When you need a “everyone at the table is quiet because it’s that good” kind of dinner, creamy smothered chicken and rice always delivers. It’s cozy, weeknight-friendly, and tastes like you put in way more effort than you actually did.
This family-favorite version is all about tender chicken, fluffy rice, and a rich, savory gravy that ties it all together. One pan for the chicken, one pot for the rice, and you’re basically winning dinner.
Why You’ll Love This
It’s comfort food without the chaos: juicy chicken, a creamy onion-mushroom gravy, and rice that soaks up every bit of flavor. Plus, it’s easy to scale for seconds (and thirds) and reheats like a dream.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (or breasts), trimmed
- 1 1/2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika (optional, but amazing)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 8 oz mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1 tsp Dijon mustard (optional, for depth)
- 1 tsp Worcestershire sauce
- 2 cups long-grain white rice
- 3 1/2 cups water (or broth) for the rice
- 2 tbsp chopped parsley (optional, for serving)
How to Make It
- Cook the rice. Rinse the rice until the water runs mostly clear. In a pot, bring 3 1/2 cups water (or broth) to a boil with a pinch of salt, add rice, stir once, cover, and reduce to low. Cook 15 minutes, then remove from heat and rest covered 10 minutes. Fluff with a fork.
- Season the chicken. Pat chicken dry. Season with 1 tsp salt, 1/2 tsp pepper, garlic powder, onion powder, and smoked paprika.
- Sear. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until deeply golden, about 4–5 minutes per side (thighs may take a bit longer). Transfer to a plate. It doesn’t need to be fully cooked yet.
- Build flavor. Lower heat to medium. Add butter, then onions and mushrooms. Cook 6–8 minutes, stirring occasionally, until softened and lightly browned. Add garlic and cook 30 seconds.
- Make the roux. Sprinkle flour over the veggies and stir constantly for 1 minute to cook off the raw flour taste.
- Make it creamy. Slowly pour in chicken broth while stirring to avoid lumps. Simmer 2–3 minutes until thickened, then stir in cream, Dijon (if using), Worcestershire, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper.
- Smother the chicken. Nestle chicken back into the skillet and spoon sauce over the top. Reduce heat to low, cover, and simmer 8–12 minutes, or until chicken reaches 165°F.
- Serve. Spoon rice onto plates, top with chicken, and absolutely smother it with the creamy gravy. Finish with parsley if you want it to look extra dinner-party-ish.
Tips for the Best Results
- Don’t rush the sear. That golden crust is where a lot of the “wow” flavor comes from, and it also helps the chicken stay juicy.
- Use low-sodium broth. The gravy reduces as it simmers, so controlling salt keeps it balanced.
- Whisk the broth in slowly. Adding it gradually is the easiest way to avoid flour lumps.
- Keep the simmer gentle. Boiling can make cream sauces separate and can overcook chicken fast.
- Thighs are the safety net. Chicken thighs stay tender even if you go a minute long. Breasts work too—just watch the temp.
- Need thicker gravy? Simmer uncovered for 2–4 minutes. Need thinner? Splash in broth a little at a time.
Variations
- Cheesy smothered chicken: Stir 1/2 cup shredded cheddar into the gravy at the end until melted.
- Spicy kick: Add a pinch of cayenne or a few dashes of hot sauce to the gravy.
- No mushrooms: Skip them and add an extra 1/2 onion, or toss in diced bell pepper for sweetness.
- Herby vibes: Add 1/2 tsp dried thyme or Italian seasoning with the broth.
- One-pan style: If you’re comfortable with skillet rice, you can cook the rice separately for fluffiest results, but you can also serve over mashed potatoes or egg noodles.
Storage & Reheating
Store chicken, gravy, and rice in airtight containers in the fridge for up to 4 days. Reheat in a skillet over medium-low with a splash of broth or water to loosen the sauce, or microwave in 30-second bursts, stirring the gravy halfway through so it stays creamy.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work great—just sear them well and simmer gently until they hit 165°F. If your breasts are thick, consider slicing them horizontally into cutlets so they cook evenly and stay tender.
How do I keep the creamy gravy from getting grainy or separating?
Keep the heat at a low simmer after adding the cream (no hard boiling), and use heavy cream if you can since it’s more stable. If it thickens too much, add broth a splash at a time and stir until smooth.
What’s the best rice for creamy smothered chicken and rice?
Long-grain white rice is the classic choice because it stays fluffy and doesn’t clump. If you use jasmine, it’ll be a little softer and more fragrant. Avoid instant rice here—it tends to go mushy next to the gravy.
Can I make this ahead for a busy weeknight?
Totally. Make the chicken and gravy up to 2 days ahead and store separately from the rice. Reheat the gravy gently on the stove with a splash of broth, then add the chicken to warm through and cook fresh rice (or reheat rice) right before serving.
My gravy is too thick (or too thin). How do I fix it?
If it’s too thick, whisk in more broth 1–2 tablespoons at a time until it’s pourable. If it’s too thin, simmer uncovered for a few minutes to reduce, or mix 1 tsp cornstarch with 1 tbsp cold water and stir it in, simmering until it thickens.