Pan-Roasted Chicken
with Dijon Mushroom Sauce and Brown Rice
Pan-Roasted Chicken
Juicy pan-roasted chicken is paired with a savory Dijon mushroom sauce and served over hearty brown rice for a comforting, flavorful dinner.
Ingredients
For 4 servings
- 1.5 cup Brown Rice
- 8 ounce Button Mushrooms
- 24 ounce Chicken Breasts
- 2 unit Chicken Stock Concentrate
- 1 unit Dijon Mustard
- 4 clove Garlic
- 4 ounce Sour Cream
- ½ ounce Thyme
Additional Ingredients
- 4 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time35m
Calories689
Protein49g
Carbs63g
Fat15g
Tags:
Gluten-freeProtein SmartLow SugarLow Sodium
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, swap the sour cream with a plain unsweetened plant-based alternative. If you want a milder finish, use a gentler mustard in place of Dijon, and any fresh mushrooms can stand in for button mushrooms.
What to serve with it
Serve with a crisp green salad or steamed green beans to add freshness and keep the plate balanced. Warm crusty gluten-free bread or roasted carrots also work well with the savory mushroom sauce and brown rice.
