Description
Honey Mustard Chicken Rice is a flavorful and easy-to-make one-pot meal featuring tender chicken simmered in a sweet and tangy honey mustard sauce, served with perfectly cooked long-grain rice. This comforting dish blends savory, sweet, and zesty elements, making it perfect for a satisfying family dinner.
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, divided)
Rice
- 1 cup long-grain rice
- 2 cups chicken broth
Garnish
- 1/4 cup chopped fresh parsley (optional)
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 remaining salt to taste (starting with 1/4 teaspoon). Set this flavorful 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 for 5-7 minutes, stirring occasionally, until softened. Then add the minced garlic and cook for an additional minute to release its aroma.
- Cook the Chicken: Add the seasoned chicken cubes to the skillet and brown them on all sides, about 5-7 minutes. If needed, cook in batches to avoid overcrowding. Pour the honey mustard sauce over the chicken and onions, stirring well to coat everything. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Cook the Rice: While the chicken is simmering, rinse the 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 it to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the liquid is fully absorbed. Fluff the cooked rice with a fork to separate the grains.
- Combine and Serve: Gently fold the cooked rice into the skillet with the honey mustard chicken, mixing to combine all flavors. Taste and adjust seasoning if necessary. Serve immediately, garnished with chopped fresh parsley if desired for a fresh finish.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked to 165°F (74°C) for safety and juiciness.
- Rinsing the rice helps prevent it from becoming sticky and clumping together.
- Adjust the amount of honey or mustard according to your preference for sweetness or tanginess.
- If you prefer a thicker sauce, simmer uncovered for a few additional minutes after cooking the chicken to reduce the liquid.
- Fresh parsley adds a nice color and fresh flavor but can be omitted if unavailable.
- This recipe can be doubled easily for larger groups, just increase ingredient quantities accordingly.
