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Creamy Southern-Style Smothered Chicken and Rice

A perfectly cooked piece of smothered chicken and rice topped with creamy mushroom gravy and fresh parsley.
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Make this comforting, creamy smothered chicken and rice for a satisfying weeknight dinner. Tender chicken simmers in a rich, savory gravy and serves over fluffy white rice.

Ingredients

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  • 4 bone-in, skin-on chicken thighs (or 2 large chicken breasts)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 8 ounces sliced cremini mushrooms
  • 2 cloves garlic, minced
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 2 cups cooked white rice, for serving

Instructions

  1. Season the chicken pieces with salt, pepper, and paprika. Dredge the chicken lightly in the flour, shaking off any excess.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and brown slightly, about 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the cream of mushroom soup, chicken broth, heavy cream, and dried thyme. Whisk until the sauce is smooth. Bring the mixture to a gentle simmer.
  5. Return the seared chicken to the skillet, nestling it into the sauce. Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  6. While the chicken simmers, prepare your white rice according to package directions.
  7. Taste the sauce and adjust salt and pepper if needed. Serve each piece of smothered chicken over a bed of fluffy rice, spooning plenty of the creamy mushroom gravy over the top.

Notes

  • For extra flavor, use chicken thighs; they remain more tender during the slow simmer.
  • 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 dish pairs well with a simple green salad or steamed green beans for a balanced meal.

Nutrition

Find it online: https://www.unfoldrecipes.com/smothered-chicken-and-rice-creamy-recipe/