Creamy Smothered Chicken and Rice Recipe
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.
- 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
