Creamy Mustard Chicken with Rice and Vegetables
Ingredients:
For the chicken:
- 3 boneless chicken breasts or thighs
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or oregano (optional)
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp whole grain mustard (optional)
- 1/2 cup chicken broth
- 1 tbsp chopped parsley (for garnish)
For the sides:
- 1 cup basmati or jasmine rice
- 1 ½ cups water or broth (for cooking rice)
- A pinch of salt
- 1 cup baby carrots
- 1 cup green peas (fresh or frozen)
Instructions:
Cook the rice:
Rinse rice and cook it in water or broth with a pinch of salt until fluffy. Set aside.
Prepare the vegetables:
Steam or boil baby carrots until tender.
Steam or boil green peas until soft but still bright green. Season with a little salt and butter (optional).
Cook the chicken:
Season chicken with salt, pepper, garlic powder, and onion powder.
In a skillet, heat olive oil or butter and sear chicken on both sides until golden brown and cooked through. Remove and set aside.
Make the creamy mustard sauce:
In the same pan, add chicken broth and scrape up any bits from the bottom.
Stir in Dijon mustard, whole grain mustard, and cream.
Simmer for a few minutes until slightly thickened.
Return chicken to the sauce and simmer for another 5–7 minutes.
Assemble the plate:
Serve chicken with sauce over or next to the rice.
Add a side of steamed carrots and peas.
Garnish with chopped parsley and a sprinkle of dried herbs if desired.
