Creamy Mustard Chicken with Rice & Vegetables
Ingredients (serves 2–3)
Chicken
- 2–3 chicken breasts (or 4 thighs, boneless)
- Salt & black pepper
- 1 tsp paprika (optional)
- 2 tbsp oil or butter
Creamy Mustard Sauce
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tbsp Dijon mustard (or yellow mustard if needed)
- 1 tsp whole grain mustard (optional for texture)
- 1 cup cooking cream (or heavy cream)
- ½ cup chicken stock
- 1 tsp dried thyme or Italian herbs
- 1 tbsp butter (optional, for richness)
Rice & Vegetables
- 1 cup basmati rice
- 2 cups water
- Salt (to taste)
- 1 cup carrots (sliced)
- 1 cup broccoli or green beans
- 1 tbsp butter or olive oil
- Salt & pepper
👨🍳 Instructions
1. Cook the rice
- Rinse rice until water runs clear.
- Boil with water and a pinch of salt.
- Cover and cook on low heat until fluffy (10–12 minutes).
- Set aside.
2. Cook the chicken
- Season chicken with salt, pepper, and paprika.
- Heat oil in a pan over medium-high heat.
- Sear chicken 4–5 minutes per side until golden and cooked through.
- Remove and set aside.
3. Make the creamy mustard sauce
- In the same pan, add a little butter if needed.
- Sauté onion until soft (3–4 minutes).
- Add garlic and cook 30 seconds.
- Stir in mustard(s) and herbs.
- Pour in chicken stock and simmer 2–3 minutes.
- Add cream and mix until smooth.
- Let it simmer gently until slightly thickened.
4. Combine chicken & sauce
- Return chicken to the pan.
- Spoon sauce over it and simmer 3–5 minutes so it absorbs flavor.
5. Cook vegetables
- Steam or sauté vegetables with butter, salt, and pepper.
- Keep them slightly crisp for texture.
🍽️ To Serve
- Plate rice first.
- Add chicken with generous creamy mustard sauce.
- Arrange vegetables on the side.
- Optional: sprinkle parsley or black pepper on top.
🔥 Tips to make it better
- Dijon mustard gives a smoother, restaurant-style flavor than regular mustard.
- Don’t boil the sauce hard—keep it gentle so it stays creamy.
- A squeeze of lemon at the end can brighten everything