Description

Creamy Smothered Chicken and Rice is a comforting, flavorful dish featuring tender chicken thighs or breasts simmered in a rich, creamy mushroom sauce served over fluffy white rice. This hearty recipe combines simple pantry staples with fresh aromatics to create a meal perfect for any day of the week.

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 with paper towels and evenly season both sides with salt, black pepper, paprika, and garlic powder to enhance the flavor.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side until golden brown and nicely seared. 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, cooking for an additional 4-5 minutes until the mushrooms are tender.
Make the Roux: Sprinkle the all-purpose flour over the cooked vegetables and stir constantly for 1 minute to cook the flour and form a roux which will thicken the sauce.
Prepare the Sauce: Gradually whisk in the chicken broth to avoid lumps until the mixture is smooth. Stir in the heavy cream (or half-and-half), sour cream, and dried thyme. Bring the sauce to a gentle simmer.
Simmer the Chicken: Return the browned chicken pieces to the skillet, spoon the sauce over them, reduce the 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 becomes too thick, add a splash of chicken broth or cream to loosen it.
Serve: Serve the creamy smothered chicken and mushroom sauce over cooked white rice. Garnish with fresh chopped parsley for a bright finish.

Notes

For best results, use boneless, skinless chicken thighs as they remain juicier than breasts.
Adjust seasoning according to taste, especially salt because broth and sour cream add flavor.
You can substitute heavy cream with half-and-half for a lighter version.
If you prefer a thicker sauce, add a bit more flour but cook it to avoid a raw taste.
Use fresh thyme instead of dried if available, adding it along with the sour cream.
Leftover dish can be refrigerated for up to 3 days and reheated gently on stovetop.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Creamy chicken, smothered chicken, chicken and rice, creamy mushroom sauce, stovetop chicken, comfort food