Creamy Mustard Chicken and Rice
Enjoy a creamy chicken dish, perfect for lunch and dinner.
- 0 - 30 Minutes
- Easy
- 4-6
Method
Ingredients
Ingredients
- 1 pouch TILDA wholegrain Basmati Rice
- 6 Boneless Chicken Thighs
- ¼ tsp garlic powder
- ¼ tsp paprika
- 2 tbsp Olive Oil
- 1 tbsp butter
- 3 Cloves of Garlic, minced
- 2 Shallots, minced
- 4 tsp fresh or dried Thyme (Save 1 tsp for garnish)
- 3 tbsp Dijon Mustard
- 1/3 Cup Chicken Stock
- 3/4 Cup Heavy Cream
How to make Creamy Mustard Chicken and Rice
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Season chicken thighs with salt, pepper, garlic powder and paprika.
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In a frying pan heat oil over medium heat and brown the chicken thighs about 3 minutes each side and set aside.
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In the same pan the chicken cooked in, add the garlic and shallot until fragrant and slightly soft.
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Add chicken stock and scrap all the brown bits off the pan and reduce by half.
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Add butter, mustard, heavy cream, and 3 tsps. of thyme and mix well.
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Simmer the sauce on medium low heat to allow the sauce to come together and all the flavors to blend. About 3-4 minutes.
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Add the chicken back into the sauce and cook for 6-8 minutes.
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Add Tilda Wholegrain Basmati Rice into the chicken mixture and cook for 2 minutes when the rice is fluffy and coated with the sauce
