Honey Mustard Chicken And Rice Recipe

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There are certain combinations that go so well together, like wine and cheese, bacon and eggs, honey and mustard, and peanut butter and jelly. This honey mustard chicken is one of those combinations! Continue reading if you enjoy recipes for soft, juicy chicken dinners or honey mustard dipping sauce. If you’re not sure which to do first, feel free to marinade the chicken thighs or breasts; it tastes great on both. With some garlicky sautéed green beans and mashed potatoes, this makes a really filling dinner for the whole family. Alternatively, you can double the recipe and have some great chicken left over for the rest of the week, which you can use for rice bowls, spring salads, and sandwiches.

Ingredients:

  • 1/4 c. country dijon mustard
  • 1/4 c. honey
  • 1/4 c. yellow mustard
  • 3 Tbsp. olive oil, divided
  • 2 Tbsp. apple cider vinegar
  • 2 garlic cloves, finely chopped
  • 1 tsp. chopped fresh rosemary leaves, or 1/2 teaspoon dried rosemary
  • 1/2 tsp. kosher salt
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. ground black pepper
  • 2 Tbsp. mayonnaise
  • 8 boneless skinless chicken thighs or breasts

Directions:

Step:No:01

Mix the country Dijon mustard, honey, yellow mustard, apple cider vinegar, garlic, rosemary, salt, paprika, and pepper in a medium-sized bowl. Transfer ⅓ cup of the marinade to a another medium-sized bowl and mix in the mayonnaise. Store the dipping sauce in the refrigerator covered until needed.

Step:No:02


If using chicken breasts, place them between two pieces of plastic wrap and pound them until they are the same thickness using a heavy skillet or the flat side of a meat mallet.

Step:No:03

Put the chicken breasts or thighs in a plastic zip-top bag that is the size of a gallon. Seal the bag, add the remaining marinade, and chill for at least 30 minutes (or up to 4 hours).

Step:No:04


Regarding the stove: After removing the chicken from the marinade, use paper towels to pat dry. Throw away any leftover marinade. A big cast-iron skillet should be heated at medium heat. To coat the pan, add the final tablespoon of olive oil and swirl.

Step:No:05

Put the chicken in the pan and cook it for 4 to 5 minutes, or until it is well charred and comes out of the pan with ease. After turning the chicken over, turn the heat down to medium. Cook the chicken, uncovered, until the internal temperature reaches 165°F and it comes out of the pan easily. Serve right away with the dipping sauce after letting it sit for five minutes.


Step:No:06

Regarding the grill: Set a grill’s temperature to medium, about 350°F. Thoroughly oil the grill grates.

Step:No:07


After removing the chicken from the marinade, use paper towels to pat dry. Throw away any leftover marinade. Set the chicken on top of the grill. Cover and cook for 6 to 8 minutes, or until grill marks emerge and the chicken releases easily.

Step No.08

After flipping the chicken, cook it for a further two to three minutes, or until the internal temperature reaches 165°F and the chicken is no longer pink in the middle. Serve right away with the dipping sauce after letting it sit for five minutes.

full recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a45988722/honey-mustard-chicken-recipe/

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