#MartyEats: Pan-Roasted Chicken with Dijon Mushroom Sauce and Brown Rice*


I love cooking, especially trying out new recipes, so when I was recently contacted by Trisha from HelloFresh asking if I was interested in collaborating with them, I jumped straight at the opportunity. They've recently released a new tool, called the Flavour Generator. So, what is it? It's pretty cool, actually! You choose the cuisine you prefer (Indian, British, Mexican, Italian or Middle Eastern) and then you pick the flavour - spicy, sweet, tangy, herby, or something you've never tried before. The generator then chooses one or two dishes that fit into this category, and off you go! My only criticism is that there aren't enough options meal wise, but perhaps that's because I have a very picky Mum (I'm currently back to living with my parents, explanation in the next blog post) who doesn't eat a lot of things. If I was cooking for myself or friends it probably would have been slightly easier. 

Anyway! We decided to go for British food with a spicy flavour (which again, quite daring for Mum, she's not a fan of too much spice). The generator gave us thyme and mustard as the undertones of the dish, and the two dishes were Pimped Up Pan Haggerty and this beauty you'll read about here. We agreed on this because, well, you can't go wrong with chicken & mushroom. 

The recipe has a level of difficulty (ours was 1, how adventurous of us), a nutritional values list and the breakdown of ingredients. I wish the ingredients weren't in ounces, but nothing a quick Google search can't fix. 

WHAT YOU'LL NEED (2 servings) :

340g of chicken breast

56g of sour cream

1 cube of chicken stock 
7g of thyme
255g of brown rice
2 cloves of garlic
115g of button mushroom
1 teaspoon of Dijon mustard
salt, pepper, olive oil


  1. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and bring to room temperature. Bring a medium pot of water with a large pinch of salt to a boil. Thinly slice the mushrooms. Mince or grate the garlic. Strip the thyme leaves off the sprig and roughly chop.
  2. Cook the rice: Add the rice to the boiling water and boil for about 30 minutes, until tender. Drain.
  3. Meanwhile, heat a drizzle of oil in a large pan over medium heat. Pat dry the chicken with a paper towel, then season on all sides with salt and pepper. Add the chicken to the pan and cook for 2-3 minutes per side, until browned, but not yet cooked through. Place the chicken on a baking sheet and transfer to the oven for about 10 minutes, until just cooked through.
  4. Heat another drizzle of oil in the same pan over medium heat. Add the thyme and garlic to the pan and cook for 30 seconds, until fragrant. Add the mushrooms to the pan and cook, tossing for 5-6 minutes, until browned. Season with salt and pepper.
  5. Add ½ cup water and the stock concentrate to the pan. Scrape up any browned bits from the bottom of the pan. Nestle the chicken in the sauce while it reduces. Bring to a simmer for 2-3 minutes, or until reduced by half. Remove the pan from heat and stir in the sour cream and 1 teaspoon Dijon mustard. Season to taste with salt and pepper. At this point, Mum and I thought it'd be best to use more sour cream next time - just a tip! We all agreed it needs to be a little creamier.

  6. Finish and plate: Thinly slice the chicken and serve on a bed of brown rice (although as you can see we decided to do that before we added it to the pan). Drizzle with the Dijon mushroom sauce and enjoy!

We all loved this recipe and we'll definitely be making it again. Next time though, we'll make sure it's more creamy and we'll add a little bit more chicken. Do you think you'll be trying Hello Fresh's new Flavour Generator? Have a look at the tool and let me know what you'd choose to make! 

Love, 


*This post was in collaboration with Hello Fresh in exchange for an honest review and a Hello Fresh box of my choice.

No comments

thanks for commenting! I reply to all my comments so please check back xo