Add thyme, cayenne or hot sauce if using, and bring to a gentle simmer until slightly thickened.
Stir in cream; taste and adjust seasoning with more salt and pepper if needed.
Step 3: Smother the Chicken
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Return browned chicken (and any juices) to the skillet, nestling pieces into the gravy.
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Simmer on low 8–10 minutes, stirring occasionally, until chicken is cooked through and the sauce is velvety and coats the back of a spoon.
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If the gravy becomes too thick, thin with a splash of broth; if too thin, simmer uncovered a few minutes more.
Step 4: Serve Over Rice
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Spoon hot cooked rice onto plates or into bowls.
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Ladle smothered chicken and plenty of gravy over the rice.
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Garnish with chopped parsley and a grind of black pepper.
This dish pairs well with simple sides like steamed green beans, roasted vegetables, or a crisp salad, and leftovers reheat beautifully for an easy next‑day lunch.
