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To make this tasty dish, gather these main ingredients: - 4 boneless, skinless chicken thighs - 1 cup long-grain rice - 2 cups chicken broth - ¼ cup honey - ¼ cup Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup frozen peas These items create a balanced meal with protein and carbs. The spices in this recipe add layers of flavor. You will need: - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - Salt and pepper to taste These spices enhance the chicken and rice, making them more tasty. Garnishes can make your dish look great. Consider these: - Fresh parsley, chopped Sprinkling parsley on top gives your dish a fresh look and extra flavor. First, gather your chicken and marinade ingredients. You need four boneless, skinless chicken thighs. In a small bowl, mix ¼ cup honey, ¼ cup Dijon mustard, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried thyme. Add salt and pepper to taste. Whisk until smooth. Place the chicken thighs in a large bowl. Pour half of the marinade over them. Toss well to coat. Let it sit while you heat the skillet. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs. Sear each side for about 3 to 4 minutes. Look for a nice golden brown color. The chicken will not be cooked through yet. This step adds flavor and texture. Once seared, remove the chicken and set it aside. In the same skillet, add 1 cup of long-grain rice. Stir it around to soak up the chicken juices. Cook for 1 to 2 minutes. This step gives the rice a rich flavor. Pour in 2 cups of chicken broth and stir. Nestle the seared chicken thighs back into the skillet on top of the rice. Make sure everything is evenly spread out. Cover the skillet with a lid or foil. Place it in the preheated oven at 375°F (190°C). Bake for 25 to 30 minutes. Check that the rice is tender and the chicken is cooked through. After baking, take the skillet out of the oven. Stir in 1 cup of frozen peas. Cover again and let it sit for 5 minutes. This allows the peas to heat through. Finally, fluff the rice with a fork. Drizzle the remaining honey mustard sauce over everything and sprinkle with chopped parsley before serving. To get a nice sear on chicken, heat your skillet first. Use medium-high heat and add a little olive oil. Place the chicken in the skillet without crowding it. Sear each side for about 3-4 minutes until golden brown. This step seals in the juices. Make sure not to move the chicken too much while it cooks. Let it form a crust before flipping. For fluffy rice, rinse it under cold water before cooking. This removes excess starch and prevents clumping. When adding the rice to the skillet, stir it well to coat in chicken juices. Use the right amount of chicken broth, which helps the rice absorb flavor. Cover the skillet tightly while baking. This keeps steam in and helps the rice cook evenly. Serving straight from the skillet adds a rustic touch. Fluff the rice with a fork before serving to separate the grains. Drizzle the extra honey mustard sauce over the chicken and rice for added flavor. A sprinkle of fresh parsley gives a pop of color. For a special touch, serve with a side of crusty bread. {{image_2}} You can switch the chicken for other meats. Try boneless turkey thighs for a leaner option. Pork chops also work well and add a different flavor. For a plant-based choice, use firm tofu or tempeh. Just ensure they soak in the honey mustard marinade before cooking. Rice is great, but you can try other grains. Quinoa adds a nutty taste and cooks quickly. Barley is hearty and gives a chewy texture. Couscous cooks fast and absorbs flavors well. Each grain brings its own unique taste to the dish. Boost nutrition by adding veggies to the mix. Carrots give a sweet crunch when diced small. Bell peppers add color and sweetness. Spinach wilts nicely and packs nutrients. Just toss them in with the rice for extra flavor and health benefits. To store your One-Pan Honey Mustard Chicken & Rice, let it cool first. Then, transfer it to an airtight container. This keeps the dish fresh and tasty. Make sure to store it in the fridge. It will stay good for up to 3 days. If you want to keep it longer, consider freezing. When you’re ready to eat leftovers, reheat them in the oven or on the stove. For the oven, preheat to 350°F (175°C). Place the chicken and rice in a baking dish. Cover it with foil to keep moisture in. Heat for about 20 minutes. On the stove, use medium heat. Add a splash of broth or water to avoid drying it out. Stir occasionally until hot. To freeze this dish, let it cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. Label them with the date. You can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above. Enjoy your delicious meal anytime! Yes, you can use bone-in chicken thighs. They add flavor and moisture. Just increase the cooking time. Bone-in thighs may need about 10 more minutes in the oven. Check the internal temperature with a meat thermometer. It should reach 165°F (74°C) to be safe to eat. You can use yellow mustard if you want a milder taste. Honey mustard is also a great choice. If you want zest, try spicy brown mustard. Each will change the flavor a bit. Adjust the honey in the recipe if your substitute is sweeter. Yes, you can use gluten-free rice. Look for brands labeled as gluten-free. Quinoa or cauliflower rice are also good swaps. They keep the meal healthy and tasty. Ensure the broth you use is gluten-free too. Check the chicken's internal temperature with a meat thermometer. It should read 165°F (74°C). You can also cut into the thickest part. The meat should be white, not pink. Juices should run clear. These tips will help you serve safe and delicious chicken. You learned how to make one-pan honey mustard chicken and rice. We covered key ingredients, cooking steps, and tips for success. Remember, perfect searing and fluffy rice make all the difference. You can also switch proteins or add veggies to fit your taste. Store leftovers properly to enjoy later or freeze for convenience. With your new skills, impressing family and friends is easy. You now have a delicious recipe that ticks all the boxes for flavor and fun. Enjoy your cooking adventure!

One-Pan Honey Mustard Chicken & Rice

Discover the deliciousness of One-Pan Honey Mustard Chicken & Rice that’s perfect for busy weeknights! This simple recipe combines succulent chicken thighs with flavorful rice, all cooked together for a hassle-free meal. With a sweet and tangy honey mustard sauce, it’s sure to please the whole family. Click through now to explore this easy recipe and make your dinner stress-free and tasty!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain rice

2 cups chicken broth

¼ cup honey

¼ cup Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and pepper to taste

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat: Preheat your oven to 375°F (190°C).

    Prepare Marinade: In a small bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, onion powder, thyme, salt, and pepper until smooth.

      Coat Chicken: Place the chicken thighs in a large bowl and pour half of the honey mustard marinade over them. Toss to coat well. Set aside.

        Sauté Chicken: In a large oven-safe skillet, heat a little olive oil over medium-high heat. Add the marinated chicken thighs and sear for about 3-4 minutes on each side until golden brown. (They will not be fully cooked yet.)

          Add Rice: Remove the chicken from the skillet and set aside. To the same skillet, add the rice and stir to coat it in the remaining chicken juices, cooking for 1-2 minutes.

            Combine: Pour in the chicken broth, stirring to combine. Nestle the seared chicken thighs back into the skillet on top of the rice.

              Bake: Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 25-30 minutes or until the rice is tender and the chicken is cooked through.

                Add Peas: Remove the skillet from the oven, stir in the frozen peas, recover, and let it sit for an additional 5 minutes. The residual heat will cook the peas.

                  Serve: Fluff the rice with a fork, drizzle the remaining honey mustard sauce over the chicken and rice, and sprinkle with chopped parsley before serving.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                      - Presentation Tips: Serve directly from the skillet for a rustic look, or plate the rice first and top with chicken and peas. Add a drizzle of extra honey mustard sauce for elegance.