Smothered Chicken With Rice


This Smothered Chicken With Rice is deceptively easy and quick to make, smothered in the most delicious, mouthwatering gravy that will have you licking your fingers clean. This Smothered Chicken and Rice recipe is a family favorite that I’ve been making for years. Everyone loves it! It’s a total crowd pleaser

Rice is one of the most consumed grain by billions of people around the world. There are many health benefits of eating rice.

Smothered Chicken With Rice

This smothered chicken recipe is rich and the gravy is perfect over rice or potatoes.

Tender chicken smothered in a creamy homemade onion and garlic gravy

Whenever I make Southern Smothered Chicken, it reminds me of my childhood- when I lived in the ‘hood. Every Sunday my mom would make a bigger than usual dinner, and it was always very southern. The table always had sweet cornbread, collard greens with ham hocks, potato salad, and whatever meat that was on sale when my mom went grocery shopping. Sometimes it would be ribs, or catfish, but most of the the time it would be chicken. My favorite chicken was Southern Smothered Chicken. My mom made the best smothered chicken when I was younger ( I have her beat now :-p ) . My mom would smothered the chicken with lots of gravy and onions, and she would cook the chicken until it fell of the bone, then she would serve the chicken over rice. I could never get enough. Sometimes, I eat my dinner outside ( Depending on the weather), and the other kids on the block would always beg me to share- which I never did, LOL! Those were they days!!! Now that I’m older, and know how to cook – I don’t have to depend on my mother to make  Southern Smothered Chicken. I perfected my very own recipe for it!

In this post I’m going to show you how to make the best Southern Smothered Chicken. We are going to brown the chicken, and then cook the chicken in a homemade creamy gravy that will also go great over mashed potatoes or rice! The chicken pieces that I used was legs and thighs. If you decide to use another piece of chicken that is up to you, however the cooking time may change.

Southern Smothered Chicken Recipe

This Southern Smothered Chicken is made with perfectly browned chicken with an onion and garlic gravy that’s perfect over your starch of choice. This is true southern comfort.

  • Course Dinner
  • Cuisine Southern/ Soul Food
  • Keyword Southern Smothered Chicken
  • Prep Time 15 minutes
  • Cook Time 45 minutes
  • Total Time 1 hour
  • Servings 4 servings


  • 1 lbs chicken I used legs, and thighs
  • 1 1/2 cup all purpose flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp celery seed
  • 1 tbsp onion powder
  • 1 tsp poultry seasoning
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1/4 cup vegetable oil
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 tsp minced garlic
  • 1 medium sized onion chopped


  • Start off by making sure that all of the chicken is nice and clean.
  • Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
  • Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
  • Reserve the seasoned flour
  • Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
  • Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
  • Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).
  • Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
  • Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
  • Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
  • Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren’t any lumps.
  • Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.
  • Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
  • Make sure all of the chicken is coated with the creamy gravy.
  • Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
  • Once done serve the chicken with rice or mashed potatoes.
  • Enjoy!

Smothered Chicken and Rice

This is a casserole-style smothered chicken recipe. This version of smothered chicken breast is easier and basically makes itself. The gravy is made with cream of mushroom and cream of chicken soup, so you don’t have to make it yourself. Also, it is baked with a layer of rice, so it is a smothered chicken and rice recipe.

Smothered Chicken and Rice

What Is Smothered Chicken?

A smothered chicken breast is a dish that involves browning the chicken breasts and then deglazing the pan with liquid or cream to create a gravy in which the breasts are then simmered until tender.

In this case, the gravy is made using the cream of mushroom soup and cream of chicken soup. Then it is all simmered inside the oven, including the rice, to make a casserole.

How To Make Smothered Chicken and Rice?

  1. First, we need to season the chicken thighs with mustard powder, paprika, onion powder, salt, and pepper.
  2. Preheat the oven to 350 F. Prepare the rice according to package directions, in the microwave or on the stovetop.
  3. Heat one tablespoon of olive oil in a cast-iron skillet, and brown the chicken thighs skin side down for four minutes. Flip them over and brown for four minutes on the other side. Transfer to a plate.
  4. Using the same skillet, with the remaining olive oil, saute the onion and minced garlic, about 3 minutes.
  5. Spray the bottom of a 9 x 9-inch casserole dish with nonstick spray and place the cooked rice as a bottom layer. Place the browned chicken thighs on top of the rice.
  6. In a large bowl, mix the sauteed onions and garlic with the cream of mushroom soup, condensed cream of chicken soup, milk, sliced mushrooms, and salt and pepper to taste.
  7. Pour sauce over chicken and rice and sprinkle with dried parsley.
  8. Cover the dish with foil and bake for 45 mins. Remove foil and cook for 20 minutes more.
Smothered Chicken and Rice

What To Serve with Smothered Chicken?

