This Smothered Chicken and Rice is the ultimate comfort food — juicy, golden-browned chicken thighs nestled into a bed of fluffy rice that’s been simmered in a flavorful blend of garlic, onion, bell pepper, and savory broth. A one-skillet meal that’s hearty, simple, and sure to satisfy.
Why You’ll Love This Recipe
One-pan convenience — easy cleanup
Affordable ingredients you already have on hand
Flavor-packed with sautéed onions, garlic, and paprika
Customizable for vegetarian or low-sodium diets
Ingredients Breakdown
For the Chicken:
4 chicken thighs – Bone-in or boneless; delivers rich flavor and tender texture.
2 tablespoons olive oil – For browning the chicken and sautéing vegetables.
Salt and pepper – To season the chicken and enhance the overall flavor.
For the Rice:
1 cup rice (white or brown) – The base of the dish; white rice cooks faster, while brown adds a nutty flavor and extra fiber.
2 cups chicken broth – Adds depth and richness to the rice; use vegetable broth for a vegetarian option.
1 onion, chopped – Builds a savory base with sweetness as it cooks down.
2 cloves garlic, minced – Adds aromatic depth to the dish.
1 bell pepper, chopped – Provides sweetness and color.
1 teaspoon paprika – Enhances the smoky, savory notes of the dish.
Chopped parsley (for garnish) – Adds freshness and a burst of color just before serving.
Tips and Tricks
Use a tight-fitting lid to ensure the rice cooks evenly.
Brown rice may require more liquid and a longer cooking time (30–35 minutes).
Deglaze the skillet with a splash of broth before adding rice to incorporate all flavors.
Add crushed red pepper or cajun seasoning for a spicier twist.
Variations and Customizations
Vegetarian Option: Substitute chicken with plant-based protein like seared tofu or chickpeas and use vegetable broth.
Add Veggies: Stir in peas, spinach, or diced tomatoes during the last 5 minutes of cooking.
Cheesy Version: Sprinkle shredded cheddar or mozzarella over the top before serving.
Low-Sodium: Use low-sodium broth and season to taste.
Pairing Suggestions
Side Salad: A simple green salad with vinaigrette balances the richness.
Cornbread or Biscuits: Great for soaking up juices.
Roasted Veggies: Try roasted carrots, zucchini, or green beans for a complete meal.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 1 month. Thaw in fridge and reheat on stovetop or microwave.
Popular Questions
Can I use boneless chicken thighs or breasts?
Yes! Boneless options work well but reduce searing time to avoid overcooking.
What kind of rice is best for this dish?
Long-grain white rice cooks fastest. Brown rice adds a nutty texture but needs more time and broth.
Can I make this in advance?
Yes. It reheats well and tastes even better the next day as flavors meld together.
Smothered Chicken and Rice
Ingredients
Method
- Prepare ingredients by slicing the onion and mincing the garlic.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and sear for about 5 minutes per side until golden brown.
- Add sliced onions and garlic to the skillet; cook for about 3 minutes until softened.
- Pour in chicken broth and stir in heavy cream, paprika, and thyme. Scrape up browned bits from the pan.
- Return chicken to the skillet, spoon sauce over the top, cover, and simmer for about 20 minutes until fully cooked.
- Cook rice according to package instructions. Serve chicken over rice with extra sauce drizzled on top.
