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 avoid lumps.

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

Step 6: Return the chicken to the skillet, spooning sauce over the top. Reduce heat to medium-low, cover, and simmer for 10-12 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. If too thick, add a splash of broth or cream to reach desired consistency.

Step 8: Serve the chicken and creamy sauce over cooked rice. Garnish with fresh parsley before serving.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat, but chicken breasts work well if preferred.

For extra depth, add a splash of white wine when cooking the mushrooms and onions.

Substitute sour cream with Greek yogurt for a lighter option, added at the end to prevent curdling.

Add a handful of spinach or kale near the end of cooking for some greens.

Use brown rice or cauliflower rice for a different texture and to increase fiber or reduce carbs.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken to ensure even cooking. If using frozen chicken, thaw it completely in the refrigerator before cooking.

What can I substitute for heavy cream?

You can use half-and-half, whole milk with a bit of butter, or coconut cream for a dairy-free alternative. Keep in mind the sauce may be slightly less rich with substitutions.