Go Back
- 4 boneless chicken breasts - 1 cup uncooked jasmine rice - 2 cups chicken broth - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 1 tablespoon soy sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley for garnish To make Honey Mustard Chicken & Rice, you need simple yet flavorful ingredients. The chicken breasts are the star of the dish. They become juicy and tender after baking. Jasmine rice adds a lovely texture and flavor. The chicken broth enhances the rice and makes it fluffy. For the marinade, honey and Dijon mustard create a sweet and tangy blend. Olive oil helps keep the chicken moist. Soy sauce adds depth. Garlic and onion powder bring out rich flavors. Don’t forget to season with salt and pepper to taste. Finally, fresh parsley adds a nice touch when serving. It makes the dish pop with color and flavor. Each ingredient plays a role in making this meal tasty and satisfying. Enjoy the cooking process as you prepare this delightful dish! {{ingredient_image_1}} First, grab a small bowl. Whisk together the following ingredients: - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 1 tablespoon soy sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Mix until smooth. This marinade adds a sweet and tangy flavor to the chicken. Next, take your four boneless chicken breasts. Place them in a baking dish. Pour the marinade over the chicken. Make sure each piece is well coated. Let the chicken marinate for at least 15 minutes. This time helps the flavors soak in. While the chicken marinates, focus on the rice. In a medium saucepan, bring 2 cups of chicken broth to a boil. Once it boils, stir in 1 cup of uncooked jasmine rice. Reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes. The rice should become fluffy and absorb all the broth. Now, it’s time to bake the chicken. Preheat your oven to 375°F (190°C). Place the marinated chicken in the oven. Bake for 25-30 minutes. Check to ensure it reaches an internal temperature of 165°F (75°C). This step ensures the chicken cooks evenly and stays juicy. Once the chicken is done, remove it from the oven. Let it rest for 5 minutes. This resting time keeps the juices inside. Slice the chicken into pieces. Serve the chicken over the fluffy rice. Drizzle with any remaining marinade from the baking dish. For a pop of color, garnish with fresh parsley. Enjoy your tasty honey mustard chicken and rice! Marinating chicken is key for great flavor. Use a mix of honey, Dijon mustard, olive oil, soy sauce, garlic powder, onion powder, salt, and pepper. This mix gives the chicken a sweet and tangy taste. Let your chicken soak in the marinade for at least 15 minutes. For best results, marinate it for a few hours or overnight. This extra time helps the flavors really sink in. Cooking fluffy jasmine rice is easy if you follow a few steps. First, use a 2:1 ratio of chicken broth to rice. This adds flavor to the rice. Bring the broth to a boil, then stir in the rice. Lower the heat, cover the pot, and let it simmer for about 15 minutes. Do not lift the lid while it cooks, as this lets out steam. Once done, fluff the rice with a fork to keep it light and airy. To ensure your chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). Insert the thermometer into the thickest part of the chicken. If it reads 165°F, it’s safe to eat. If not, bake it a little longer. Let the chicken rest for 5 minutes after baking. This helps keep the juices inside, making the chicken tender and juicy. Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes or even overnight for deeper flavor absorption. Use Fresh Herbs: Fresh parsley not only enhances the visual appeal but also adds a burst of freshness to the dish. Consider adding other herbs like thyme or rosemary. Check Chicken Doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Leftover Rice Tips: If you have leftover rice, store it in an airtight container in the fridge. It can be used in stir-fries or salads for an easy meal. {{image_2}} You can switch up the rice for your honey mustard chicken. Brown rice adds a nutty flavor and more fiber. Basmati rice gives a nice aroma and fluffy texture. Quinoa is a gluten-free option packed with protein. Each choice brings its own twist to the dish. Try what you like best! Want to change the honey mustard sauce? You can add different flavors easily. For a spicy kick, mix in some hot sauce or sriracha. For a tangy twist, use apple cider vinegar instead of soy sauce. You can even add herbs like thyme or rosemary for more depth. Experiment and find your favorite blend! To make this dish even better, add vegetables. Broccoli, bell peppers, or carrots work great. You can steam them and serve on the side or mix them into the rice. Adding veggies gives you more color and nutrients. Plus, it makes your meal more filling and tasty! To keep leftover honey mustard chicken and rice fresh, place them in airtight containers. Make sure to cool the food to room temperature first. Store the containers in the fridge. This meal stays good for about three to four days. If you want to freeze it, wrap the chicken and rice tightly in plastic wrap and then in foil. This helps prevent freezer burn. When ready to eat, reheat chicken and rice carefully. I recommend using the microwave or oven. For the microwave, place the food in a bowl and cover it with a damp paper towel. Heat in short bursts of 30 seconds, stirring in between. This keeps the chicken moist. If using the oven, cover the dish with foil and heat at 350°F (175°C) for about 15-20 minutes. Check that the chicken is heated through. For quick meals later, you can prep this dish ahead of time. Marinate the chicken in advance and store it in the fridge overnight. Cook the rice separately and keep it in a container. When it’s time to eat, just bake the chicken and heat the rice. This can save you lots of time on busy days. You can also portion out servings and freeze them for later use. Yes, you can use frozen chicken. Just remember to thaw it first. It’s best to thaw chicken overnight in the fridge. If you’re in a hurry, you can use the microwave. After thawing, follow the marinating steps as usual. This ensures the chicken absorbs the sweet and tangy flavors well. Many tasty sides go well with honey mustard chicken and rice. Consider these options: - Steamed broccoli - Roasted carrots - A fresh garden salad - Sautéed green beans These choices add color and nutrition to your meal. They also balance the sweet flavors of the chicken. This dish lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you need to keep it longer, consider freezing it. For freezing, wrap the chicken and rice well. This helps prevent freezer burn. When ready to eat, thaw in the fridge overnight before reheating. This recipe for honey mustard chicken and rice is simple and full of flavor. We covered the main ingredients, marinade, and cooking steps. You can tweak this dish with different rice types or add vegetables to make it your own. Remember to store leftovers properly to keep them fresh. With these tips and options, you have everything you need for a tasty meal that fits any occasion. Enjoy your cooking, and impress your family and friends with this delightful dish!

Honey Mustard Chicken & Rice

A delicious and easy-to-make dish featuring marinated chicken breasts served over fluffy jasmine rice.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless chicken breasts
  • 1 cup uncooked jasmine rice
  • 2 cups chicken broth
  • 1 4 cup honey
  • 1 4 cup Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a small bowl, whisk together honey, Dijon mustard, olive oil, soy sauce, garlic powder, onion powder, salt, and pepper to create the marinade.
  • Place the chicken breasts in a baking dish and pour the marinade over them, ensuring they are well coated. Let them marinate for at least 15 minutes while you prepare the rice.
  • In a medium saucepan, bring the chicken broth to a boil. Once boiling, stir in the jasmine rice. Reduce the heat to low, cover, and let it simmer for about 15 minutes until the rice is fluffy and the liquid is absorbed.
  • While the rice is cooking, bake the marinated chicken in the preheated oven for 25-30 minutes or until fully cooked through (internal temperature should reach 165°F/75°C).
  • Remove the chicken from the oven and let it rest for 5 minutes before slicing it.
  • Fluff the rice with a fork and serve it on plates or in bowls, topped with the sliced honey mustard chicken.
  • Drizzle any remaining marinade from the baking dish over the chicken and rice.
  • Garnish with fresh parsley for added color and flavor.

Notes

Let the chicken marinate for more flavor.
Keyword chicken, dinner, honey mustard, rice