Creamy Smothered Chicken and Rice Recipe
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.
- 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
Find it online: https://cookcrisis.com/creamy-smothered-chicken-and-rice-recipe/
