Homemade Honey Mustard Chicken and Rice
The golden sauce clinging to those seared chicken bites is the kind of dinner magic that makes my kitchen feel like a five-star bistro, even on a hectic Tuesday. The moment the honey and mustard hit the hot pan, the air fills with a sweet, tangy aroma that practically pulls the family to the table without me having to yell "dinner's ready" once.
Ingredients
- 1.2 lbs chicken breast cut into 1-inch cubes
- 1 tbsp olive oil
- ½ cup chicken broth
- 3 tbsp Dijon mustard
- 3 tbsp honey
- ¼ cup heavy cream
- ½ tsp garlic powder
- Salt and black pepper to taste
- Fresh parsley chopped for garnish
- 2 cups cooked Basmati or Jasmine rice
Instructions
- Season: Pat chicken dry and season with salt, pepper, and garlic powder.
- Sear: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until golden brown on all sides.
- Whisk: In a small bowl, whisk together the broth, mustard, and honey.
- Simmer: Pour the mixture over the chicken. Reduce heat to medium and simmer for 3–4 minutes.
- Finish: Stir in the heavy cream and simmer for another 2 minutes until the sauce thickens.
- Serve: Spoon the chicken and plenty of sauce over warm rice. Garnish with fresh parsley.