Introduction

This Creamy Smothered Chicken and Rice is a comforting, hearty dish perfect for cozy weeknight dinners. Tender chicken in a rich, flavorful sauce served over fluffy white rice makes it a family favorite that’s simple to make and incredibly satisfying.

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 on each 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. Add the minced garlic and sliced mushrooms, then cook for another 4-5 minutes until mushrooms are tender.
Step 4: Sprinkle the flour over the vegetables and cook for 1 minute while 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, then bring the sauce to a gentle simmer.
Step 6: Return the chicken to the skillet, spooning sauce over the top. 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 to thicken. If it becomes too thick, add a splash of broth or cream to loosen it.
Step 8: Serve the chicken and creamy sauce over cooked white rice. Garnish with fresh parsley before serving.

Tips & Variations

For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
Chicken breasts can be used instead of thighs for a leaner option, but avoid overcooking to keep them tender.
Add a pinch of cayenne pepper or smoked paprika for a subtle smoky heat.
Try swapping mushrooms for bell peppers or spinach for a different vegetable twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to dry out faster. Cook them carefully and check for doneness to keep them juicy.

Is it possible to make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce without gluten.

Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.6 from 84 reviews

This Creamy Smothered Chicken and Rice recipe features tender chicken thighs or breasts seared to golden perfection and smothered in a luscious mushroom and cream sauce. Served over fluffy cooked white rice and garnished with fresh parsley, this comforting dish is perfect for a satisfying weeknight dinner.

Author: Lila
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

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 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 per side, until the chicken is golden brown. Remove the chicken from the skillet and set it aside.
Sauté Vegetables: In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add minced garlic and sliced mushrooms, cooking for another 4-5 minutes until mushrooms become tender.
Make the Roux: Sprinkle the flour over the vegetables and cook for 1 minute while stirring constantly to cook off the raw flour taste and create a thickening base for the sauce.
Add Liquids and Herbs: Gradually whisk in chicken broth until smooth to avoid lumps. Stir in the heavy cream (or half-and-half), sour cream, and dried thyme. Bring the sauce to a gentle simmer.
Simmer Chicken in Sauce: Return the chicken pieces to the skillet, spooning sauce over the top. Reduce heat to medium-low, cover the skillet, and simmer for 10-12 minutes until the chicken is fully cooked through.
Adjust Sauce Consistency: 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 chicken broth or cream to loosen it.
Serve: Plate the cooked chicken and creamy mushroom sauce over a bed of cooked white rice. Garnish with chopped fresh parsley for a bright, fresh finish.

Notes

You can use either chicken thighs or breasts; thighs stay juicier and more flavorful while breasts are leaner.
Heavy cream makes the sauce richer, but half-and-half is a lighter alternative.
For gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
Cook rice separately ahead of time or use leftover rice to speed up the meal preparation.
Adjust seasoning to taste, especially salt, depending on your broth’s saltiness.

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