Ingredients
Scale
- 2 cups long-grain white rice
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional garnish: chopped parsley or chives
Instructions
- Start by cooking the rice according to package instructions. Fluff with a fork once done and set aside.
- In a small bowl, whisk together honey and Dijon mustard. Set aside.
- Season the chicken breasts with salt, pepper, and paprika. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the honey-mustard mixture and cook for 2-3 minutes until slightly thickened.
- Return the chicken to the skillet, coating it evenly with the sauce. Serve hot over the fluffy rice. Garnish with chopped parsley or chives for added freshness.
Notes
- Adjust the seasoning of salt, pepper, and paprika to taste.
- You can substitute chicken thighs for breasts for more flavor and juiciness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: German-American fusion
- Diet: Gluten-Free (if using GF honey and mustard)
Nutrition
- Serving Size: 1 plate
- Calories: 430 kcal Kcal
- Sugar: 12 g
- Sodium: 340 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg