Creamy Smothered Chicken and Rice Recipe
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.
- 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
