Southern-style comfort dinner with creamy gravy, cheesy mac, fluffy rice, and tender green beans, on the table in about 55 minutes.
Golden seared chicken smothered in onion gravy, next to bubbling mac and cheese, spoon-tender beans, and buttery rice, the plate everyone asks for.
Why You’ll Love It
- One plate, full comfort: Smothered chicken + sides mirrors a classic Southern “meat-and-three.”
- Weeknight doable: Streamlined steps; sides cook while the chicken simmers.
- Family-approved: Mild, creamy, and customizable heat.
- Meal-prep friendly: Reheats beautifully for next-day lunches.
- Budget smart: Pantry spices, canned or frozen green beans, and elbow pasta.
Ingredients — notes only
Smothered Chicken & Gravy
- Bone-in chicken thighs/drumsticks (or boneless thighs): juicy, forgiving cut.
- Dredge: flour, paprika, onion & garlic powder, salt/pepper—builds crust + thickens gravy.
- Onion + garlic: classic savory base.
- Chicken broth + evaporated milk/half-and-half: silky, not heavy.
- Thyme, bay leaf, Worcestershire: depth and color.
Cheesy Baked Mac (shortcut)
- Elbow pasta, butter, flour, milk: quick stovetop béchamel.
- Sharp cheddar (divided) + sour cream + mustard powder: tangy, ultra-creamy; broil to brown.
Buttery Rice
- Long-grain rice, water/broth, salt, butter: fluffy base for catching gravy.
Garlicky Green Beans
- Fresh, frozen, or canned beans; butter or bacon drippings; garlic; splash of broth: tender with gloss.
Step-by-Step
- Season & dredge chicken: Pat dry 2.5 lb chicken. Mix ½ cup flour, 1 tsp paprika, 1 tsp onion powder, ½ tsp garlic powder, 1 tsp salt, ½ tsp pepper. Dredge; shake off excess.
- Sear: Heat 2 Tbsp oil in a large skillet/Dutch oven over med-high. Brown chicken 3–4 min/side; remove.
- Gravy base: Add 1 sliced onion; sauté 4–5 min. Stir in 2 Tbsp butter and 2 Tbsp flour; cook 1 min. Whisk in 2 cups broth, ½ cup evaporated milk, 1 tsp Worcestershire, ½ tsp thyme, 1 bay leaf. Simmer to thicken.
- Smother & simmer: Return chicken to pan; cover and cook 15–20 min over medium, until 165°F internal. Salt to taste.
- Start rice (at Step 2): Rinse 1 cup rice; add 1½ cups water, ½ tsp salt, 1 Tbsp butter. Bring to boil, cover, simmer 15 min; rest 5 min.
- Mac & cheese (at Step 3): Boil 8 oz elbows. In saucepan, melt 2 Tbsp butter, whisk 2 Tbsp flour 1 min, whisk in 2 cups milk to thicken. Off heat: stir 1½ cups cheddar, ½ cup sour cream, ½ tsp mustard powder, salt/pepper. Fold in pasta; top with ½ cup cheddar. Broil 1–2 min to blister.
- Green beans (last 10 min): Sauté 1 Tbsp butter/bacon drippings with 1 minced garlic clove 30 sec. Add 1 lb beans (or 2 cans drained) + ½ cup broth, salt/pepper; simmer 6–8 min until tender with little liquid left.
- Plate: Rice first, chicken with gravy on top, scoop of mac, and beans on the side. Garnish parsley.
Doneness cues: Chicken reads 165°F; gravy coats a spoon; mac bubbles at edges; beans tender but not mushy.
Pro Tips
- Brown well: Deep golden sear makes a richer gravy.
- Control thickness: If gravy’s thick, splash in broth; if thin, simmer uncovered 2–3 minutes.
- Cheese blend: Mix sharp cheddar with Colby Jack for pull + tang.
- Beans upgrade: A dash of vinegar or lemon at the end brightens.
- Spice it up: Add a pinch of cayenne or hot sauce to the gravy.
Variations
- Boneless chicken: Simmer 10–12 min to 165°F.
- Mushroom gravy: Add 1 cup sliced mushrooms with onions.
- Lighter mac: Swap ½ the cheese for Greek yogurt; skip broil.
- Bacon beans: Start beans with 2 chopped bacon strips; cook until crisp, proceed.
How to Serve
- Add garlic toast or honey butter rolls.
- A crisp side salad (romaine + ranch) balances richness.
- Extra hot sauce on the table.
Make Ahead & Storage
- Fridge: 3–4 days (store components separately).
