Print

Ultimate Creamy Smothered Chicken and Rice

A perfectly seared chicken breast smothered in creamy mushroom sauce served over white rice, featuring the smothered chicken and rice.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic Southern comfort food easily. This recipe features tender chicken breasts covered in a rich, creamy mushroom gravy served over fluffy white rice.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 2 cups cooked white rice, for serving

Instructions

  1. Season the chicken breasts on both sides with salt, pepper, and paprika. Dredge each piece lightly in the flour, shaking off any excess.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until golden. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion and sliced mushrooms to the skillet. Cook until the mushrooms release their liquid and start to brown, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
  6. Stir in the heavy cream and dried thyme. Let the sauce simmer and thicken slightly, about 3 minutes.
  7. Return the browned chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and simmer for 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
  8. Serve each smothered chicken breast immediately over a bed of hot, cooked white rice. Spoon extra gravy over the rice.

Notes

  • For extra flavor, you can sear the chicken in a cast-iron skillet.
  • If you prefer a thicker gravy, add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water to the simmering sauce during step 6.
  • Use long-grain white rice for the best texture alongside this rich dish.

Nutrition

Find it online: https://spoonfulsnap.com/smothered-chicken-and-rice-recipe/