Honey Mustard Chicken with Brown Rice – Simple, Tangy, and Satisfying

This recipe brings together tender chicken, a bright honey mustard sauce, and hearty brown rice for a weeknight meal that still feels special. It’s sweet, tangy, and balanced, with just enough garlic and lemon to keep things lively. You don’t need fancy techniques or tools, just a skillet and a pot.

The sauce comes together quickly, the chicken stays juicy, and the brown rice adds a wholesome, nutty base. It’s the kind of dinner you’ll want to make again and again.

Honey Mustard Chicken with Brown Rice - Simple, Tangy, and Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 1/2 pounds boneless, skinless chicken breasts or thighs, patted dry
• 1 1/2 cups uncooked brown rice, rinsed
• 3 cups low-sodium chicken broth or water (for the rice)
• 2 tablespoons olive oil, divided
• Salt and black pepper, to taste
• 1 teaspoon smoked paprika (optional, for extra depth)
• 3 cloves garlic, minced
• 1/3 cup Dijon mustard
• 2 tablespoons whole grain mustard (or more Dijon)
• 3 tablespoons honey (adjust to taste)
• 1/2 cup low-sodium chicken broth (for the sauce)
• 1 tablespoon apple cider vinegar or lemon juice
• 1 tablespoon unsalted butter (optional, for a silky finish)
• Fresh parsley or chives, chopped, for garnish
• Steamed green beans, broccoli, or a simple salad (optional side)

Method

 

1. Start the rice: Rinse the brown rice until the water runs mostly clear. In a medium pot, combine rice with broth or water and a pinch of salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook until tender, about 35–45 minutes. Let it rest 10 minutes off heat, covered, then fluff.
2. Season the chicken: Pat the chicken dry. Season both sides with salt, pepper, and smoked paprika. Dry surfaces sear better, so don’t skip patting dry.
3. Make the sauce base: In a small bowl, whisk together Dijon, whole grain mustard, honey, 1/2 cup broth, and vinegar or lemon juice. Taste and adjust sweetness or tang now.
4. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer. Sear 3–4 minutes per side until golden. Remove to a plate. The chicken will finish cooking in the sauce.
5. Sauté the garlic: Reduce heat to medium. Add remaining 1 tablespoon oil if the pan looks dry. Add garlic and cook 30 seconds, stirring, until fragrant. Don’t let it brown.
6. Build the sauce: Pour in the honey mustard mixture. Stir, scraping up any browned bits. Bring to a lively simmer.
7. Finish the chicken: Return the chicken and any juices to the skillet. Spoon sauce over the pieces. Simmer gently 5–8 minutes, flipping once, until the chicken reaches an internal temperature of 165°F (74°C).
8. Optional butter swirl: Remove from heat and swirl in the butter for a glossy, restaurant-style finish. Taste and adjust salt, pepper, or acidity.
9. Serve: Spoon brown rice into bowls or plates. Top with chicken and plenty of sauce. Sprinkle with chopped parsley or chives. Add a green side if you like.

What Makes This Recipe So Good

• Balanced flavor: Honey adds gentle sweetness, mustard brings tang, and a splash of lemon brightens the whole plate.
• Simple ingredients: Everything is easy to find and likely already in your pantry.
• Meal prep friendly: The chicken reheats well, and brown rice holds up beautifully for lunches.
• Customizable: Use chicken breasts or thighs, swap greens, and adjust sweetness or heat to taste.
• Nutritious and filling: Lean protein plus whole grains makes a well-rounded, satisfying meal.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts or thighs, patted dry
• 1 1/2 cups uncooked brown rice, rinsed
• 3 cups low-sodium chicken broth or water (for the rice)
• 2 tablespoons olive oil, divided
• Salt and black pepper, to taste
• 1 teaspoon smoked paprika (optional, for extra depth)
• 3 cloves garlic, minced
• 1/3 cup Dijon mustard
• 2 tablespoons whole grain mustard (or more Dijon)
• 3 tablespoons honey (adjust to taste)
• 1/2 cup low-sodium chicken broth (for the sauce)
• 1 tablespoon apple cider vinegar or lemon juice
• 1 tablespoon unsalted butter (optional, for a silky finish)
• Fresh parsley or chives, chopped, for garnish
• Steamed green beans, broccoli, or a simple salad (optional side)

How to Make It

1. Start the rice: Rinse the brown rice until the water runs mostly clear. In a medium pot, combine rice with broth or water and a pinch of salt.

   Bring to a boil, then reduce to a gentle simmer, cover, and cook until tender, about 35–45 minutes. Let it rest 10 minutes off heat, covered, then fluff.

2. Season the chicken: Pat the chicken dry. Season both sides with salt, pepper, and smoked paprika.

   Dry surfaces sear better, so don’t skip patting dry.

3. Make the sauce base: In a small bowl, whisk together Dijon, whole grain mustard, honey, 1/2 cup broth, and vinegar or lemon juice. Taste and adjust sweetness or tang now.
4. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer.

