A comforting, creamy chicken and rice dinner made with sour cream, Dijon mustard, and fresh herbs. Perfect for a flavorful and easy weeknight meal.

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup chicken broth

1 cup sour cream

1 teaspoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon dried parsley

1 cup long-grain white rice

2 cups water

1 tablespoon butter

2 tablespoons fresh parsley, chopped

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Season chicken breasts with salt and pepper.

In a large skillet, heat olive oil over medium-high heat and sear chicken for 4–5 minutes per side. Transfer to a plate.

Reduce heat to medium, add chopped onion to the skillet and cook for 3–4 minutes. Add garlic and cook for 30 seconds.

Stir in chicken broth, sour cream, Dijon mustard, thyme, and dried parsley. Bring to a gentle simmer.

Return chicken to the skillet, spoon sauce over the top, cover, and simmer for 10–12 minutes until fully cooked.

In a saucepan, bring 2 cups of water to a boil. Add rice and butter, reduce heat, cover, and simmer for 15–18 minutes.

Fluff rice with a fork and stir in fresh parsley.

Serve chicken over herb rice with extra parsley on top.

Substitute sour cream with Greek yogurt for a tangier flavor.

Add vegetables like spinach or mushrooms to the sauce for variety.

Store leftovers in the fridge for up to 3 days.

Reheat gently on the stove or in the microwave with a splash of broth.