Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Feel free to substitute brown rice for a nuttier texture or add a pinch of cayenne if you like a bit of heat. My grandmother always encouraged experimentation in the kitchen, and this dish is no exception.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard, soy sauce, garlic powder, and onion powder until smooth.
- Season the chicken breasts with salt and pepper on both sides, then place them in the prepared baking dish.
- Pour the mustard mixture over the chicken, ensuring each piece is well coated.
- Add the rice and chicken broth around the chicken, gently stirring the rice to ensure it’s evenly distributed.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for another 20-25 minutes, or until the chicken is cooked through and the rice is tender.
- Let it rest for a few minutes before serving, and garnish with fresh parsley.
A tip from my own kitchen adventures: use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for perfect doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International