Introduction

This creamy smothered chicken and rice dish is a comforting meal that’s perfect for any night of the week. Tender chicken thighs or breasts are cooked in a rich, savory sauce with mushrooms and herbs, then served over fluffy white rice for a satisfying dinner.

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, then cook for another 4-5 minutes until mushrooms are tender.
Step 4: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to prevent lumps.
Step 5: Gradually whisk in chicken broth until the mixture is smooth. Stir in heavy cream, sour cream, and dried thyme, then bring the sauce to a simmer.
Step 6: Return the chicken to the skillet, spoon sauce over the top. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until chicken is cooked through.
Step 7: If the sauce is too thin, simmer uncovered for a few more minutes until it thickens. If too thick, add a splash of broth or cream to reach desired consistency.
Step 8: Serve chicken and creamy sauce over cooked rice. Garnish with fresh parsley before serving.

Tips & Variations

For extra flavor, marinate the chicken with the spices for 30 minutes before cooking.
Swap the mushrooms for bell peppers or spinach for a different twist.
Use half-and-half instead of heavy cream for a lighter sauce.
Serve over brown rice or quinoa for a healthier grain alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or cream if the sauce has thickened too much. Avoid reheating multiple times to maintain flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

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 tend to dry out faster than thighs.

Can I prepare this dish ahead of time?

You can prepare the chicken and sauce separately and combine them when ready to serve. This helps keep the chicken tender and the sauce fresh.

Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.8 from 97 reviews

A delicious and comforting one-pan meal featuring tender chicken thighs or breasts smothered in a rich creamy mushroom and herb sauce, served over fluffy cooked white rice. This recipe combines seared chicken with a savory sauce made from sautéed onions, garlic, mushrooms, and a blend of cream and sour cream, making it perfect for an easy yet impressive dinner.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken and Seasoning

1½ lbs boneless, skinless chicken thighs or breasts
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder

For the Sauce and Vegetables

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

To Serve

2 cups cooked white rice
2 tbsp fresh parsley, chopped

Instructions

Season the Chicken: Pat the chicken dry with paper towels. Season both sides evenly with salt, black pepper, paprika, and garlic powder to infuse flavor.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and nicely seared. Remove the chicken from the skillet and set it aside to rest.
Sauté Vegetables: In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for an additional 4-5 minutes until the mushrooms become tender and release their juices.
Add Flour: Sprinkle the flour over the cooked vegetables and stir constantly for about 1 minute to cook out the raw flour taste and begin thickening the sauce.
Create the Sauce: Gradually whisk in the chicken broth to the skillet, smoothing out any lumps. Stir in the heavy cream (or half-and-half), sour cream, and dried thyme. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
Simmer the Chicken: Return the seared chicken pieces to the skillet, spooning the creamy sauce over them. Reduce the heat to medium-low, cover the skillet, and let it simmer for 10-12 minutes until the chicken is fully cooked and tender.
Adjust Sauce Consistency: If the sauce is too thin, uncover the skillet and simmer a few more minutes to reduce and thicken. If it becomes too thick, add a splash of broth or cream to loosen it to your preferred consistency.
Serve: Plate the cooked white rice, then top with the smothered chicken and creamy mushroom sauce. Garnish generously with fresh chopped parsley for a burst of color and freshness.

Notes

Chicken thighs provide more tenderness and flavor, but breasts work well for a leaner option.
Use half-and-half instead of heavy cream for a lighter sauce with a bit less richness.
Cook rice ahead to save time, or use leftover rice for convenience.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
Make sure to pat chicken dry before seasoning to achieve a better sear.
Leftovers can be stored in an airtight container in the refrigerator up to 3 days.

Keywords: creamy chicken recipe, smothered chicken, chicken and rice, easy dinner, creamy mushroom sauce, one pan chicken