Baked Chicken and Rice with Honey Mustard is a delicious one pan meal. Tender chicken breasts slathered with honey mustard sauce sit atop a bed of perfect fluffy rice, infused with sweet honey and zesty whole grain mustard. It’s an easy one pan meal your whole family will love!
What pan to bake Chicken and Rice in?
- I use a simple 9 inch cast iron pan.
- You can also use a glass baking dish or casserole dish for this meal and it works great as well.
How do I make this chicken and rice with honey mustard sauce?
This simple recipe combines both raw chicken and rice in a pan, and bakes entirely in the oven. It uses a liquid mixture of chicken stock, honey, whole grain mustard, and a few spices. Once it’s close to finished, we slather the chicken breasts and bake them for a little longer to get the topping sticky and flavorful.
I use whole grain mustard because I like the grains- but you can use dijon if you’d rather, no big. You can even use a flavored dijon mustard (I.E. Horseradish Dijon Mustard, etc) if you like.
Mix up your honey mustard broth mixture, pour it over your rice, THEN add your chicken breasts on top.Â
By adding the chicken breasts on top of the rice and liquid, it allows for the rice and liquid mixture to ‘meet’, allowing it to fully cook to fluffy and delicious perfection, even underneath the chicken breasts.
Sprinkle a bit of  salt and pepper on your chicken, cover with foil, and bake for 25 minutes.  Covering with foil is a key step so don’t skip it- it helps steam the chicken and rice and keeps the chicken tender and the rice fluffy.Â
While this is baking, mix up some additional honey mustard mixture (mustard + honey + salt + pepper), slather it on top of your chicken, remove foil, and bake again for an additional 10-15 minutes or until the rice is fully cooked and your chicken reaches 165 degrees internally. Be cautious not to overcook it so your chicken does not dry out.
Other tips for this one pot Honey Mustard Chicken and Rice dinner:
- If you don’t have whole grain mustard, use regular dijon! You could use yellow mustard if you’re in a pinch as well, but be warned- it will be bright.
- Brown Rice method: Increase chicken broth by 1/4 cup and after 25-30 minutes, when chicken is cooked through, remove it, set it aside and continue to cook rice another 15 minutes until soft. This will prevent the chicken from being overcooked. Remember- chicken is fully cooked at 165 degrees farenheit.
- You can use fresh garlic as well! Mince it well so it disperses throughout the rice.
- Like it spicy? Add 1-2 tbsp of creamy horseradish.
More Chicken and Rice Recipes:
- One Pot Spanish Chicken and Rice
- Creamy One Pot Chicken and Rice with Mushrooms
- Easy Baked Chicken and Rice
If you love mustard as much as we do, check out these recipes, too!
Cheers!
-RachelÂ
Oven Baked Honey Mustard Chicken and Rice
Ingredients
- 4 boneless chicken breasts
- 1 3/4 cup chicken broth
- 2 tbsp whole grain dijon mustard
- 2 tbsp honey
- 2 teaspoons powdered garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup white rice
Honey Mustard Chicken Slather
- 2 tbsp honey
- 2 tbsp whole grain dijon mustard
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray shallow baking dish (9x9) or cast iron pan with non stick spray.
- In a medium sized bowl, combine chicken broth, honey, mustard, and powdered garlic. Mix well, ensuring honey is combined into mixture and is not sticking to bottom.
- Pour white rice into prepared pan or cast iron pan.
- Pour broth mixture over rice and stir.
- Place chicken breasts on top of rice and broth mixture. Sprinkle chicken breasts with salt and pepper. Cover with foil, and bake for 25 minutes.
- Remove from oven, remove foil, and lift chicken breasts and stir the rice around a bit, ensuring liquid is dispersed throughout pan.
- Coat chicken breasts with additional honey mustard slather mixture.
- Place pan (without foil) back in oven to bake for 10-15 minutes, or until rice is tender.
- Slice chicken and serve!
Could I do this with sausages?
Yes you could!
Made this the other night for something new to try. My boyfriend said it was one of the best dinners I have ever made! It was so quick and easy to toss together (a huge plus!!) And was SO good!!
This recipe is so tasty. I’ve prepared it several times. One time I had some spare rice leftover from another meal I just skipped putting rice in casserole dish and just ladled chicken and sauce into precooked rice.
Thank you Kathi and Rachel
I made this last night and it was fantastic! Thank you for yet another great supper!
Thank you for the nice note Elizabeth! We are so glad you liked it!
Will it work if you put it in a regular pan and not a cast iron skillet?
Yes! Any casserole or baking oven proof dish will work!
This looks so simple and delicious! Cannot wait to make this at home. The next time I head to the grocery store I am definitely going to swoop the ingredients to make this! Hopefully it turns out as well as yours!
I think I will try this using bone-in chicken breasts. I just got a killer deal on them and have been looking for good ideas how to use them. This looks SO good -and my family loves honey mustard!!
Sounds yummy, and I’m loving the whole grain Dijon mustard w/chicken. It’s e-z to prepare, and I’m sure we’ll all love it. I’ll use low sodium broth, and add a bit more broth, ’cause I like to use brown rice. I’ll cook it all about 10 min. longer, in order to accommodate the additional cooking time for brown rice. What a lovely yet simple dish! I too, wonder why it was never posted on “Laughing Spatula”. Oh well, we have it now! You’re right Rachel, there’s nothing like using a cast iron skillet. I’m presently the ‘caretaker’ of my great grandmother’s old “Lodge” cast iron skillet, which is about 80 yrs. old. I know that many delicious meals were made in that skillet, and it will be passed down to my son (who is a chef). Thanks for this recipe, Rachel. BTW, your photos are beautiful!
What a nice comment! Let me know how it turns out! That old Lodge cast iron skillet sounds pretty neat- your son will love it. Thanks again, Angelina! 🙂