Creamy Smothered Chicken and Rice Recipe
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.
- 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
