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Easy Creamy Smothered Chicken and Rice: Southern Comfort Dinner

A cross-section view of crispy smothered chicken and rice topped with creamy mushroom gravy.
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Find the harmony in your weeknight meal with this easy Creamy Smothered Chicken and Rice recipe. You get tender chicken breasts smothered in a rich, savory mushroom gravy, served over fluffy rice. This Southern comfort food classic comes together simply, making it perfect for busy schedules.

Ingredients

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  • 4 boneless, skinless 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 tablespoon butter
  • 1 medium yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Cooked white rice, for serving

Instructions

  1. Season the chicken breasts on both sides with salt, pepper, and paprika.
  2. Place the flour on a shallow plate. Dredge each seasoned chicken breast lightly in the flour, shaking off any excess.
  3. Heat the olive oil and butter in a large skillet over medium-high heat.
  4. Sear the floured chicken for 4 to 5 minutes per side until golden brown. Remove the chicken from the skillet and set it aside.
  5. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 4 minutes.
  6. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 6 to 8 minutes.
  7. Add the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  8. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for 2 minutes.
  9. Stir in the heavy cream until the sauce is smooth and begins to thicken. This creates your rich sauce chicken gravy.
  10. Return the seared chicken breasts to the skillet, nestling them into the sauce.
  11. Reduce the heat to low, cover the skillet, and simmer for 10 to 15 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F).
  12. Serve the smothered chicken and rice immediately, spooning the creamy gravy generously over the chicken and a bed of fluffy white rice.

Notes

  • For an even richer flavor, use chicken thighs instead of breasts.
  • If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering gravy during the last 5 minutes of cooking.
  • This recipe works well for chicken meal prep; store the rice and chicken separately if preparing ahead.

Nutrition

Find it online: https://delishsymphony.com/easy-creamy-smothered-chicken-and-rice/