Description
This Creamy Smothered Chicken and Rice recipe features tender chicken thighs or breasts cooked in a rich, savory mushroom and cream sauce, served over fluffy white rice. Infused with garlic, paprika, and thyme, it’s a comforting one-pan meal that’s perfect for a hearty dinner.
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
Additional
- 2 cups cooked white rice
- 2 tbsp fresh parsley, chopped
Instructions
- Season the Chicken: Pat the chicken dry and evenly season both sides with salt, black pepper, paprika, and garlic powder to ensure flavorful meat.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes per side until golden brown and partially cooked. Remove the chicken from the skillet 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 and cook for another 4-5 minutes until the mushrooms are tender and the mixture is fragrant.
- Add Flour: Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute to cook off the raw flour taste and help thicken the sauce later.
- Make the Sauce: Gradually whisk in the chicken broth, stirring continuously until smooth. Then stir in the heavy cream (or half-and-half), sour cream, and dried thyme. Bring the mixture to a gentle simmer.
- Simmer the Chicken in Sauce: Return the chicken to the skillet, spoon some sauce over the top, reduce the heat to medium-low, cover, and let simmer for 10-12 minutes until the chicken is fully cooked and tender.
- Adjust Sauce Consistency: If the sauce is too thin, simmer uncovered for a few more minutes to thicken. If it becomes too thick, add a little more chicken broth or cream to loosen it.
- Serve: Plate the cooked rice and top it with the creamy chicken and mushroom sauce. Garnish with fresh chopped parsley for color and freshness.
Notes
- Use chicken thighs for more tender, juicy meat; breasts can be substituted for a leaner option.
- Fresh mushrooms work best, but canned mushrooms can be used in a pinch.
- For a lighter sauce, substitute half-and-half instead of heavy cream.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
- Serve with steamed vegetables or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: creamy chicken, smothered chicken, chicken and rice, comfort food, mushroom sauce, easy dinner
