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Pan-Roasted Chicken

Pan-Roasted Chicken

with Dijon Mushroom Sauce and Brown Rice

Dijon mustard - one of our favorite secret weapons in the kitchen - is the key to this hearty sauce. Though simple, this dish is packed with intense flavors like garlic and thyme to make this chicken dinner unique.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

12 ounce

Chicken Breasts

¾ cup

Brown Rice

2 ounce

Sour Cream

(Contains Milk)

4 ounce

Button Mushrooms

1 unit

Chicken Stock Concentrate

2 clove


¼ ounce


1 unit

Dijon Mustard

Not included in your delivery





2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories589 kcal
Energy (kJ)2464 kJ
Fat15 g
Saturated Fat4 g
Carbohydrate63 g
Sugar2 g
Dietary Fiber4 g
Protein49 g
Sodium410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Paper Towel


Prep the ingredients

Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and bring to room temperature. Bring a medium pot of water with a large pinch of salt to a boil. Thinly slice the mushrooms. Mince or grate the garlic. Strip the thyme leaves off the sprig and roughly chop.


Cook the rice: Add the rice to the boiling water and boil for about 30 minutes, until tender. Drain.

Sear the chicken

Meanwhile, heat a drizzle of oil in a large pan over medium heat. Pat dry the chicken with a paper towel, then season on all sides with salt and pepper. Add the chicken to the pan and cook for 2-3 minutes per side, until browned, but not yet cooked through. Place the chicken on a baking sheet and transfer to the oven for about 10 minutes, until just cooked through.

Cook the mushrooms

Heat another drizzle of oil in the same pan over medium heat. Add the thyme and garlic to the pan and cook for 30 seconds, until fragrant. Add the mushrooms to the pan and cook, tossing for 5-6 minutes, until browned. Season with salt and pepper.

Make the Dijon mushroom sauce

Add ½ cup water and the stock concentrate to the pan. Scrape up any browned bits from the bottom of the pan. Nestle the chicken in the sauce while it reduces. Bring to a simmer for 2-3 minutes, or until reduced by half. Remove the pan from heat and stir in the sour cream and 1 teaspoon Dijon mustard. Season to taste with salt and pepper.


Finish and plate: Thinly slice the chicken and serve on a bed of brown rice. Drizzle with the Dijon mushroom sauce and enjoy!