Creamy Smothered Chicken and Rice Recipe
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.
- 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
