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My kitchen smells amazing right now because I'm whipping up one of my go-tos: honey mustard chicken with rice. There's just something about that sweet, savory combo that makes everyone happy. Tender chicken gets coated in a dreamy sauce made from honey and mustard, cooks up golden, then hangs out on top of fluffy rice. It turns a simple meal into something pretty awesome.
Why This Dish Stands Out
On busy days, this is my lifesaver. It uses just a handful of things and comes together so quickly, but always wins the crowd. The marinade keeps the chicken super juicy, plus the rice soaks up all that tasty goodness. It’s a favorite at my house for those speedy dinners or when we just want to chill at home.
What You’ll Need
I go for juicy chicken breast because it soaks up the sauce really well. The sauce is simple—mild honey for sweetness, medium mustard with a splash of soy sauce for that deep flavor. Garlic and smoked paprika kick it up a notch. I serve it with fragrant basmati rice. Olive oil to brown the chicken and some fresh parsley to sprinkle on top finish things off.
Guaranteed Success Every Time
I always get the rice going first since that takes a bit. Then while it cooks, I mix up the marinade: toss together honey, mustard, soy sauce, garlic, and paprika until smooth. Let the chicken hang out in that for at least 10 minutes. Flip on the stove, toss chicken in a hot pan, and cook 'til golden. Dump the extra marinade over it and give it a couple minutes to bubble. Top with parsley and serve right away.
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My Go-To Sides
I love serving this with a crisp salad or some simple steamed veggies. Broccoli, zucchini, and bell peppers go super well. A squeeze of lime at the end makes everything pop, or sometimes I add a small yogurt dip for a cool touch.
Handy Tips from My Kitchen
Here’s my secret: The more time you let the chicken soak up that marinade, the richer the flavor. I’ll leave it for a couple of hours if I’ve got time. Too thin sauce? A sprinkle of cornstarch will fix it. Got vegetarians? Swap the chicken with tofu and it works great.
How to Keep Leftovers Tasting Fresh
If there are any leftovers, I make sure to store the chicken and rice in separate containers in the fridge. They'll stay good for about three days. When I reheat, I just splash in a bit of broth so everything stays nice and moist.
Tasty Twists to Try
I like switching things up with extra veggies. Toss in some chopped broccoli, zucchini, or peppers for a little color and crunch. Like it spicy? Stir chili flakes into the marinade. Want tropical vibes? Throw in some pineapple or orange segments for a fresh zing.
Oven Method
On chill days, I pop the marinated chicken with sauce into a baking dish and let it bake at 180C. It takes 20 to 25 minutes, and the result is golden, juicy, and you barely have to lift a finger. Leaves me free to set the table or relax a bit.
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Super Versatile Sauce
This honey mustard sauce is a real winner. It isn’t just for chicken—it’s awesome drizzled on salmon or tossed into a salad as a dressing. I even use it as a dip for oven veggies or potato wedges. So good.
Common Questions Answered
People always ask if they can make the sauce ahead. Totally! It keeps in the fridge for up to two days. For mustard, start with medium or sweet if you’re not big on spice, or switch to Dijon for a punch. The finished dish can be frozen and gently reheated, too.
What’s Inside
This is my top pick for a balanced, filling meal. Around 500 calories per serving keeps you full but doesn’t weigh you down. That sweet-salty sauce with soft rice is just the best combo.
Kid-Approved and Yummy
The kids are huge fans, especially if I cut back on the mustard and go a little heavier on the honey. Serve it with colorful veggies—think carrot sticks or mini corn cobs—and it’s an instant hit with the little ones.
What to Drink
A light white wine or cold beer pairs really well. For the kids, I pour apple spritzer or squeeze some fresh orange juice. On warm days, I like to brew up some mint tea—nice and refreshing.
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Creative Leftover Ideas
Leftover honey mustard chicken gets a second life in colorful bowls with avocado, tomatoes, and fresh greens. Works great in wraps or as a sandwich filling too. It’s like a whole new meal from yesterday’s dinner.
Frequently Asked Questions
- → What kind of mustard should I use?
Pick what you like best. Medium-spicy makes it punchy, sweet mustard keeps it soft. Either works.
- → Is it OK to marinate the chicken ahead?
You sure can, up to 4 hours in the fridge is fine. More than that, and the meat might get mushy from the acid.
- → Which rice is good with this?
Basmati or jasmine are super for their flavor. Normal long grain rice does the trick, too.
- → Can I make this ahead?
It really tastes best straight after cooking. Reheated chicken strips could dry out or go a bit tough.
Conclusion
You get dinner sorted fast with this simple main dish. The mix of bold and sweet flavors from honey mustard covers juicy chicken. Serve it with fragrant rice, and you’re sorted.