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Honey Mustard Chicken Rice Recipe

Honey Mustard Chicken Rice Recipe
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★★★★★

5.1 from 12 reviews

Honey Mustard Chicken Rice is a flavorful, comforting one-pan meal featuring tender chicken cubes simmered in a sweet and tangy honey mustard sauce, served over fluffy long-grain rice. This easy-to-make dish balances savory and sweet notes with aromatic herbs and spices, perfect for a satisfying family dinner.

Ingredients

Scale

Chicken and Sauce

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • Salt to taste (approximately 3/4 tsp total)
  • 1/4 tsp black pepper (plus an extra 1/4 tsp for seasoning chicken)
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • 1/2 tsp paprika

Aromatics and Rice

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1/4 cup chopped fresh parsley for garnish (optional)

Instructions

  1. Season the Chicken: In a medium bowl, toss the cubed chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper, ensuring all pieces are evenly coated for consistent flavor.
  2. Prepare the Honey Mustard Sauce: In a small bowl, whisk together honey, Dijon mustard, soy sauce, apple cider vinegar, dried thyme, paprika, and remaining salt to taste (start with 1/4 teaspoon). Set aside while cooking the other ingredients.
  3. Sauté Aromatics: Heat olive oil in a large skillet over medium heat until shimmering. Add chopped onion and sauté for 5-7 minutes until softened, stirring occasionally. Add minced garlic and cook for an additional minute until fragrant, being careful not to burn.
  4. Cook the Chicken: Add the seasoned chicken cubes to the skillet in a single layer to avoid overcrowding. Cook for 5-7 minutes until browned on all sides, working in batches if necessary for even cooking.
  5. Add Sauce and Simmer: Pour the prepared honey mustard sauce over the browned chicken and onions. Stir to coat evenly. Bring sauce to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes until chicken is cooked through (internal temperature 165°F/74°C) and sauce thickens slightly.
  6. Cook the Rice: Meanwhile, rinse the rice under cold water until water runs clear to remove excess starch. Combine rinsed rice and chicken broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and rice is tender. Fluff with a fork.
  7. Combine and Serve: Gently fold the cooked rice into the skillet with the honey mustard chicken to absorb the sauce. Taste and adjust seasoning if needed with extra salt or pepper. Serve immediately, garnished with chopped fresh parsley if desired.

Notes

  • Add a pinch of red pepper flakes to the sauce for a spicy kick.
  • Incorporate vegetables like bell peppers, carrots, or broccoli with onions for extra nutrition and texture.
  • For thicker sauce, simmer chicken longer or stir in 1 tbsp cornstarch mixed with cold water at the end of cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop or microwave.
  • Bone-in, skin-on chicken thighs can be used for richer flavor; adjust cooking time accordingly.
  • Try whole grain or stone-ground mustard for varied flavor profiles.
  • A squeeze of lemon juice at the end brightens the dish.

Nutrition

Keywords: honey mustard chicken, chicken rice recipe, easy chicken dinner, one pan chicken, savory honey mustard sauce

Find it online: https://tastemadebyclara.com/honey-mustard-chicken-rice-recipe/