Description
Honey Mustard Chicken Rice is a flavorful and easy one-pot meal featuring tender chicken breast cubes simmered in a sweet and tangy honey mustard sauce, served alongside fluffy long-grain rice. This dish combines savory aromatics, a perfectly balanced sauce, and simple ingredients to create a comforting dinner ideal for busy weeknights.
Ingredients
Scale
Chicken and Sauce
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 tsp salt (divided)
- 1/4 tsp black pepper (divided)
- 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 tbsp olive oil
Aromatics and Rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- Salt to taste
- 1/4 cup chopped fresh parsley, for garnish (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 to enhance flavor.
- 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 create a sweet and tangy sauce. Set aside.
- 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 until softened, stirring occasionally. Add minced garlic and cook an additional minute until fragrant.
- Cook the Chicken: Add the seasoned chicken cubes to the skillet and brown them on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding. Pour the prepared honey mustard sauce over the chicken and onions, stirring well to coat. Bring to a simmer, then lower heat, cover, and let cook for 15-20 minutes 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 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 over high heat, then reduce to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and rice is tender. Fluff with a fork.
- Combine and Serve: Gently fold the cooked rice into the skillet with the honey mustard chicken mixture, combining well. Taste and adjust seasoning if needed. Serve immediately, garnished with chopped fresh parsley if desired for a fresh, bright touch.
Notes
- For best results, ensure chicken is cut into evenly sized cubes for uniform cooking.
- Rinsing the rice before cooking helps achieve a fluffier texture by removing excess starch.
- You can substitute chicken broth with vegetable broth for a milder flavor.
- Adjust honey and mustard quantities according to your preferred sweetness and tanginess.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
