One Pot Meal
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One Pot Meal
This smothered chicken and rice is the ultimate comfort food, featuring tender chicken thighs and fluffy rice simmered in a creamy, herb-infused sauce. It’s a complete one-pot meal ready in about 80 minutes, making it an ideal solution for busy weeknights when you crave something hearty and satisfying without a mountain of dishes.
I first fell for this style of southern smothered chicken while traveling through the Carolinas, where the aroma of a simmering pot is a welcome sign of home. The way the rice absorbs every bit of that creamy chicken goodness makes it a staple in my regular dinner rotation, especially when paired with simple sides like my honey roasted potatoes. It’s the kind of meal that fills the kitchen with an inviting fragrance, promising a cozy evening, much like my favorite comfort food recipes always do.
Why This Smothered Chicken Will Become a Fast Favorite
- One-Pot Wonder: Everything cooks together in a single pot for maximum flavor and minimal cleanup.
- Incredibly Creamy Texture: The simple roux and cream create a luxuriously smooth sauce that clings to every grain of rice.
- Perfect for Busy Nights With mostly hands-off cooking time, it’s an easy weeknight dinner that feels special.
- Family-Approved Comfort: This creamy chicken rice dish is a guaranteed hit with both kids and adults.
Gathering Your Smothered Chicken and Rice Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Boneless, skinless chicken thighs: Thighs stay juicier than breasts during the long simmer.
- Yellow onion, celery, and green bell pepper: This classic trio forms the aromatic base of the dish.
- All-purpose flour: Used to create a light roux that naturally thickens the sauce.
- Chicken broth and heavy cream: The combination creates the rich, creamy liquid for the rice to absorb.
- Dried thyme: Adds a subtle, earthy fragrance that complements the chicken beautifully.
- Long-grain white rice: Holds its shape well and becomes perfectly fluffy.
- Fresh parsley: A bright, fresh garnish that adds color and a pop of flavor.
Smothered Chicken and Rice
This easy smothered chicken and rice recipe makes a creamy, comforting one-pot meal with tender chicken thighs and perfectly cooked rice in a rich sauce.
Equipment
- Dutch oven or heavy-bottomed pot
- knife
- cutting board
- measuring spoons
- measuring cups
- whisk
- fork
- plate
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 1 large yellow onion finely chopped
- 2 stalks celery finely chopped
- 1 green bell pepper cored, seeded, and finely chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth low sodium
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1.5 cups long-grain white rice uncooked
- 1/4 cup fresh parsley chopped, for garnish
Instructions
- Season the boneless, skinless chicken thighs generously with salt and black pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully add the seasoned chicken thighs to the hot oil and sear until they are beautifully golden brown on both sides, about 3 to 4 minutes per side. Remove the seared chicken from the pot and set it aside on a plate.
- Reduce the heat to medium. Add the finely chopped yellow onion, celery, and green bell pepper to the pot, scraping up any browned bits from the bottom. Sauté the vegetables, stirring occasionally, until they have softened and become translucent, which typically takes about 5 to 7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Sprinkle the 1/4 cup of all-purpose flour over the sautéed vegetables. Stir continuously for 1 to 2 minutes, allowing the flour to cook with the vegetables. This step creates a light roux, which will serve as the base to thicken your sauce.
- Gradually whisk in the 4 cups of chicken broth, adding it slowly to prevent lumps. Continue to whisk until the mixture is smooth and all the browned bits are incorporated from the bottom of the pot. Stir in the 1/2 cup of heavy cream, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken slightly, about 5 minutes.
- Carefully return the seared chicken thighs to the pot, nestling them down into the simmering sauce. Make sure the chicken is mostly submerged to cook evenly.
- Add the 1 1/2 cups of uncooked long-grain white rice to the pot, stirring gently to ensure it is evenly distributed and fully submerged in the liquid.
- Bring the mixture back to a gentle boil, then immediately reduce the heat to low. Cover the pot tightly with a lid and let it simmer undisturbed for 20 to 25 minutes, or until the rice is tender, has absorbed most of the liquid, and the chicken is fully cooked through (an internal temperature of 165°F or 74°C). If the liquid absorbs too quickly and the rice is still firm, add a small amount of additional chicken broth as needed.
- Remove the pot from the heat and let it rest, still covered, for 5 to 10 minutes. This allows the rice to steam and fluff up perfectly. Gently fluff the rice with a fork. Garnish generously with fresh chopped parsley before serving hot.
Notes
If the liquid absorbs too quickly and the rice is still firm, add a small amount of additional chicken broth as needed.
Easy Ways to Make This Recipe Your Own
- Make It Cheesier: Stir in a half cup of shredded cheddar or Monterey Jack cheese at the end.
- Add More Vegetables: Toss in a cup of sliced mushrooms or frozen peas with the rice for extra veggies.
- Spicy Version: Add a pinch of cayenne pepper or a diced jalapeño with the other vegetables.
My Pro Tips for Perfect Smothered Chicken
- Sear the Chicken Well: Getting a good golden-brown crust on the chicken adds deep flavor to the entire dish.
- Don’t Rush the Roux: Cook the flour with the vegetables for a full minute to eliminate any raw taste. This technique is key in many southern cooking recipes.
- Let It Rest: Allowing the pot to sit off the heat for 10 minutes lets the rice finish steaming perfectly.
- Check for Doneness: Ensure the chicken reaches 165°F and the rice is tender before serving.
How to Store and Reheat Your Leftovers
- Store: Cool completely and transfer to an airtight container. It will keep in the refrigerator for up to 3 days.
- Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently in a saucepan over low heat, adding a splash of broth or water to loosen the sauce.
- Make-Ahead Tip: You can chop the vegetables a day in advance to make your easy weeknight dinners even faster.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. I recommend cutting them into smaller, uniform pieces to ensure they cook through at the same rate as the rice. Just be aware that breasts can dry out more easily than thighs with this cooking method.
What kind of rice is best for smothered chicken?
Long-grain white rice, like Jasmine or Basmati, works best as it holds its shape and doesn’t become mushy. Avoid using instant rice, as it will overcook. For a similar one pan chicken and rice texture, this is the ideal choice.
Can I make this dish gluten-free?
Absolutely. Simply substitute the all-purpose flour with a gluten-free 1:1 baking blend to make the roux. The rest of the ingredients are naturally gluten-free, but always check your chicken broth labels to be sure.
Why is my rice still hard after cooking?
This usually means the liquid was absorbed too quickly. Next time, ensure you have a tight-fitting lid and don’t peek during cooking. If it happens, just add a quarter cup of warm broth and continue cooking for another 5-10 minutes.
More Family-Friendly Comfort Food Recipes
Why This Smothered Chicken and Rice Deserves a Spot in Your Rotation
With its creamy sauce, tender chicken, and fluffy rice, this one pot chicken dinner is the definition of comfort. It’s a reliably delicious meal that brings everyone to the table with minimal effort. I hope it becomes a cherished favorite in your home, just like it is in mine.
