Description
This Creamy Smothered Chicken and Rice recipe features tender chicken thighs or breasts cooked in a luscious creamy mushroom sauce with onions and garlic, served over steamed white rice. It’s a comforting and hearty dish perfect for an easy dinner that feels indulgent but is simple to prepare.
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 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
To Serve
- 2 cups cooked white rice
- 2 tbsp fresh parsley, chopped
Instructions
- Season the Chicken: Pat the chicken dry with paper towels, then evenly season both sides with salt, black pepper, paprika, and garlic powder to infuse flavor.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 6 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking an additional 4 to 5 minutes until the mushrooms release their moisture and become tender.
- Make the Roux: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to combine and cook out the raw taste of the flour.
- Add Liquids and Simmer: Gradually whisk in the chicken broth until the mixture is smooth. Stir in the heavy cream (or half-and-half), sour cream, and dried thyme. Bring the sauce to a gentle simmer.
- Simmer Chicken in Sauce: Return the browned chicken to the skillet, spooning the creamy sauce over the top. Reduce heat to medium-low, cover the skillet, and simmer for 10 to 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 to thicken. Alternatively, if it is too thick, add a splash of chicken broth or cream to reach desired consistency.
- Serve: Plate the cooked white rice and top with the creamy smothered chicken and mushroom sauce. Garnish with freshly chopped parsley for a fresh finish.
Notes
- Chicken thighs remain juicier, but breasts can be used for a leaner option.
- For a lighter sauce, substitute heavy cream with half-and-half or whole milk.
- Ensure the chicken is cooked through by checking that internal temperature reaches 165°F (74°C).
- Leftovers store well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
- Use gluten-free flour or cornstarch for a gluten-free variation.
- Fresh mushrooms enhance flavor, but canned mushrooms can be a convenient alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: creamy chicken, smothered chicken, chicken and rice, mushroom sauce, comfort food, easy dinner
