Name: Baked Honey Mustard Chicken and Rice
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tablespoon olive oil; 1 cup long grain white rice (uncooked); 1 3/4 cups chicken stock or broth; 1/4 cup honey; 1/4 cup Dijon mustard; 1 tablespoon whole grain mustard (optional); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; Fresh thyme or parsley for garnish (optional)

Why You’ll Love Baked Honey Mustard Chicken and Rice Recipe

It’s a full meal — protein and starch — baked together, so you don’t have to juggle multiple pots and pans.

The honey‑mustard sauce gives the chicken a nice balance of sweetness and tang, while the rice absorbs all those flavors, making it rich and comforting.

It’s simple and forgiving — great for weeknight dinners when you want something tasty without much fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless chicken breasts
chicken broth
whole grain Dijon mustard (or regular Dijon)
honey
powdered garlic
salt
ground black pepper
white rice

For the honey‑mustard chicken slather:
honey
whole grain Dijon mustard
salt and pepper to taste

Directions

Preheat your oven to 375°F (190°C). Spray a shallow baking dish or cast iron pan with nonstick spray.
In a bowl, mix together the chicken broth, honey, mustard, powdered garlic, salt, and pepper until the honey is fully dissolved.
Add the white rice to the prepared baking dish. Pour the broth mixture over the rice and stir gently to combine.
Place the chicken breasts on top of the rice and liquid. Season them with salt and pepper. Cover the dish tightly with foil.
Bake for 25 minutes.
Remove the dish from the oven, take off the foil, and gently lift the chicken to stir the rice underneath for even cooking.
In a small bowl, mix together the honey and mustard for the slather. Brush it over the chicken.
Return the dish to the oven uncovered and bake for an additional 10–15 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).
Slice the chicken, fluff the rice, and serve.

Servings and timing

Serves 4 people
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

Use chicken thighs (boneless) instead of chicken breasts — they also work great, and sometimes stay juicier.

Substitute white rice with brown rice: add an extra 1/4 cup chicken broth, and after the chicken is cooked, set it aside, then bake the rice for an additional 15 minutes until it’s fully cooked.

Add fresh herbs (like parsley, dill, or tarragon) to the sauce or sprinkle them on top just before serving for extra flavor.

For a bit of a kick, mix 1–2 tablespoons of creamy horseradish into the honey‑mustard sauce.

Storage/Reheating

Store leftover chicken and rice in a lidded container in the refrigerator for up to 3 days.

To reheat: place leftovers on a microwave‑safe dish, add a teaspoon or two of water to keep moisture, and microwave until heated through.

FAQs

What kind of rice should I use?

White rice is ideal for this recipe because it cooks in the same time as the chicken and absorbs the flavorful broth. Brown rice works too, with some timing adjustments.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs are a great alternative. They’re juicier and cook well in this dish. Ensure they reach 165°F before serving.

What if I don’t have whole grain mustard?

You can use regular Dijon mustard instead. Yellow mustard is also an option, though it will alter the flavor slightly.

Can I add vegetables to this dish?

Yes, vegetables like carrots, zucchini, or bell peppers can be added after the slather step. Chop them small and scatter around the chicken before the final bake.

Can I use minute or instant rice?

You can, but you’ll need to reduce the amount of liquid and cooking time. Monitor it closely to avoid overcooking the rice.

Is this dish gluten-free?

Yes, as long as you use gluten-free chicken broth and mustard, the dish is naturally gluten-free.

What sides go well with this meal?

Try a crisp green salad, roasted green beans, or steamed vegetables to balance the richness of the dish.

Can I make this in a different size pan?

Absolutely. Use any oven-safe baking dish that can hold the rice and liquid without overflowing. A 9×13-inch dish or cast-iron skillet works well.

Can I double the recipe for a larger group?

Yes, double the ingredients and use a larger pan. Make sure the rice is fully submerged in liquid and adjust the cooking time slightly if needed.

How can I make the chicken extra juicy and not dry out?

Covering the dish with foil for the first bake helps lock in moisture. Don’t skip the slather — it adds flavor and keeps the chicken moist in the final bake.

Conclusion

Baked honey mustard chicken and rice is a hearty, flavorful one-pan dinner that brings ease and satisfaction to your table. With just a few simple ingredients, minimal prep, and tons of comforting flavor, it’s the kind of recipe you’ll keep in your regular rotation. Whether you’re cooking for the family or prepping meals for the week, this dish checks all the boxes.