Chicken with Zingy Broth & Rice

Written By Rebecca McGreevy

There’s something undeniably comforting about a bowl of tender chicken, herbed rice, and a warming broth that’s both tangy and silky. Whether you’re winding down after a long day or want a low-fuss dinner with plenty of flavour, this is one to keep in your pocketbook (or bookmark bar!)

Ingredients (Serves 4)

For the chicken:

  • 4 boneless, skinless chicken thighs

  • 1 tbsp wholegrain mustard

  • 1 garlic clove, grated

  • 1 tbsp olive oil

  • Salt and pepper

For the rice and broth:

  • 2 cups cooked white rice (or whatever you have)

  • 1 egg yolk

  • 1 lemon (juice + wedges to serve)

  • 500ml chicken stock

  • 1 tbsp chopped fresh oregano (or 1 tsp dried)

  • 1 tbsp chopped parsley (plus a little extra to serve)

Method

  1. Marinate the Chicken
    In a bowl, toss the chicken with mustard, garlic, olive oil, salt, and pepper. Let it sit while you prep everything else—10 minutes is plenty.

  2. Herb the Rice
    Gently reheat your cooked rice and stir through the chopped oregano and parsley. I like a good handful of herbs to really freshen things up.

  3. Cook the Chicken
    Heat a drizzle of oil in a pan over medium heat. Add the chicken and cook until golden and cooked through—around 6–7 minutes per side. Set aside to rest.

  4. Make the Broth
    In a small pot, heat the chicken stock until just steaming. In a separate bowl, whisk together the egg yolk and juice from half the lemon. Slowly whisk this mixture into the hot stock off the heat. Stir gently until the broth thickens slightly—don’t boil it, or you’ll scramble the egg!

  5. Assemble and Serve
    Spoon the herby rice into bowls, ladle over the lemony broth, and top with slices of the garlicky mustard chicken. Finish with a sprinkle of fresh parsley and a lemon wedge on the side.

Tips & Tweaks:

  • Swap parsley for basil or chives if that’s what’s in the fridge.

  • Make it creamy: stir a spoonful of Greek yoghurt into the rice before serving.

  • Add veg: wilted spinach or finely chopped courgette can be stirred into the broth.

This dish feels like a little hug in a bowl—bright, bold, and balanced. Let us know if you try it, and don’t forget to tag me in your recreations. We love seeing what you’re cooking up in your own kitchens 💛

Rebecca McGreevy
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Chicken Meatballs