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To make Honey Mustard Chicken and Rice Skillet, you need: - 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces - 1 tablespoon olive oil - 1 cup long-grain white rice - 2 cups chicken broth - 1/4 cup honey - 1/4 cup Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup frozen peas - 2 green onions, sliced (for garnish) These ingredients create a tasty, easy dish. The chicken thighs add juicy flavor. The rice soaks up the yummy sauce. Honey and mustard give it a sweet and tangy kick. The seasonings are key to this dish. Garlic powder and onion powder add depth. Smoked paprika gives a little warmth. Dried thyme brings a hint of earthiness. For garnishing, I use green onions. They add a crisp finish and a pop of color. You can also sprinkle some fresh herbs if you want. You can swap out some ingredients if needed. Instead of chicken thighs, try chicken breasts for a leaner option. You can also use quinoa or brown rice for a healthier twist. If you want a vegan version, replace chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth. The honey can be swapped for maple syrup or agave nectar for a vegan touch. For the full recipe, check the section above! First, gather all your ingredients. You need chicken thighs, olive oil, and spices. I like to cut the chicken into bite-sized pieces. This helps them cook evenly. Heat a large skillet over medium-high heat. Pour in one tablespoon of olive oil. Once hot, add the chicken and season it with salt and pepper. Cook the chicken for about 5 to 7 minutes. You want it golden brown and cooked through. Once done, take the chicken out and set it aside on a plate. In the same skillet, add the uncooked rice. Toast the rice for about 2 minutes. Stir it often to avoid burning. This step boosts the rice’s flavor. Now, pour in 2 cups of chicken broth. Bring it to a gentle simmer. While that happens, mix together honey, Dijon mustard, garlic powder, onion powder, smoked paprika, and dried thyme in a bowl. Once the broth is simmering, stir in your honey mustard mix. Then, return the cooked chicken to the skillet. Cover the skillet and turn down the heat to low. Let it cook for 15 to 20 minutes. This allows the rice to soak up all the flavors. When the rice is tender, add in one cup of frozen peas. Stir gently to mix them in. Cover the skillet again and let them heat for about 5 minutes. Once everything is ready, fluff the rice with a fork. Mix the peas well and ensure the chicken is spread throughout. For an extra touch, garnish with sliced green onions. You can serve this dish right in the skillet or plate it out for a nice meal. Enjoy your Honey Mustard Chicken and Rice Skillet Delight! For the full recipe, check out the recipe section. To cook rice perfectly, start with rinsing it. Rinse it under cold water until it runs clear. This step removes extra starch and helps keep it fluffy. Use a 2:1 ratio of chicken broth to rice. This ensures the rice cooks well and absorbs great flavor. Once the broth simmers, cover the skillet tightly. This keeps the steam in, cooking the rice evenly. After 15-20 minutes, check if the rice is tender. If it isn’t, add a splash of broth and cook a few more minutes. To boost your honey mustard flavor, add some fresh herbs. Chopped parsley or chives work great. You can also try adding a splash of apple cider vinegar. This adds a nice tang. If you like heat, mix in a pinch of cayenne pepper or red pepper flakes. These little tweaks can change the whole dish. For a richer taste, swap half the Dijon mustard with whole-grain mustard. This will add a nice texture and depth. Store any leftovers in an airtight container. This keeps your Honey Mustard Chicken and Rice fresh for up to three days in the fridge. To reheat, use a skillet on low heat. Add a splash of broth or water to prevent sticking. Stir often until heated through. If you want to save it for longer, freeze portions in single-serving bags. This way, you can enjoy it later without losing flavor. {{image_2}} You can switch up the protein in this dish. Chicken is great, but you can try turkey or pork. Both options work well with the honey mustard sauce. For a lighter touch, use shrimp. Just cook them until they turn pink and tender. If you want a quick dinner, rotisserie chicken saves time. Just shred it and mix it in at the end. For a vegetarian or vegan version, use tofu or tempeh. These proteins soak up the sauce well. Press and cube the tofu, then sauté it until golden. Cook it the same way as chicken. You can also use chickpeas. They add protein and texture. For a grain base, consider quinoa or farro instead of rice. Both add a nutty flavor and extra nutrients. You have options for rice too. Long-grain white rice is classic, but brown rice adds fiber. If you prefer, try jasmine or basmati rice for a fragrant twist. Just keep in mind that cooking times may vary. Adjust the broth amount and cooking time as needed. For a fun twist, use cauliflower rice for a low-carb meal. Just sauté it with the other ingredients until tender. You can find the full recipe to guide you through these variations. After making your Honey Mustard Chicken and Rice Skillet, let it cool. Transfer the skillet to an airtight container. You can also use a glass dish with a lid. Store it in the fridge for up to three days. Make sure to label the container with the date. This helps you keep track of freshness. To reheat, place the skillet back on the stove over low heat. Add a splash of chicken broth or water to avoid drying out. Stir gently and heat until warm. You can also use the microwave. Heat in short bursts, stirring often to ensure even heating. Cover the dish to keep moisture in. If you want to freeze your meal, let it cool completely first. Portion it into freezer-safe containers. Leave some space at the top for expansion. Seal tightly and label with the date. You can freeze it for up to three months. Thaw it in the fridge overnight before reheating. This keeps the flavors fresh and delicious. For the complete recipe, check the Full Recipe section. It takes about 40 minutes to cook Honey Mustard Chicken and Rice Skillet. This includes 10 minutes to prep and 30 minutes to cook. You will spend about 5-7 minutes browning the chicken first. Then, you'll toast the rice and simmer it with broth. Finally, let everything cook together for 15-20 minutes until the rice is tender. Yes, you can use brown rice instead of white rice. Brown rice takes longer to cook. It usually needs about 45-50 minutes. Make sure to adjust the amount of broth. You may need to add a little more liquid to get it just right. The flavor will be a bit nuttier and heartier, which can work well with the honey mustard sauce. You can serve this dish with a fresh salad or steamed vegetables. Consider a light cucumber salad or roasted broccoli. You might also enjoy it with some crusty bread to soak up the sauce. For a fun twist, pair it with a side of mashed potatoes or corn on the cob. The options are endless! For the full recipe, check out the Honey Mustard Chicken & Rice Skillet. In this article, we explored the delicious recipe for Honey Mustard Chicken and Rice Skillet. We looked at the main ingredients, seasonings, and some tasty alternatives. I shared step-by-step instructions to make cooking easy. You also learned tips for perfect rice and clever storage ideas. Finally, I discussed variations to fit your taste and dietary needs. Enjoy trying this recipe yourself, and remember, a little creativity makes meals even better. Happy cooking!

