Creamy Smothered Chicken and Rice Meal Prep for Comfort Food Lovers

If “comfort food” and “meal prep” rarely hang out in your kitchen, this creamy smothered chicken and rice is here to change that. It’s cozy, saucy, and the kind of dinner that tastes like you tried really hard—without actually taking up your whole evening.

Think tender chicken, fluffy rice, and a creamy onion-mushroom gravy situation that soaks into everything in the best way. Bonus: it reheats like a dream, so future-you gets a warm, comforting lunch all week.

Why You’ll Love This

It’s a one-pan (plus a rice pot) comfort classic that meal-preps beautifully: the sauce stays creamy, the chicken stays juicy, and you get five satisfying portions that feel like a hug in a container.

Ingredients

1 1/2 cups long-grain white rice (or jasmine)
3 cups low-sodium chicken broth, divided
1 1/2 lbs boneless, skinless chicken thighs (or chicken breasts)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 tbsp olive oil
1 tbsp unsalted butter
1 large yellow onion, thinly sliced
8 oz cremini mushrooms, sliced (optional but highly recommended)
3 cloves garlic, minced
2 tbsp all-purpose flour
1 cup milk (2% or whole)
1/2 cup sour cream
1 tsp Dijon mustard (optional, for extra depth)
1 tsp dried thyme (or 1 tbsp fresh)
2 tbsp chopped parsley, for serving (optional)

How to Make It

Cook the rice: Rinse rice until the water runs mostly clear. In a pot, bring 2 1/2 cups chicken broth to a boil, stir in rice, cover, and reduce to low. Cook 15 minutes, then remove from heat and rest (covered) 10 minutes. Fluff with a fork.
Season the chicken: Pat chicken dry. Season both sides with salt, pepper, garlic powder, and paprika.
Sear the chicken: Heat olive oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side until browned (it doesn’t need to be fully cooked yet). Transfer to a plate.
Smother base: Reduce heat to medium. Add butter, then onions and mushrooms. Cook 6–8 minutes, stirring, until softened and lightly golden. Add garlic and cook 30 seconds.
Make it creamy: Sprinkle flour over the onion-mushroom mix and stir for 1 minute. Slowly pour in milk and the remaining 1/2 cup chicken broth, stirring constantly until smooth and slightly thickened.
Finish the sauce: Stir in sour cream, thyme, and Dijon (if using). Taste and adjust salt and pepper. Keep heat low so the sauce stays creamy.
Simmer the chicken: Nestle chicken back into the skillet (and any juices from the plate). Cover and simmer on low 8–12 minutes, until chicken reaches 165°F (or 175°F for super-tender thighs).
Meal prep: Portion rice into 4–5 containers, top with chicken, then spoon plenty of sauce over everything. Add parsley if you’re feeling fancy.

Tips for the Best Results

Choose thighs for maximum meal-prep success: they stay juicy and forgiving after reheating.
Keep the sauce on low heat once dairy goes in; high heat can cause sour cream to separate.
If the sauce gets too thick, loosen it with a splash of broth or milk before serving.
Slice onions thin so they melt into the gravy instead of staying crunchy.
Want extra “smothered” vibes? Let the sauce simmer a couple minutes longer before adding the chicken back in.
Season in layers: a little salt on the chicken, then taste the gravy before serving for a balanced, cozy flavor.

Variations

Brown rice meal prep: Use brown rice and adjust cook time per package. Add an extra splash of broth if needed.
Veggie boost: Stir in a few handfuls of baby spinach at the end until wilted, or add peas during the last 2 minutes.
Spicy comfort version: Add a pinch of cayenne or a few dashes of hot sauce to the gravy.
No mushrooms: Skip them and add an extra half onion, or add chopped bell pepper for sweetness.
Extra creamy: Swap milk for half-and-half, or add 2 oz cream cheese when you add the sour cream.
Higher protein bowls: Serve with cauliflower rice or a half rice/half cauliflower mix and keep the same smothered chicken on top.

Storage & Reheating

Store portions in airtight containers in the fridge for up to 4 days. Reheat in the microwave in 60–90 second bursts, stirring the sauce and adding a splash of broth or milk if it thickened. For best texture, let it sit 1 minute after heating so the sauce settles back into creamy mode.

FAQ

How many meal prep portions does this make?

Most of the time you’ll get 5 lunch-sized portions (especially if you’re generous with sauce). If you’re serving bigger dinners, plan on 4 hearty portions.

Can I use chicken breasts instead of thighs?

Yes. Sear them the same way, then simmer just until they hit 165°F. Breasts can dry out faster, so keep the simmer gentle and avoid overcooking. If they’re very thick, pound them slightly for even cooking.

My sauce separated a little—can I fix it?

Usually, yes. Turn the heat to low, whisk in a tablespoon or two of milk, and stir gently until it smooths out. For next time, keep the sauce from boiling after adding sour cream and warm the sour cream slightly at room temp before mixing in.

Can I freeze creamy smothered chicken and rice?

You can, but the texture is best refrigerated. If you do freeze, cool completely, freeze up to 2 months, and thaw overnight in the fridge. Reheat slowly with a splash of broth and stir well—cream-based sauces can change a little after freezing.

What’s the best rice for this recipe?

Long-grain white rice (or jasmine) stays fluffy and holds up in meal prep without getting too mushy. If you prefer basmati, that works too. Avoid instant rice here—texture can go soft quickly under the sauce.