Description
Hearty Southern Smothered Chicken and Rice brings soul-warming comfort straight from Louisiana’s culinary traditions. Tender chicken nestled in rich, creamy gravy creates a luxurious meal you can savor down to the last comforting bite.
Ingredients
Scale
Chicken
- 4 chicken breasts
- 2 tbsp chicken seasoning
Rice
- 2 cups long-grain white rice
- 3.5 cups chicken broth
Vegetable Base
- 1 large onion, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 cup green bell pepper, diced
Seasoning and Sauce
- 2 tbsp all-purpose flour
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Optional Garnish
- 2 green onions, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 375°F and prepare a large casserole dish with non-stick cooking spray.
- Season chicken breasts thoroughly with chicken seasoning, ensuring even coverage on all sides.
- In a large skillet, melt butter over medium-high heat and sear chicken until golden brown, approximately 3-4 minutes per side.
- Remove chicken from skillet and set aside, leaving the browned bits in the pan for additional flavor.
- In the same skillet, sauté diced onions, celery, garlic, and green bell peppers until vegetables become translucent and fragrant, about 5 minutes.
- Sprinkle flour over the vegetables and stir continuously to create a roux, cooking for 2 minutes to eliminate raw flour taste.
- Gradually pour chicken broth and heavy cream into the skillet, whisking constantly to prevent lumps and create a smooth sauce.
- Add dried thyme, paprika, salt, and black pepper to the sauce, stirring to incorporate all seasonings evenly.
- Place long-grain white rice in the prepared casserole dish, then pour the vegetable sauce mixture over the rice.
- Arrange seared chicken breasts on top of the rice and sauce, ensuring they are partially submerged.
- Cover the casserole dish with aluminum foil and bake for 35-40 minutes, or until chicken is fully cooked and rice is tender.
- Remove foil during the last 10 minutes of cooking to allow the chicken to brown slightly.
- Let the dish rest for 5-10 minutes after removing from the oven to allow sauce to settle.
- Garnish with chopped green onions and fresh parsley before serving.
Notes
- Swap chicken breasts with thighs for juicier, more flavorful meat that stays tender during baking.
- Replace heavy cream with coconut milk for a dairy-free alternative that adds rich, creamy texture.
- Toast rice briefly before adding liquid to enhance nutty flavor and prevent mushiness during cooking.
- Use low-sodium chicken broth to control salt levels and customize seasoning to personal taste preferences.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg