Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups chicken broth or water
- Fresh parsley for garnish (optional)
Instructions
- In a small bowl, whisk together honey, Dijon mustard, garlic powder, and a pinch of salt and pepper. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then sear for about 4-5 minutes on each side until golden brown. Remove from skillet and set aside.
- In the same skillet, add the rice and cook for 1-2 minutes to toast slightly. Pour in chicken broth or water, then bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until rice is tender and liquid is absorbed.
- Return the chicken to the skillet, spoon the honey mustard sauce over the top, then cover and cook on low heat for an additional 5-7 minutes to meld flavors and finish cooking the chicken.
- Slice the chicken, serve over the cooked rice, and garnish with fresh parsley if desired. Enjoy!
Notes
- You can substitute chicken thighs for breasts for a juicier result.
- Ensure all ingredients are gluten-free if necessary to suit dietary needs.
- Allow the cooked chicken to rest for a few minutes before slicing for juicier meat.
- This dish freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Any
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg