Garlicky Mustard Chicken with Zingy Broth and Rice
Recipe by
Ingredients
- For the Chicken:
- 1 ½ lbs boneless skinless chicken breast
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- For the Zingy Mustard Broth:
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 2 tbsp lemon juice
- 1 tsp honey (optional, for balance)
- ½ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- For the Bowl:
- 3 cups cooked jasmine rice
- Lemon wedges for serving
Directions
- Prepare the Chicken: Pat chicken dry and season with smoked paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5 to 6 minutes per side until golden and cooked through. Remove, rest for 5 minutes, then slice.
- Make the Broth: In the same skillet, melt butter. Add garlic and sauté for 1 minute until fragrant. Pour in chicken broth, Dijon mustard, whole grain mustard, lemon juice, and honey. Simmer for 5 minutes until slightly reduced. Stir in dill and parsley.
- Assemble the Bowls: Divide rice into bowls. Top with sliced chicken, then ladle zingy mustard broth over. Garnish with extra dill and lemon wedges.
Tips for Meal prep
Cook rice and chicken in bulk and portion into airtight containers. Store the zingy mustard broth separately in a jar and pour over chicken and rice when reheating for best flavor. This dish keeps well in the fridge for 3 to 4 days. When reheating, add a splash of extra broth to keep the rice fluffy. Fresh dill and lemon should be added right before serving to preserve brightness.
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