Name: Creamy Smothered Chicken and Rice Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern-American
Ingredients: 4 boneless skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons unsalted butter; 1 medium onion, diced; 3 cloves garlic, minced; 1 cup mushrooms, sliced; 2 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup heavy cream; 1 teaspoon dried thyme; 1/2 teaspoon red pepper flakes (optional); 1/4 cup grated Parmesan cheese; 3 cups cooked white rice; 2 tablespoons fresh parsley, chopped

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If there’s one dish that wraps you in a big, cozy hug, it’s Creamy Smothered Chicken and Rice. Tender chicken breasts, blanketed in a velvety mushroom and Parmesan cream sauce, rest atop fluffy white rice, soaking up all the savory goodness. Every bite brims with layers of Southern comfort and home-cooked warmth, making this recipe a true favorite for busy weeknights or whenever you need a little extra TLC at the dinner table.

Creamy Smothered Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how such simple, familiar ingredients transform into something so rich and special. Each item brings a different layer of flavor, texture, or creaminess to this Creamy Smothered Chicken and Rice, so don’t skip a thing if you can help it!

Chicken breasts: Boneless and skinless, they soak up all those creamy flavors and stay juicy as they simmer.
Olive oil: Gives a golden sear and a mild, fruity note to the chicken.
Onion: Adds a gentle sweetness and depth to the sauce base.
Garlic: Brings aromatic warmth; fresh minced makes all the difference.
Mushrooms: Sliced mushrooms add savory earthiness and meaty texture.
Paprika: A hint of smoky spice brings color and subtle flavor to the chicken.
Salt and black pepper: Balance and enhance every other flavor—don’t be shy.
Unsalted butter: Adds richness to the sautéed veggies and makes the sauce silky.
All-purpose flour: The key to thickening up that dreamy sauce.
Chicken broth: Gives the sauce savory depth and keeps things luscious without heaviness.
Heavy cream: Where all the magic happens—ultra-creamy, ultra-satisfying.
Dried thyme: Subtle herby notes add Southern charm and aroma.
Red pepper flakes (optional): For a gentle kick if you like a bit of heat.
Cooked white rice: The pillowy base that soaks up every ounce of sauce.
Grated Parmesan cheese: A nutty, salty finish that makes the cream sauce pop.
Fresh parsley: Chopped for garnish, bringing a burst of freshness and color.

How to Make Creamy Smothered Chicken and Rice

Step 1: Season and Sear the Chicken

Begin by patting your chicken breasts dry and then sprinkle them generously with paprika, salt, and pepper. This not only ensures every bite is flavorful but also gives gorgeous color to your finished dish. Heat olive oil in a large skillet until shimmering, then lay in the chicken breasts. Sear them for about 4 to 5 minutes per side, just enough to develop a golden crust while keeping the inside juicy. Once both sides are beautifully browned, transfer the chicken to a plate and set aside for now.

Step 2: Build the Savory Base

In the same skillet—no need to clean it, those brown bits are pure flavor—add the butter and let it melt. Toss in your diced onion, minced garlic, and sliced mushrooms. Sauté everything over medium heat for about 5 minutes, stirring often, until the onions are translucent and the mushrooms have softened and released their juices. This is where the aroma starts to build and your kitchen smells incredible.

Step 3: Make the Creamy Sauce

Sprinkle the flour over the vegetables and stir it in, letting it cook for about 1 minute. This cooks off any raw flour taste and starts the thickening process. Now, gradually pour in the chicken broth while whisking, ensuring the mixture stays smooth. Once all the broth is in, add the heavy cream, whisking constantly until everything is incorporated. The sauce will begin to thicken after about 5 minutes of gentle bubbling.

Step 4: Add the Flavor Boosts

Stir in the dried thyme, optional red pepper flakes for a hint of heat, and the grated Parmesan. Taste and adjust seasoning if needed—maybe a touch more salt or pepper. The Parmesan brings a wonderful umami punch and really ties the whole Creamy Smothered Chicken and Rice sauce together.

Step 5: Smother the Chicken

Return the seared chicken breasts and any juices to the skillet. Spoon the velvety sauce over the chicken so each piece is nestled and blanketed. Turn the heat down to low, cover with a lid, and let everything gently simmer for 15 to 20 minutes. The chicken will finish cooking and absorb all the creamy, herby flavors.