Buttered green beans are the typical side dish for smothered chicken, but I like to serve it with a side of steamed veggies with butter.

You can also serve it with a side salad of your choice. A fruit cobbler is my favorite dessert for this dish, but an ice cream is also a great option.

Cooking Tips

  1. Before browning the chicken, be sure to have your skillet and oil very hot. Otherwise, they won’t brown. 
  2. When browning the chicken, always start skin-side down.
  3. Before adding salt to the soup mix, taste it. It may not need that much. The condensed cream of chicken soup is already a bit salty.

Smothered Chicken and Rice

  • Main Course
  • Recipe courtesy of The Gift of Southern Cooking
  • Serves 4 to 6


1 large chicken (31/2-4 pounds), cut into 10 serving pieces (2 drumsticks, 2 thighs, 2 wings, I whole breast, quartered) plus back and neckSea or kosher salt to taste2 tablespoons unsalted butter1 small onion, peeled and diced1 small, leafy celery rib, diced5 cups water1-1/2 cups white rice, long- or short-grainedSmothered Chicken and RiceClick image to enlarge


  • Wash the chicken pieces, and dry well with paper towels. Trim the tips from the chicken wings and discard. Season the chicken pieces very generously and thoroughly with the salt.
  • Heat the butter in a heavy Dutch oven or heavy pan over moderately low heat until it becomes frothy but not brown. Add the chicken pieces to the pot, and with a wooden spoon toss them about to coat them with the hot butter.
  • Cook slowly, turning the pieces occasionally, until they are a pale-golden color, about 5 minutes. Add the onion and celery to the pot, stir to combine, and cover tightly.
  • Reduce the heat to very low, and cook this way for approximately 20 minutes.
  • At the end of 20 minutes, remove the lid from the pot. You will be surprised by the amount of liquid released by the chicken and vegetables. Pour in the 5 cups of water. Increase the heat slightly, and cook, partially covered, for an additional 35 minutes.
  • Taste the broth carefully. It should be highly flavored and seasoned. Indeed, it should be on the salty side, because the rice will absorb a great deal of the seasoning. Stir in the rice and cover. Continue cooking at a low simmer for 30-45 minutes longer.
  • When most of the broth has been absorbed by the rice but the contents are still a bit soupy, remove the pan from the heat and allow to rest completely, covered, for 10 minutes before serving.

Note: For a more refined dish you may choose to leave the onion and celery whole and remove them along with the back and neckbone pieces before adding the rice


In this sense, eating rice contributes for a healthier life. Rice contains a lot of carbohydrates that give our bodies the energy we need. 

Eating rice is extremely beneficial for your health, simply because it does not contain harmful fats, cholesterol or sodium. It forms an integral part of balanced diet. Low levels of fat, cholesterol, and sodium will also help reduce obesity and the health conditions associated with being overweight. It is one of the most widely used and eaten foods in the world because it can keep people healthy and alive, even in very small quantities.

A great source of energy: Since rice is abundant in carbohydrates, it acts as fuel for the body and aids in the normal functioning of the brain. Carbohydrates are essential to be metabolized by the body and turned into functional, usable energy. The vitamins, minerals, and various organic components increase the functioning and metabolic activity of all your organ systems, which further increases energy levels. Rice is almost fundamental in any balanced and healthy diet.

Blood Pressure Management: Rice is low in sodium, so it is considered one of the best foods for those suffering from high blood pressure and hypertension. Sodium can cause veins and arteries to constrict, increasing the stress and strain on the cardiovascular system as the blood pressure increases. This is also associated with heart conditions like atherosclerosis, heart attacks, and strokes, so avoiding excess sodium is always a good idea.

Digestive and Diuretic Qualities: The high fibre content increases bowel movement regularity and protects against various types of cancer, as well as reducing the chances of cardiovascular diseases. As a diuretic, rice husk can help you lose excess water weight, eliminate toxins from the body like uric acid, and even lose weight, since approximately 4% of urine is made up of body fat!

Rich in Vitamins:  An excellent source of vitamins and minerals like niacin, vitamins B1, B2, B3, B6, D and E, calcium, fibre, iron, thiamine and riboflavin. These vitamins provide the foundation for body metabolism, immune system health, and general functioning of the organ systems, since vitamins are commonly consumed in the most essential activities in the body.

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