Introduction

This creamy smothered chicken and rice dish is a comforting, flavorful meal perfect for any night of the week. Tender chicken thighs simmered in a rich sauce with mushrooms and herbs makes for a satisfying dinner that’s easy to prepare and sure to please the whole family.

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 onion and cook for 3-4 minutes until softened. Add garlic and 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.
Step 5: Gradually whisk in chicken broth until smooth. Stir in heavy cream, sour cream, and dried thyme. Bring to a simmer.
Step 6: Return chicken to the skillet, spoon sauce over the top. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until chicken is cooked through.
Step 7: If sauce is too thin, simmer uncovered for a few more minutes until desired consistency. If too thick, add a splash of broth or cream.
Step 8: Serve chicken and creamy sauce over cooked rice. Garnish with fresh parsley.

Tips & Variations

For a lighter version, use half-and-half instead of heavy cream and consider using Greek yogurt in place of sour cream.
Swap white rice for brown rice or cauliflower rice for a healthier alternative.
Add a splash of white wine before adding broth for extra depth of flavor.
Feel free to use boneless chicken breasts but adjust cooking time slightly to avoid drying out.
Fresh thyme can be substituted for dried thyme, using about 1 tablespoon minced.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if needed. Avoid microwaving on high to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well. Just cook them a little less to avoid drying out, as breasts tend to cook faster than thighs.

Is this recipe suitable for freezing?

Yes, you can freeze the cooked chicken and sauce, but the texture of the cream sauce may change slightly upon thawing. Freeze in an airtight container for up to 2 months and thaw overnight in the refrigerator before reheating gently.

Creamy Smothered Chicken and Rice Recipe

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4.7 from 74 reviews

Creamy Smothered Chicken and Rice is a comforting and flavorful dish featuring tender chicken thighs or breasts simmered in a rich, creamy sauce with mushrooms, garlic, and herbs, served over fluffy cooked white rice. This one-pan skillet meal combines simple ingredients for a satisfying dinner that is both hearty and delicious.

Author: Dana
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 and 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 with paper towels. Season both sides evenly with salt, black pepper, paprika, and garlic powder to enhance the flavor of the meat.
Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes on each side until golden brown and partially cooked through. Remove the chicken from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and sliced mushrooms, and continue cooking for another 4-5 minutes until mushrooms are tender and have released their moisture.
Make the Roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables, stirring constantly for 1 minute. This step helps thicken the sauce.
Add Liquids and Herbs: Gradually whisk in the chicken broth to prevent lumps and create a smooth base. Stir in heavy cream or half-and-half, sour cream, and dried thyme. Bring the mixture to a gentle simmer to develop flavors and thicken the sauce.
Simmer the Chicken: Return the browned chicken pieces to the skillet, spooning sauce over them. Reduce heat to medium-low, cover the skillet, and let it simmer for 10-12 minutes until the chicken is fully cooked and tender.
Adjust Sauce Consistency: If the sauce is too thin, uncover the skillet and simmer for a few more minutes to thicken. If it becomes too thick, add a splash of chicken broth or cream to reach the desired consistency.
Serve: Serve the creamy smothered chicken and mushroom sauce over cooked white rice. Garnish with freshly chopped parsley for a burst of color and freshness.

Notes

Use chicken thighs for more tender and flavorful meat, or breasts for a leaner option.
For a lighter version, substitute heavy cream with half-and-half.
If you prefer, brown the chicken in batches to avoid overcrowding the skillet, ensuring better caramelization.
Leftover smothered chicken pairs well with steamed vegetables or a simple green salad.
To make it gluten-free, use a gluten-free flour alternative for thickening the sauce.

Keywords: creamy chicken, smothered chicken, chicken and rice, skillet dinner, mushroom chicken, easy dinner recipe