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Honey Mustard Chicken with Rice

Tender chicken glazed with sweet honey and tangy Dijon mustard, served over fluffy jasmine rice for the perfect family dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Family
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Dish
  • 4 boneless skinless chicken breasts about 1.5 lbs
  • 0.33 cup honey
  • 0.25 cup Dijon mustard
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp paprika
Rice
  • 1.5 cups jasmine rice
  • 3 cups chicken broth
  • 2 tbsp butter
  • 2 tbsp fresh parsley for garnish

Equipment

  • Baking dish
  • Medium saucepan
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C) and lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, apple cider vinegar, and thyme until smooth.
  3. Season chicken breasts with salt, pepper, and paprika on both sides, then place in prepared baking dish.
  4. Pour half of the honey mustard mixture over chicken, reserving remaining half for later.
  5. Bake for 25-30 minutes, basting with pan juices halfway through, until chicken reaches 165°F internal temperature.
  6. Meanwhile, rinse jasmine rice until water runs clear, then combine with chicken broth in medium saucepan.
  7. Bring rice and broth to boil, reduce heat to low, cover and simmer 18-20 minutes until tender.
  8. Remove chicken from oven, brush with reserved glaze, return to oven for 3-5 minutes to caramelize.
  9. Fluff cooked rice with fork and stir in butter for extra richness.
  10. Let chicken rest 5 minutes before slicing, serve over rice and garnish with fresh parsley.

Notes

For extra flavor, marinate chicken in half the glaze for 30 minutes before cooking. Chicken thighs can be substituted for juicier results. Store leftovers refrigerated up to 4 days.