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Pan-Roasted Chicken

Pan-Roasted Chicken

with Dijon Mushroom Sauce and Brown Rice

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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.

Tags:Gluten freeNut free
Allergens:Milk
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

12 ounce

Chicken Breasts

¾ cup

Brown Rice

2 ounce

Sour Cream

(ContainsMilk)

4 ounce

Button Mushrooms

1 unit

Chicken Stock Concentrate

2 clove

Garlic

¼ ounce

Thyme

1 unit

Dijon Mustard

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)2464.376 kJ
Calories589 kcal
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.
Utensils
Utensils
Pot
Strainer
Baking Sheet
Large Pan
Paper Towel
InstructionsPDF
Instructions
1

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.

2

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

3

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.

4

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.

5

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.

6

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