Honey Mustard Chicken and Rice Bake
A hearty casserole combining tender chicken, sweet honey, and tangy Dijon over fluffy rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups Cooked rice Use long-grain or jasmine; day-old rice helps prevent sogginess. Substitute cauliflower rice for low-carb.
- 4 pieces Boneless chicken breasts Trim fat and pound slightly for even cooking; thighs work for more flavor and juiciness.
- 1/2 cup Honey Use mild or wildflower honey; maple syrup works in a pinch with a slightly different tone.
- 1/4 cup Dijon mustard Provides tang; yellow mustard softens punch while whole-grain adds texture.
- 1 tablespoon Olive oil Neutral oil like canola is fine; oil helps sauce emulsify and coat chicken.
- 1 teaspoon Garlic powder Substitute 1 clove minced fresh garlic for brighter flavor.
- 1 teaspoon Onion powder Substitute 1 tablespoon finely chopped onion sautéed briefly to soften bite.
- to taste Salt and pepper Start with 3/4 teaspoon salt and 1/2 teaspoon pepper and adjust after tasting.
- 1 cup Broccoli florets (optional) Add for texture and color; swap for green beans, bell peppers, or peas.
Instructions
Prep the sauce and oven
- Preheat the oven to 375°F (190°C) before starting assembly to ensure even cooking throughout.
- Whisk the honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper together in a medium bowl until combined.
Assemble the casserole
- Spread the cooked rice evenly in a 9x13-inch baking dish so it forms a flat base for the chicken.
- Place the boneless chicken breasts on top of the rice, spacing them evenly for uniform heat exposure.
- Pour the honey mustard mixture evenly over the chicken and rice to coat each breast and saturate the rice beneath.
- Add the broccoli florets around the chicken if using, tucking them into any gaps to roast alongside the chicken.
Bake and finish
- Cover the baking dish with aluminum foil to trap steam and bake for 30 minutes, allowing flavors to meld and chicken to start cooking.
- Remove the foil cautiously and continue baking for 15 to 20 minutes, or until the chicken reaches a safe internal temperature of 165°F (75°C).
- Let the casserole rest for a few minutes before serving to let juices redistribute and the sauce thicken slightly.
Notes
Use day-old rice to prevent excess moisture that can make the casserole mushy during baking. Always verify 165°F (75°C) internal temperature for safety.