20 Smothered Chicken and Rice Recipes Southern Style
Did you know that the rich, comforting flavors of Southern smothered chicken can turn a simple meal into a heartwarming experience? In this blog, we’re diving into a delightful collection of 20 smothered chicken and rice recipes that embody the essence of Southern cuisine. Get ready to explore a variety of hearty dishes that promise to bring warmth and flavor to your table, whether you’re craving something creamy, spicy, or simply nostalgic!
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Southern Smothered Chicken with Creamy Rice
This Southern Smothered Chicken with Creamy Rice is a comforting dish featuring tender chicken simmered in rich flavors, complemented by creamy, savory rice.
Ingredients:
- 4 pieces chicken thighs
- 2 tbsp olive oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp salt
- ½ tsp black pepper
- 2 cups cooked white rice
- 2 tbsp fresh parsley, chopped
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Season chicken thighs with salt, pepper, and paprika, then brown them in the skillet for about 5 minutes per side.
3. Remove chicken and set aside; add diced onion and garlic to the skillet, sautéing until softened.
4. Stir in chicken broth, heavy cream, Worcestershire sauce, and thyme; bring to a simmer.
5. Return the chicken to the skillet, cover, and cook for 25 minutes, or until the chicken is cooked through.
6. Serve the chicken over creamy rice, garnished with fresh parsley.
Tips:
- For extra flavor, marinate the chicken in spices for a few hours before cooking.
- Add vegetables like bell peppers or mushrooms for more texture and taste.
- Use leftover cooked chicken for a quicker preparation.
Savory Southern Chicken and Rice Casserole
This Savory Southern Chicken and Rice Casserole combines tender chicken, creamy textures, and a blend of spices for a comforting dish that’s perfect for family gatherings.
Ingredients:
- 4 cups cooked white rice
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1/2 cup chopped onion
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp paprika
- 1 cup shredded cheddar cheese
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cooked rice, shredded chicken, cream of chicken soup, chicken broth, frozen mixed vegetables, chopped onion, milk, garlic powder, onion powder, black pepper, salt, and paprika. Mix until well combined.
3. Transfer the mixture into a greased 9×13 inch baking dish and spread it evenly.
4. Cover the dish with aluminum foil and bake for 20 minutes.
5. Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
6. Let the casserole cool for a few minutes before serving.
Tips:
- For added flavor, try marinating the chicken in spices before cooking.
- You can substitute mixed vegetables with your favorite fresh or frozen vegetables.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Classic Southern Style Smothered Chicken & Rice
This Classic Southern Style Smothered Chicken & Rice boasts rich flavors of savory gravy, tender chicken, and perfectly cooked rice that make it a comforting family favorite.
Ingredients:
- 4 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 2 cups chicken broth
- 1 cup long-grain rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 cup heavy cream
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Instructions:
1. Season the chicken thighs with salt, black pepper, garlic powder, and onion powder.
2. In a large skillet, heat olive oil over medium-high heat and brown the chicken on both sides for about 5-7 minutes. Remove and set aside.
3. In the same skillet, add chopped onion and bell pepper, sautéing until softened, about 5 minutes.
4. Stir in the chicken broth, Worcestershire sauce, dried thyme, and rice. Bring to a simmer.
5. Return the chicken to the skillet, nestling it into the rice mixture. Cover and reduce the heat to low, cooking for 30 minutes.
6. Once the rice is tender, stir in the heavy cream, allowing it to heat through.
7. Serve hot, spooning the gravy over the chicken and rice.
Tips:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- For added flavor, marinate the chicken in the seasoning mix for a few hours before cooking.
- Feel free to add your favorite vegetables, like carrots or peas, to the rice mixture.
One-Pot Southern Chicken and Garlic Rice Delight
This One-Pot Southern Chicken and Garlic Rice Delight combines tender chicken with aromatic garlic and fluffy rice, creating a comforting and flavorful meal that’s easy to prepare.
Ingredients:
- 4 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup frozen peas
- 1 tablespoon fresh parsley, chopped
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat and add the chicken thighs. Season with salt, black pepper, and smoked paprika, then brown the chicken for about 5 minutes on each side.
