I think what I like about this is precisely that the actual chicken itself has practically nothing done to it. You could coat it in flour, I suppose, but the sauce is just heavy enough that there's really no need - it coats the chicken just fine without needing something to cling to. I will also say that I highly highly recommend upping the veggie quotient in the rice - it turns into something almost like a rice version of pasta primavera. Mostly I like this recipe a lot because lemon juice, milk, chicken breasts, butter, and chicken stock is all stuff I routinely have on hand.

(Also, if I'd used stock instead of garlic chicken soup, I might've seasoned less, because the flavors wouldn't've had to compete with the garlic, but the garlickiness of the soup was really nice.)

I will say, having tasted the leftovers I brought for lunch, that it tastes just as good cold, and that I am glad I have enough for lunch and dinner. Another recipe win!