Introduction

Creamy Smothered Chicken and Rice is a comforting, flavorful dish perfect for any night of the week. Tender chicken thighs simmered in a rich, creamy mushroom sauce served over fluffy white rice make for a satisfying meal the whole family will love.

Creamy Smothered Chicken and Rice Recipe - Recipe Image

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 chicken dry and season both sides with salt, pepper, paprika, and garlic powder.
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.
Step 3: In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and sliced mushrooms, cooking for another 4-5 minutes until mushrooms are tender.
Step 4: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to avoid lumps.
Step 5: Gradually whisk in chicken broth until smooth. Stir in heavy cream, sour cream, and dried thyme. Bring the mixture to a gentle simmer.
Step 6: Return the chicken to the skillet, spooning 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. If it’s too thick, add a splash of broth or cream to reach desired consistency.
Step 8: Serve the chicken and creamy sauce over cooked white rice. Garnish with fresh chopped parsley before serving.

Tips & Variations

Use chicken breasts if you prefer leaner meat, but thighs keep the dish extra juicy and flavorful.
For a lighter version, substitute sour cream with Greek yogurt and use half-and-half instead of heavy cream.
Add a pinch of smoked paprika for a deeper flavor twist.
Fresh thyme can be used instead of dried; use about 1 tablespoon chopped.
Serve with brown rice or cauliflower rice for a healthier grain option.

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 frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking. If using frozen, thaw completely and pat dry before seasoning.

What can I serve instead of white rice?

This dish pairs well with brown rice, quinoa, mashed potatoes, or even buttered noodles for different textures and flavors.

Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.8 from 58 reviews

Creamy Smothered Chicken and Rice is a comforting and flavorful dish featuring tender chicken thighs or breasts smothered in a rich, creamy mushroom sauce served over fluffy cooked rice. This hearty meal combines sautéed onions, garlic, and mushrooms with a luscious blend of chicken broth, heavy cream, and sour cream infused with thyme, delivering a satisfying home-cooked dinner perfect for any night of the week.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

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

Vegetable 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

Serving

2 cups cooked white rice
2 tbsp fresh parsley, chopped

Instructions

Season the Chicken: Pat the chicken thighs or breasts dry with paper towels. Season both sides evenly with salt, black pepper, paprika, and garlic powder for a well-balanced flavor base.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes on each side until golden brown and beautifully seared. Remove chicken from skillet and set aside to rest.
Sauté Vegetables: In the same skillet, add diced onion and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and sliced mushrooms, cooking an additional 4-5 minutes until the mushrooms are tender and all the flavors meld.
Add Flour: Sprinkle all-purpose flour over the cooked vegetables. Stir constantly and cook for 1 minute to remove the raw flour taste and help thicken the sauce.
Create the Sauce: Gradually whisk in chicken broth to the skillet, ensuring a smooth, lump-free mixture. Next, stir in heavy cream, sour cream, and dried thyme. Bring the sauce to a gentle simmer to allow it to thicken and develop flavor.
Simmer the Chicken in Sauce: Return the seared chicken to the skillet, making sure to spoon the creamy sauce over the chicken pieces. Reduce heat to medium-low, cover the skillet, and let 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 allowing it to thicken further. If the sauce becomes too thick, add a splash of chicken broth or cream to reach the desired consistency.
Serve: Place 2 cups of cooked white rice on serving plates. Top with the creamy smothered chicken and mushroom sauce. Garnish generously with freshly chopped parsley for a pop of color and fresh flavor.

Notes

Use chicken thighs for richer flavor and juicier texture; chicken breasts can be substituted for a leaner option.
If you prefer a lighter sauce, substitute heavy cream with half-and-half or milk, but the sauce may be less thick.
Fresh thyme can be used instead of dried for a more vibrant herbal note.
Serve with steamed or roasted vegetables on the side for a complete meal.
Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.

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