Smothered Chicken in Creamy Parmesan Sauce with Rice Recipe
This Smothered Chicken with Rice recipe features tender, golden-brown chicken breasts cooked in a rich and creamy Parmesan mushroom sauce. The flavorful sauce is made from sautéed onions, garlic, mushrooms, chicken broth, heavy cream, and Parmesan cheese, perfectly smothering the juicy chicken. Served over fluffy white rice, this comforting dish is easy to prepare on the stovetop and ideal for a hearty dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat, then add the chicken breasts. Cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside on a plate.
- Make the Sauce: Using the same skillet, add butter and let it melt. Add chopped onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and sliced mushrooms, cooking for an additional 2-3 minutes to soften the mushrooms.
- Create a Creamy Base: Sprinkle flour over the onion mixture and stir continuously for about 1 minute to cook the flour. Gradually pour in chicken broth while scraping the bottom of the pan to deglaze and lift flavorful bits. Stir in heavy cream, grated Parmesan cheese, and dried thyme or Italian seasoning. Let the sauce simmer for 4-5 minutes until it thickens.
- Combine Everything: Return the cooked chicken breasts to the skillet, spooning sauce over them. Simmer gently for 8-10 minutes until the chicken reaches an internal temperature of 165°F and is fully coated with sauce.
- Serve and Garnish: Place cooked white rice on plates, top with the smothered chicken and creamy sauce. Garnish with freshly chopped parsley for added color and flavor.
Notes
- Cooking time may vary depending on the thickness of your chicken breasts. Always check for a safe internal temperature of 165°F.
- You can substitute heavy cream with half-and-half for a lighter sauce, but the sauce will be less rich.
- For a gluten-free version, use a gluten-free flour alternative to thicken the sauce.
- If mushrooms are not preferred, feel free to omit them or replace with other vegetables like bell peppers or spinach.
- Leftover sauce can be stored separately and reheated gently to avoid curdling.
