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Creamy Southern Style Smothered Chicken and Rice

Close-up of smothered chicken and rice topped with creamy mushroom gravy.
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Make this comforting, rich, and creamy smothered chicken served over fluffy rice. This recipe uses simple steps to create a satisfying family favorite dinner perfect for busy weeknights.

Ingredients

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

Instructions

  1. Pat the chicken breasts dry. In a small bowl, mix the salt, pepper, paprika, and garlic powder. Season both sides of the chicken with this mixture.
  2. Lightly dredge the seasoned chicken in the flour, shaking off any excess.
  3. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden brown. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  5. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 to 7 minutes.
  6. Stir in the minced garlic and cook for 1 minute until fragrant.
  7. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the liquid to a simmer.
  8. Stir in the heavy cream and dried thyme. Let the sauce simmer gently for 2 minutes until it thickens slightly. This creates your creamy chicken gravy.
  9. Return the seared chicken breasts to the skillet. Reduce the heat to low, cover the skillet, and let the chicken simmer in the sauce for 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
  10. Serve each piece of smothered chicken over a bed of hot, fluffy white rice. Spoon extra creamy sauce over the top.

Notes

  • For a richer flavor, you can use chicken thighs instead of breasts. Adjust the cooking time as needed.
  • If you prefer a thicker gravy, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce during the last 5 minutes of cooking.
  • This recipe works well as a one pan chicken and rice meal if you cook the rice separately and mix it into the sauce at the very end, though serving it on the side keeps the rice fluffier.

Nutrition

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