Description
Honey Mustard Chicken Rice is a flavorful and easy one-pot meal featuring tender chicken breast pieces simmered in a sweet and tangy honey mustard sauce, served over fluffy long-grain rice. This comforting dish combines the richness of Dijon mustard and honey with savory herbs and spices for a satisfying family dinner prepared on the stovetop.
Ingredients
Scale
Chicken and Sauce
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 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
- 1/4 tsp black pepper
- Salt to taste (about 3/4 tsp total)
Rice
- 1 cup long-grain rice
- 2 cups chicken broth
Garnish (Optional)
- 1/4 cup chopped fresh parsley
Instructions
- Season the Chicken: In a medium bowl, toss the chicken cubes with 1/2 teaspoon salt and 1/4 teaspoon black pepper to evenly season the meat.
- Make the Honey Mustard Sauce: In a small bowl, whisk together the honey, Dijon mustard, soy sauce, apple cider vinegar, dried thyme, paprika, and the remaining salt (start with 1/4 teaspoon and adjust to taste). Set this sauce aside for later use.
- Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally to prevent sticking. Add minced garlic and cook an additional 1 minute until fragrant.
- Cook the Chicken: Add the seasoned chicken cubes to the skillet. Brown the chicken on all sides over medium heat, about 5-7 minutes, working in batches if necessary to avoid overcrowding the pan. Pour the prepared honey mustard sauce over the cooked chicken and onions, stirring well to coat. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Cook the Rice: While the chicken simmers, rinse the long-grain rice under cold water until the water runs clear to remove excess starch. In a separate saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the liquid is absorbed and the rice is tender. Fluff the rice with a fork before serving.
- Combine and Serve: Gently fold the cooked rice into the skillet with the honey mustard chicken, mixing carefully to evenly combine the flavors without breaking up the chicken. Taste and adjust seasoning if necessary. Serve immediately, garnished with optional chopped fresh parsley for a burst of color and freshness.
Notes
- Use a meat thermometer to ensure chicken is fully cooked to 165°F for safety.
- Rinsing rice helps achieve a fluffier texture and prevents it from becoming gummy.
- Adjust the amount of honey based on your preference for sweetness.
- Fresh parsley garnish adds a nice color contrast but can be omitted if unavailable.
- Serve with a side of steamed vegetables for a complete meal.
