prevent them from drying out.

Serve warm over white rice, garnished with fresh parsley. It pairs wonderfully with a crisp green salad or crusty bread.

Prepare the creamy sauce a day ahead for deeper flavors, simplifying weeknight meal preparation significantly.

**Allergy Information:** Dairy, Gluten

Find it online: https://tastetrend.net/the-ultimate-best-smothered-chicken-and-rice-comfort-in-a-bowl/