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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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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

  • 9x9-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 9x9-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.