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 the chicken dry and season both sides evenly with salt, black pepper, paprika, and garlic powder.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown. Remove the chicken from the skillet and set aside.

Step 3: Using the same skillet, add diced onion and cook for 3-4 minutes until softened. Then add minced garlic and sliced mushrooms; cook for another 4-5 minutes until the mushrooms are tender.

Step 4: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to avoid lumps.

Step 5: 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.

Step 6: Return the chicken to the skillet, spoon sauce over the top, reduce heat to medium-low, cover, and simmer for 10-12 minutes until the chicken is cooked through.

Step 7: If the sauce is too thin, simmer uncovered for a few more minutes until it thickens to your liking. If the sauce becomes too thick, add a splash of chicken broth or cream to adjust the consistency.

Step 8: Serve the creamy smothered chicken over cooked white rice and garnish with chopped fresh parsley.

Tips & Variations

For a lighter option, use half-and-half instead of heavy cream and Greek yogurt in place of sour cream.

Feel free to substitute chicken breasts if you prefer leaner meat; adjust cooking time accordingly to avoid drying out.

Add chopped bell peppers or spinach with the mushrooms for extra vegetables and color.

Use fresh thyme instead of dried for a stronger herbal flavor.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the chicken and sauce in advance and refrigerate it separately from the rice. Reheat gently before serving to maintain the creamy texture.

What can I use instead of mushrooms?

If you’re not a fan of mushrooms, try substituting with sliced zucchini, bell peppers, or omit them entirely. The sauce will still be delicious and creamy.