Name: Creamy Smothered Chicken and Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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

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 the chicken dry with paper towels and season both sides evenly with salt, black pepper, paprika, and garlic powder.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Step 3: In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking for another 4 to 5 minutes until the mushrooms are tender.

Step 4: Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute to cook out the raw flour taste.

Step 5: Gradually whisk in the chicken broth, stirring until the sauce is smooth. Add the heavy cream, sour cream, and dried thyme, then bring the mixture to a gentle simmer.

Step 6: Return the chicken to the skillet, spooning the creamy sauce over the top. Reduce the heat to medium-low, cover, and let simmer for 10 to 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 to your liking. If it’s too thick, stir in a splash of broth or cream to loosen it.

Step 8: Serve the chicken smothered in sauce over cooked white rice and garnish with fresh parsley for a bright finish.

Tips & Variations

For a lighter option, substitute half-and-half for the heavy cream and use Greek yogurt instead of sour cream.

Try adding sliced bell peppers or spinach to the mushroom mixture for extra veggies.

If you prefer a crispier chicken texture, finish the seared chicken in a 375°F oven for 10 minutes instead of simmering covered on the stove.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work well. Just be careful not to overcook them, as they can dry out faster than thighs.

Is it possible to make this recipe dairy-free?

Absolutely. Use coconut cream or a dairy-free cream substitute instead of heavy cream and sour cream, and opt for olive oil or dairy-free margarine in place of butter if used.