2. Remove the chicken from the pot and set aside. In the same pot, add the diced onion and sauté until translucent, about 3 minutes.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the rice to the pot, stirring to coat it with the oil and onion mixture. Cook for 2 minutes.
5. Pour in the chicken broth and bring to a simmer. Return the browned chicken to the pot, cover, and reduce the heat to low.
6. Cook for 20 minutes, then stir in the peas and cook for an additional 5 minutes, or until the rice is tender and the chicken is cooked through.
7. Remove from heat and let it sit for 5 minutes before serving. Garnish with fresh parsley.
Tips:
- For added flavor, marinate the chicken in spices for a few hours before cooking.
- Feel free to substitute the rice with brown rice; just adjust the cooking time.
- Add other vegetables like bell peppers or carrots for extra nutrition.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Soulful Southern Smothered Chicken with Herb Rice
This Soulful Southern Smothered Chicken with Herb Rice is a comforting dish that showcases rich flavors of savory herbs, tender chicken, and creamy gravy that’s perfect for family gatherings.
Ingredients:
- 4 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 cup diced onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme, chopped
- 1 cup long-grain rice
- 2 cups water
- 1 tablespoon fresh parsley, chopped
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Instructions:
1. Season chicken thighs with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. In a large skillet, heat olive oil over medium-high heat and brown the chicken on both sides, about 5-6 minutes per side. Remove and set aside.
3. In the same skillet, add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
4. Pour in chicken broth and bring to a simmer. Return the chicken to the skillet, cover, and reduce heat to low. Cook for 30 minutes until chicken is fully cooked.
5. Once chicken is cooked, remove it from the skillet and stir in the heavy cream and fresh thyme to the sauce. Cook for another 5 minutes until slightly thickened.
6. For the herb rice, in a separate saucepan, bring 2 cups of water to a boil. Add rice, fresh parsley, and season with salt. Cover and reduce heat to low. Cook for 15 minutes until rice is fluffy.
7. Serve the chicken topped with gravy over the fluffy herb rice.
Tips:
- For extra flavor, marinate the chicken in the seasoning mix for a few hours or overnight.
- Feel free to add your favorite vegetables, like bell peppers or mushrooms, to the gravy for added nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Southern Chicken in Rich Mushroom Gravy over Rice
This Southern Chicken in Rich Mushroom Gravy over Rice recipe is special due to its hearty flavors of savory chicken and earthy mushrooms, making it a true comfort food delight.
Ingredients:
- 4 pieces chicken thighs
- 1 cup sliced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup cooked rice
- Salt to taste
- Pepper to taste
- 1 teaspoon dried thyme
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large skillet, melt the butter over medium heat.
2. Add the diced onion and minced garlic, cooking until softened.
3. Add the chicken thighs, seasoning with salt, pepper, and thyme, cooking until browned on both sides.
4. Stir in the sliced mushrooms and cook for about 5 minutes until they start to soften.
5. Sprinkle flour over the chicken and mushroom mixture, stirring to combine.
6. Gradually add chicken broth and Worcestershire sauce, stirring continuously until the gravy thickens.
7. Let it simmer for an additional 10 minutes to infuse the flavors.
8. Serve the chicken and mushroom gravy over the cooked rice.
Tips:
- For added richness, consider using heavy cream instead of part of the chicken broth.
- Feel free to add your favorite vegetables to the gravy for more flavor and nutrition.
- Letting the dish sit for a few minutes before serving allows the flavors to meld even more.
Spicy Southern Smothered Chicken with Spiced Rice
This Spicy Southern Smothered Chicken with Spiced Rice highlights bold flavors and comforting textures that make it a captivating meal for any occasion.
Ingredients:
- 4 pieces chicken thighs, boneless and skinless
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups cooked rice
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (for rice)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a bowl, mix together smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Rub the mixture all over the chicken thighs.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add chopped onions and garlic. Sauté until onions are translucent, about 3-4 minutes.
4. Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
5. Return the chicken to the skillet, cover, and reduce heat to low. Allow to simmer for 20 minutes, or until the chicken is cooked through.
