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Classic Southern Smothered Chicken and Rice

A close-up of crispy fried Smothered Chicken and Rice generously topped with rich brown gravy.
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Make tender chicken breasts smothered in a rich, savory brown onion gravy, served over fluffy white rice. This is a traditional, hearty comfort food meal.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup water
  • 1 teaspoon dried thyme
  • 1 bay leaf

Instructions

  1. Season the chicken breasts on both sides with salt and pepper.
  2. Place the flour in a shallow dish. Dredge each piece of chicken in the flour, shaking off any excess.
  3. Heat the vegetable oil and butter in a large, deep skillet over medium-high heat.
  4. Carefully place the floured chicken into the hot skillet. Brown the chicken on both sides, about 3 to 4 minutes per side. Remove the chicken and set it aside.
  5. Reduce the heat to medium. Add the sliced onion to the skillet, scraping up any browned bits from the bottom. Cook the onion until soft and lightly browned, about 5 to 7 minutes.
  6. Add the minced garlic and cook for 1 minute until fragrant.
  7. Pour in the chicken broth and water. Stir well, scraping the bottom of the pan again to release all the flavor. Add the dried thyme and bay leaf. Bring the liquid to a simmer.
  8. Return the browned chicken breasts to the skillet, nestling them into the liquid. The liquid should mostly cover the chicken.
  9. Reduce the heat to low, cover the skillet, and simmer for 20 to 25 minutes, or until the chicken is cooked through and very tender.
  10. While the chicken simmers, cook 2 cups of white rice according to package directions.
  11. Remove the bay leaf from the skillet. Taste the gravy and adjust seasoning if needed. The gravy should have thickened slightly from the flour coating.
  12. Serve the smothered chicken immediately over a bed of hot white rice. Spoon extra gravy over the top.

Notes

  • For a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering gravy during the last 5 minutes of cooking.
  • You can use chicken thighs instead of breasts; adjust cooking time as needed for tenderness.
  • Use leftover pan drippings and flour mixture to start your gravy for deeper flavor.

Nutrition

Find it online: https://spoonswirl.com/smothered-chicken-and-rice-recipe/