Creamy Chicken & Mushrooms over Jasmine Rice

Creamy Chicken & Mushrooms over Jasmine Rice


  • 1/4 cup butter (ghee for whole 30)
  • 2 cups mushrooms, sliced
  • Four large chicken thighs
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 1 teaspoon Dijon mustard (alcohol free mustard for whole 30)
  • 1 tablespoon Summer savory or fresh tarragon, chopped
  • 1 lb MealFit Jasmine Rice


  • Season the chicken thighs with salt, pepper, onion powder, and garlic powder.
  • Melt 1 tablespoon of the butter in a heavy bottomed sauté pan, preferably cast-iron.
  • Sear the chicken thighs on both sides until golden brown – about three or four minutes per side. Remove the chicken thighs from the pan.
  • Add the remaining 3 tablespoons of butter to the pan and melt. Add the mushrooms to the pan and cook until golden brown, stirring as little as possible for about 4-5 minutes.

  • Add the water and Dijon mustard to the pan, and stir to deglaze.
  • Add the chicken thighs back to the pan, skin side up.
  • Cover and simmer for 15 minutes until the chicken is cooked through.
  • Stir in the fresh herbs and let it sit for five minutes before serving. Serve hot.
  • Serve over a bed of Jasmine Rice


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