Smothered Chicken and Rice

Ingredients

For the chicken and gravy

• 4 boneless, skinless chicken breasts or thighs, cut into bite‑size chunks

• 2 tbsp olive oil

• 1 tbsp butter

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp paprika

• 1/2 tsp garlic powder

• 1 small onion, finely diced

• 1/2 green bell pepper, diced (optional)

• 2 cloves garlic, minced

• 2 tbsp all‑purpose flour

• 2 cups chicken broth

• 1/2 cup heavy cream or half‑and‑half

• 1 tsp dried thyme or Italian seasoning

• 1/4 tsp cayenne or hot sauce (optional, for heat)

• Chopped fresh parsley for garnish

For the rice

• 2 cups cooked white rice (about 1 cup uncooked), kept warm

Step 1: Season and Brown the Chicken

1. Pat chicken dry and toss with salt, pepper, paprika, and garlic powder.

2. Heat olive oil in a large skillet over medium‑high heat.

3. Add chicken in a single layer and cook 3–4 minutes per side until nicely browned (it will finish cooking in the sauce).

4. Transfer to a plate and set aside.

Step 2: Build the Smothered Gravy

1. In the same skillet, reduce heat to medium and add butter.

2. Sauté onion (and bell pepper if using) for 4–5 minutes until softened and lightly golden.

3. Stir in garlic and cook 30 seconds.

4. Sprinkle flour over the vegetables and cook 1–2 minutes, stirring, to form a light roux.

5. Slowly whisk in chicken broth, scraping up browned bits from the bottom of the pan.

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