Creamy Chicken and Rice
This easy creamy chicken and rice combines tender chicken, sweet carrots and fluffy rice in a creamy sour cream sauce with Dijon mustard and fresh lemon zest. A cozy stovetop supper!
A while back, I fell head over heels for chicken baked in milk. The tender chicken! The delicate sauce! The only catch was that it needed a couple of hours, which is lovely on a lazy Sunday but a little less helpful when everyone is asking what’s for supper.
So I started working on a quicker version, and this creamy chicken and rice is where I landed. Boneless chicken simmers gently in milk with sweet carrots and a shallot, then gets shredded into little pieces with plenty of edges to catch the sauce. Because catching the sauce is important business.
A little sour cream, Dijon mustard and fresh lemon zest turn that cooking milk into a creamy, tangy sauce. Stir in some cooked rice, bring everyone to the table, and there you have it…comfort food without the all-afternoon commitment!
Jump to:
- 🔎 A quick look at this recipe
- ⭐️ Why this recipe works
- 🍗 Ingredients you need
- 📝 Ingredient notes
- 💡 Ingredient substitution ideas
- 👩🏻🍳 How to make creamy chicken and rice
- 🤔 Recipe FAQs
- 🍽️ What to serve with creamy chicken and rice
- Creamy Chicken and Rice
- 💫 Variations on this recipe
- 😍 Other chicken recipes we love!
- ⭐️ We want to know what you think!
- 🥣 Come on into our kitchen!
🔎 A quick look at this recipe
- What It Is: Tender shredded chicken, carrots and rice in a creamy milk and sour cream sauce with Dijon mustard and lemon zest.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes, starting with cooked rice
- Servings: 4 servings
- Calories: 301
- Cooking Method: Stovetop
- Good For: Cozy family dinners, using leftover rice and weeknight comfort food.
⭐️ Why this recipe works
- What It Is: Tender shredded chicken, carrots and rice in a creamy milk and sour cream sauce with Dijon mustard and lemon zest.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes, starting with cooked rice
- Servings: 4 servings
- Calories: 300
- Cooking Method: Stovetop
- Good For: Cozy family dinners, using leftover rice and weeknight comfort food.
🍗 Ingredients you need
📝 Ingredient notes
- Chicken: Use boneless, skinless chicken breasts. If yours are especially thick, cut them in half horizontally so they cook more evenly. Boneless, skinless thighs also work, but may need a little more cooking time.
- Carrots: Peel and slice them thinly so they can become tender while the chicken cooks.
- Shallot: This adds a gentle onion flavor. If you don’t have one, substitute a few tablespoons of finely chopped onion.
- Whole milk: Whole milk gives the sauce a richer flavor and texture than reduced-fat milk. Keep it at a gentle simmer while the chicken cooks.
- Sour cream: Full-fat sour cream makes a rich, creamy sauce. Let it lose its refrigerator chill while you prep.
- Dijon mustard: A little Dijon adds tang without making the dish taste strongly of mustard. Whole-grain mustard works too if you like its texture.
- Rice: Measure your rice after cooking—you need 2 cups cooked rice. White or brown rice works; have it warm and ready to stir into the sauce. You can also buy the cooked kind in the pouch that you just have to microwave.
- Lemon zest: Grate just the yellow part of the peel, avoiding the bitter white layer underneath. You’ll use the zest rather than the juice.
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 How to make creamy chicken and rice
Step 1: Place 1 pound of boneless, skinless chicken breasts, 2 cups thinly sliced carrots and 1 chopped shallot in a deep, heavy skillet. Pour in 1 cup whole milk.
Step 2: Bring to a gentle simmer over medium heat. Cover and reduce the heat as needed to maintain that gentle simmer. Cook for about 15 to 20 minutes until the chicken is cooked through and the carrots are tender. Thicker chicken pieces may need more time.
Step 3: Set a strainer over a large heatproof bowl. Carefully strain the chicken and vegetables, saving the cooking milk in the bowl.
Step 4: Transfer the chicken to a cutting board and shred into bite-sized pieces using two forks.
Step 5: In a separate bowl, whisk 1 cup sour cream with 2 teaspoons Dijon mustard. Whisk this mixture into the remaining reserved milk until combined.
Step 6: Stir in the zest of 1 lemon and 2 cups warm cooked rice. Gently fold in the shredded chicken, carrots and shallot.
Step 7: Taste and season with salt and pepper as needed. Serve warm, spooning that creamy sauce over each portion!
