Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 1 cup long-grain rice
- 3 tablespoons honey
- 2 tablespoons Dijon mustard or German Senf
- 2 tablespoons olive oil
- 1 tablespoon soy sauce (optional for added umami)
- 3 cloves garlic, minced
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 2 cups chicken broth or water
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes per side until golden brown and cooked through. Remove from pan and set aside.
- In the same skillet, sauté minced garlic for 30 seconds until fragrant. Stir in honey, Dijon mustard, soy sauce (if using), and a splash of water or chicken broth. Simmer for 2-3 minutes until slightly thickened.
- Rinse the rice under cold water. In a separate pot, combine rice, chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- Slice the cooked chicken and return to the skillet with the honey mustard sauce. Let it soak up the flavors for a few minutes. Serve the chicken over fluffy rice, garnished with fresh parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or skillet until heated through.
- Keep the honey mustard sauce separate when reheating if possible.
- For added flavor, sauté onions or add lemon juice.
- Use chicken thighs for juicier meat if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: German
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 15 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg