Creamy Smothered Chicken and Rice Recipe

Introduction

Creamy Smothered Chicken and Rice is a comforting, flavorful dish perfect for a cozy dinner. Tender chicken thighs simmered in a rich mushroom cream sauce, served over fluffy white rice, make this meal both satisfying and easy to prepare.

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

1. Step 1: Pat chicken dry and season both sides with salt, pepper, paprika, and garlic powder.
2. 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.
3. 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.
4. Step 4: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
5. Step 5: Gradually whisk in chicken broth until smooth. Stir in heavy cream, sour cream, and dried thyme. Bring to a simmer.
6. Step 6: Return chicken to the skillet, spooning sauce over the top. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until chicken is cooked through.
7. 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.
8. Step 8: Serve chicken and creamy sauce over cooked rice. Garnish with fresh parsley.

Tips & Variations

• For extra flavor, use bone-in chicken thighs but increase cooking time accordingly.
• Substitute sour cream with Greek yogurt for a lighter option.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Use brown rice or cauliflower rice for a healthier alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.

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 in this recipe. Just be careful not to overcook them to keep the meat tender and juicy.

What can I do if I don’t have sour cream?

You can substitute sour cream with an equal amount of plain Greek yogurt or cream cheese for a similar creamy texture and tangy flavor.

Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.7 from 127 reviews

• Author: Sarah
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A comforting and creamy smothered chicken and rice dish featuring tender chicken thighs or breasts cooked in a savory mushroom and onion cream sauce, served over fluffy white rice and garnished with fresh parsley. Perfect for a cozy weeknight dinner.

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Ingredients

Scale 1x2x3x

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 & 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

Serving

• 2 cups cooked white rice
• 2 tbsp fresh parsley, chopped

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Instructions

1. Season the Chicken: Pat the chicken dry with paper towels and season both sides evenly with salt, black pepper, paprika, and garlic powder to build flavor.
2. Brown 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. Remove the chicken from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and sliced mushrooms, cooking for an additional 4-5 minutes until mushrooms are tender and the mixture is fragrant.
4. Create the Roux: Sprinkle flour over the sautéed vegetables and cook for 1 minute, stirring continuously to eliminate the raw flour taste and to thicken the sauce later.
5. Add Liquids and Herbs: Gradually whisk in chicken broth to create a smooth sauce base. Stir in heavy cream (or half-and-half), sour cream, and dried thyme. Bring the mixture to a gentle simmer.
6. Simmer Chicken in Sauce: Return the browned chicken to the skillet, spoon the creamy sauce over the pieces. Reduce heat to medium-low, cover the skillet, and let it simmer for 10-12 minutes until the chicken is cooked through and tender.
7. Adjust Sauce Consistency: If the sauce is too thin, remove the cover and simmer uncovered for a few more minutes until it thickens to your desired consistency. If too thick, add a small amount of broth or cream to thin it out.
8. Serve: Serve the creamy smothered chicken over cooked white rice and garnish with freshly chopped parsley for a fresh, vibrant finish.

Notes

• Chicken thighs provide more flavor and moisture, but breasts can be used for a leaner option.
• Use half-and-half instead of heavy cream for a lighter sauce if desired.
• For gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
• White rice can be replaced with brown rice or cauliflower rice for a healthier variation.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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

Keywords: Smothered chicken, creamy chicken recipe, chicken and rice, mushroom cream sauce, easy stovetop chicken dinner