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Creamy Smothered Chicken and Rice Recipe

★★★★★

4.9 from 100 reviews
  • Author: Ella
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Creamy Smothered Chicken and Rice is a comforting and flavorful dish featuring tender chicken thighs or breasts cooked in a rich, creamy mushroom sauce. This one-pan meal combines juicy, seasoned chicken with a luscious sauce made from sautéed mushrooms, onions, garlic, and a blend of cream, sour cream, and chicken broth, served over fluffy white rice. Perfect for a cozy weeknight dinner, it brings warmth and satisfying flavors to the table with minimal effort.

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

Serving

  • 2 cups cooked white rice
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Season the Chicken: Pat chicken dry with paper towels and season both sides evenly with salt, black pepper, paprika, and garlic powder to enhance flavor.
  2. Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes on each side until it develops a golden brown crust. Remove the chicken from the skillet and set aside.
  3. Sauté Vegetables: In the same skillet, add the diced onion and cook for 3-4 minutes until softened and translucent. Then add minced garlic and sliced mushrooms, cooking for another 4-5 minutes until the mushrooms have released their moisture and become tender.
  4. Add Flour: Sprinkle the all-purpose flour evenly over the vegetables in the skillet. Cook for 1 minute while stirring constantly to eliminate the raw flour taste and start to thicken the sauce.
  5. Create the Creamy Sauce: Gradually whisk in the chicken broth until the mixture is smooth. Stir in heavy cream (or half-and-half), sour cream, and dried thyme. Bring the mixture to a gentle simmer to blend the flavors and thicken the sauce.
  6. Simmer with Chicken: Return the browned chicken to the skillet and spoon sauce over the pieces. Reduce the heat to medium-low, cover the skillet, and let simmer for 10-12 minutes until the chicken is fully cooked through and tender.
  7. Adjust Sauce Consistency: If the sauce is too thin, simmer uncovered for a few additional minutes until it thickens to your liking. If the sauce becomes too thick, add a splash of chicken broth or cream to loosen it.
  8. Serve: Spoon the creamy smothered chicken and sauce over cooked white rice. Garnish with freshly chopped parsley for a fresh pop of color and flavor.

Notes

  • For a lighter version, use half-and-half instead of heavy cream and low-fat sour cream.
  • You can substitute brown rice for white rice for added fiber and nutrients.
  • Use chicken breasts for a leaner option, but cooking time may be slightly less.
  • Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
  • Fresh thyme can be used instead of dried thyme for a more vibrant herb flavor.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: creamy chicken, smothered chicken, chicken and rice, comfort food, creamy mushroom sauce

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Find it online: https://delishwithella.com/creamy-smothered-chicken-and-rice-recipe-5/