Introduction

Creamy Smothered Chicken and Rice is a comforting, flavorful dish perfect for weeknight dinners. Tender chicken thighs are cooked in a rich, creamy mushroom sauce and served over fluffy white rice. It’s easy to make and sure to become a family favorite.

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 onion and cook for 3-4 minutes until softened. Add garlic and mushrooms, cook for another 4-5 minutes until mushrooms are tender.
Step 4: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
Step 5: Gradually whisk in chicken broth until smooth. Stir in heavy cream, sour cream, and dried thyme. Bring to a simmer.
Step 6: Return chicken to the skillet, spooning sauce over the top. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until chicken is cooked through.
Step 7: If sauce is too thin, simmer uncovered for a few more minutes until desired consistency. If too thick, add a splash of broth or cream.
Step 8: Serve chicken and creamy sauce over cooked rice. Garnish with fresh parsley.

Tips & Variations

Use chicken breasts if you prefer leaner meat, but thighs stay juicier and more flavorful in this recipe.
Swap out mushrooms for your favorite variety like cremini or shiitake for a different taste.
For extra flavor, add a splash of white wine when deglazing the pan before adding broth.
Use half-and-half instead of heavy cream for a lighter sauce without losing creaminess.
Add a pinch of cayenne pepper or smoked paprika for a subtle kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or cream to loosen the sauce and warm gently on the stove or in the microwave to avoid curdling. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well in this recipe. They may cook slightly faster and can be leaner, so watch cooking time carefully to avoid drying out the meat.

Is it necessary to add sour cream?

Sour cream adds tang and richness to the sauce, but you can omit it or substitute with Greek yogurt for a lighter option. Just add it off the heat to prevent curdling.

Creamy Smothered Chicken and Rice Recipe

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4.5 from 132 reviews

Creamy Smothered Chicken and Rice is a comforting, hearty dish featuring tender chicken thighs or breasts cooked in a rich, creamy mushroom sauce with aromatic herbs. Served over fluffy white rice and garnished with fresh parsley, this skillet meal combines simple ingredients for a satisfying weeknight dinner.

Author: Marco
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

Other

2 cups cooked white rice
2 tbsp fresh parsley, chopped

Instructions

Season Chicken: Pat the chicken dry with paper towels. Season both sides evenly with salt, black pepper, paprika, and garlic powder to build flavor in the meat.
Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes on each side until they develop a golden-brown crust. Remove the chicken from the pan and set aside.
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; sauté for another 4-5 minutes until the mushrooms have released their moisture and are tender.
Create Roux: Sprinkle the all-purpose flour evenly over the vegetables and cook for 1 minute. Stir constantly to avoid burning, this helps thicken the sauce.
Add Liquids and Seasoning: Gradually whisk in the chicken broth to create a smooth sauce base. Stir in the heavy cream (or half-and-half), sour cream, and dried thyme. Bring the mixture to a gentle simmer to let the flavors meld.
Simmer Chicken: Return the seared chicken pieces to the skillet, spooning some sauce over them. Reduce the heat to medium-low, cover the skillet, and simmer for 10-12 minutes until chicken is fully cooked 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.
Serve: Spoon the creamy chicken and mushroom sauce over the cooked white rice. Garnish with chopped fresh parsley for a pop of color and freshness.

Notes

You can use chicken breasts if preferred, but thighs provide more moisture and flavor.
Substitute half-and-half for heavy cream to reduce richness.
For a gluten-free option, use gluten-free flour or cornstarch to thicken the sauce.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Add a pinch of crushed red pepper flakes for a subtle heat variation.

Keywords: creamy chicken, smothered chicken, chicken and rice, mushroom sauce, skillet dinner, comfort food