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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookcrisis.com/creamy-smothered-chicken-and-rice-recipe-2/