🤔 Recipe FAQs
I wish I could say yes…but nope. You need the whole milk to pull off the rich silky taste.
Yes! Boneless, skinless chicken thighs work well. They may need a little longer to cook, so check for doneness before removing them from the skillet.
For the creamiest texture, serve it freshly made. If you make it ahead, reheat gently over low heat, stirring and adding a splash of milk if the rice has absorbed too much sauce.
Dairy can separate if it gets too hot. Keep the milk at a gentle simmer, and gradually whisk a little warm cooking milk into the sour cream before combining everything. Avoid boiling the finished sauce. A little separation affects the texture, but everything will still taste delicious!
Stick with zest for this recipe. It adds bright lemon flavor without the extra acidity that can cause the dairy sauce to separate.
Cooked! You need 2 cups of cooked rice, measured after cooking. Have it warm and ready to stir in at the end.
Pop it in the comments section below and I will answer pronto!
I happened to have some fresh rosemary hanging around, so I used it as a garnish and it added a wonderful aroma to the whole thing.
The whole thing took about 30 minutes, and was a nice speedy alternative to the glorious baked chicken. And if smoky sausage sounds good with your chicken and rice, try this cozy Southern Chicken Bog recipe next!
🍽️ What to serve with creamy chicken and rice
This cozy supper already has chicken, rice and carrots covered, so a little something green makes a lovely finishing touch! Try my Roasted Green Beans with Walnuts or Chopped Brussels Sprouts with Feta Cheese for some crunch, or a Green Bean Tomato Salad for a fresh contrast.
And if you want something to help scoop up that creamy sauce, a basket of warm Cream Cheese Stuffed Biscuits will do the job deliciously!
Let’s stir up a little creamy chicken comfort for supper!
Creamy Chicken and Rice
This creamy chicken and rice combines tender shredded chicken, sweet carrots and a sour cream sauce with Dijon mustard and lemon zest for a cozy stovetop supper.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups peeled, thinly sliced carrots
- 1 shallot, peeled and finely chopped
- 1 cup whole milk
- 1 cup full-fat sour cream, at room temperature
- 2 teaspoons Dijon mustard
- 2 cups cooked rice, warm
- Zest of 1 lemon
- Salt and pepper, to taste
Instructions
- Place the chicken, thinly sliced carrots and chopped shallot in a deep, heavy skillet. Pour in the milk.
- Bring to a gentle simmer over medium heat. Cover and adjust the heat to maintain a gentle simmer. Cook for about 15 minutes, until the chicken is cooked through and the carrots are tender. Thicker chicken pieces may need more time.
- Set a strainer over a large heatproof bowl. Carefully strain the chicken and vegetables, reserving the cooking milk.
- Transfer the chicken to a cutting board and shred into bite-sized pieces using two forks.
- In a separate bowl, whisk the sour cream and Dijon mustard together. Whisk this mixture into the remaining reserved milk.
- Stir in the lemon zest and warm cooked rice. Gently fold in the shredded chicken, carrots and shallot.
- Taste and season with salt and pepper. Serve warm.
💫 Variations on this recipe
- Try chicken thighs: Use boneless, skinless thighs instead of breasts. They may need a little longer to cook before they’re ready to shred.
- Switch up the rice: Use cooked brown rice for a nuttier flavor, or cooked basmati or jasmine rice. Keep the amount at 2 cups cooked rice.
- Add something green: Fold in some warm cooked peas or chopped cooked broccoli along with the chicken and carrots.
- Change the mustard: Whole-grain mustard adds a little texture in place of the Dijon.
- Finish with fresh herbs: Sprinkle each serving with chopped parsley or chives, or a little finely chopped rosemary.
😍 Other chicken recipes we love!
⭐️ We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below.
This chicken & rice looks yummy. I’m wondering what type of mustard you used in the sauce. I’m not a fan of yellow mustard, but have dijon, whole grain & honey mustard in the refrigerator. Which one should I use? Also, I’ve been buying oat milk for my cereal due to stomach issues but have evaporated milk on hand. Do you think that will work – diluting it 1 part water to 1 part milk? Thanks
Hi Martha! I usually use Dijon mustard in the sauce, but whole grain would also be wonderful. And yes, I think the evaporated milk/water combo should work just fine. My little sister uses oat milk in her coffee and she loves it, but I’m not sure it would work for this recipe. Hope you love it as much as we do, and that you and your tummy feel much better soon!