- Freeze: Chicken & gravy up to 3 months; rice & beans up to 1 month; mac up to 2 months.
- Reheat: Chicken/gravy gently on stovetop; mac at 325°F 12–15 min (splash milk); microwave rice with a few drops of water.
FAQs
Can I make the chicken in a slow cooker?
Yes—sear first, then cook in crockpot LOW 6–7 h or HIGH 3–4 h. Thicken gravy at the end if needed.
Breasts or thighs?
Thighs/drumsticks stay juicier; breasts work if not overcooked—monitor to 165°F.
Can I use canned green beans?
Absolutely. Shorten simmer to 3–4 min; season well.
Gluten-free option?
Use GF flour for dredge/roux and GF pasta for mac; confirm broth is GF.
Simple Nutrition (per hearty plate, 1 of 4; estimate)
Calories ~920 • Protein 48g • Carbs 82g • Fat 44g • Fiber 6g • Sodium varies
Estimates only; use your brands and portions.
Smothered Chicken Plate with Mac & Cheese, Rice & Green Beans
Golden seared chicken smothered in onion gravy, served with shortcut baked mac and cheese, fluffy buttered rice, and garlicky green beans — a comforting Southern plate that brings Sunday flavor to weeknights.
Ingredients
- 2.5 lb bone-in thighs/drumsticks (6–8 pieces)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup all-purpose flour (for dredging)
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 Tbsp vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour (for roux)
- 2 cups low-sodium chicken broth
- ½ cup evaporated milk or half-and-half
- 1 tsp Worcestershire sauce
- ½ tsp dried thyme
- 1 bay leaf
- Salt to taste, chopped parsley to finish
- 8 oz elbow pasta
- 2 Tbsp unsalted butter (mac & cheese)
- 2 Tbsp all-purpose flour (mac & cheese)
- 2 cups milk
- 2 cups shredded sharp cheddar, divided
- ½ cup sour cream
- ½ tsp dry mustard
- 1 cup long-grain rice, rinsed
- 1½ cups water or broth
- ½ tsp kosher salt (rice)
- 1 Tbsp butter (rice)
- 1 lb green beans (fresh/frozen) or 2 cans (14.5 oz) drained
- 1 Tbsp butter or bacon drippings
- 1 clove garlic, minced (for beans)
- ½ cup chicken broth (for beans)
- 1 tsp apple cider vinegar or lemon juice (optional finish)
Equipment
- Skillet for searing chicken and making gravy
- saucepan for mac and cheese
- pot with lid for rice
- Small skillet for green beans
- baking dish for broiling mac and cheese
Method
- Season chicken with salt and pepper. Combine dredge flour, paprika, onion powder, and garlic powder. Coat chicken and shake off excess.
- Heat oil in a skillet. Sear chicken 3–4 minutes per side until browned; remove to a plate.
- Add onion to pan and sauté 4–5 minutes. Stir in butter and roux flour; cook 1 minute. Whisk in broth, milk, Worcestershire, thyme, and bay leaf. Simmer to thicken.
- Return chicken to pan. Cover and simmer 15–20 minutes until chicken reaches 165°F. Adjust salt and discard bay leaf.
- Cook rice: bring water, butter, and salt to a boil. Add rice, cover, reduce heat, and simmer 15 minutes; rest 5 minutes.
- For mac: cook pasta. In saucepan, make roux with butter and flour; whisk in milk until thickened. Remove from heat; stir in 1½ cups cheese, sour cream, mustard, salt, and pepper. Toss pasta, top with remaining cheese, and broil 1–2 minutes until golden.
- For green beans: sauté garlic in butter 30 seconds. Add beans and broth; simmer 6–8 minutes. Finish with vinegar or lemon juice.
- Assemble plate: spoon rice, top with chicken and gravy, add mac scoop and green beans on the side.
Nutrition
Calories: 920kcalCarbohydrates: 82gProtein: 48gFat: 44gSaturated Fat: 21gCholesterol: 195mgSodium: 1180mgFiber: 6gSugar: 8g
Notes
Boneless chicken: Simmer 10–12 minutes. Crockpot: After searing and making gravy base, cook LOW 6–7 hrs or HIGH 3–4 hrs; thicken if needed. Air fryer chicken: Dredge, spritz, and cook 400°F 18–22 min to 165°F. Make ahead: Keep gravy slightly thin; it thickens as it chills. Allergy swaps: Use GF flour/pasta and lactose-free dairy alternatives.
Pair with: Black-Eyed Pea Salad • Southern Black-Eyed Peas • Gingerbread Crinkle Cookies.
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