Ingredients:

  • 600g chicken breast, cut into 2cm cubes
  • 300g Basmati rice
  • 1 tbsp olive oil
  • 600ml low-sodium chicken broth
  • 200ml light cream (15% fat)
  • 2 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper, then sear until golden and browned on all sides (about 5 minutes). Remove chicken from the pan and set aside.
  2. In the same pan, add the shallot and garlic. Sauté until fragrant and translucent.
  3. Add the dry rice to the pan and stir constantly for 2 minutes until the edges of the grains look translucent.
  4. Pour in the chicken broth and stir in the Dijon mustard, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15 minutes until the liquid is absorbed and the rice is tender.
  5. Stir in the light cream. Add the seared chicken back into the pan along with any resting juices. Fold gently until the sauce is glossy and the chicken is heated through.