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Creamy smothered chicken and rice served in a skillet with mushroom cream sauce and fresh parsley

Creamy Smothered Chicken and Rice

Tender chicken simmered in a rich mushroom cream sauce and served over fluffy white rice. A satisfying one-pan dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs or breasts Pat dry before seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 8 oz mushrooms sliced
  • 2 tbsp all-purpose flour
  • 1.5 cups chicken broth low-sodium recommended
  • 1 cup heavy cream or half-and-half
  • 0.5 cup sour cream
  • 1 tsp dried thyme
  • 2 cups cooked white rice prepared separately before starting
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet with lid
  • Whisk
  • Tongs
  • Cutting board
  • Instant-read thermometer

Method
 

  1. Pat chicken completely dry with paper towels and season both sides with salt, pepper, paprika, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until deep golden brown without moving it. Remove and set aside.
  3. In the same skillet, add diced onion and cook 3-4 minutes until softened. Add garlic and sliced mushrooms, cook another 4-5 minutes until mushrooms are tender and liquid has evaporated.
  4. Sprinkle flour evenly over the vegetables and stir constantly for 1 full minute to cook out the raw flour taste.
  5. Gradually whisk in chicken broth a little at a time until smooth and lump-free. Stir in heavy cream, sour cream, and dried thyme. Bring to a gentle simmer.
  6. Return chicken to the skillet and spoon sauce over the top. Reduce heat to medium-low, cover, and simmer 10-12 minutes until chicken reaches an internal temperature of 165 degrees F.
  7. Adjust sauce consistency as needed. Simmer uncovered 2-3 minutes to thicken or add a splash of broth to loosen.
  8. Serve chicken and creamy sauce over cooked white rice. Garnish with fresh chopped parsley.

Notes

Chicken thighs stay juicier than breasts in this recipe. Store chicken and sauce separately from rice for best results. Reheat gently in a skillet with a splash of broth to refresh the sauce. Sour cream can be replaced with full-fat plain Greek yogurt added off the heat.