Honey Mustard Chicken and Rice Recipe
I recently tried this honey mustard chicken and rice recipe, and I have to say, it’s become one of my go-to comfort meals! The combination of tender, juicy chicken thighs and perfectly cooked, fluffy rice all soaked in a sweet and tangy honey mustard sauce is irresistible.
What I love most is how everything cooks together, creating fewer dishes to wash afterward. Plus, the recipe is so simple, yet packed with flavor, making it a crowd-pleaser for family dinners or meal prep. Trust me, this dish is worth adding to your weekly rotation!
Credit: kimscravings
Ingredients
- 1/4 cup honey, divided
- 1/4 cup Dijon mustard or whole grain mustard
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 chicken thighs, bone-in and skin-on or off (about 2 to 2.5 lbs)
- 1 1/2 cups uncooked jasmine or basmati rice
- 3 cups low-sodium chicken broth
- 2 green onions, thinly sliced
Note: This recipe makes 6 servings.
Variations
Want to mix it up? Here are some fun variations to customize this dish!
- Boneless Chicken: Use boneless, skinless chicken breasts or thighs for a slightly faster cooking time.
- Vegetarian Option: Replace chicken with chickpeas or tofu for a plant-based alternative.
- Spicy Kick: Add a pinch of cayenne pepper or red chili flakes to the honey mustard sauce.
- Herbaceous Twist: Sprinkle fresh rosemary or thyme over the dish before baking.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Equipment You Need
- Mixing bowl: To prepare the honey mustard marinade.
- 3-quart baking dish: For baking the chicken and rice together.
- Measuring cups and spoons: Ensure precise ingredient quantities.
- Aluminum foil: To cover the dish during baking for even cooking.
- Tongs: Helpful for arranging the chicken thighs.
How to Make Honey Mustard Chicken and Rice?
This recipe involves only a few straightforward steps, and the result is a hearty, flavorful meal your family will love.
Prepare the Honey Mustard Marinade
Start by preheating your oven to 375°F (190°C). Combine 3 tablespoons of honey, Dijon mustard, lemon juice, minced garlic, salt, and black pepper in a small mixing bowl. Mix well until smooth and creamy. The marinade is sweet and tangy, providing the dish’s signature flavor.
Marinate the Chicken
Place the chicken thighs in the bowl with the prepared marinade. Toss them thoroughly to ensure each piece is evenly coated. Allow the chicken to sit in the marinade while you prepare the rice. This step enhances the flavor of the chicken and keeps it juicy.
Assemble the Dish
Spread the uncooked rice evenly across the base of a greased 3-quart baking dish. Arrange the marinated chicken thighs on top of the rice. Be sure the chicken pieces are spaced out to allow even cooking.
Add Broth and Bake
Mix the remaining marinade with the chicken broth in the same bowl. Carefully pour this mixture into the baking dish, making sure it surrounds the chicken without washing off the marinade. Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
Finish Cooking
Remove the foil, brush the chicken thighs with the remaining tablespoon of honey, and increase the oven temperature to 425°F (220°C). Bake uncovered for another 20-25 minutes until the chicken is golden brown, and the rice is fluffy and fully cooked. Sprinkle with sliced green onions before serving for a fresh finish.
Credit: kimscravings
Why You’ll Love This Recipe?
Here are some reasons this dish will win you over!
- One-dish wonder: Minimal prep and even less cleanup!
- Balance of flavors: Sweet, tangy, and savory in every bite.
- Perfect for meal prep: Reheats beautifully for quick meals.
- Customizable: Easy to tailor to your family’s preferences.
How to Serve Honey Mustard Chicken and Rice?
To elevate this dish, serve it with a side of steamed green beans, roasted vegetables, or a fresh salad for added greens. Garnish with extra green onions and a sprinkle of fresh parsley for a pop of color. You can serve it directly from the baking dish for a laid-back family dinner or plate it beautifully for guests.
Nutritional Information
For a single serving, here’s the approximate nutritional breakdown:
- Calories: 448
- Protein: 40g
- Carbohydrates: 26g
- Fat: 22g
Make Ahead and Storage
If you want to get a head start, marinate the chicken thighs and store them in the fridge for up to 24 hours. You can also assemble the entire dish minus the baking part and keep it refrigerated until ready to bake.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. If freezing, transfer the cooled chicken and rice into a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Tips for Making the Recipe
After trying this recipe, I’ve gathered a few handy tips to make it even better:
- Use good-quality rice: Jasmine or basmati rice works best for this dish as they remain fluffy and fragrant.
- Don’t skimp on marinating: Even a short 15-minute marination can make a huge difference in flavor.
- Seal the foil tightly: This ensures the rice cooks evenly in the broth.
- Watch the broth level: If the rice looks too dry during baking, add a splash of water or extra broth.
- Opt for skin-on chicken: If you enjoy crispy skin, it adds texture and flavor.
What Sauces Go Well with Chicken and Rice?
Honey mustard sauce is undoubtedly the star of this dish, but there are plenty of other sauces that pair perfectly with chicken and rice. Try garlic butter sauce for a rich, silky option or a creamy mushroom sauce for added savoriness. If you’re feeling adventurous, a spicy sriracha mayo drizzle can add a zesty twist. Don’t forget a classic teriyaki glaze for a sweet and tangy upgrade!
With its delectable combination of sweet honey mustard flavors and hearty rice, this recipe is a guaranteed hit. Give it a try for your next meal, and you’ll see why it’s become a staple in my kitchen!
