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- 4 boneless, skinless chicken breasts - 1 cup uncooked jasmine rice - 1/4 cup honey - 1/4 cup Dijon mustard The main ingredients are simple yet flavorful. Chicken breasts bring protein and texture. Jasmine rice adds a lovely aroma and pairs well with the chicken. Honey and Dijon mustard create a sweet and tangy sauce that really shines. - 2 tablespoons extra virgin olive oil - 1 tablespoon soy sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder The marinade is key to great flavor. Olive oil adds richness, while soy sauce gives umami. Garlic and onion powders boost taste without the need for fresh ingredients. They blend well with the honey and mustard. - Salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped, for garnish Seasoning is essential. Salt enhances all the flavors. Black pepper adds a bit of heat. Fresh parsley gives a pop of color and freshness. It makes your dish not just tasty but also pretty. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This heat is key for cooking the chicken evenly. A hot oven ensures a nice golden color and juicy texture. In a small bowl, mix together 1/4 cup honey, 1/4 cup Dijon mustard, and 2 tablespoons olive oil. Add 1 tablespoon soy sauce, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Don’t forget a pinch of salt and pepper. Whisk it all together until smooth. This blend will create a sticky and tasty glaze for the chicken. Place the 4 chicken breasts in a baking dish. Pour the marinade over the chicken. Make sure each piece is well coated. Let it sit for at least 15 minutes. This time allows the flavors to soak in well. You can do this while the rice cooks for more flavor. In a medium saucepan, bring 2 cups of chicken broth to a boil. Once it boils, stir in 1 cup of jasmine rice. Cover the pot and reduce the heat to low. Let it simmer for 15 minutes. The rice will absorb the broth and become fluffy. Once done, fluff it with a fork to keep it light. While the rice cooks, place the marinated chicken in the oven. Bake for about 25 to 30 minutes. Check the chicken’s internal temperature; it should reach 165°F (75°C). This ensures it is safe to eat and super juicy. After baking, take out the chicken and let it rest for 5 minutes. This resting helps keep the juices inside. Fluff the rice again and put it on plates. Slice the chicken and lay it on top of the rice. Pour any leftover marinade over the chicken for extra flavor. Lastly, sprinkle finely chopped fresh parsley on top. This adds color and freshness to your meal. To bring out the best in your honey mustard chicken, try adding herbs and spices. Fresh thyme or rosemary pairs well with the honey and mustard. You can also sprinkle paprika for a smoky kick. Experiment with flavors to find your favorite mix. Marination is key for flavor. Aim for at least 15 minutes, but longer is better. If you have time, let the chicken sit in the marinade for up to two hours. This allows the flavors to soak in deeply. Just don’t marinate too long, as acid can break down the chicken texture. While baking is a great option, you can also grill or cook the chicken on the stovetop. For grilling, preheat your grill and cook for about 6-7 minutes per side. If using the stovetop, heat a skillet over medium-high heat and cook the chicken for about 5-6 minutes per side. Both methods add a nice char and flavor. Pro Tips Marinate Longer for Extra Flavor: If time allows, marinate the chicken for 1-2 hours to enhance the flavor even further. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Try Different Rice Varieties: While jasmine rice is great, you can substitute it with basmati or brown rice for a different texture and flavor. Add Vegetables: For a complete meal, consider adding steamed or roasted vegetables alongside the chicken and rice. {{image_4}} You can swap jasmine rice for quinoa. Quinoa is a great choice for a healthier meal. It has more protein and fiber. To cook it, use 2 cups of broth for every cup of quinoa. Just like rice, bring the broth to a boil, add the quinoa, and simmer until it's fluffy. This change makes your meal even more satisfying and nutritious. You can add seasonal or roasted vegetables to your meal. Broccoli, carrots, and bell peppers work well. Just chop them into bite-sized pieces. Toss them with olive oil, salt, and pepper. Roast them in the oven while the chicken cooks. This adds color and nutrients to your plate. Plus, it makes your meal more filling and fun! If you need a gluten-free option, use gluten-free soy sauce or tamari. You can also try cauliflower rice instead of regular rice. It cooks quickly and has a nice texture. This way, everyone can enjoy the dish without worry. Making these simple swaps keeps the flavor while meeting dietary needs. To store leftovers, let the dish cool first. Place the chicken and rice in an airtight container. This keeps them fresh and safe to eat. You can store them in the fridge for up to three days. Always check for any off smells or changes in texture before eating. To freeze Honey Mustard Chicken & Rice, let it cool completely. Then, pack it in freezer bags or airtight containers. Make sure to remove as much air as possible to prevent freezer burn. This dish can last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat in the oven or microwave until hot. In the fridge, Honey Mustard Chicken & Rice lasts about three days. If you freeze it, you can enjoy it for up to three months. Always label your containers with the date. This helps you keep track of how long it has been stored. Yes, you can use chicken thighs. They cook longer than breasts, about 30 to 35 minutes. Thighs have more fat, giving them a richer flavor. This makes the dish juicier, which some people prefer. You can serve a variety of sides. Here are some great options: - Steamed broccoli - Roasted carrots - Mixed green salad - Garlic bread These sides balance the sweetness of the honey mustard and add a nice crunch. Yes, you can prep this dish in advance. Marinate the chicken and cook the rice a few hours ahead. Store them separately in the fridge. This makes dinner easy when you get home. Just bake the chicken when you’re ready to eat. To reheat, use the oven for best results. Preheat to 350°F (175°C). Place the chicken and rice in an oven-safe dish. Cover with foil to keep moisture. Heat for about 15 to 20 minutes until warm. You can also use a microwave, but the oven keeps the chicken tender. This blog post showcased a simple and tasty recipe for Honey Mustard Chicken with rice. You learned about key ingredients, marinade tips, and step-by-step cooking methods. We explored tasty variations, storage tips, and answered common questions. Cooking can be fun and easy with these tips and tricks. You now have the tools to impress your family and friends. Enjoy every bite of your delicious meal and keep experimenting in the kitchen!

Honey Mustard Chicken & Rice Delight

A flavorful dish featuring marinated chicken breasts served over jasmine rice, drizzled with a honey mustard sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup uncooked jasmine rice
  • 2 cups chicken broth (low-sodium preferred)
  • 1 4 cup honey
  • 1 4 cup Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and freshly cracked black pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a small mixing bowl, whisk together the honey, Dijon mustard, olive oil, soy sauce, garlic powder, onion powder, and a generous pinch of salt and pepper.
  • Place the chicken breasts in a baking dish, ensuring they are arranged in a single layer. Pour the marinade over the chicken, making sure each piece is thoroughly coated. Allow the chicken to marinate for at least 15 minutes.
  • In a medium saucepan, bring the chicken broth to a rolling boil. Once boiling, stir in the jasmine rice. Cover with a lid, reduce the heat to low, and let it simmer for about 15 minutes. Fluff with a fork once done.
  • While the rice cooks, place the marinated chicken in the preheated oven. Bake for approximately 25-30 minutes or until the chicken is fully cooked and has reached an internal temperature of 165°F (75°C).
  • Once baked, carefully remove the chicken from the oven and let it rest for about 5 minutes.
  • Fluff the cooked rice with a fork and portion it onto plates or bowls. Slice the honey mustard chicken and place the slices generously on top of the rice.
  • Pour any remaining marinade from the baking dish over the chicken and rice for added flavor and moisture.
  • Finish by garnishing your dish with finely chopped fresh parsley.

Notes

Serve in shallow bowls for a rustic feel or on a plate with a side of steamed vegetables.
Keyword chicken, easy recipe, honey mustard, rice