Prepare the Chicken FilletsRinse the chicken fillets under cold water, then pat dry. Cut them into bite-sized strips or cubes for even cooking. Season lightly with salt and black pepper.

Sauté the VegetablesPeel and finely chop the onion and garlic. Dice the bell pepper and celery. In a large skillet, heat a small amount of oil over medium heat. Add the onion, garlic, bell pepper, and celery. Cook for 5–7 minutes until softened and fragrant.

Cook the ChickenAdd the chicken pieces to the skillet with the vegetables. Cook until the chicken turns golden on the outside, about 5 minutes.

Prepare the Creamy SauceStir in the mustard and soy sauce, mixing well so the chicken is coated. Pour in the cream and broth, stirring to combine. Reduce heat to low and let the mixture simmer for 10–12 minutes until the sauce thickens slightly and the chicken is cooked through.

Add Fresh HerbsFinely chop the dill and stir it into the sauce just before serving. Taste and adjust seasoning with more salt or black pepper if needed.

Cook the Rice GarnishRinse the rice in cold water until it runs clear. In a pot, bring water to a boil with 1 tsp salt. Add the rice and cook until tender. In the last few minutes, add the peas, corn, and 2 whole garlic cloves to infuse flavor. Drain if necessary. Remove the garlic cloves before serving.

Finish the RiceFluff the rice with a fork and stir in freshly chopped parsley for a burst of freshness.

Serve the DishOn each plate, spoon a portion of the herbed rice, then top with creamy mustard chicken. Garnish with extra dill or parsley if desired. Serve hot.