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Honey Mustard Chicken with Rice Recipe

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★★★★★

4.6 from 149 reviews

A delicious and easy-to-make Honey Mustard Chicken served with fluffy Basmati or Jasmine rice. This dish features tender chicken breasts seared and then simmered in a flavorful honey mustard sauce, perfectly balanced with garlic, soy, and paprika. It’s garnished with fresh herbs for a vibrant finish, making it a comforting and wholesome meal perfect for any day of the week.

Ingredients

Scale

Chicken and Sauce

  • 500 g chicken breast fillet, sliced
  • 3 tbsp honey
  • 2 tbsp mustard (medium hot or sweet)
  • 1 tbsp soy sauce
  • 1 garlic clove, minced
  • 1 tsp paprika
  • 1 tsp olive oil
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish

Rice

  • 250 g Basmati or Jasmine rice
  • 500 ml water
  • 1 tsp salt

Instructions

  1. Prepare Chicken & Sauce: Pat the chicken dry and season both sides with salt, pepper, garlic powder, and paprika. In a separate bowl, whisk together honey, mustard, soy sauce, and minced garlic until well combined to make the honey mustard sauce.
  2. Sear Chicken: Heat the olive oil in a skillet over medium-high heat. Add the chicken slices and sear each side for 4-6 minutes until golden brown. Remove the chicken from the skillet and set aside.
  3. Cook Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine the rinsed rice, 500 ml of water, and 1 tsp of salt. Bring to a boil, then reduce heat to low, cover the pan, and let it simmer for 15-18 minutes. After cooking, remove from heat and let it rest covered for 5-10 minutes. Fluff the rice with a fork before serving.
  4. Finish Chicken in Sauce: Pour the prepared honey mustard sauce into the same skillet used to sear the chicken. Bring the sauce to a gentle simmer, then return the seared chicken pieces to the skillet, coating them well in the sauce. Cover the skillet and cook on the stovetop for 15-20 minutes or alternatively, bake in an oven-safe skillet at 190°C (375°F) for 18-25 minutes, until the chicken reaches an internal temperature of 74°C (165°F).
  5. Thicken Sauce (Optional) & Rest Chicken: Remove the chicken from the skillet. If you prefer a thicker sauce, simmer it gently until it reduces or whisk in a cornstarch slurry made from 1 tbsp cornstarch mixed with 2 tbsp cold water, cooking until the sauce has thickened to your liking. Let the chicken rest for 5-10 minutes to retain its juices.
  6. Serve: Plate the cooked chicken over the fluffy rice and generously spoon the honey mustard sauce over both. Garnish with fresh parsley or chives for added flavor and color. Optionally, serve with steamed or roasted vegetables to complete the meal.

Notes

  • Ensure the chicken is cooked through to an internal temperature of 74°C (165°F) for food safety.
  • Using medium hot mustard will give a slight kick; adjust to sweet mustard for milder taste.
  • Rinsing rice removes surface starch and prevents it from becoming gummy.
  • Resting the chicken after cooking helps keep it juicy and tender.
  • For gluten-free version, use gluten-free soy sauce or tamari.
  • Adding steamed or roasted vegetables makes this a balanced, complete meal.

Keywords: Honey Mustard Chicken, Chicken with Rice, German Chicken Recipe, Easy Dinner, Weeknight Meal

Find it online: https://zestywithzane.com/honey-mustard-chicken-with-rice-recipe/