Can I use low-fat milk?

I wish I could say yes...but nope. You need the whole milk to pull off the rich silky taste.

Can I use chicken thighs instead of chicken breasts?

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.

Can this recipe be made ahead?

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.

Why does my sauce look a little grainy?

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!

Can I use lemon juice instead of zest?

Stick with zest for this recipe. It adds bright lemon flavor without the extra acidity that can cause the dairy sauce to separate.

Does the rice go in cooked or uncooked?

Cooked! You need 2 cups of cooked rice, measured after cooking. Have it warm and ready to stir in at the end.

Have a question I didn’t cover?

Pop it in the comments section below and I will answer pronto!

Creamy Chicken and Rice

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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.

Author: Kate Morgan Jackson
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

Scale

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

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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.

Find it online: https://www.framedcooks.com/milky-chicken-and-rice/