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Golden pan-seared chicken thighs covered in a rich mushroom cream sauce served over white rice.
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Creamy Smothered Chicken and Rice

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 650kcal

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.