One-Pan Honey Mustard Chicken and Rice

The aroma of honey and Dijon mingling as chicken roasts low and slow is the kind of thing that pulls everyone into the kitchen before dinner is even close to ready. This one-pan honey mustard chicken and rice is a weeknight dinner that earns its place in regular rotation, delivering a full, satisfying meal from a single baking dish with almost no effort involved.

The concept is straightforward: uncooked rice goes into the bottom of the dish, chicken broth and garlic powder get poured right over it, and the chicken sits on top, glazed in a honey mustard sauce that caramelizes as it bakes. The rice absorbs every drop of savory, herb-laced drippings from the chicken above. You end up with tender, juicy chicken and fluffy, flavor-forward rice, all from one dish and one round of cleanup.

This one works for busy weeknights when you need something satisfying on the table without a lot of active cooking, and it holds up well for meal prep through the week.

Why You’ll Love This One-Pan Honey Mustard Chicken and Rice

The hands-on time here is genuinely minimal. About 10 minutes of prep, and the oven does the rest. You’re not standing over a stove stirring or watching multiple burners at once.

Flavor is built into the method. The garlic-seasoned broth infuses the rice while it cooks, and the honey mustard glaze on the chicken doubles as a finishing sauce when the foil comes off. Nothing tastes like plain rice here.

It reheats beautifully. The honey mustard coating acts as a barrier that keeps the chicken from drying out, which makes this an especially reliable meal-prep option. It stores well for up to four days and tastes just as good on day three as it does fresh.

The recipe is also easy to adapt. Chicken thighs work in place of breasts, and the rice variety can be swapped with a small adjustment to liquid and time.

Ingredients for One-Pan Honey Mustard Chicken and Rice

I keep the ingredient list short here on purpose. Every component serves the dish directly, and there’s nothing that requires a specialty grocery run.

For the chicken:

• 4 boneless, skinless chicken breasts (approximately 1.5 to 2 lbs)
• Salt and black pepper, to taste

For the rice base:

• 1 cup long-grain white rice, uncooked
• 1 3/4 cups chicken broth (bone broth works well here too)
• 1 teaspoon garlic powder

For the honey mustard glaze:

• 1/4 cup Dijon mustard (or whole grain mustard)
• 1/4 cup honey
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary or thyme

For the mustard, I prefer Dijon for its clean, sharp bite, but whole grain mustard adds a slightly more rustic texture and a mild earthiness that works really well with the rosemary. Either produces a great result. On the broth front, bone broth is worth using if you have it on hand since it deepens the flavor of the rice noticeably. Standard chicken broth is perfectly fine though.

For the rice, stick with long-grain white rice for this recipe. Short-grain varieties absorb liquid differently and the texture won’t be the same. If you want to use brown rice, plan to add an extra 1/4 cup of broth and extend the covered bake time to 40 minutes.

How to Make One-Pan Honey Mustard Chicken and Rice

The key is setting up each layer properly before the dish goes into the oven. A few minutes of careful assembly makes the difference between fluffy, evenly cooked rice and patches that stay underdone.

1. Preheat your oven to 375°F. Lightly grease a 9×9-inch baking dish or a medium cast-iron skillet.
2. Pour the uncooked rice into the bottom of the dish in an even layer. Whisk the chicken broth and garlic powder together in a small bowl, then pour it over the rice. Stir gently to level it out.
3. In a separate bowl, whisk together the Dijon mustard, honey, olive oil, and dried rosemary until smooth. The olive oil helps the glaze spread evenly and keeps it from scorching.
4. Season the chicken breasts with salt and pepper on both sides, then place them directly on top of the rice mixture.
5. Spoon roughly half of the honey mustard sauce over the chicken, spreading it to the edges of each breast.
6. Cover the dish very tightly with aluminum foil. This step is important. In my experience, any gaps in the foil seal will let steam escape, leaving the rice on the outer edges underdone while the center turns mushy. Press the foil firmly around every edge. Bake covered for 25 minutes.
7. Remove the foil carefully (steam will release). Lift the chicken pieces briefly and give the rice a quick stir to distribute any liquid that’s pooled. Brush the remaining honey mustard sauce over the chicken.
8. Return the dish to the oven uncovered and bake for another 10 to 15 minutes. The chicken is done when an internal thermometer reads 165°F and the top has turned a deep golden color. The rice should look fluffy and have absorbed all the liquid.
9. Let the dish rest for 5 minutes before serving. The rice continues absorbing moisture during this time, which is what gets it to the right texture.

What to Serve with One-Pan Honey Mustard Chicken and Rice

The rice and chicken together make a complete, filling dinner on their own, but adding a vegetable or fresh element rounds out the meal nicely.

Steamed Green Beans: The clean, slightly grassy flavor of green beans cuts through the sweetness of the honey mustard and keeps the meal from feeling heavy. Simple steaming with a bit of salt is all you need.

Roasted Brussels Sprouts: High heat roasting caramelizes Brussels sprouts in a way that complements the savory-sweet glaze on the chicken. Toss them with olive oil, salt, and a little garlic before roasting at 400°F while the chicken finishes.

Simple Garden Salad: A lightly dressed salad with a red wine or lemon vinaigrette adds brightness and contrast. The acidity pairs well with the richness of the rice.

