Honey Mustard Chicken with Rice

Description

This Honey Mustard Chicken with Rice is a deliciously comforting one-pan meal featuring juicy chicken coated in a sweet and tangy honey mustard sauce, served over fluffy rice that soaks up all the flavor. It’s a simple yet satisfying dinner that combines savory, sweet, and slightly tangy notes in every bite. The best part? It comes together quickly with pantry staples, making it perfect for weeknights when you want something easy but full of flavor.

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Ingredients

For the Chicken and Rice

• 1 ½ lbs (680 g) boneless, skinless chicken thighs (or breasts)
• 2 tbsp olive oil (or butter)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 ½ cups (285 g) long-grain rice (uncooked, rinsed)
• 3 cups (720 ml) chicken broth
• ½ tsp paprika
• ½ tsp dried thyme
• Salt and pepper, to taste

For the Honey Mustard Sauce

• ¼ cup (60 ml) Dijon mustard
• 2 tbsp yellow mustard
• ⅓ cup (110 g) honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar (or lemon juice)
• ½ tsp smoked paprika (optional, for depth)

For Garnish

• Fresh parsley, chopped
• Lemon wedges (optional)

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Instructions

Step 1: Prepare the Sauce

1. In a small bowl, whisk together Dijon mustard, yellow mustard, honey, soy sauce, vinegar, and smoked paprika. Set aside.

Step 2: Cook the Chicken

1. Season chicken with salt, pepper, and paprika.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
3. Add chicken and sear for 3–4 minutes per side until golden brown. Remove and set aside.

Step 3: Cook the Aromatics and Rice

1. In the same skillet, add onion and sauté until softened (about 3 minutes).
2. Stir in garlic and cook for 30 seconds until fragrant.
3. Add rice, stirring to coat in the pan drippings for extra flavor.

Step 4: Add Broth and Sauce

1. Pour in chicken broth and half of the honey mustard sauce, stirring well.
2. Nestle chicken back into the skillet on top of the rice.
3. Cover and reduce heat to low, cooking for 20–25 minutes, until rice is fluffy and chicken is fully cooked (internal temperature 165°F/74°C).

Step 5: Finish and Serve

1. Brush or drizzle remaining honey mustard sauce over chicken.
2. Garnish with chopped parsley and serve with lemon wedges if desired.

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Tips & Tricks

• Use chicken thighs for juicier results, but breasts work well if you prefer leaner meat.
• For extra creaminess, stir in 2 tbsp of heavy cream or Greek yogurt at the end.
• Rinse rice before cooking to prevent stickiness.
• If you like spice, add a pinch of red pepper flakes or cayenne to the sauce.

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Variations

• Cheesy Honey Mustard Chicken Rice: Stir in 1 cup shredded cheddar or mozzarella before serving.
• Veggie-Packed Version: Add peas, carrots, or broccoli when simmering the rice.
• Baked Honey Mustard Chicken & Rice: Assemble in a casserole dish and bake at 375°F (190°C) for 35–40 minutes.
• Brown Rice Option: Swap with brown rice, but increase broth to 3 ½ cups and cooking time to 35–40 minutes.

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FAQs

Q: Can I meal prep this dish?
Yes! Store in airtight containers for up to 4 days in the fridge. Reheat in the microwave or on the stove with a splash of broth.

Q: Can I freeze it?
Yes, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Q: Can I make it in the slow cooker?
Yes, place all ingredients (except rice) in a slow cooker and cook on LOW for 6 hours. Cook rice separately and serve together.

Q: What rice works best?
Long-grain white rice is ideal, but jasmine or basmati rice also work beautifully.

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Serving Suggestions

• Serve with roasted or steamed vegetables (like green beans, broccoli, or asparagus).
• Pair with a crisp green salad for a lighter meal.
• Add a side of garlic bread to soak up extra sauce.