Chloe's 'With Rice' series is back and better than ever - this garlicky mustard chicken is paired with a zingy broth and plenty of fluffy rice. It's a stunner.
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4
Boneless Skinless Chicken Thigh
Wholegrain Mustard
Garlic Clove
Dill
Parsley
Egg Yolk
Lemon
Chicken Stock
Cooked Rice
Olive Oil
Salt
Black Pepper
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Notes (24)
R
Rebecca H.
2 months ago
My favourite recipe yet! I will forever herb my rice ✨
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Kelsey M.
2 months ago
sooo delicious!! i added dijon mustard to the chicken marinade for more mustard flavour and garlic flavoured packet rice. my partner and i thoroughly enjoyed, super flavourful and so easy!!
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Claire A.
20 days ago
amazing! I added some frozen edamame into the stock and a little less water but a nice fresh broth!
M
Monique T.
21 days ago
Undecided on this one - I didn't get any real flavour from it.
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Emma Y.
23 days ago
another hit! I thought I thigh would be enough for one person but otherwise delicious
J
Jasmin A.
25 days ago
this was absolutely delicious. I added come greek yoghurt to the marinade and extra lemon and the egg whites to the sauce. it is giving avgolemono without the fuss
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Catherine E.
25 days ago
I made this with beef bone broth and added some caramelized onions and it was delicious. I just topped with lemon juice and it was perfect.
F
F.
a month ago
This is incredible, I love this recipe. Great flavours and easy to make!
J
Julia L.
a month ago
skip this recipe - looks good but has no taste tbh… i would marinate the chicken for a few hours and the broth is simply horrible
M
Mob
a month ago
·Admin
Hi Julia, Thanks for giving this one a go! Sorry to hear it didn't hit the spot. You could definitely marinate the chicken for this one, or increase the amounts of mustard and garlic for a stronger flavour!
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Alex F.
a month ago
good chicken and rice, the broth is horrible. skip it. Everything else is really good!
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Sam B.
a month ago
the chicken and rice was nice but the broth didn’t complement well! wouldn’t make again unfortunately
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Cade M.
a month ago
I made exactly according to the recipie and the broth is just missing something? chicken and rice are lush though
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Abi L.
a month ago
Great recipe. Once cooked and crispy, I took the chicken thighs out of the pan and heated up the stock in the fond to make the broth a little bit extra, worked well.
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.
2 months ago
I quite enjoyed it but the kids were confused by the broth. They preferred the chicken and rice without the extra added confusion of bit knowing which utensil to use to eat with. Next time, I'll reduce the broth to make it more of a sauce.
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.
2 months ago
I only used one lemon and felt that was enough but otherwise love the recipe. It came out great!
K
Katie M.
2 months ago
(edited)
really enjoyed this! followed the recipe to the T to try (although added 10x garlic because, well garlic) very herby and delicious, took left overs for lunch and was still brothy, recipe calls for 2 chicken thighs but next time ill probably have one and add extra mustard. also will probably add more veg
A
Alessia O.
2 months ago
delicious. Must be eaten straight away. rice absorbs the liquid quite quickly.
B
Belinda W.
3 months ago
I loved this! So much flavour. I added steamed broccoli for extra veg.
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.
3 months ago
(edited)
Delicious! Will be cooking again. Cooked the chicken on the stove for 10min. Then put it in the oven / grille for another 10.
A
Angela F.
6 months ago
(edited)
This was delicious! Also cooked the thighs in the oven and it made the process super easy. Also boiled a runny egg + added some broccolini and made the meal delicious
A
Artemis I.
8 months ago
This was absolutely delicious, thank you Chloe!! My additions were that I didn't cook the chicken completely in the pan before, just charred it on both sides and then added it back to the stock to finish cooking there, so sort of poaching it the rest of the way. Like lots of other people here I also heated the stock in the pan I cooked the chicken in. Plus I added some cavolo nero for some green!
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Erica D.
8 months ago
(edited)
Lovely recipe but defo needs veggies. I took someone's advice and just cooked the thighs in the oven which saved a lot of headache. I fried off some mushrooms before adding the broth to add depth and a splash of soy sauce. Served with mushrooms, bell pepper, onion, carrot, baby corn.
J
Jamie D.
9 months ago
(edited)
Thanks Becky R and others below for your tips! My alterations:
- added greek yoghurt to marinade
- griddle fried the chicken for char then cook in the oven for 20 at 200
- added diced onion to begin the broth before adding stock. skipped the egg. reduced a little then added wholegrain mustard and cream to give the broth more body. wilted in some fresh spinach at the end before adding herbs.
- skipped the lemon in the broth altogether and just drizzled it over the chicken once it was out the oven
- served with oven-baked asparagus and some peas
Was really tasty! I would make again
L
Leanne A.
2 months ago
you’v re-written the recipe and I’m here for it. the original is tasty but your method of thickening the sauce, adding onion for taste and body, is the one.
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Bethan G.
9 months ago
Chicken was lovely - did it in the oven so I could get on with other things. The sauce however tasted too much like a lemon tart - it was too sweet with the egg yolks. Wouldn’t have the sauce again