Tasty Honey Mustard Chicken and Rice

There’s something comforting about a one-pan dinner that brings everything together. I’ve been making this honey mustard chicken and rice for years, and it’s become one of those reliable meals I turn to when I want something tasty without too much fuss. The combination of sweet honey and tangy mustard creates a sauce that my kids actually get excited about – and let’s be honest, that’s a win in my book.

What I really love about this recipe is how the rice soaks up all those good flavors while it cooks with the chicken. No need to juggle multiple pots and pans or worry about timing different sides. Just pop it in the oven and let it do its thing while you help with homework or catch up on your favorite show. It’s the kind of dinner that feels like you put in more effort than you actually did, and sometimes that’s exactly what we need.

What Kind of Chicken Should I Use?

For this honey mustard chicken recipe, boneless skinless chicken breasts are your best bet, though you could also use chicken thighs if you prefer dark meat. When shopping, look for pieces that are roughly the same size and thickness – this helps them cook evenly and prevents some pieces from drying out while others are still raw in the middle. If your chicken breasts are particularly thick, you might want to butterfly them or pound them to an even thickness (about 1-inch thick is perfect). Fresh chicken is great, but if you’re using frozen, just make sure it’s completely thawed and patted dry with paper towels before cooking to help get a nice golden exterior.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps if needed:

• Chicken breasts: You can easily swap chicken breasts for boneless chicken thighs – they’ll actually stay a bit juicier! Just note they might need an extra 5-7 minutes of cooking time.
• White rice: White rice works best here, but you can use jasmine or basmati rice without changing anything else. Brown rice isn’t recommended as it needs different cooking times and liquid amounts.
• Whole grain Dijon mustard: Regular Dijon mustard works fine here. If you’re out of Dijon completely, you can use regular yellow mustard mixed with a tiny splash of white wine vinegar, though the taste will be slightly different.
• Honey: Maple syrup or agave nectar can step in for honey with similar results. If using maple syrup, start with a bit less as it’s slightly sweeter.
• Chicken stock: Vegetable stock works too, or you can use water with a chicken bouillon cube. In a pinch, water alone will work, but you might want to add a bit more seasoning.

Watch Out for These Mistakes While Cooking

The biggest challenge when making honey mustard chicken and rice is timing – adding the rice too early can lead to mushy grains, while adding it too late means undercooked rice alongside overcooked chicken. For perfect results, add the rice only after the chicken stock comes to a gentle simmer, and make sure it’s evenly distributed in the pan. Another common mistake is stirring the rice too frequently, which releases excess starch and creates a gummy texture – instead, let it cook undisturbed after the initial mix. To get the most flavor from this dish, don’t skip searing the chicken first, as this creates a golden crust that adds depth to the final sauce, and always check that your chicken reaches 165°F while ensuring the rice has absorbed all the liquid and is tender.

What to Serve With Honey Mustard Chicken and Rice?

This honey mustard chicken and rice is practically a complete meal on its own, but adding some veggies really rounds out the plate! I love serving it with simple roasted broccoli or green beans since they pair so well with the sweet and tangy sauce. For a quick veggie option, you could toss together a basic side salad with mixed greens and a light vinaigrette – the freshness helps balance out the rich honey mustard flavors. If you want to keep things super simple, just steam some frozen peas or carrots and dinner is ready in no time.

Storage Instructions

Keep Fresh: This honey mustard chicken and rice makes great leftovers! Pack it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better as they meld together, making this perfect for meal prep.

Freeze: If you want to save some for later, this dish freezes really well. Just portion it into freezer-safe containers and it’ll keep for up to 3 months. I like to divide it into individual servings – it makes grabbing a quick lunch super easy!

Reheat: When you’re ready to eat your leftovers, warm them up in the microwave with a splash of water or chicken broth to keep the rice moist. Heat in 1-minute intervals, stirring in between. You can also reheat it in a covered pan on the stove over low heat, adding a little liquid if needed.

Preparation Time	10-15 minutes
Cooking Time	35-40 minutes
Total Time	45-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 100-110 g
• Fat: 20-30 g
• Carbohydrates: 150-160 g

Ingredients

• 2 tsp garlic powder (freshly ground preferred for more flavor)
• 1/2 tsp salt
• 1/4 tsp black pepper (freshly ground)
• 1 cup uncooked white rice (King Arthur all-purpose works best)
• pepper (to taste)
• 4 tbsp honey (adds sweetness and helps glaze)
• 4 boneless chicken breasts (about 6-8 oz each)
• 4 tbsp whole grain Dijon mustard (for tanginess and texture)
• 1 3/4 cups chicken broth (I use Swanson’s low-sodium)
• salt (for seasoning rice)

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 375°F and lightly spray a 9×13 inch baking dish with cooking spray.

This ensures even heating and prevents sticking during the long bake.

Having the oven ready before you assemble the dish allows you to move quickly once everything is in the pan.

Step 2: Build the Honey-Mustard Sauce

• 1 3/4 cups chicken broth
• 4 tbsp honey
• 4 tbsp whole grain Dijon mustard
• 2 tsp garlic powder

In a small bowl, whisk together the chicken broth, honey, whole grain Dijon mustard, and garlic powder until well combined.

The mustard will add tang and texture while the honey provides sweetness and creates a glossy glaze.

I like to taste the sauce at this point and adjust the honey or mustard to your preference—some people like it more tangy, others more sweet.

Step 3: Layer the Rice and Sauce

• 1 cup uncooked white rice
• honey-mustard sauce from Step 2

Spread the uncooked white rice evenly across the bottom of your prepared baking dish.

Pour the honey-mustard sauce from Step 2 over the rice and stir well to distribute the liquid evenly.

This ensures the rice will cook evenly and absorb all the flavors throughout the baking process.

Step 4: Season and Cover the Chicken

• 4 boneless chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper

Pat the chicken breasts dry with paper towels, then arrange them on top of the rice mixture in a single layer.

Season each breast with salt and pepper on both sides.

Cover the entire baking dish tightly with aluminum foil—this traps steam and keeps the chicken moist while the rice cooks underneath.

Bake for 25 minutes covered.

Step 5: Uncover and Glaze the Chicken

• reserved honey-mustard sauce from Step 2

Carefully remove the foil from the baking dish (watch out for the steam).

Stir the rice gently with a fork to break up any clumps and ensure even cooking.

Brush or spoon additional honey-mustard mixture directly onto each chicken breast for a richer glaze.

I’ve found that reserving about 2 tablespoons of the sauce from Step 2 specifically for this glazing step gives you a more concentrated flavor on top of the chicken.

Step 6: Finish Baking and Serve

• prepared dish from Step 5

Return the uncovered baking dish to the oven and bake for another 10-15 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F.

The uncovered time allows the chicken to develop a light golden glaze and any remaining liquid to reduce slightly.

Remove from the oven, let rest for 2-3 minutes, then slice the chicken breasts and serve hot directly from the dish.