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

• 4 boneless chicken breast pieces
• 1 3/4 cups chicken stock
• 2 tablespoons whole grain dijon mustard
• 2 tablespoons honey
• 2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup uncooked white rice
• 2 tablespoons honey
• 2 tablespoons whole grain dijon mustard
• Salt and pepper, as desired

Step 1: Preheat and Prepare Baking Dish

Preheat your oven to 375 degrees Fahrenheit.

Prepare a shallow baking dish (9×9) or a cast iron pan by spraying it with non-stick spray to prevent sticking during the baking process.

Step 2: Prepare Broth Mixture

In a medium-sized bowl, combine chicken broth, honey, mustard, and powdered garlic.

Mix the ingredients well, ensuring that the honey is fully incorporated into the mixture and does not stick to the bottom of the bowl.

Step 3: Assemble Rice and Broth in Pan

Pour white rice evenly into the prepared baking dish or cast iron pan.

Next, pour the broth mixture over the rice and stir to ensure the liquid is evenly distributed throughout the rice.

Step 4: Add Chicken and Bake

Place chicken breasts on top of the rice and broth mixture in the pan.

Sprinkle them with salt and pepper to taste.

Cover the pan with foil and bake in the preheated oven for 25 minutes to allow the chicken and rice to begin cooking.

Step 5: Stir and Coat Chicken

Carefully remove the pan from the oven and take off the foil.

Lift the chicken breasts and stir the rice around to ensure the liquid is well-dispersed throughout the pan.

Coat the chicken breasts with an additional slather of the honey-mustard mixture for extra flavor.

Step 6: Final Baking and Serving

Return the pan, uncovered, to the oven and continue baking for another 10-15 minutes, or until the rice is tender and fully cooked.

Once done, remove from the oven, slice the chicken breasts, and serve your flavorful dish hot!