Creamy Smothered Chicken and Rice Recipe
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.
- 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