6. For the spiced rice, in a separate saucepan, add cooked rice, cumin, turmeric, and cayenne pepper. Stir well to combine and heat over low until warmed through.
Tips:
- For extra heat, add more cayenne pepper to the chicken seasoning.
- Let the chicken rest for a few minutes after cooking for more juiciness.
- Serve with a side of steamed vegetables for a complete meal.
Creamy Southern Chicken and Cheesy Rice Bake
This Creamy Southern Chicken and Cheesy Rice Bake combines savory chicken with rich, creamy flavors and cheesy goodness for a comforting family meal.
Ingredients:
- 4 cups cooked rice
- 2 cups cooked, shredded chicken
- 1 cup cream of chicken soup
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup green onions, chopped
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs (optional)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked rice, shredded chicken, cream of chicken soup, sour cream, cheddar cheese, milk, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are well incorporated.
3. Stir in the chopped green onions and olive oil for added flavor and moisture.
4. Transfer the mixture to a greased baking dish and spread it evenly.
5. For an optional crunchy topping, sprinkle breadcrumbs over the mixture.
6. Bake in the preheated oven for about 30 minutes, or until the dish is bubbly and golden on top.
7. Allow to cool for a few minutes before serving. Enjoy your delicious creamy bake!
Tips:
- For extra flavor, add some cooked bacon bits to the mixture.
- You can substitute the chicken with turkey or a vegetarian option like mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until heated through before serving.
Tangy Southern BBQ Smothered Chicken with Rice
This Tangy Southern BBQ Smothered Chicken with Rice is a delightful blend of sweet, tangy flavors combined with tender chicken and fluffy rice, making it a comforting family meal.
Ingredients:
- 4 pieces chicken thighs
- 1 cup BBQ sauce
- 2 cups chicken broth
- 1 cup uncooked white rice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup chopped green onions
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat and season the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.
3. Sear the chicken thighs in the skillet for about 5 minutes on each side until golden brown.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the chicken broth and stir in the uncooked rice.
5. Place the seared chicken thighs back into the skillet, then pour the BBQ sauce over the top of the chicken.
6. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
7. Bake for 30-35 minutes, or until the chicken is cooked through and the rice has absorbed all the liquid.
8. Remove from oven, sprinkle with chopped green onions, and let it rest for a few minutes before serving.
Tips:
- For extra tanginess, mix in some apple cider vinegar into the BBQ sauce.
- Feel free to use boneless chicken breasts for a leaner option.
- Serve with a side of coleslaw for a complete Southern meal experience.
Buttermilk Southern Chicken with Creamy Rice
This Buttermilk Southern Chicken with Creamy Rice recipe offers a delightful combination of tender, juicy chicken marinated in flavorful buttermilk and served over rich, creamy rice for an unforgettable meal.
Ingredients:
- 4 cups buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 pieces chicken thighs, bone-in and skin-on
- 1 cup all-purpose flour
- 2 cups chicken broth
- 1 cup jasmine rice
- 1 tablespoon butter
- 1/4 cup chopped fresh parsley
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Instructions:
1. In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper; mix well.
2. Add chicken thighs to the buttermilk mixture, ensuring they are fully submerged, and marinate for at least 1 hour or overnight for best results.
3. Preheat your oven to 400°F (200°C).
4. Remove chicken from the marinade, allowing excess to drip off, then dredge in flour until evenly coated.
5. Heat a large oven-safe skillet over medium heat and add the coated chicken, cooking for about 4-5 minutes per side, or until golden brown.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
7. While the chicken is baking, prepare the creamy rice by bringing chicken broth to a boil in a saucepan.
8. Add the jasmine rice and butter, reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and liquid is absorbed.
9. Fluff the rice with a fork and stir in chopped parsley before serving.
10. Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving with the creamy rice.
Tips:
- For extra crispy chicken, consider double dredging by dipping in buttermilk again before coating with flour.
- You can substitute the chicken thighs with chicken breasts if preferred but adjust cooking times accordingly.
- Adding a pinch of cayenne pepper to the flour can bring a nice kick to the dish.
