Creamy Smothered Chicken and Rice Recipe
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.
- 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
