Grilled Chicken Breast with Mustard Sauce

Tender grilled chicken breast served with fluffy rice, lightly steamed vegetables and a wonderfully creamy mustard sauce. The chicken develops a lovely grilled flavour while the mustard sauce adds a rich, slightly tangy finish. It is an easy yet impressive meal that works equally well for a family dinner or when entertaining guests.

Grilled Chicken Breasts with Mustard Sauce Recipe - TheRecipe.Website

Prep Time 15

Cook Time 25

Total Time 40

Servings Portions

Ingredients

Chicken Ingredients:

Mustard Sauce Ingredients:

Serving Ingredients:

250 g long-grain rice
300 g vegetables broccoli, sweetcorn, carrots and green beans
Fresh parsley chopped, for garnish

Instructions

Place the chicken breasts on a board and, if they are particularly thick, gently flatten the thicker parts so they cook evenly.
4 large chicken breasts
Rub the chicken with the olive oil, then season with the thyme, garlic granules, paprika, salt and black pepper. Leave for around 10 minutes while the grill heats.
1 tbsp olive oil, 1 tsp dried thyme, 1 tsp garlic granules, ½ tsp paprika, salt, freshly ground black pepper
Cook the rice according to the packet instructions. Once cooked, drain if necessary, fluff with a fork and keep warm.
250 g long-grain rice
Heat a grill or griddle pan to a medium-high temperature. Place the chicken breasts onto the hot grill and cook for approximately 6–8 minutes on each side, depending on their thickness.
Turn the chicken occasionally so it develops an attractive golden colour and light char without burning. The chicken should be completely cooked through, with the thickest part reaching 75°C.
Once cooked, transfer the chicken to a warm plate and loosely cover it with foil. Allow it to rest for around 5 minutes while the sauce is prepared.
Melt the butter in a saucepan over a medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
1 small onion, 1 tbsp butter
Add the garlic and cook for another minute, stirring regularly so it does not burn.
2 cloves garlic
Pour in the chicken stock and bring the mixture to a gentle simmer. Allow it to reduce for several minutes so the flavour becomes more concentrated.
250 ml chicken stock
Reduce the heat and stir in the double cream, Dijon mustard and wholegrain mustard. Add the honey and lemon juice, then stir everything together.
150 ml double cream, 2 tbsp Dijon mustard, 1 tbsp wholegrain mustard, 1 tsp honey, 1 tsp fresh lemon juice
Allow the sauce to simmer gently for 3–5 minutes until it thickens slightly. Avoid boiling it vigorously, as this can cause the cream to split.
Taste the sauce and season with salt and freshly ground black pepper. Add a little more mustard if you prefer a stronger flavour.
salt, freshly ground black pepper
Meanwhile, steam the vegetables until tender but still slightly crisp. Try not to overcook them, as keeping some texture makes the finished dish much more enjoyable.
300 g vegetables
Spoon the rice onto four warmed plates and arrange the steamed vegetables alongside it.
Place a grilled chicken breast on each plate and generously spoon the warm mustard sauce over the chicken.
Finish with a sprinkling of freshly chopped parsley and serve immediately.
Fresh parsley

Equipment

Notes

Serving:

This dish is particularly good with broccoli, green beans and carrots, although almost any fresh seasonal vegetables will work. The rice is excellent for absorbing the mustard sauce, but mashed potatoes or roasted potatoes would also make a delicious alternative.

For entertaining, prepare the sauce shortly before serving and keep it warm over a very low heat. Resting the chicken before plating also helps keep it juicy and tender.

Nutrition