Introduction

This Creamy Smothered Chicken and Rice is a comforting, flavorful dish perfect for a hearty weeknight dinner. Tender chicken thighs simmered in a rich, creamy mushroom sauce served over fluffy white rice make this meal both satisfying and easy to prepare.

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 chicken dry and season both sides with salt, pepper, paprika, and garlic powder.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown. Remove chicken and set aside.
Step 3: In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and sliced mushrooms; cook for another 4-5 minutes until mushrooms are tender.
Step 4: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to avoid lumps.
Step 5: 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 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 chicken is cooked through.
Step 7: If the sauce is too thin, simmer uncovered for a few more minutes to thicken. If too thick, add a splash of broth or cream to reach desired consistency.
Step 8: Serve the chicken and creamy mushroom sauce over cooked rice. Garnish with fresh parsley for a burst of color and flavor.

Tips & Variations

Use chicken breasts if you prefer leaner meat, but chicken thighs provide more flavor and tenderness.
For a richer sauce, substitute half-and-half with heavy cream.
Add a splash of white wine when cooking the mushrooms for extra depth.
Try swapping white rice with brown rice or cauliflower rice for a healthier twist.
Fresh thyme can be used instead of dried for a brighter herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and the best texture. Cooking from frozen may result in unevenly cooked chicken.

Can I make this recipe dairy-free?

Yes, substitute heavy cream and sour cream with dairy-free alternatives like coconut cream or cashew cream. Use olive oil or a dairy-free butter substitute for cooking.

Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.5 from 122 reviews

Creamy Smothered Chicken and Rice is a comforting and flavorful dish featuring tender chicken thighs or breasts cooked in a rich, creamy sauce with mushrooms, onions, and a touch of thyme. Served over fluffy white rice and garnished with fresh parsley, this hearty meal is perfect for weeknight dinners or cozy family meals.

Author: Marco
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
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

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 to remove excess moisture. Season both sides of the chicken thighs or breasts evenly with salt, black pepper, paprika, and garlic powder to build flavor.
Brown the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and cook for 5-6 minutes on each side until the chicken turns golden brown and develops a nice crust. Remove the chicken from the skillet and set it aside to rest.
Sauté Vegetables: In the same skillet with the residual oil and chicken bits, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and sliced mushrooms, cooking for an additional 4-5 minutes until the mushrooms release their moisture and become tender.
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, stirring continuously to avoid lumps and create a smooth base. Stir in the heavy cream (or half-and-half), sour cream, and dried thyme. Bring this mixture to a gentle simmer to blend the flavors and thicken the sauce.
Simmer the Chicken: Return the browned chicken to the skillet, nestling it into the creamy sauce. Spoon some sauce over the top of the chicken. Reduce the heat to medium-low, cover the skillet, and simmer gently for 10-12 minutes, or until the chicken is fully cooked through and tender.
Adjust Sauce Consistency: If the sauce is too thin after cooking, remove the lid and simmer uncovered for a few minutes to thicken it to your desired consistency. If the sauce becomes too thick, add a splash of chicken broth or cream and stir well.
Serve: Spoon the creamy chicken and luscious sauce over warm cooked white rice. Garnish with freshly chopped parsley for a bright, fresh finish. Serve immediately and enjoy!

Notes

Use either chicken thighs or breasts based on your preference; thighs will be juicier and more forgiving when cooking.
For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
For gluten-free, use a gluten-free flour or cornstarch as a thickener instead of all-purpose flour.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Creamy chicken, smothered chicken, chicken and rice, comfort food, skillet chicken, creamy mushroom sauce