Creamy Mustard Chicken with Rice and Vegetables

For the chicken:

• 3 boneless chicken breasts or thighs
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• 2 tbsp olive oil or butter
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• Salt and pepper to taste
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• 1 tsp garlic powder
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• 1 tsp onion powder
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• 1 tsp dried thyme or oregano (optional)
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• 1 cup heavy cream
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• 2 tbsp Dijon mustard
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• 1 tsp whole grain mustard (optional)
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• 1/2 cup chicken broth
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• 1 tbsp chopped parsley (for garnish)

For the sides:

• 1 cup basmati or jasmine rice
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• 1 ½ cups water or broth (for cooking rice)
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• A pinch of salt
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• 1 cup baby carrots
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• 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.