Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups chicken broth or water
- Fresh herbs (parsley or thyme) for garnish
Instructions
- Season the chicken breasts with salt, pepper, and paprika, then set aside. Rinse the rice under cold water and set aside.
- Whisk together honey and Dijon mustard in a small bowl. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 5-7 minutes per side until golden and cooked through. Remove and set aside.
- Add minced garlic to the skillet, sauté for 30 seconds. Pour in chicken broth and bring to a boil.
- Add rice, reduce heat to low, cover, and simmer for 15 minutes until rice is fluffy.
- Place chicken back into the skillet with rice. Pour honey mustard sauce over everything, cover, and cook for an additional 3-5 minutes to meld flavors.
Notes
- Use chicken thighs for extra juiciness; adjust cooking time accordingly.
- This dish reheats well—store in airtight container for up to 3 days.
- To make gluten-free, choose certified gluten-free honey and mustard, and verify broth ingredients.
- Enhance flavor with vegetables like bell peppers or snap peas, or swap rice for quinoa for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 400 kcal Kcal
- Sugar: 12g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg