Creamy Smothered Chicken and Rice Recipe
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.
- 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
