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Smothered Chicken and Rice

Rustic Plate of Smothered Chicken and Rice
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This comforting Smothered Chicken and Rice recipe features tender chicken simmered in a creamy, flavorful gravy, served over fluffy rice. It’s a hearty and satisfying meal perfect for a weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Cooked rice, for serving
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side, until browned. Remove chicken from skillet and set aside.
  3. Add onion and mushrooms to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  4. Stir in flour and cook for 1 minute, stirring constantly.
  5. Gradually whisk in chicken broth until smooth. Bring to a simmer.
  6. Stir in heavy cream, thyme, salt, and pepper.
  7. Return chicken to the skillet and reduce heat to low. Cover and simmer for 20-25 minutes, or until chicken is cooked through.
  8. Serve chicken and gravy over cooked rice. Garnish with fresh parsley, if desired.

Notes

For extra flavor, add a splash of dry sherry or white wine to the gravy while it’s simmering. You can also use chicken breasts instead of thighs, but be sure to adjust cooking time accordingly.

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