Introduction

This Creamy Smothered Chicken and Rice is a comforting, rich dish perfect for a cozy dinner. Tender chicken thighs simmered in a flavorful mushroom cream sauce served over fluffy white rice make for a satisfying and delicious 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 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 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, cooking for another 4-5 minutes until the 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. Bring the sauce to a gentle simmer.
Step 6: Return the chicken to the skillet, spooning sauce over each piece. Reduce the 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. If too thick, add a splash of broth or cream to reach the desired consistency.
Step 8: Serve the chicken and creamy mushroom sauce over cooked white rice. Garnish with chopped fresh parsley before serving.

Tips & Variations

For a lighter version, use half-and-half instead of heavy cream and Greek yogurt instead of sour cream.
Try adding a splash of white wine to the sauce for extra depth of flavor.
Substitute chicken thighs with breasts if you prefer leaner meat, but avoid overcooking to keep them moist.
Use brown rice or cauliflower rice as a healthier alternative to white rice.

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 little broth or cream if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well in this recipe. Be careful not to overcook them as they can dry out faster than thighs.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt or crème fraîche for a similar creamy texture and tangy flavor.

Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.8 from 102 reviews

This Creamy Smothered Chicken and Rice recipe features tender, golden-brown chicken thighs simmered in a rich, creamy mushroom sauce made with garlic, onions, and herbs. Served over fluffy white rice and garnished with fresh parsley, it’s a comforting and hearty meal perfect for any night of the week.

Author: Marco
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

Vegetables & 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 chicken dry and evenly season both sides with salt, black pepper, paprika, and garlic powder to ensure flavorful meat.
Brown the 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 golden brown. Remove the chicken and set aside.
Sauté vegetables: In the same skillet, add diced onion and cook for 3-4 minutes until softened. Then add minced garlic and sliced mushrooms, cooking another 4-5 minutes until mushrooms become tender.
Add the flour: Sprinkle all-purpose flour over the vegetables and cook for 1 minute while stirring constantly to create a roux that will thicken the sauce.
Make the sauce: Gradually whisk in chicken broth until the mixture is smooth. Stir in heavy cream, sour cream, and dried thyme, then bring the sauce to a gentle simmer.
Simmer the chicken: Return the browned chicken to the skillet, spooning the sauce over each piece. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until the chicken is cooked through and tender.
Adjust sauce consistency: If the sauce is too thin, simmer uncovered for a few more minutes to thicken. If it’s too thick, add a splash of chicken broth or cream to reach your desired consistency.
Serve: Plate the creamy smothered chicken over cooked white rice and garnish with chopped fresh parsley for a fresh finish.

Notes

Use chicken thighs for juicier, more flavorful results; chicken breasts can be used but might be less tender.
For a lighter option, substitute heavy cream with half-and-half or use low-fat sour cream.
The sauce can be thickened further by adding more flour or simmered longer to reduce.
Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave.
Feel free to swap white rice with brown rice or cauliflower rice for a healthier twist.

Keywords: creamy chicken, smothered chicken, chicken and rice, comfort food, easy dinner, mushroom sauce