Introduction

This creamy smothered chicken and rice is a comforting and flavorful dish perfect for any night of the week. Tender chicken thighs cooked in a rich mushroom and herb sauce served over fluffy white rice will satisfy your cravings for a hearty home-cooked meal.

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 the chicken dry and season both sides evenly with salt, black pepper, paprika, and garlic powder.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking for another 4-5 minutes until the mushrooms are tender.
Step 4: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to avoid lumps.
Step 5: Gradually whisk in the chicken broth until the mixture is smooth. Stir in the heavy cream, sour cream, and dried thyme. Bring the sauce to a gentle simmer.
Step 6: Return the chicken to the skillet, spooning the sauce over the pieces. 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 loosen it.
Step 8: Serve the chicken and creamy mushroom sauce over cooked white rice. Garnish with fresh chopped parsley before serving.

Tips & Variations

For extra flavor, try adding a splash of white wine when cooking the onions and mushrooms.
Use chicken breasts if you prefer leaner meat, but thighs will keep the dish juicier and more tender.
Swap out white rice for brown rice or cauliflower rice to boost the nutrition.
Fresh thyme can be used instead of dried for a brighter herbal note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little broth or cream to loosen the sauce if it thickens too much during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce in advance and refrigerate for up to 24 hours before reheating and serving over rice.

Can I use a different type of mushroom?

Absolutely. Cremini, button, or shiitake mushrooms all work well and offer slightly different textures and flavors.

Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.9 from 84 reviews

Creamy Smothered Chicken and Rice is a comforting and flavorful one-pan meal featuring tender chicken thighs or breasts cooked in a rich, creamy mushroom sauce served over fluffy white rice. This hearty dish combines savory spices, sautéed vegetables, and a luscious sauce perfect for a satisfying dinner any night of the week.

Author: Bella
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 and Seasonings

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

Sauce and Vegetables

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

To Serve

2 cups cooked white rice
2 tbsp fresh parsley, chopped

Instructions

Season the chicken: Pat the chicken dry with paper towels and evenly season both sides with salt, black pepper, paprika, and garlic powder to infuse flavor.
Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes per side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 4-5 minutes until the mushrooms are tender and browned.
Make the roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1 minute to cook out the raw flour taste and help thicken the sauce.
Add liquids and herbs: Gradually whisk in the chicken broth until the mixture is smooth. Stir in the heavy cream, sour cream, and dried thyme, then bring the sauce to a gentle simmer.
Simmer the chicken: Return the chicken to the skillet, spoon some sauce over the pieces, reduce the heat to medium-low, cover, and simmer for 10-12 minutes until the chicken is thoroughly cooked and tender.
Adjust sauce consistency: If the sauce is too thin, simmer uncovered for a few more minutes to thicken. If it becomes too thick, add a splash of chicken broth or cream to loosen it.
Serve: Plate the creamy smothered chicken over cooked white rice and garnish with chopped fresh parsley for a fresh, vibrant finish.

Notes

Chicken thighs provide more moisture and flavor, but breasts can be used for a leaner option.
Using half-and-half instead of heavy cream will lighten the sauce slightly without sacrificing creaminess.
Cook the rice separately to ensure perfect texture and avoid overcooking during the simmering process.
Fresh thyme can be substituted for dried thyme if available, adjust quantity accordingly.
To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening.

Keywords: Creamy chicken, smothered chicken, chicken and rice, mushroom sauce, stovetop chicken recipe, comforting dinner