Every now and then, I cook a dish that makes the room go completely silent.  Each person at the table is quiet as he eats, reflecting on the absolutely spectacular-hood of the food set before them.  They don’t just chew.  They savor.  They don’t just taste.  They reflect.

That totally happened last night.

In our quest for healthier eating, I try to make sure to break up the monotony of sauteed vegetables and crisp, cool salads.  I try to make something that is hearty, delicious, and healthy – the trifecta of food in our house right now!

This dish is so good!  I know I say that often enough that some of you just think I’m in love with my own cooking, but this is really a delicious dish.  I would take this dish to someone in need of a home-cooked meal.  I would take this to a potluck.

I would make it once a week!

You get so much flavor from the mustards and the soy sauce that you don’t miss anything.  And, yes, there is a touch of heavy cream, but not much.  Just enough to make this rich and unctious!

Honey Mustard Chicken and Rice

  • 4 large boneless, skinless chicken breasts
  • 2 tablespoons of olive oil
  • 2 tablespoons of salted butter
  • 1/2 cup of yellow mustard
  • 1/2 cup of Dijon mustard
  • 1/2 cup of honey
  • 1/4 cup of low-sodium soy sauce
  • 1/2 cup of heavy cream
  • 2 1/4 cups of instant rice
  • 2 cups of water

In a large skillet, drizzle olive oil and melt butter over medium-high heat.  Place chicken breasts into the hot oil and sprinkle each one with salt and pepper.  Cover and cook for 8-10 minutes.  Flip chicken breasts and cook covered for another 5 minutes.  Remove chicken from the skillet and set aside.  In a bowl whisk together the mustards, honey, soy sauce, and heavy cream.  Pour this mixture into the skillet and whisk to incorporate the sauce into the butter and olive oil.  Place chicken back into the sauce, flipping to coat both sides.  Bring to a boil, then cover and reduce heat to low.  Simmer for 10 minutes.  Flip chicken, cover, and simmer for 10 more minutes.


Remove chicken to a cutting board.


Add rice, water, and a teaspoon of salt.  Increase heat to medium-high.  Bring to a boil and allow to cook for three minutes before covering and turning off the heat.  Let it sit for 10 minutes – or until rice has absorbed the sauce and is tender.

Serve sliced chicken over a bed of honey mustard rice.


Well Duh #1:  You MUST use instant rice (like Minute Rice) in this recipe.

Well Duh #2:  If your chicken breasts are small, you may not have to cook them as long.  I had some really big, chunky chicken breasts.   Just remember that, in the first step, you are just browning the surface.  The chicken will cook through in the sauce.

So good!  And so easy!  I served ours with roasted green beans on the side (Shake fresh green beans in a big bag with 2 tablespoons of olive oil, a teaspoon each of garlic powder and onion powder, a teaspoon of chopped basil, and a half-teaspoon of salt.  Bake at 450 degrees for 20 minutes – or until beans are tender.).

This was a delicious dish, but it was also very pretty – which helps if you’re taking pictures for a blog!  We’re definitely adding this to the regular rotation!


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