Chicken With Rice And Gravy

7

I often have guests at my house and most all of them love the Chicken With Rice And Gravy dish I serve, especially when served with hot biscuits. The kids even like it, and they are usually pretty picky eaters. Here’s a simple but delicious recipe that you’ll want to make over and over again. This can be made in larger quantities as well, just adjust your cooking times accordingly. Ingredients:

Chicken With Rice And Gravy

serves/makes:

ready in:
   30-60 minutes



3 reviews

ingredients

2 cups long-grain white rice
4 cups water
4 boneless, skinless chicken breast halves
3 tablespoons butter
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground paprika
1/4 teaspoon dried thyme
3/4 cup cold water
1/4 teaspoon salt

directions

Place rice in a saucepan with water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Prepare chicken while the rice is cooking.

In a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. Use a finger to grind the thyme to a powder in the palm of your hand before adding.

Coat the chicken breasts in the flour mixture. Reserve 2 tablespoons of the flour mixture for the gravy.

Melt butter in a large skillet over medium heat. Place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. Remove chicken from the pan, leaving the drippings and crusty bits in.

Whisk together the cold water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. Whisk into the skillet, scraping the browned bits from the bottom of the pan.

Cook over medium heat, stirring constantly, until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick. Serve chicken alongside rice topped with

SMOTHERED CHICKEN & RICE (FOR YOUR PRESSURE COOKER OR SLOW COOKER)

This is the EASIEST pressure cooker or slow cooker recipe you will ever make.  This homey, hearty, Smothered Chicken and Rice only requires a few ingredients and is the ultimate comfort food for fall.

Smothered chicken and rice on white plates. Garnished with asparagus.

WHAT IS SMOTHERED CHICKEN AND RICE?

This chicken recipe is the world’s EASIEST slow cooker  or pressure cooker recipe.  I’m not lying.  And…it’s delicious.

We all have those so-busy-I-want-to-pull-my-hair-out days, and this recipe is for just those occasions.  You’ll come home to a homey, comforting, warm meal without lifting a finger.

Smothered chicken is a simple chicken dish with a creamy gravy that is served over rice.  The combination of the starchy rice and the savory gravy is heaven. My mom makes this slow cooker chicken dish and I seriously crave it every time I go to visit.  How funny is it that I request a meal that takes minutes when I don’t have to cook?  I don’t know what it is – but this dish tastes so good out of my mom’s slow cooker!  It also makes me feel like I’m at home.

Smothered chicken and rice on white plates. Garnished with asparagus.

WHAT DO I NEED TO MAKE THIS RECIPE?

The ingredient list is so short – you won’t even believe it!

  • frozen chicken breasts
  • cream of chicken soup
  • water
  • chicken gravy mix
  • hot cooked rice

HOW TO MAKE YOUR OWN SMOTHERED CHICKEN:

I’m going to cover the pressure cooker steps, but if you are going to the slow cooker route – be sure to check out the recipe card for the easy steps there.

  1. Add water to your pressure cooker
  2. Pour in cream of chicken. Do not stir.
  3. Top with frozen chicken.
  4. Cook on poultry setting for 20 minutes and allow a natural release.How to make smothered chicken.
  5. Remove the chicken from the pot and shred.
  6. Combine gravy mix and water – whisk until well combined.
  7. Set your pressure cooker to saute and stir in until sauce is thickened.
  8. Add shredded chicken back to sauce.
  9. Serve over hot cooked rice.
How to make smothered chicken.

SMOTHERED CHICKEN Q&A

I’M A VISUAL PERSON – DO YOU HAVE A VIDEO OF HOW TO MAKE THIS RECIPE?

We do!  It’s located in the recipe card.

I DON’T LIKE RICE – CAN I SUBSTITUTE SOMETHING ELSE?

Yes! Try mashed potatoes.  I also always serve a veggie on the side for a balanced meal.

WHAT IF I DON’T LIKE USING CREAM OF CHICKEN SOUP?

You can definitely make a substitute.  A great alternative can be found at Berly’s Kitchen.  Just substitute the equivalent amount of ounces in this recipe with her homemade version.

Easy Creamy Smothered Chicken and Gravy Recipe

Smothered Chicken and Gravy Tender, juicy chicken covered in a delicious creamy gravy. If you need a delicious chicken recipe with a southern flare, this is just what you are looking for.

Smothered Chicken and Gravy

This super flavorful smothered chicken is filled with plenty of gravy to serve with mashed potatoes, rice, pasta, southern cornbread, or crusty bread.

I love comfort foods, and it always seems like a real occasion when I eat them because they are not everyday items, and smothered chicken is one of such. Some other favorites are Collard greens, Jambalaya, Jambalaya Pasta, Shrimp and Grits, and a couple more.

Delicious one-pan dinner

This is a delicious one-pan dinner with big and bold flavors. Super tender and juicy, very simple yet very flavorful. It tastes as great as it looks. Our entire family always enjoys this delicious meal, even the pickiest eater of us all.  

It’s such an easy and inexpensive and flavorful recipe that almost melts in your mouth.

Don’t worry about the quantity of onions in the gravy. They add to the flavor of the dish, and they will all dissolve.

Smothered Baked Chicken

These smothered chicken thighs can either be baked in the oven or cooked on the stovetop and I have explained how to do it in both ways.

To bake: Simply place the prepare the recipe in an oven-safe pan, cover with an oven-safe lid or foil and place it in a 425F preheated oven for one hour. Sometimes, I like to bake it uncovered for the final five minutes in order to brown the chicken skin a bit more. this is totally optional.

If cooking on the stovetop, simply cover and cook for 25 to 30 minutes until the thighs are completely done and the gravy becomes smooth and velvety. However, you will need to be stirring at intervals to prevent the chicken from stickng to the bottom of the pan.

What is Smothered Chicken

Simply put, smothered chicken is a dish made with semi fried Chicken steeped in a delicious gravy. 

How to make Smothered Chicken thighs

  • Season the flour and dredge the chicken – I like to season the chicken first with salt and pepper before dredging it. It adds a bit more flavor.
  • Brown the chicken -Doing this will seal in the juices, which will in turn add more flavor to the chicken and make the chicken tender than a rubbery piece of chicken.
  • Sauté the onion and garlic – This is the time to add extra veggies in addition to the onions. Though optional, but if you choose, veggies like celery, bell peppers works well.
  • Cook the chicken – Bake or cook on the stovetop. It’s delicious either way!

How long to make Smothered Chicken and Gravy?

This recipe takes around 1 hour and 15 minutes to complete.

Can you freeze Smothered Chicken and Gravy?

Yes! It can be kept frozen for up to one month. Be sure to thaw before reheating on the stove on a lower temperature.

How long does Smothered Chicken and Gravy last in the fridge?

Smothered Chicken and Gravy can keep for about five days in the fridge.

What to serve with Smothered Chicken and Gravy

This dish is best served over rice or mashed potatoes with a vegetable on the side! Serving with bread also gives the opportunity to get off the leftover gravy on the plate.

Flavor Variations:

  • I used smoked paprika for a bit of smoky taste but regular paprika will do just fine.
  • Cook the chicken with the skin on if preferred, and use whatever part of the chicken you desire
  • If desired, add sliced bell peppers, mushrooms or celery.

Notes:

  1. Be sure to taste the gravy before adding the chicken. Feel free to add more seasoning and spices if there is a need to.
  2. I made this recipe with skin-on bone-in chicken. However, if you want to reduce the fat content, feel free to use chicken breasts.

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