Step 6: Serve Over Rice

To serve, make a generous bed of hot cooked white rice on each plate. Gently lay a chicken breast atop the rice, then ladle lots of sauce and mushrooms over the top. Finish with a sprinkle of freshly chopped parsley for freshness and a pop of color. There you have it—the ultimate Creamy Smothered Chicken and Rice, ready to enjoy!

How to Serve Creamy Smothered Chicken and Rice

Garnishes

Brighten up your plate with a handful of fresh, chopped parsley—it adds color and a whisper of herbal flavor. For an extra savory hit, sprinkle a bit more Parmesan on top just before serving. A twist of fresh cracked black pepper doesn’t hurt either and can make each bite even more inviting.

Side Dishes

Creamy Smothered Chicken and Rice shines on its own, but it pairs beautifully with a side of steamed green beans, roasted broccoli, or a simple green salad dressed with lemon. The fresh veggies create a vibrant contrast to the rich and creamy main attraction.

Creative Ways to Present

If you want to wow at the dinner table, try serving this dish family-style in a big, shallow platter with the chicken nestled into the rice and sauce spooned liberally over everything. For a dinner party touch, portion the rice in individual bowls, top with chicken, and finish with a drizzle of sauce and an artful sprinkle of parsley right at the table.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Let any extra Creamy Smothered Chicken and Rice cool to room temperature, then transfer to airtight containers. Store the chicken and rice separately if you can to keep the rice from getting too soggy. It will keep in the fridge for up to 3 days and makes a fantastic next-day lunch.

Freezing

If you’re prepping ahead, you can freeze the chicken and sauce (without rice) for up to 2 months. Cool completely, transfer to freezer-safe bags or containers, and label them well. Thaw overnight in the fridge before reheating gently to preserve that luscious texture.

Reheating

To reheat, place the chicken and sauce in a skillet or saucepan over low heat, stirring gently until warmed through. Add a splash of chicken broth or cream to loosen up the sauce if needed. Microwave works in a pinch, but stove-top keeps everything moist and delicious.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are wonderfully juicy and hold up perfectly in this recipe. Just adjust the cooking time as needed since they may take a bit longer to cook through.

What can I substitute for heavy cream?

If you’re looking for a lighter option, half-and-half works well though the sauce will be a bit less rich. You can also try full-fat coconut milk for a dairy-free twist, but it will add a subtle coconut flavor to your Creamy Smothered Chicken and Rice.

Is it okay to use pre-cooked or leftover rice?

Yes, pre-cooked or even leftover rice is perfect here! Just fluff it up and warm it before serving so it can soak up all that outstanding sauce.

How can I make the dish spicier?

Up the red pepper flakes or add a dash of hot sauce to the sauce. You can also toss in a few sliced jalapeños for more heat if you like your Creamy Smothered Chicken and Rice with a real kick.

Can I make this gluten-free?

Definitely! Swap the all-purpose flour for your favorite gluten-free flour blend, or use a bit of cornstarch mixed with water to thicken the sauce instead—it’ll be every bit as cozy and delicious.

Final Thoughts

This Creamy Smothered Chicken and Rice is pure comfort food at its best and is sure to become a favorite in your home as well. It’s the kind of meal that fills your kitchen with warmth and brings everyone to the table with a smile. I hope you give it a try and love every silky, flavorful bite!

Creamy Smothered Chicken and Rice Recipe

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4.8 from 10 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in this comforting Southern-American classic – Creamy Smothered Chicken and Rice. Tender chicken breasts smothered in a rich mushroom cream sauce, served over a bed of fluffy white rice.

Ingredients

Scale

For the Chicken:

4 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sauce:

2 tablespoons unsalted butter
1 medium onion, diced
3 cloves garlic, minced
1 cup mushrooms, sliced
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese

For Serving:

3 cups cooked white rice
2 tablespoons fresh parsley, chopped

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Instructions

Season and Sear Chicken: Season chicken with paprika, salt, and pepper. Sear in olive oil until golden. Set aside.
Make Sauce: Sauté onion, garlic, and mushrooms. Stir in flour, then slowly add chicken broth and cream. Stir in thyme, red pepper flakes, and Parmesan.
Finish Dish: Return chicken to skillet, spoon sauce over. Simmer until chicken is cooked through. Serve over rice, garnish with parsley.