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Creamy Smothered Chicken Rice Ultimate

This recipe transforms simple chicken and rice into a comforting and flavorful dish. Tender chicken thighs are simmered in a rich, creamy sauce and served over fluffy rice. It's a perfect weeknight meal that's both accessible and impressive.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 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
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked rice long-grain or basmati work well
  • 2 tbsp chopped fresh parsley, for garnish

Equipment

  • large skillet
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • whisk
  • spatula
  • Pot or rice cooker
  • Ladle

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season chicken with salt and pepper.
  3. Add chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Add onion and mushrooms to the skillet and cook until softened, about 5 minutes.
  5. Add garlic and cook for 1 minute more, until fragrant.
  6. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
  7. Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring occasionally.
  8. Stir in heavy cream, Parmesan cheese, thyme, salt, and pepper.
  9. Return the chicken to the skillet and bring to a gentle simmer.
  10. Reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through and sauce has thickened.
  11. Serve the creamy chicken and sauce over cooked rice.
  12. Garnish with fresh parsley.

Notes

For a richer flavor, use bone-in, skin-on chicken thighs and sear them well before simmering. You can substitute the cremini mushrooms with other varieties, such as button or shiitake. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a lighter version, you can try using half-and-half instead of heavy cream, but the sauce will be less rich.