Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pillowy Smothered Chicken And Rice Recipe

Pillowy Smothered Chicken And Rice Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 17 reviews

  • Total Time: 45-50 minutes
  • Yield: 6 1x

Description

Hearty Southern comfort classic, smothered chicken and rice, delivers a soul-warming blend of tender chicken nestled in creamy, herb-infused gravy over fluffy rice. Rich flavors and homestyle cooking invite you to savor a comforting meal that feels like a warm culinary embrace.


Ingredients

Scale

Protein:

  • 4 chicken breasts
  • 1 lb chicken thighs

Vegetables and Aromatics:

  • 1 large onion
  • 2 bell peppers
  • 3 garlic cloves
  • 2 celery stalks

Pantry Staples:

  • 2 cups long-grain white rice
  • 1 cup chicken broth
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp butter
  • 1/4 cup heavy cream

Herbs and Garnish:

  • 2 green onions
  • 1/4 cup fresh parsley

Instructions

  1. Preheat the oven to 375°F and season chicken breasts and thighs with salt, pepper, thyme, and paprika, ensuring even coating.
  2. Heat olive oil in a large cast-iron skillet over medium-high heat, then sear the seasoned chicken until golden brown on both sides, approximately 3-4 minutes per side.
  3. Remove chicken from skillet and set aside, then in the same pan, sauté diced onions, bell peppers, celery, and minced garlic until vegetables become translucent and fragrant.
  4. Sprinkle flour over the vegetables, stirring continuously to create a light roux and prevent burning, cooking for 2 minutes.
  5. Gradually pour chicken broth into the skillet, whisking to create a smooth sauce, then add butter and heavy cream, stirring until the mixture thickens.
  6. Return chicken to the skillet, nestling pieces into the vegetable sauce, then transfer the entire skillet to the preheated oven.
  7. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F and rice is tender and fully cooked.
  8. Remove from oven and let rest for 5 minutes to allow sauce to settle and flavors to meld.
  9. Garnish with chopped green onions and fresh parsley before serving hot over the prepared rice.

Notes

  • Choose bone-in chicken pieces for richer flavor and juicier meat that stays moist during baking.
  • Toast flour briefly to eliminate raw taste and enhance sauce’s depth, creating a more complex flavor profile.
  • For gluten-free version, substitute all-purpose flour with cornstarch or almond flour to maintain sauce’s thickness.
  • Swap heavy cream with coconut milk or Greek yogurt for lighter, dairy-free alternative that still provides creamy texture.
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Lunch, Dinner
  • Method: Baking
  • Cuisine: Southern American

Nutrition

  • Serving Size: 6
  • Calories: 420
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 26 g
  • Cholesterol: 90 mg