   Sear 3–4 minutes per side until golden. Remove to a plate. The chicken will finish cooking in the sauce.

5. Sauté the garlic: Reduce heat to medium.

   Add remaining 1 tablespoon oil if the pan looks dry. Add garlic and cook 30 seconds, stirring, until fragrant. Don’t let it brown.

6. Build the sauce: Pour in the honey mustard mixture.

   Stir, scraping up any browned bits. Bring to a lively simmer.

7. Finish the chicken: Return the chicken and any juices to the skillet. Spoon sauce over the pieces.

   Simmer gently 5–8 minutes, flipping once, until the chicken reaches an internal temperature of 165°F (74°C).

8. Optional butter swirl: Remove from heat and swirl in the butter for a glossy, restaurant-style finish. Taste and adjust salt, pepper, or acidity.
9. Serve: Spoon brown rice into bowls or plates. Top with chicken and plenty of sauce.

   Sprinkle with chopped parsley or chives. Add a green side if you like.

Keeping It Fresh

• Storage: Store chicken, sauce, and rice in airtight containers for up to 4 days in the fridge.
• Reheating: Warm gently on the stovetop with a splash of water or broth to loosen the sauce, or microwave in 60–90 second bursts, stirring between intervals.
• Freezing: Freeze chicken and sauce for up to 3 months. Thaw overnight in the fridge.

  Cook fresh rice or freeze rice separately and reheat with a damp paper towel.

• Meal prep tip: Portion rice and chicken together in containers, add steamed vegetables, and you’ve got ready-to-go lunches.

Health Benefits

• Lean protein: Chicken provides essential amino acids that support muscle maintenance and overall energy.
• Whole grains: Brown rice offers fiber, B vitamins, and minerals like magnesium, helping with digestion and steady energy.
• Balanced macros: This dish delivers protein, complex carbs, and modest fat, which keeps you satisfied without feeling heavy.
• Lower sodium potential: Using low-sodium broth and controlling salt lets you manage sodium intake.
• Customizable sweetness: You control the honey, so you can keep sugars in check while still getting a flavorful sauce.

Common Mistakes to Avoid

• Skipping the pat-dry step: Moisture prevents browning. Dry chicken sears better and tastes richer.
• Overcooking the chicken: Monitor internal temperature. Pull at 165°F and rest for a few minutes to keep it juicy.
• Boiling the sauce hard: A rolling boil can make the sauce split or reduce too fast.

  Keep it at a gentle simmer.

• Not tasting the sauce: Mustards vary. Adjust honey, lemon, or salt until it’s balanced for your palate.
• Undercooking brown rice: Brown rice needs time. Let it rest after cooking so it steams through and turns fluffy.

Variations You Can Try

• Spicy kick: Add 1–2 teaspoons hot sauce or a pinch of red pepper flakes to the sauce.
• Creamy version: Stir in 2–3 tablespoons Greek yogurt or light cream off heat for a creamier texture.

  Adjust salt after.

• Herb-forward: Add fresh thyme or tarragon to the sauce; both pair well with mustard.
• Sheet pan shortcut: Toss chicken with half the sauce, roast at 400°F until cooked, and warm the remaining sauce on the stove to drizzle over.
• Grain swap: Try quinoa, farro, or cauliflower rice if you want something lighter or faster.
• Veg boost: Sauté sliced mushrooms or bell peppers in the skillet before adding the sauce, or stir in spinach at the end to wilt.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Thighs stay extra juicy and are more forgiving. Cook time may increase by a minute or two; still aim for 165°F in the thickest part.

What mustard works best?

Dijon gives a smooth, tangy base.

Whole grain mustard adds texture and a gentle pop. If you only have Dijon, that’s fine—just use the full amount as Dijon.

Can I make this without honey?

You can substitute maple syrup for a similar sweetness and body. If avoiding added sugars, reduce the sweetener and add a touch more lemon to keep the sauce lively.

How do I keep the sauce from getting too thick?

Simmer gently and add a splash of broth as needed.

The sauce should coat a spoon but still pour easily.

Is there a way to make it dairy-free?

Yes. Skip the butter at the end or use a dairy-free alternative. The sauce will still be flavorful and glossy from the mustards and honey.

Can I cook the rice in a rice cooker?

Absolutely.

Use the same ratio recommended by your rice cooker for brown rice. Let it rest after cooking for the fluffiest texture.

What vegetables pair well with this dish?

Green beans, broccoli, asparagus, or a crisp salad work great. Their freshness balances the sweet-tangy sauce.

Can I marinate the chicken ahead of time?

You can marinate the chicken in a small portion of the sauce (without the garlic) for up to 4 hours.

Pat it dry before searing so it browns well.

Wrapping Up

Honey Mustard Chicken with Brown Rice is simple, bright, and dependable. The sauce takes minutes, the chicken turns out tender, and the brown rice makes it feel hearty without weighing you down. Keep the basic method, tweak the sweetness and tang to your taste, and you’ll have a go-to dinner that never gets old.

Add a green side, garnish with herbs, and you’ve got a balanced meal that works any night of the week.