honey mustard chicken and rice bake
Chicken
Honey Mustard Chicken and Rice Bake
This honey mustard chicken and rice bake features honey-flavored, juicy and crisp chicken thighs over tender rice. Feel free to adjust mustard and lemon quantities if you don't like it too sweet.
Ingredients
- 1/4 cup honey, divided
- 1/4 cup dijon mustard or whole grain mustard
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 bone-in, skin-on chicken thighs (2 to 2 1/2 pounds)
- 1 1/2 cups uncooked jasmine or basmati rice
- 3 cups low-sodium chicken broth
- 2 green onions, thinly sliced
Directions
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a 3-quart baking dish with nonstick cooking spray.
- Combine 3 tablespoons honey, mustard, lemon juice, garlic, salt, and pepper in a bowl.
- Add chicken to the bowl; toss to combine.
- Spread rice evenly in the prepared baking dish.
- Arrange chicken over the top.
- Pour broth into the same bowl and stir to combine with remaining marinade. Pour broth around chicken, being careful not to pour on top of chicken and rinse off marinade.
- Cover with foil and bake for 30 minutes. Remove foil and brush chicken with remaining 1 tablespoon honey.
- Increase oven temperature to 425 degrees F (220 degrees C). Bake until rice is cooked and an instant-read thermometer inserted into the center of a thigh reads at least 175 degrees F (80 degrees C.), 20 to 25 minutes. Sprinkle with green onions to serve.
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