Creamy Smothered Chicken and Rice
One-Pan Comfort Meal Chicken.
Juicy chicken and fluffy rice in a rich, creamy mushroom gravy. Pure comfort in a single skillet.
I first made a version of this on a rainy, gray afternoon. The kind of day that just asks for something warm and comforting. I didn't have a big plan, I just pulled out my heaviest skillet and started cooking. The simple act of browning the chicken, stirring the sauce as it thickened, it felt so grounding. By the time my family gathered at the table, the mood in the house had completely shifted. That’s the quiet magic of a meal like this. It just makes things feel a little better.
Why This Recipe Feels So Good
- •It's a complete, satisfying meal all made in one skillet.
- •The gravy is unbelievably rich, velvety, and comforting.
- •So simple to pull together on a busy weeknight.
- •It feels like a special meal with minimal fuss.
- •The chicken becomes so tender from simmering in the sauce.
- •The whole house will smell absolutely wonderful.
Wow. I made this for dinner tonight and my husband couldn't stop talking about it. He said it was the best thing I've made in months! The chicken was so incredibly tender, and that gravy is just divine. This is officially going into our regular rotation.
Essential Ingredient Guide
- Chicken Breasts: Try to use breasts that are even in thickness. If they're very thick on one end, you can gently pound them to a more uniform thickness so they cook evenly.
- Cremini Mushrooms: These are sometimes called 'baby bellas' and they have such a lovely, earthy flavor that's deeper than white button mushrooms. They really make the sauce special.
- Heavy Cream: This is what makes the gravy so luxurious and, well, creamy. For a slightly lighter version you could use half-and-half, but the richness of heavy cream is really perfect here.
Complete Cooking Process
- First, get your dredging station ready. Just a simple mix of flour and spices in a shallow bowl.
- Coat each piece of chicken lightly. You don't want a thick crust.
- Get your skillet nice and hot. A good sear locks in the juices and creates those delicious brown bits on the bottom of the pan—that's pure flavor for your gravy later.
- Cook the chicken until it's golden brown on both sides, then set it aside. It will finish cooking in the sauce.
- Don't clean the pan! Add a bit more butter and soften your onions and mushrooms right in those chicken drippings.
- Once the veggies are soft and golden, add your garlic. Just for a minute, you just want to smell it.
- Sprinkle in a little flour to thicken things up, then slowly, slowly whisk in the broth. This is how you get a smooth, lump-free gravy.
- Finish with the heavy cream and fresh thyme, and let it all come together. Look at that gorgeous sauce.
- Now for the best part. Tuck the chicken back into that creamy gravy.
- Pop a lid on it and just let it simmer away gently. This is where the magic happens. The chicken gets incredibly tender and absorbs all that flavor.
- All that's left is to spoon it over some fluffy rice and enjoy.
A Few Common Questions
→Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs would be wonderful. They might need a few extra minutes of simmering time to become perfectly tender, but they will be so juicy.
→Can I make this gluten-free?
Yes, it's an easy swap. Just use your favorite all-purpose gluten-free flour blend for dredging the chicken and for thickening the sauce. Cornstarch can also be used for the gravy, just make a slurry with a little cold broth first.
→What other vegetables could I add?
A handful of fresh spinach stirred in at the end until it wilts would be lovely. Steamed or roasted asparagus on the side is also a beautiful pairing.
→My sauce seems too thick/thin. How can I fix it?
It's so easy to adjust. If it's too thick, just whisk in a little more chicken broth until it reaches the consistency you like. If it's too thin, let it simmer for a few more minutes with the lid off to reduce and thicken.
Creamy Smothered Chicken and Rice
Tender, pan-seared chicken breasts are gently simmered in a rich, velvety mushroom and onion gravy, then served over a bed of fluffy white rice. It’s a beautifully simple, one-pan meal that delivers pure comfort.
Timing
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Recipe Details
Ingredients
For the Chicken
- 014 boneless, skinless chicken breasts, about 6 oz each
- 021/2 cup all-purpose flour
- 031 tsp paprika
- 041/2 tsp garlic powder
- 05Salt and freshly ground black pepper to taste
- 062 tbsp olive oil
- 071 tbsp unsalted butter
For the Creamy Gravy
- 011 tbsp unsalted butter
- 028 oz cremini mushrooms, sliced
- 031 medium yellow onion, finely chopped
- 043 cloves garlic, minced
- 051 tbsp all-purpose flour
- 061 1/2 cups low-sodium chicken broth
- 071/2 cup heavy cream
- 081 tsp fresh thyme leaves (or 1/2 tsp dried)
For Serving
- 01Cooked white or brown rice
- 02Fresh parsley, chopped, for garnish
Instructions
In a shallow dish, combine 1/2 cup flour, paprika, garlic powder, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Carefully place the chicken in the skillet and cook for 4-5 minutes per side, until golden brown. The chicken doesn't need to be cooked through. Remove it to a plate.
In the same skillet, melt the remaining 1 tbsp of butter over medium heat. Add the chopped onion and sliced mushrooms. Cook, stirring occasionally, until they are softened and browned, about 6-8 minutes.
Add the minced garlic and cook for another minute until fragrant. Sprinkle 1 tbsp of flour over the vegetables and stir for about a minute to cook out the raw flour taste.
Slowly pour in the chicken broth while whisking constantly to avoid lumps. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Reduce the heat to low and stir in the heavy cream and thyme. Let it simmer gently for 2-3 minutes until the sauce has thickened slightly. Season with salt and pepper to your liking.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and let it simmer on low for 10-12 minutes, or until the chicken is cooked through and tender.
Serve the chicken and creamy gravy generously over a bed of fluffy rice. Garnish with fresh parsley before serving.
Notes & Tips
- 1If you don't have fresh thyme, 1/2 teaspoon of dried thyme will work just fine.
- 2For an extra layer of flavor, add a tablespoon of Worcestershire sauce to the gravy.
- 3This dish is also fantastic served over egg noodles or mashed potatoes instead of rice.
Tools You'll Need
- •Pat the chicken dry before dredging in flour. This helps it get a better, crispier sear.
- •Don't overcrowd the skillet when browning the chicken. Work in batches if you need to.
- •Scrape the bottom of the pan after you add the broth. All those browned bits are flavor bombs for your gravy.
- •Taste the sauce before you serve. It might need another little pinch of salt or pepper to really make it sing.