There is nothing quite like a warm, hearty meal on a cold winter evening. When the sun sets early, your body craves something deeply satisfying and cozy.
This creamy smothered chicken and rice is exactly what your family needs tonight. It is rich, filling, and provides that wonderful home-cooked feeling without the stress.
Why You’ll Love This Recipe
This recipe is a total winner for busy winter weeknights. It uses simple pantry staples to create a restaurant-quality cream sauce. The chicken thighs stay incredibly tender and juicy under the savory gravy.
It is a budget-friendly meal that feels like a special treat. You get a massive protein boost that keeps everyone full and happy. Your kitchen will smell absolutely amazing while the sauce simmers.
Simple Method
Making this dish is very straightforward and beginner-friendly. You start by getting a perfect golden sear on the chicken thighs. This locks in all those delicious juices and adds great texture.
Then, you whisk the sauce together in the same skillet. It comes together in just a few minutes with minimal effort. You can feel confident making this even on your busiest nights.
Ingredients You’ll Need
Most of these items are likely already in your kitchen right now.
- 1.5 lbs boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons vegetable oil
- 10.5 ounces condensed cream of mushroom soup
- 0.5 cup chicken broth
- 0.5 cup sour cream
- 2 cups cooked long-grain white rice
- 1 tablespoon dried parsley
Step-by-Step
- Season chicken thighs evenly with salt, pepper, garlic powder, and onion powder.
- Heat vegetable oil in a large skillet over medium-high heat.
- Place chicken in the skillet and sear for 6 minutes per side.
- Cook until golden brown and internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken from the skillet and set aside on a plate.
- Lower heat to medium and whisk soup and chicken broth into the skillet.
- Scrape the bottom of the pan to deglaze those flavorful bits.
- Stir in the sour cream and simmer for 3 minutes until smooth.
- Return the chicken to the skillet and spoon the sauce over the meat.
- Serve the smothered chicken over portions of cooked white rice and garnish with parsley.
Best Ways to Enjoy It
Serve this dish while the sauce is warm and velvety. Spoon plenty of extra mushroom gravy over the fluffy white rice. It pairs beautifully with a side of steamed green beans.
For a complete meal, add a simple side salad with vinaigrette. The crisp greens balance the richness of the sauce perfectly. Light a candle, gather the family, and enjoy this cozy moment.
How to Store Leftovers
This recipe makes for fantastic leftovers the next day. Store the chicken and sauce in an airtight container in the fridge. It will stay fresh and delicious for up to three days.
When reheating, add a tiny splash of broth or water. This helps the creamy sauce loosen up and regain its texture. Warm it gently on the stove or in the microwave for lunch.
Recipe Tips
- Don’t skip the searing step to ensure the best flavor.
- Always use a meat thermometer for perfectly cooked, safe chicken.
- Whisk the sour cream in slowly to keep the sauce smooth.
- Scrape the pan well to incorporate all the savory browned bits.
- Use warm rice to keep the whole meal temperature consistent.
- Try chicken broth instead of water for a deeper sauce flavor.
- Garnish with fresh parsley if you want a brighter look.
Easy Flavor Ideas
- Add sliced fresh mushrooms to the skillet for extra texture.
- Swap white rice for brown rice for a nuttier taste.
- Use cream of chicken soup if you prefer a different base.
- Stir in a handful of spinach at the very end.
Common Questions
Can I use chicken breasts instead?
Yes, you can use chicken breasts if you prefer them. Just be careful not to overcook them as they dry out faster. Thighs are recommended for the juiciest results in this sauce.
What if I don’t have sour cream?
You can easily substitute plain Greek yogurt for the sour cream. It provides a similar tangy and creamy finish to the gravy. It also adds a little extra protein to your meal.
I hope this warm and creamy dish brings a little extra comfort to your table this winter. It is such a joy to share these simple, filling meals with you.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons vegetable oil
- 10.5 ounces condensed cream of mushroom soup
- 0.5 cup chicken broth
- 0.5 cup sour cream
- 2 cups cooked long-grain white rice
- 1 tablespoon dried parsley
Instructions
- Season chicken thighs evenly with salt, pepper, garlic powder, and onion powder.
- Heat vegetable oil in a large skillet over medium-high heat.
- Place chicken in the skillet and sear for 6 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken from the skillet and set aside on a plate.
- Lower heat to medium and whisk condensed mushroom soup and chicken broth into the skillet, scraping the bottom to deglaze.
- Stir in the sour cream and simmer for 3 minutes until the sauce is smooth and thickened.
- Return the chicken to the skillet and spoon the sauce over the meat to coat.
- Serve the smothered chicken over portions of cooked white rice and garnish with dried parsley.