Southern Style Lemon Herb Chicken and Rice
This Southern Style Lemon Herb Chicken and Rice recipe is a delightful combination of zesty flavors and aromatic herbs, making it a comforting dish that’s perfect for family gatherings.
Ingredients:
- 4 pieces chicken thighs, bone-in and skin-on
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup fresh parsley, chopped
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chicken thighs, skin-side down, and sear them until golden brown, about 5 minutes on each side.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and stir for 30 seconds until fragrant.
4. Add the rice, chicken broth, lemon juice, lemon zest, thyme, oregano, salt, and black pepper. Stir until well combined.
5. Nestle the chicken thighs back into the skillet on top of the rice mixture.
6. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30 minutes.
7. After 30 minutes, remove the cover and bake for an additional 15 minutes, allowing the rice to absorb the remaining liquid and the chicken skin to crisp up.
8. Remove from the oven, sprinkle with fresh parsley, and let it sit for 5 minutes before serving.
Tips:
- For extra flavor, marinate the chicken in lemon juice and herbs for a few hours before cooking.
- Feel free to add your favorite vegetables such as peas or carrots for added nutrition.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Old-Fashioned Smothered Chicken and Rice Dish
This Old-Fashioned Smothered Chicken and Rice Dish is a comforting blend of tender chicken, flavorful gravy, and perfectly cooked rice that will remind you of home-cooked meals.
Ingredients:
- 4 pieces chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon paprika
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup water
- 1 cup long-grain rice
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Instructions:
1. Season the chicken thighs with salt, pepper, and paprika.
2. In a large skillet, heat olive oil over medium heat and brown the chicken on both sides, then remove and set aside.
3. In the same skillet, sauté the onion and garlic until soft and fragrant.
4. Add the chicken broth and water, scraping up the browned bits from the pan.
5. Stir in the rice, thyme, and Worcestershire sauce, then return the chicken to the skillet.
6. Cover and simmer for about 25 minutes, or until the rice is tender and the chicken is cooked through.
7. Stir in the heavy cream and parsley just before serving.
Tips:
- For added flavor, use homemade chicken broth instead of store-bought.
- You can substitute chicken thighs with breasts, but adjust cooking time accordingly.
- Feel free to add vegetables such as peas or bell peppers for more color and nutrition.
Southern Cajun Smothered Chicken with Dirty Rice
This Southern Cajun Smothered Chicken with Dirty Rice is a delicious, comforting dish that boasts a rich blend of bold spices, tender chicken, and savory rice, making it a family favorite.
Ingredients:
- 4 chicken thighs
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 1 cup chicken broth
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Instructions:
1. Season the chicken thighs with Cajun seasoning, salt, and pepper.
2. In a large skillet, heat the olive oil over medium-high heat and brown the chicken thighs on both sides.
3. Remove the chicken and set aside, then add the onion, garlic, green bell pepper, and celery to the skillet, cooking until softened.
4. Stir in the chicken broth, Worcestershire sauce, thyme, and smoked paprika, bringing the mixture to a simmer.
5. Return the chicken to the skillet, cover, and simmer for about 30 minutes until the chicken is cooked through.
6. In the meantime, rinse the rice under cold water, then add it to a separate pot with 2 cups of water and bring it to a boil.
7. Reduce the heat to low, cover, and cook for about 15-20 minutes until the rice is tender and water is absorbed.
8. Serve the smothered chicken over the dirty rice, spooning the delicious sauce on top.
Tips:
- Feel free to adjust the spice level by adding more or less Cajun seasoning.
- For added flavor, marinate the chicken in spices for a few hours before cooking.
- Leftovers can be stored in the refrigerator for up to 3 days, making for a quick reheat meal.
Honey Garlic Southern Chicken with Rice Medley
This Honey Garlic Southern Chicken with Rice Medley is a delightful combination of sweet and savory flavors that creates a dish bursting with Southern charm.
Ingredients:
- 4 chicken thighs
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup mixed vegetables (peas and carrots)
- 1 tablespoon chopped fresh parsley (for garnish)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the honey, soy sauce, minced garlic, paprika, salt, and black pepper to create the marinade.
