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Creamy Smothered Chicken and Rice

Creamy Smothered Chicken and Rice

Tender chicken smothered in a rich, creamy mushroom gravy served over fluffy rice. A one-pan comfort food classic ready in under an hour!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course dinner
Cuisine American
Servings 6 servings
Calories 480 kcal

Ingredients
  

For Chicken:

  • 6 bone-in, skin-on chicken thighs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil

For Gravy:

  • 8 oz mushrooms, sliced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp thyme

For Rice:

  • 2 cups cooked white rice

Instructions
 

  • Season Chicken: Pat chicken dry, rub with salt, pepper, and garlic powder.
    Sear Chicken: Heat oil in skillet over medium-high. Brown chicken (5 mins/side), then remove.
    Make Gravy: In same skillet, melt butter. Sauté mushrooms, onion, garlic until soft (5 mins). Stir in flour to form roux. Gradually whisk in broth, then cream. Add thyme.
    Simmer: Return chicken to skillet. Cover and simmer 25 mins until chicken reaches 165°F (74°C).
    Serve: Spoon gravy over cooked rice. Garnish with parsley.

Notes

  • For Crispy Skin: Broil 2-3 mins after simmering.
  • Rice Tip: Use day-old rice for better texture.
  • Make Ahead: Gravy thickens when refrigerated – thin with broth when reheating.
Keyword Creamy Smothered Chicken and Rice