Honey Mustard Chicken and Rice Bake is a simple yet flavorful dish that combines tender chicken, savory rice, and a tangy honey mustard sauce. The chicken is coated in a sweet and zesty glaze, which complements the creamy rice perfectly. Baked together in one dish, it’s a time-saving recipe that requires minimal effort but delivers great taste.
The dish is an ideal choice for busy weeknights, as it’s a complete meal with protein and carbs in one pan. The honey mustard sauce infuses the chicken with a rich, savory flavor while keeping the rice moist and delicious. It’s a versatile recipe that can be adjusted to suit various tastes by adding vegetables or extra spices.
With its easy prep and hearty flavor, this recipe is a winner for both family dinners and casual gatherings. Plus, the leftovers taste just as great, making it a convenient option for meal prepping.
Honey Mustard Chicken and Rice Bake Recipe
Ingredients
- 1/4 cup honey separated
- 1/4 cup Dijon mustard or whole grain mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves minced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 6 bone-in skin-on chicken thighs (approximately 2 to 2 1/2 pounds)
- 1 1/2 cups uncooked jasmine or basmati rice
- 3 cups low-sodium chicken broth
- 2 green onions thinly sliced
Instructions
- Prepare ingredients: Gather all the necessary ingredients for the dish.
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the baking dish: Lightly grease a 3-quart baking dish with nonstick cooking spray.
- Make the marinade: In a bowl, combine 3 tablespoons of honey, mustard, lemon juice, garlic, salt, and pepper.
- Marinate the chicken: Add the chicken to the bowl and toss it until the pieces are well coated in the marinade.
- Prepare the rice: Spread the rice evenly at the bottom of the prepared baking dish.
- Arrange the chicken: Place the marinated chicken on top of the rice in the baking dish.
- Add broth: Pour the broth into the bowl with the remaining marinade, stirring to combine. Carefully pour the broth around the chicken, avoiding pouring it directly over the chicken to preserve the marinade.
- Cover and bake: Cover the baking dish with foil and bake for 30 minutes.
- Brush with honey: After 30 minutes, remove the foil and brush the chicken with the remaining tablespoon of honey.
- Increase oven temperature: Set the oven temperature to 425°F (220°C) and continue baking for 20 to 25 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 175°F (80°C).
- Garnish and serve: Once done, sprinkle with green onions before serving.
