Description
I stumbled across this recipe years ago when I was looking for something to make with chicken thighs that would actually get my picky kids to eat dinner without complaining. Three years and countless dinner nights later, this creamy smothered chicken has become our go-to comfort meal!
What makes it special is the way the chicken gets so tender it practically falls apart, and that creamy gravy situation that happens when everything simmers together… pure magic. It’s like a hug in food form, especially on those nights when everyone’s had a rough day and needs something cozy.
Plus, it’s one of those rare recipes that manages to be both “company-worthy” AND something I can throw together on a busy Tuesday night without losing my mind. Win-win!
Ingredients
For the chicken:
- 6–8 bone-in, skin-on chicken thighs (or 4 chicken breasts if you prefer)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked paprika works amazingly here too!)
- 1/2 teaspoon dried thyme
For the creamy sauce:
- 1 large onion, diced
- 3 cloves garlic, minced (or more—I won’t judge!)
- 8 oz mushrooms, sliced (optional but highly recommended)
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream (half-and-half works in a pinch)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Salt and pepper to taste
For serving:
- 2 cups rice, cooked according to package directions
- Fresh parsley, chopped, for garnish
- Extra Parmesan for sprinkling