Description
A delicious German-inspired Honey Mustard Chicken with fluffy rice, featuring tender chicken breasts glazed with a sweet and tangy honey mustard sauce, seared to perfection and baked to juicy finish. Served with buttery, perfectly cooked rice and garnished with fresh parsley for a wholesome and comforting meal.
Ingredients
Scale
Chicken and Sauce
- 2 chicken breasts
- 3 tablespoons honey
- 2 tablespoons mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Rice
- 1 cup rice
- 2 cups chicken broth
- 1 tablespoon butter
Garnish
- 1/4 cup fresh parsley
Instructions
- Preheat the oven. Set your oven to 200°C (390°F) to get it ready for baking the chicken.
- Prepare chicken breasts. Pat the chicken breasts dry with paper towels to remove excess moisture for better searing.
- Mix honey mustard sauce. In a small bowl, combine honey, mustard, garlic powder, paprika, salt, and black pepper until you have a smooth mixture.
- Heat skillet and sear chicken. Warm olive oil in a large skillet over medium heat. When hot, place chicken breasts in the skillet and sear them for 2-3 minutes on each side until golden brown.
- Transfer chicken to baking dish. Place the seared chicken breasts in a baking dish, ready for baking.
- Apply honey mustard sauce. Pour the prepared honey mustard mixture evenly over the chicken breasts, coating them well.
- Bake the chicken. Put the baking dish in the preheated oven and bake for 20-25 minutes or until the internal temperature of the chicken reaches 75°C (165°F).
- Prepare the rice. While the chicken bakes, rinse the rice under cold water until the water runs clear to remove excess starch.
- Sauté the rice. Melt butter in a medium saucepan over medium heat, then add the rinsed rice and sauté it for 1-2 minutes, stirring occasionally to coat the grains.
- Cook the rice. Pour the chicken broth into the saucepan, bring it to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
- Let the rice rest. Remove from heat and keep the pan covered for 5 minutes to allow steam to finish cooking the rice.
- Fluff the rice. Use a fork to fluff the rice gently, separating the grains for a light texture.
- Rest the chicken. Once baked, take the chicken out of the oven and let it rest for 5 minutes before slicing to retain juices.
- Plate and garnish. Serve the sliced honey mustard chicken breasts over the fluffy rice, garnish with fresh parsley, and enjoy immediately.
Notes
- Ensure the chicken reaches an internal temperature of 75°C (165°F) for safe consumption.
- Rinsing the rice removes excess starch, helping to avoid sticky rice.
- Butter in the rice adds flavor and richness; can be substituted with olive oil for a lighter dish.
- Honey and mustard proportions can be adjusted to taste for sweeter or tangier sauce.
- Fresh parsley adds a bright, fresh finish but can be omitted if unavailable.
