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A black skillet filled with baked orzo and browned honey mustard chicken thighs, garnished with chopped herbs, sits on a light surface next to a jar of honey with a dipper and a folded kitchen towel.
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5 from 1 vote

One Skillet Honey Mustard Chicken & Rice

Juicy, golden-seared chicken thighs bake right on top of tender rice that soaks up a sweet and tangy honey mustard sauce, all in a single skillet. It’s cozy, flavorful, and comes together with minimal prep and barely any dishes to clean.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: dinner
Cuisine: American
Keyword: Honey Mustard Chicken, Honey Mustard Chicken Marinade, Honey Mustard Chicken Recipe
Servings: 8 servings

Equipment

  • 1 large oven safe pan/skillet
  • 1 large mixing bowl

Ingredients

Chicken Thighs

  • 1 tbsp vegetable oil for frying the chicken
  • 8 chicken thighs boneless & skinless
  • salt and pepper

Honey Mustard Marinade

  • 2 tbsp olive oil
  • 1/3 cup honey
  • 1/3 cup dijon mustard
  • 5 garlic cloves minced
  • 1/2 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Rice

  • 1½ cups jasmine rice rinsed
  • 2½ cups chicken broth salted
  • 1/4 tsp ground mustard
  • fresh parsley used to garnish at the end

Instructions

  • Begin by preheating your oven to 375°F.
  • In a bowl, whisk together all of the honey mustard marinade ingredients.
  • Prepare your chicken thighs by seasoning both sides with salt and pepper then add them to a medium sized bowl.
    Pour in half of the honey mustard marinade and gently mix to combine ensuring each piece of chicken is coated.
    Set the remaining marinade aside.
  • Heat a large oven-safe skillet over medium-high heat with your vegetable oil.
    Sear the thighs for 1-2 minutes per side just until they have a nice golden crust.
    They should still be raw in the middle (don't worry about fully cooking the chicken in this step, they will finish in the oven).
    Take the chicken out of the pan and set it aside on a plate. Do not wipe out the pan.
  • Reduce the heat to medium then add the rinsed rice and ground mustard directly into the skillet.
    Stir for 1–2 minutes, allowing the rice to "toast".
  • Pour the chicken broth and the reserved half of the honey mustard marinade into the skillet. Stir well, scraping the bottom of the pan to loosen any bits.
    Bring the liquid to a light simmer for about 5 minutes.
  • Nestle the seared chicken thighs back into the pan, sitting them right on top of the rice and broth. Pour in any juices that collected on the plate.
  • Cover the skillet tightly with a lid or aluminum foil and bake for 20–25 minutes or until the rice is fully cooked and no liquid remains.
  • Garnish with fresh parsley and enjoy right away!

Nutrition

Calories: 478kcal | Carbohydrates: 41g | Protein: 22g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 622mg | Potassium: 319mg | Fiber: 1g | Sugar: 12g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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