Honey Mustard Chicken and Rice Skillet

Discover a delicious Honey Mustard Chicken & Rice Skillet that’s easy to make and packed with flavor! This one-pan recipe features tender chicken thighs, fluffy rice, and vibrant peas, all coated in a sweet and tangy honey mustard sauce. Perfect for busy weeknights, it's ready in just 40 minutes!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon olive oil

1 cup long-grain white rice

2 cups chicken broth

1/4 cup honey

1/4 cup Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

1 cup frozen peas

2 green onions, sliced (for garnish)

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

    In the same skillet, add the rice and toast it for about 2 minutes, stirring constantly. This step will enhance the flavor of the rice.

      Pour in the chicken broth and bring it to a simmer.

        In a small bowl, mix together honey, Dijon mustard, garlic powder, onion powder, smoked paprika, and dried thyme.

          Once the broth is simmering, stir in the honey mustard mixture. Return the cooked chicken to the skillet, then cover the skillet and reduce the heat to low. Cook for about 15-20 minutes, or until the rice is tender and has absorbed all the liquid.

            In the last 5 minutes of cooking, add the frozen peas to the skillet, stirring them in gently. Recover and let them heat through.

              Fluff the rice with a fork, mix in the peas, and ensure the chicken is evenly distributed throughout.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the skillet dish in the pan or portion it out onto individual plates. Garnish with sliced green onions for a fresh, vibrant touch. Enjoy your meal!