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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.