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Creamy Honey-Mustard Chicken

Creamy Honey-Mustard Chicken

with Garlic Rice and Green Beans

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We've got the easy dinner solution you never knew you needed: tender pieces of chicken are smothered in a luxuriously creamy honey-mustard sauce and served alongside buttery rice and snappy green beans. Dig in!

Tags:Quick Prep
Allergens:GlutenMilkMustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Diced Chicken Breast

¾ cup

Parboiled Rice

170 g

Green Beans

113 g

Yellow Onion

½ tbsp

Cream Sauce Spice Blend

(ContainsGluten)

43 g

Cream Cheese

(ContainsMilk)

½ tbsp

Honey

1 tbsp

Whole Grain Mustard

(ContainsMustard)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories760 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate79 g
Sugar9 g
Dietary Fiber3 g
Protein46 g
Cholesterol160 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add half the garlic salt, 1 1/4 cups water and 1 tbsp butter (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.

2

Meanwhile, peel, then cut half the onion into 1/4 -inch pieces. Cut remaining onion into 1/4- inch slices. Trim green beans. Add green beans, sliced onions and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast veggies in the middle of the oven until tender-crisp, 14-16 min.

3

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with remaining garlic salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 3-4 min per side. (NOTE: Chicken will finish cooking in step 5.)Remove from heat, then transfer chicken to a plate.

4

Reheat the same pan over medium-low. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add chopped onions. Cook, stirring occasionally, until golden-brown 2-3 min. Add half the Cream Sauce Spice Blend (use all for 4 ppl), then stir to coat onions. Slowly add 3/4 cup water (1 1/4 cup for 4 ppl). Cook, stirring often, until water is fully incorporated and sauce is smooth, 30 sec. Add cream cheese, mustard and half the honey (use all for 4 ppl). Cook, whisking often until sauce is smooth and simmering gently, 1-2 min.

5

Add chicken, along with any juices from the plate, to the pan with sauce. Stir to coat, then bring to a simmer. Cook, stirring occasionally, until sauce has thickened and chicken is cooked through , 2-3 min**. Season with salt and pepper to taste.

6

Fluff rice with a fork. Divide rice, veggies and chicken between plates. Spoon any remaining sauce from the pan over chicken and rice.