3. Place the chicken thighs in a baking dish and pour the marinade over them, ensuring they are well coated.
4. Heat the olive oil in a skillet over medium heat and sear the chicken thighs for about 2-3 minutes on each side until golden brown.
5. Transfer the seared chicken back to the baking dish and cover it with foil. Bake in the preheated oven for 20 minutes.
6. While the chicken is baking, prepare the rice medley. In a saucepan, bring the chicken broth to a boil and add the rice and mixed vegetables.
7. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
8. Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving.
9. Serve the honey garlic chicken over the rice medley, garnished with chopped parsley.
Tips:
- For extra flavor, marinate the chicken for a few hours or overnight.
- Feel free to use bone-in chicken for added richness in flavor.
- Try adding different vegetables to the rice medley for variety.
Southern Comfort Chicken and Rice Skillet Meal
This Southern Comfort Chicken and Rice Skillet Meal brings together the warmth of creole spices and the heartiness of chicken and rice, creating a dish that is both comforting and flavorful.
Ingredients:
- 1 pound boneless chicken thighs
- 2 cups long-grain white rice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 3 cups chicken broth
- 2 teaspoons creole seasoning
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the chicken thighs with salt, pepper, and creole seasoning, then add them to the skillet.
3. Cook the chicken for about 5-7 minutes on each side until golden brown, then remove from the skillet and set aside.
4. In the same skillet, add the diced onion, bell pepper, and garlic, sautéing until the onion becomes translucent.
5. Stir in the rice and cook for another 2 minutes, allowing it to lightly toast.
6. Add the diced tomatoes, chicken broth, and thyme, then bring the mixture to a boil.
7. Return the chicken to the skillet, reduce heat to low, cover, and let simmer for about 20 minutes or until the rice is cooked through.
8. In the last 5 minutes of cooking, add the frozen peas to the skillet, stirring gently to combine.
9. Remove from heat and let it sit covered for a few minutes before serving.
Tips:
- For added heat, consider using spicy diced tomatoes.
- Feel free to substitute chicken thighs with chicken breasts for a leaner option.
- This meal pairs well with a side of cornbread or a fresh salad.
Tomato Basil Smothered Chicken with Rice
This Tomato Basil Smothered Chicken with Rice is a delightful dish that combines the fresh flavors of basil and tomatoes, creating a comforting meal that’s perfect for any occasion.
Ingredients:
- 4 pieces chicken breasts
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup white rice
- 2 cups water
- 1/2 cup grated Parmesan cheese
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Season the chicken breasts with salt and pepper, then add them to the skillet, cooking for about 5-6 minutes on each side until golden brown.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
4. Add the cherry tomatoes and chicken broth, stirring to combine, and allow to simmer for about 5 minutes.
5. Return the chicken to the skillet and top with fresh basil. Cover and simmer for another 10-15 minutes until the chicken is cooked through.
6. While the chicken is cooking, prepare the rice. In a saucepan, combine the rice and water, bringing to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the rice is fluffy.
7. Once the chicken is done, remove it from the skillet, stir in the grated Parmesan cheese into the sauce, and let it thicken for a couple of minutes.
8. Serve the chicken over rice, topped with the tomato basil sauce.
Tips:
- For added flavor, marinate the chicken in Italian dressing for a few hours before cooking.
- Feel free to use fresh tomatoes instead of cherry tomatoes for a chunkier sauce.
- Add red pepper flakes for a spicy kick if desired.
- This dish pairs well with a side of steamed vegetables.
Southern Style Beer-Braised Chicken and Rice
This Southern Style Beer-Braised Chicken and Rice boasts a delightful combination of savory spices and a hint of hops, making it a comforting, flavorful dish that warms the soul.
Ingredients:
- 4 pieces bone-in chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 cup sliced bell peppers
- 1 cup long-grain white rice
- 1 can (12 oz) beer (preferably a lager)
- 2 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chopped fresh parsley (for garnish)
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the chicken thighs with salt and pepper, then add them to the skillet, skin side down, and brown for about 5 minutes on each side.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the diced onion, garlic, and sliced bell peppers, cooking until softened, about 3-4 minutes.
