Introduction

This creamy smothered chicken and rice dish is a comforting meal perfect for any night of the week. Tender chicken thighs cooked in a rich, savory sauce with mushrooms and onions create a deliciously satisfying plate. Serve it over fluffy white rice for a hearty family dinner.

Creamy Smothered Chicken and Rice Recipe - Recipe Image

Ingredients

1½ lbs boneless, skinless chicken thighs or breasts
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
2 tbsp all-purpose flour
1½ cups chicken broth
1 cup heavy cream or half-and-half
½ cup sour cream
1 tsp dried thyme
2 cups cooked white rice
2 tbsp fresh parsley, chopped

Instructions

Step 1: Pat chicken dry and season both sides with salt, pepper, paprika, and garlic powder.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown. Remove chicken and set aside.
Step 3: In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and sliced mushrooms, cooking for another 4-5 minutes until mushrooms are tender.
Step 4: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to avoid lumps.
Step 5: Gradually whisk in chicken broth until the mixture is smooth. Stir in heavy cream, sour cream, and dried thyme. Bring the sauce to a gentle simmer.
Step 6: Return the chicken to the skillet, spooning sauce over the top. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until the chicken is cooked through.
Step 7: If the sauce is too thin, simmer uncovered for a few more minutes until it thickens to your liking. If it becomes too thick, add a splash of broth or cream to adjust consistency.
Step 8: Serve the chicken and creamy sauce over cooked white rice. Garnish with fresh parsley before serving.

Tips & Variations

For extra flavor, add a splash of white wine while cooking the onions and mushrooms.
Use boneless, skinless chicken thighs for juicier results, but breasts work well too if you prefer leaner meat.
Substitute sour cream with Greek yogurt for a lighter version without sacrificing creaminess.
Try adding chopped bell peppers or spinach to the skillet for more color and nutrients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they may cook faster and can dry out more easily. Watch your cooking time closely to keep them tender and juicy.

Is it okay to make this dairy-free?

Absolutely. Substitute heavy cream and sour cream with coconut milk or a dairy-free cream alternative to keep the creamy texture without dairy.

Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.8 from 142 reviews

This Creamy Smothered Chicken and Rice recipe features tender, seasoned chicken thighs cooked in a rich, savory mushroom and cream sauce, served over fluffy white rice and garnished with fresh parsley. It’s a comforting and hearty meal perfect for a cozy dinner.

Author: Tara
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken

1½ lbs boneless, skinless chicken thighs or breasts
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder
2 tbsp olive oil

Sauce and Vegetables

1 medium onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
2 tbsp all-purpose flour
1½ cups chicken broth
1 cup heavy cream or half-and-half
½ cup sour cream
1 tsp dried thyme

Serving

2 cups cooked white rice
2 tbsp fresh parsley, chopped

Instructions

Season the Chicken: Pat the chicken dry with paper towels to remove excess moisture. Season both sides evenly with salt, black pepper, paprika, and garlic powder to build a flavorful base.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes on each side or until golden brown. Remove the chicken from the skillet and set aside to keep warm.
Sauté Vegetables: In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Then add the minced garlic and sliced mushrooms, cooking for an additional 4-5 minutes until the mushrooms become tender and release their juices.
Make the Roux: Sprinkle the flour evenly over the cooked vegetables and stir continuously for 1 minute to cook out the raw flavor and begin thickening the sauce.
Add Liquids: Gradually whisk in the chicken broth to avoid lumps, creating a smooth mixture. Stir in the heavy cream (or half-and-half), sour cream, and dried thyme. Bring the sauce to a gentle simmer, allowing it to thicken slightly.
Simmer the Chicken: Return the seared chicken to the skillet, spooning some sauce over the top. Reduce heat to medium-low, cover the skillet, and let simmer for 10-12 minutes or until the chicken is cooked through and tender.
Adjust Sauce Consistency: If the sauce is too thin, remove the lid and simmer uncovered for a few minutes to thicken. If it becomes too thick, add a splash of chicken broth or cream to loosen it until you reach the desired consistency.
Serve: Spoon the creamy smothered chicken and sauce over the cooked white rice. Garnish with freshly chopped parsley for a bright, fresh finish before serving.

Notes

For a lighter option, use half-and-half instead of heavy cream.
If you prefer less creaminess, reduce the sour cream amount.
Chicken breasts can be substituted for thighs if preferred, but thighs remain more tender and juicy.
Make sure to cook the chicken thoroughly to an internal temperature of 165°F (74°C).
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Creamy chicken, smothered chicken, chicken and rice, mushroom sauce, comfort food