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
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Preparing and Searing the Chicken:
- 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.
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Building That Beautiful Gravy:
- 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.
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Smothering and Finishing:
- 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.
Chef's Tips
If you don't have fresh thyme, 1/2 teaspoon of dried thyme will work just fine.,For an extra layer of flavor, add a tablespoon of Worcestershire sauce to the gravy.,This dish is also fantastic served over egg noodles or mashed potatoes instead of rice.
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
- 01 4 boneless, skinless chicken breasts, about 6 oz each
- 02 1/2 cup all-purpose flour
- 03 1 tsp paprika
- 04 1/2 tsp garlic powder
- 05 Salt and freshly ground black pepper to taste
- 06 2 tbsp olive oil
- 07 1 tbsp unsalted butter
For the Creamy Gravy
- 01 1 tbsp unsalted butter
- 02 8 oz cremini mushrooms, sliced
- 03 1 medium yellow onion, finely chopped
- 04 3 cloves garlic, minced
- 05 1 tbsp all-purpose flour
- 06 1 1/2 cups low-sodium chicken broth
- 07 1/2 cup heavy cream
- 08 1 tsp fresh thyme leaves (or 1/2 tsp dried)
For Serving
- 01 Cooked white or brown rice
- 02 Fresh 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
- 1 If you don't have fresh thyme, 1/2 teaspoon of dried thyme will work just fine.
- 2 For an extra layer of flavor, add a tablespoon of Worcestershire sauce to the gravy.
- 3 This dish is also fantastic served over egg noodles or mashed potatoes instead of rice.
Tools You'll Need
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Large skillet (a 12-inch cast iron or heavy-bottomed skillet is perfect)
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Tongs
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Whisk
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Cutting board
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Sharp knife
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Shallow dish for dredging
Must-Know Tips
- 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.
Professional Secrets
- A tiny pinch of nutmeg in the cream sauce will enhance the creamy flavor without being obvious.
- For a deeper flavor, deglaze the pan with a splash of white grape juice after cooking the garlic and before adding the flour.
- Finish the dish with a squeeze of fresh lemon juice right at the end. It brightens everything up beautifully.
- Use a mix of mushrooms, like cremini and shiitake, for a more complex, earthy flavor profile.
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
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