5. Stir in the rice, smoked paprika, and cayenne pepper, cooking for an additional 2 minutes.
6. Pour in the beer and chicken broth, bringing the mixture to a simmer.
7. Add the chicken back to the skillet, nestling it into the rice.
8. Cover the skillet and reduce heat to low, cooking for 30 minutes or until the chicken is cooked through and the rice is tender.
9. Once done, let it rest for a few minutes before serving. Garnish with fresh parsley.
Tips:
- For extra flavor, marinate the chicken in some beer and spices for a few hours before cooking.
- You can substitute the beer with non-alcoholic beer or vegetable broth if preferred.
- Feel free to add your choice of vegetables, like peas or corn, for added nutrition and color.
Herb-Roasted Southern Chicken over Fluffy Rice
This Herb-Roasted Southern Chicken over Fluffy Rice combines succulent roasted chicken with a medley of aromatic herbs and perfectly fluffy rice for a comforting and flavorful meal.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tablespoon butter
- 1/4 cup chopped fresh parsley (for garnish)
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine olive oil, salt, pepper, garlic powder, onion powder, thyme, and rosemary. Add the chicken thighs and coat them evenly with the herb mixture.
3. Place the chicken thighs on a baking sheet lined with parchment paper and roast in the preheated oven for 35-40 minutes or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
4. While the chicken is roasting, rinse the jasmine rice under cold water until the water runs clear.
5. In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice and butter, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
6. Fluff the rice with a fork and let it sit covered for an additional 5 minutes.
7. Serve the herb-roasted chicken over the fluffy rice and garnish with fresh parsley.
Tips:
- For added flavor, marinate the chicken for a few hours or overnight before roasting.
- Feel free to add vegetables like carrots or green beans to the baking sheet for a complete meal.
- Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3 days.
Velvety Southern Gravy Chicken with Rice
This Velvety Southern Gravy Chicken with Rice is a comforting dish that boasts rich flavors and a creamy texture, perfect for any family gathering.
Ingredients:
- 4 bone-in chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 cup long-grain rice
- 2 cups water
- 1 tablespoon chopped parsley for garnish
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. Season chicken thighs with salt and black pepper.
2. In a large skillet, heat olive oil over medium heat and brown the chicken thighs for about 5 minutes per side until golden.
3. Remove chicken from skillet and set aside.
4. In the same skillet, add chopped onion and minced garlic, sautéing until softened, about 3 minutes.
5. Stir in flour, cooking for another minute until golden.
6. Gradually whisk in chicken broth and heavy cream, ensuring there are no lumps.
7. Add dried thyme and return chicken thighs to the skillet.
8. Reduce heat and let simmer for 20 minutes, or until chicken is cooked through.
9. Meanwhile, in a separate pot, bring water to a boil and cook rice according to package instructions.
10. Serve chicken and gravy over rice, garnished with chopped parsley.
Tips:
- For extra flavor, marinate the chicken in spices overnight.
- Feel free to add vegetables like peas or carrots for added nutrition.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Rustic Southern Chicken and Vegetable Rice Bowl
This Rustic Southern Chicken and Vegetable Rice Bowl is special for its combination of tender chicken, fresh vegetables, and aromatic spices, delivering a hearty meal full of comforting flavors.
Ingredients:
- 1 pound chicken thighs, boneless and skinless
- 2 cups cooked rice
- 1 cup green beans, trimmed
- 1 cup carrots, sliced
- 1 cup bell pepper, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Season the chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper.
3. Add the seasoned chicken to the skillet and cook for about 6-7 minutes per side, or until browned and cooked through. Remove from skillet and set aside.
4. In the same skillet, add the diced onion and minced garlic, sauté for 2-3 minutes until fragrant.
5. Add the green beans, carrots, and bell pepper to the skillet and stir-fry for another 5-7 minutes until the vegetables are tender.
6. Chop the cooked chicken and return it to the skillet, mixing it with the vegetables.
7. Serve the chicken and vegetable mix over cooked rice, and garnish with fresh parsley.
Tips:
- Using leftover roasted chicken works great for a quicker meal.
- Feel free to swap in any seasonal vegetables you have on hand.
- Adjust the spices to your heat preference for a customized flavor.
