Chicken Dijon - creamy, quick and properly satisfying
Tender chicken in a rich mustard sauce with rice. A cosy April dinner ready in 20 minutes.
Comforting, creamy and easy to pull together. A lovely April dinner when you want something warming but fresh.
Calories 551 Protein 46g Fat 15g Carbs 56g
Here’s today’s nutritious & easy recipe from Jac’s Healthy Recipes. Good Macros built-in.
CHICKEN DIJON
🧑🧑🧒🧒 2 Servings 🧭 20 Mins 👌551 Cals
This is the sort of dinner that feels like a gentle hug at the end of the day. The dijon mustard gives the chicken plenty of depth without being sharp, while the mushrooms and spinach add texture and colour. The sauce is creamy and rich but not heavy, perfect for spooning over fluffy rice. With 46g of protein and under 600 calories, it’s a steady midweek meal that feels properly satisfying without being too much.
CHICKEN DIJON
🧑🧑🧒🧒 2 Servings 🧭 20 Mins 👌551 Cals
INGREDIENTS
120g (4oz) basmati rice
120g (4oz) chestnut mushrooms
1 tsp cooking oil
300g (11oz) diced chicken breast
1 heaped tsp garlic paste
half a chicken stock cube
1 white wine stock pot (or 100ml white wine)
30g (2 tbsp) dijon mustard
1 tsp dried mixed herbs
1 tsp cornflour
40g (1oz) baby spinach leaves
15ml (1oz) double cream
METHOD
STEP 1
Boil a half-full kettle.
Rinse the rice before adding to a large saucepan. Pour in boiled water, so you have approximately double the amount of water to rice.
Bring to the boil and simmer for 10-12 minutes (lid on).
STEP 2
Wash and dry the mushrooms. Slice.
STEP 3
Heat the oil in a large frying pan over a med-high heat. Once hot, add the onions and cook for 5 minutes, until starting to soften. Add the diced chicken and fry for a further 5 minutes until the chicken is sealed and golden brown. Season with salt and pepper.
STEP 4
Add the garlic paste and mushrooms, then stir-fry for 30 seconds. Add approx 200ml (1 large cup) of water and bring to a simmer with half a chicken stock cube, a white wine stock pot (or 100ml white wine and reduce the water added), dijon mustard and dried mixed herbs.
Stir until the stock pot and stock cube have dispersed evenly.
STEP 5
Gently simmer for 7-8 minutes, until the chicken is cooked through.
Mix the cornflour with a dribble of cold water until smooth. Stir the cornflour mixture thoroughly into the stew.
Stir in the spinach leaves and double cream. Cook for 30 seconds until the spinach has wilted.
STEP 6
Divide the rice between serving dishes and spoon the Chicken Dijon over.
NUTRITIONAL INFO (PER SERVING)
551 CALS // 46G PROTEIN // 15G FAT // 56G CARBS
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Chicken Dijon. Comforting, creamy and easy to pull together. A lovely April dinner when you want something warming but fresh.