Creamy Smothered Chicken and Rice

This Creamy Smothered Chicken and Rice is the perfect comforting meal for any night of the week! Tender chicken thighs are cooked to perfection and smothered in a rich, creamy sauce with savory mushrooms and fluffy rice. With just a handful of ingredients, this delicious dish comes together in about 35 minutes. It’s an easy one-pan recipe that’s sure to impress your family or guests. Don't forget to garnish with fresh parsley for a pop of color!

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Ingredients

4 boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups chicken broth

1 cup heavy cream

1 onion, finely chopped

3 cloves garlic, minced

1 cup sliced mushrooms

1 teaspoon paprika

1 teaspoon dried thyme

Salt and pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, and paprika, then add them to the skillet. Cook for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and sliced mushrooms, and sauté for another 5 minutes until the mushrooms are tender.

Stir in the rice, chicken broth, and dried thyme. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 15 minutes or until the rice is tender and has absorbed most of the liquid.

While the rice is cooking, in a separate bowl, whisk together the heavy cream with a pinch of salt and pepper.

Once the rice is cooked, return the chicken to the skillet, pour the creamy mixture over everything, and gently stir to combine. Cook for an additional 5 minutes on low heat to allow the flavors to meld.

Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4