Prep10 min
Cook20 min
Servings2 bowls
Calories498 kcal

This is the kind of meal that makes weeknight cooking feel worthwhile. Tender cubed chicken breast, earthy mushrooms, and a light creamy sauce with garlic and Dijon — all served over fluffy jasmine rice.

At 498 calories and 38 g of protein per serving, it hits the mark for a satisfying, balanced dinner without weighing you down. Five steps, minimal cleanup.

High Protein30 MinutesComfort FoodOne PanAmerican
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Mushroom Tip

Don’t overcrowd the pan when cooking mushrooms. Give them space so they sear rather than steam — you want golden edges, not grey softness.

Recipe

Instructions

  1. 1

    Cook the Rice

    Add jasmine rice, water, and a pinch of salt to a pot. Bring to a boil, cover, and cook until the rice is tender and water is absorbed.

  2. 2

    Sear the Chicken

    Heat olive oil in a large pan over medium-high heat. Add cubed chicken breast, season with salt and black pepper, and cook until golden. Remove from the pan and set aside.

  3. 3

    Cook the Aromatics

    In the same pan, add a splash of oil if needed. Sauté the onion until soft, then add garlic and sliced mushrooms. Cook until the mushrooms are golden and any liquid has evaporated.

  4. 4

    Build the Sauce

    Pour in chicken broth, scraping the bottom of the pan. Stir in the cream, Dijon mustard, and thyme. Simmer for 2 to 3 minutes until slightly thickened. Return the chicken to the pan and cook for another minute.

  5. 5

    Plate and Serve

    Spoon jasmine rice into bowls. Top with the creamy garlic mushroom chicken. Garnish with fresh parsley and a crack of black pepper.