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.
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 & 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
