Instructions

Season chicken breasts with 1/2 tsp. of the salt, half the pepper, thyme and onion powder. Set aside.

Heat 1 tsp. of the oil in a large skillet over medium-high, add the vegetables and sauté for 3 to 4 minutes until tender crisp. Add 1 Tbsp. water to the pan, stir in rice and cook about 2 minutes more to heat through. Remove from pan, set aside and keep warm.

Return pan to medium-high heat, add chicken and cook for 3 to 4 minutes per side to brown. Remove from pan and set aside, leaving drippings in the pan.

Return the pan to the heat and add minced garlic, sauté for 30 seconds. Add chicken broth, heavy cream, remaining 1/2 tsp. salt, and the remaining pepper. Bring to a low simmer, then stir in the lemon zest, juice, and Dijon mustard. Cook for 1 minute.

Return the chicken to the pan with sauce, turn to coat, cover and simmer until the chicken is cooked through and internal temperature is 165°F, about 3-4 minutes more. Remove chicken from the pan, let rest for a 3-5 minutes, slice and add back into the sauce.

Arrange the rice and vegetable mixture on a plate and top with chicken and sauce. *This ingredient is divided between steps.