Creamy Smothered Chicken and Rice
Creamy Smothered Chicken and Rice features golden-seared chicken thighs bathed in a rich mushroom and onion gravy, served over perfectly cooked rice. The combination creates an irresistible comfort food experience with minimal effort and maximum flavor satisfaction.
Ingredients
- 2 lbs bone-in skin-on chicken thighs (about 6 thighs)
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 medium onion finely diced
- 8 oz mushrooms sliced (cremini or white button work well)
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon paprika smoked paprika adds extra depth
- ½ teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 3 cups cooked rice for serving
- Fresh parsley for garnish optional
Instructions
- Prepare the chicken: Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides. This ensures proper browning and flavor development.
- Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, place chicken skin-side down and sear until golden brown, about 5-6 minutes. Flip and cook the other side for 3-4 minutes. Remove chicken to a plate and set aside.
- Sauté the aromatics: In the same pan with the chicken drippings, add the remaining tablespoon of butter. Add onions and cook until translucent, about 3-4 minutes. Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
- Build the flavor base: Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Create the sauce: Slowly pour in chicken broth while stirring continuously to prevent lumps. Bring to a simmer and let it thicken slightly, about 3-4 minutes. Stir in heavy cream, thyme, paprika, and rosemary.
- Return chicken to pan: Nestle the chicken thighs back into the sauce, skin-side up. Reduce heat to low, cover, and simmer for 15-20 minutes until chicken is completely cooked through (internal temperature of 165°F).
- Finish and serve: Taste sauce and adjust seasoning with salt and pepper as needed. Serve chicken and sauce over warm rice, garnished with fresh parsley if desired.
Notes
- For deeper flavor, use homemade chicken stock if available.
- You can make this dish ahead of time—it actually tastes even better the next day as flavors continue to develop.
- If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes before serving.
- Bone-in thighs yield the most flavor, but boneless thighs work too (reduce cooking time by about 5 minutes).
- For meal prep, the sauce freezes beautifully for up to 3 months.