Description
Honey Mustard Chicken Rice is a flavorful, easy-to-make one-pot dish that combines tender cubes of chicken simmered in a tangy honey mustard sauce with fluffy long-grain rice. This comforting meal is perfect for busy weeknights, offering a harmonious blend of sweet, savory, and slightly tangy flavors with aromatic herbs and spices.
Ingredients
Scale
For the 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
For the Rice
- 1 cup long-grain rice
- 2 cups chicken broth
For 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 honey, Dijon mustard, soy sauce, apple cider vinegar, dried thyme, paprika, and the remaining salt starting with 1/4 teaspoon. Adjust seasoning as desired and set the sauce aside.
- Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally. Add the minced garlic and sauté for an additional minute to release fragrance.
- Cook the Chicken: Add the seasoned chicken cubes to the skillet and cook until browned on all sides, approximately 5-7 minutes, working in batches if necessary to avoid overcrowding. Pour the prepared honey mustard sauce over the chicken and onions, stirring to coat everything evenly. Bring the mixture to a simmer, reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Cook the Rice: While the chicken simmers, rinse the rice under cold water until the water runs clear to remove excess starch. In a separate saucepan, combine the rinsed rice with chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until all the liquid is absorbed and the rice is tender. Fluff the rice with a fork once done.
- Combine and Serve: Gently fold the cooked rice into the skillet with the honey mustard chicken mixture. Stir carefully to combine all the ingredients so the flavors meld together. Taste and adjust seasoning if needed. Serve immediately, garnished with chopped fresh parsley if desired for a fresh, colorful finish.
Notes
- Use a meat thermometer to ensure chicken is fully cooked to 165°F (74°C) for safety.
- For a gluten-free version, substitute soy sauce with tamari or gluten-free soy sauce.
- You can substitute chicken breasts with thighs for a juicier texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding vegetables like bell peppers or peas during the sauté step adds extra nutrition and color.
