Ingredients
Method
- In a bowl, combine honey and Dijon mustard.
- Season chicken breasts with salt and pepper.
- Heat olive oil in a pan over medium heat. Add chicken breasts and cook until browned on both sides.
- Pour the honey-mustard mixture over the chicken. Cook until cooked through, about 5-7 minutes.
- Meanwhile, cook rice according to package instructions, using chicken broth instead of water for enhanced flavor.
- Serve chicken over rice and garnish with chopped parsley.
Nutrition
Notes
Ingredient Swap: I often use whole grain mustard when I want a bit more texture and a less sharp flavor than classic Dijon, it works perfectly here.
Storage Tip: The honey mustard sauce thickens when chilled, so I like to gently reheat leftovers with a splash of broth to loosen it back up.
Make-
Ahead Advice: You can whisk the honey and mustard sauce a day in advance, it actually helps the flavors meld together beautifully.
Common Mistake: Don't rush the initial browning of the chicken.
Getting a good golden sear locks in juices and creates a fond that flavors the whole pan.
Serving Suggestion: A simple side of steamed green beans or broccoli is my go-to, as it cuts through the sweet and savory sauce wonderfully.
Equipment Note: If you don't have a large enough skillet, you can finish cooking the chicken in a 375 degree oven for about 10 minutes after adding the sauce.