Who doesn’t love smothered chicken with all the fixins’ like homemade gravy and rice? Our family recipe is tried and true Southern comfort food.
They’re made with bone-in thighs so they’re both juicy and tender. Of course, Marrekus makes delicious gravy to go with it, which is my favorite part. I love to mix it all in with the fluffy rice!
Unlike some other smothered chicken recipes out there, this one uses a flour and butter roux to make the gravy along with chicken broth. The flavorful gravy is also seasoned with chicken bouillon. No heavy cream or milk necessary!
This is definitely one of my favorite recipes to prepare for my family! Everyone loves it, and it’s so easy to throw together. I like to make fresh rolls with it. Sometimes I’ll make my own from scratch, and sometimes I’ll buy that Rhodes frozen white roll dough and let it rise all day. A fresh roll with butter just completes the dish!
A favorite smothered chicken recipe. You can’t just go to any restaurant and get this comforting dish like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.
Smothered Chicken and Rice
Southern Comfort: Smothered Chicken and Rice
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 can (10.75 oz) cream of chicken soup
1 can (10.75 oz) cream of mushroom soup
1 can (14 oz) chicken broth
1 cup long-grain white rice, uncooked
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
Directions:
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and paprika. Add to the skillet and cook until browned on both sides, about 2-3 minutes per side.
Remove the chicken and set aside. In the same skillet, add the onion and bell pepper, and sauté until softened, about 5 minutes.
In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice.
In a baking dish, layer the sautéed onions and bell peppers, then place the browned chicken on top. Pour the soup and rice mixture over the chicken.
Cover with aluminum foil and bake for 60 minutes, or until the rice is tender and the chicken is cooked through.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 510 kcal | Servings: 4 servings