Paul Watters’ Creamy Mustard Pepper Chicken with Asparagus Rice

There’s something incredibly comforting about a creamy chicken dish when it’s done properly — rich without being too heavy, full of flavour, and balanced with fresh ingredients that keep everything feeling light and vibrant.

This creamy mustard pepper chicken is one of those recipes that feels indulgent enough for a weekend dinner, but simple enough to make on a busy evening when you still want something satisfying and homemade. The combination of wholegrain mustard, Dijon, cracked black pepper and cream creates a silky sauce with just enough warmth and depth, while the asparagus and red peppers bring freshness, colour and texture to the dish.

I like serving this with fluffy boiled rice because it absorbs all that beautiful sauce perfectly. A final sprinkle of curry powder adds a subtle warmth that lifts the whole dish without overpowering it.

It’s hearty, comforting and packed with flavour — exactly the kind of food I love cooking at home.

By Paul Watters, Ravish Columnist & Executive Chef

Creamy Mustard Pepper Chicken with Asparagus Rice

Ingredients

For the Chicken

• 2 large chicken breasts, diced
• 1 red pepper, sliced
• 4 green asparagus spears
• 4 purple asparagus spears
• 1 small onion, sliced
• 2 garlic cloves, finely chopped
• 1 tbsp wholegrain mustard
• 1 tsp Dijon mustard
• 1 tsp cracked black pepper
• 1 tsp sea salt
• 1 tsp smoked paprika
• 1 tsp curry powder, plus extra for sprinkling
• 200ml double cream
• 100ml chicken stock
• 1 tbsp olive oil
• Small knob of butter

For the Rice

• 200g rice
• Pinch of salt

To Garnish

• Fresh coriander or parsley
• Lime wedges
• Light sprinkle of curry powder

Method

Cook the Rice

Boil the rice in salted water according to the packet instructions until fluffy. Drain well and keep warm.

Prepare the Asparagus

Trim the asparagus spears and blanch them in boiling water for 2 minutes. Transfer immediately into cold water to keep the colour vibrant and stop the cooking process. Set aside.

Cook the Chicken

Heat the olive oil and butter in a large frying pan over a medium-high heat.

Add the diced chicken along with the sea salt, cracked black pepper and smoked paprika. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden and cooked through.

Build the Sauce

Add the sliced onion, garlic and red pepper to the pan. Cook for 3–4 minutes until softened.

Stir through the wholegrain mustard, Dijon mustard and curry powder.

Pour in the chicken stock and allow it to reduce slightly for 2 minutes.

Add the double cream and simmer gently for 4–5 minutes until the sauce becomes rich, silky and slightly thickened.

Finish the Dish

Add the asparagus to the pan and stir gently to warm through.

Taste the sauce and adjust the seasoning with extra cracked black pepper if needed.

To Serve

Spoon the fluffy rice into bowls or onto plates.

Top generously with the creamy mustard pepper chicken mixture.

Finish with:

• a light sprinkle of curry powder
• fresh coriander or parsley
• lime wedges on the side for squeezing over just before eating

Serve immediately and enjoy.

Ravish Magazine – discover more stories, insights and ideas from your UK lifestyle magazine.

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