Roasted Broccoli: Broccoli florets roasted until the edges crisp up are an easy, reliable side that goes well with almost any glazed protein. They can go into the oven alongside the chicken during the uncovered portion of baking.

Crusty Bread: A slice of good bread to scoop up any extra glaze and rice at the bottom of the dish is never a bad idea, especially for a crowd.

Pro Tips & Variations

Seal the foil tightly. It’s worth repeating because it makes the biggest difference in how the rice turns out. Use a larger sheet of foil and crimp it firmly around the edges of the dish rather than just laying it loosely on top.

Use a thermometer. Chicken breast thickness varies quite a bit, and a thermometer at 165°F is the only reliable way to avoid overcooking or undercooking.

Make it ahead. The honey mustard sauce can be mixed up to three days in advance and stored in the fridge. You can also assemble the entire dish up to 24 hours before baking, keeping it covered in the refrigerator until ready.

Swap the protein. Boneless chicken thighs work especially well here since they’re more forgiving with heat. Add about 5 minutes to the uncovered bake time to account for the extra thickness.

Adjust the sweetness. If you prefer less sweetness, reduce the honey to 3 tablespoons and add a teaspoon of apple cider vinegar to the glaze. It shifts the balance toward tangy without losing the depth of flavor.

Go gluten-free. This recipe is naturally gluten-free as written. Just confirm your broth and mustard labels don’t include hidden wheat ingredients.

Storage & Reheating Tips

I store leftovers in individual airtight containers for easy grab-and-go meals throughout the week. In the refrigerator, the dish keeps well for up to 4 days. The honey mustard coating does a good job of keeping the chicken moist, so it doesn’t suffer much from being stored.

To reheat, I find a splash of water or broth added to the container before microwaving at medium power helps keep the rice from drying out. Cover loosely while reheating. On the stovetop, a covered skillet over low heat with a tablespoon of water works just as well.

For freezing, portion into freezer-safe containers after cooling completely. It freezes for up to 3 months. Thaw overnight in the refrigerator before reheating.

Common Questions

Can I use chicken thighs instead of breasts? Boneless, skinless chicken thighs work well in this recipe. They’re slightly fattier, which makes them even more forgiving during baking. Extend the final uncovered bake time by about 5 minutes and verify the internal temperature reaches 165°F before serving.

What if my rice is still crunchy after baking? This usually means steam escaped during the covered bake. If the rice is underdone when you remove the foil, add 2 to 3 tablespoons of warm broth, re-cover tightly, and bake for another 5 to 8 minutes before proceeding with the uncovered glaze step.

Can I double the recipe for a larger crowd? Yes. Use a 9×13-inch baking dish and scale all ingredients by 1.5 to 2 times. The timing stays roughly the same, but check the chicken’s internal temperature carefully since a fuller dish may need a few extra minutes at the end.

One-pan honey mustard chicken and rice is one of those dinners that consistently delivers without demanding much from you on a weeknight. It’s straightforward, the flavors are satisfying, and having leftovers ready for the next few days is a genuine bonus. Give this one a try the next time you want a solid, no-fuss dinner that actually tastes like you put in real effort.

One-Pan Honey Mustard Chicken and Rice

Juicy honey mustard glazed chicken baked directly over garlic-seasoned rice in one dish for a high-protein dinner with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts approximately 1.5 to 2 lbs total
• salt and black pepper to taste
• 1 cup long-grain white rice uncooked
• 1.75 cup chicken broth bone broth can be substituted for extra flavor
• 1 tsp garlic powder
• 0.25 cup Dijon mustard whole grain mustard also works
• 0.25 cup honey
• 1 tbsp olive oil
• 1 tsp dried rosemary or thyme

Equipment

• 9×9-inch baking dish or cast-iron skillet
• aluminum foil
• Instant-read meat thermometer
• Small mixing bowls

Method

 

1. Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or medium cast-iron skillet.
2. Pour the uncooked rice into the bottom of the dish in an even layer. Whisk together the chicken broth and garlic powder, then pour over the rice. Stir gently to level the rice.
3. In a small bowl, whisk together the Dijon mustard, honey, olive oil, and dried rosemary until smooth.
4. Season the chicken breasts with salt and pepper on both sides. Place them directly on top of the rice and broth mixture.
5. Spoon half of the honey mustard sauce over the chicken breasts, spreading it evenly to the edges.
6. Cover the dish very tightly with aluminum foil, pressing firmly around all edges to seal in steam. Bake covered for 25 minutes.
7. Remove the foil carefully. Lift the chicken pieces and stir the rice briefly to distribute liquid. Brush the remaining honey mustard sauce over the chicken.
8. Return the dish to the oven uncovered and bake for 10 to 15 more minutes, until the chicken reaches an internal temperature of 165°F and the top is golden and caramelized. The rice should be tender and fluffy.
9. Remove from the oven and let the dish rest for 5 minutes before serving to allow the rice to finish absorbing any remaining moisture.

Notes

Storage: Store in airtight containers in the refrigerator for up to 4 days. Add a splash of broth before reheating to keep the rice moist. Freeze for up to 3 months. Substitutions: Use boneless chicken thighs and increase final bake time by 5 minutes. For brown rice, add an extra 1/4 cup broth and extend the covered bake time to 40 minutes. Pro tip: Seal the foil tightly around all edges to trap steam and ensure even, fluffy rice. Serve alongside steamed green beans, roasted broccoli, or a simple garden salad.