Chicken Stew with Cucumber-Mustard-Sauce

Chicken Stew with Cucumber-Mustard-Sauce

Enjoy our recipe Chicken Stew with Cucumber-Mustard-Sauce by feastr. Ideal to lose weight. High Protein and very tasty.

Nutritional information:

Calories3254 kJ (777 kcal)
Protein62 g
Fat27 g
Carbohydrates59 g
Fiber4 g


pot, chef's knife, cutting board, non-stick frying pan

Recipe instructions:


Cook the rice according to the package instructions.

  • 1⁄3 cup Rice
    1⁄3 cup Rice

Halve the cucumber lengthwise and remove the seeds. Dice the cucumber into approx. ½ in cubes. Thinly slice the onion and put into two seperate bowls.

  • ½ Cucumber (~ 7.8 oz)
    ½ Cucumber (~ 7.8 oz)
  • ½ Onion, yellow (~ 1.4 oz)
    ½ Onion, yellow (~ 1.4 oz)

Cut the chicken breast into approx. ¾ in cubes.

  • 7.1 oz Chicken breast
    7.1 oz Chicken breast

Heat the olive oil in a non-stick frying pan over medium heat. Fry the chicken until golden brown and cooked. Season with salt and pepper and set aside.

  • 1 tsp Olive oil
    1 tsp Olive oil
  • Salt
  • Black pepper
    Black pepper

Add the onions and fry until translucent. Add the cucumbers and fry for approx. 2 minutes.


    Deglaze with white wine and reduce for approx. 1-2 minutes.

    • 3 ⁠½ Tbsp White wine
      3 ⁠½ Tbsp White wine

    Add the broth and cream cheese. Bring to a boil and let simmer for approx. 4 minutes.

    • 1⁄3 cup Vegetable broth
      1⁄3 cup Vegetable broth
    • ¼ cup Cream cheese
      ¼ cup Cream cheese

    Add the parsley and mustard. Stir until well combined. Season with salt and pepper and let simmer for approx. 1-2 minutes.

    • 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
      2 twigs of Parsley, fresh or frozen (~ 1 tsp)
    • 1 Tbsp Dijon mustard
      1 Tbsp Dijon mustard
    • Salt
    • Black pepper
      Black pepper

    Turn off the heat, add the chicken to the pan and warm with the residual heat. Serve the rice.


      Enjoy your meal!