Description
Honey Mustard Chicken Rice is a flavorful and easy-to-make one-pot meal featuring tender chicken breast cubes simmered in a tangy honey mustard sauce, paired with fluffy long-grain rice. This dish combines savory, sweet, and zesty flavors for a comforting and satisfying dinner perfect for busy weeknights.
Ingredients
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
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 until evenly coated.
- Make the Honey Mustard Sauce: In a small bowl, whisk together honey, Dijon mustard, soy sauce, apple cider vinegar, dried thyme, paprika, and start with 1/4 teaspoon salt, adjusting to taste. Set aside the sauce for later use.
- Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until softened. Add minced garlic and cook for an additional 1 minute to release its aroma.
- Cook the Chicken: Add the seasoned chicken cubes to the skillet, cooking in batches if necessary to avoid overcrowding. Brown the chicken on all sides for about 5-7 minutes. Pour the prepared honey mustard sauce over the chicken and onions, stirring well to coat everything. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).
- 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 with chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and rice is tender. Fluff the rice with a fork to separate grains.
- Combine and Serve: Gently fold the cooked rice into the skillet with the honey mustard chicken, stirring to combine all ingredients evenly. Taste and adjust seasoning if needed. Serve the dish immediately, garnished with chopped fresh parsley if desired.
Notes
- Use fresh herbs for garnish to add brightness and color to the dish.
- If desired, substitute chicken breasts with thighs for more juiciness.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Rinsing rice helps prevent it from becoming sticky.
- You can add vegetables such as bell peppers or peas during the simmer step for added nutrition.
