Description
This Honey Mustard Chicken with Rice is a deliciously simple dish featuring tender chicken breast fillets cooked in a flavorful honey mustard sauce, paired perfectly with fluffy basmati or jasmine rice. The chicken is first seared to a golden brown, then simmered in a sweet and tangy sauce for a moist and savory finish. Garnished with fresh herbs, this recipe offers a harmonious balance of sweet, savory, and slightly spicy flavors, making it an easy weeknight meal that’s both satisfying and elegant.
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
- Prepare Chicken & Sauce: Pat the chicken breasts dry with paper towels. Season them evenly with salt, pepper, garlic powder, and paprika. In a separate bowl, whisk together the honey, mustard, soy sauce, and minced garlic to create the honey mustard sauce.
- Sear Chicken: Heat the olive oil in a skillet over medium-high heat. Add the chicken slices and cook until they develop a golden brown crust on each side, about 4 to 6 minutes per side. Remove the chicken from the skillet and set aside.
- Cook Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine the rinsed rice with 500 ml of water and 1 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer gently for 15 to 18 minutes. Once cooked, remove from heat and let the rice rest covered for 5 to 10 minutes before fluffing it with a fork.
- Finish Chicken in Sauce: Pour the honey mustard sauce into the same skillet used for searing. Bring the sauce to a gentle simmer. Return the seared chicken to the skillet, ensuring each piece is well coated with the sauce. Cover and cook on the stovetop over low heat for 15 to 20 minutes, or alternatively, bake in an oven-safe skillet at 190°C (375°F) for 18 to 25 minutes, until the chicken reaches an internal temperature of 74°C (165°F).
- Thicken Sauce (Optional) & Rest Chicken: Remove the chicken from the skillet and keep warm. If you prefer a thicker sauce, simmer the sauce until it reduces and thickens, or whisk in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook until the desired consistency is reached. Let the chicken rest for 5 to 10 minutes before serving.
- Serve: Plate the fluffy rice and place the honey mustard chicken on top. Generously spoon the thickened sauce over the chicken and rice. Garnish with freshly chopped parsley or chives. For a complete meal, serve alongside steamed or roasted vegetables if desired.
Notes
- Ensure chicken is cooked through by checking for an internal temperature of 74°C (165°F) for food safety.
- Rinsing the rice removes surface starch for fluffier rice texture.
- The sauce can be thickened with cornstarch slurry if a richer consistency is preferred.
- Using medium-hot mustard adds a nice tang and slight heat, but sweet mustard can be used for milder flavor.
- Oven finish is optional; stovetop simmering works well if you don’t have an oven-safe skillet.
- Leftover chicken and rice can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: German-inspired
Keywords: Honey mustard chicken, chicken with rice, easy chicken dinner, sweet and tangy chicken, skillet chicken recipe
