Creamy Chicken and Bacon Rigatoni
Golden, comforting, and packed with anti-inflammatory goodness, this creamy turmeric chicken is the perfect way to nourish your body without sacrificing flavor.
Equipment
- Skillet
Ingredients
- 3 teaspoons ground turmeric
- 4 large chicken breasts boneless and skinless (about 2 lbs / 900g)
- 2 tablespoons all-purpose flour 15g
- 4 tablespoons olive oil 60ml
- 2 teaspoons salt
- 1 onion finely diced
- 2 cups heavy cream 480ml
- 6 tablespoons Dijon mustard 90g
- 2 tablespoons honey 30ml
- 4 sprigs of fresh thyme
- 2 teaspoons cracked black pepper
Instructions
- Preheat the oven to 375ºF / 190ºC.
- Mix together the flour, one and a half teaspoons of the turmeric, and one teaspoon of salt in a bowl, then sprinkle over both sides of the chicken.
- Heat two tablespoons of olive oil in a skillet and cook the chicken over a medium heat until golden brown on both sides. The chicken will not be fully cooked at this stage and will finish cooking in the oven.
- Remove the chicken from the skillet and set aside.
- Add another two tablespoons of olive oil to the skillet and cook the onion until softened.
- Add in the cream, mustard, honey, pepper, thyme, and remaining salt and turmeric. Bring to a simmer, then add the chicken back into the skillet with the sauce.
- Place in the oven for around 20–25 minutes until the sauce has thickened and the chicken is cooked through. (160ºF / 71ºC internal temperature with a thermometer).
- Once cooked, remove the thyme sprigs.
- Serve with white rice.
