One-pan mustard chicken and rice cooks seared chicken over long-grain rice in a creamy Dijon sauce. The sequence matters: brown the chicken for flavor, toast the rinsed rice briefly, then cook everything covered over low heat so the grains absorb liquid without scorching.
Sear the Chicken Without Cooking It Through
Dry the chicken and season both sides before it reaches the pan. Sear until golden, then move it to a clean plate; the center finishes later with the rice. Boneless thighs are especially forgiving, while breast pieces should be similar in thickness to prevent smaller ones from drying out.
Manage the Rice and Liquid
Rinse the rice and drain it thoroughly. Stir it through the garlic and pan drippings for about one minute, then add broth, cream, mustards, honey, and thyme. Scrape the browned bits from the skillet; they season the sauce and keep the bottom from developing burnt spots.
Once the liquid reaches a gentle simmer, return the chicken, cover, and reduce the heat. Avoid opening the lid repeatedly. If the rice is still firm when the liquid is nearly gone, add a few tablespoons of hot broth, cover, and continue cooking on low.
Finish Off Heat
Stir Parmesan into the rice around the chicken after removing the skillet from the heat. Rest for five minutes so the sauce thickens and the rice finishes absorbing moisture. Taste before adding salt because broth, mustard, and Parmesan already contribute it.
- Firm rice: add hot broth and continue covered on low.
- Scorched bottom: lower the heat and use a heavy skillet with a tight lid.
- Thin sauce: allow the full off-heat rest before changing it.
- Chicken done before rice: remove it temporarily and return it for serving.
Serve with cucumber feta salad or compare this dinner with chicken rice bowls. Browse more Dinner Recipes. Chicken should reach 165°F (74°C), according to the USDA safe temperature chart.
One-Pan Creamy Mustard Chicken and Rice
Golden chicken and tender rice cooked together in a creamy Dijon mustard sauce with garlic, thyme, and Parmesan.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken thighs or chicken breasts
- 1 teaspoon fine salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 cup long-grain white rice, rinsed
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 teaspoon honey
- 1/2 teaspoon dried thyme
- 1/3 cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken: Pat the chicken dry and season both sides with half the salt, the black pepper, and smoked paprika.
- Brown the chicken: Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and sear for 4 to 5 minutes per side until golden. Transfer it to a plate.
- Toast the rice: Lower the heat to medium. Add the garlic and cook for 30 seconds. Stir in the rinsed rice and cook for 1 minute so the grains are lightly coated.
- Build the sauce: Pour in the chicken broth and cream. Stir in the Dijon mustard, whole-grain mustard, honey, thyme, and remaining salt.
- Simmer everything together: Return the chicken to the skillet, nestling it into the rice. Bring the mixture to a gentle simmer, cover, and cook over low heat for 20 to 22 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
- Finish the dish: Remove the skillet from the heat. Stir the Parmesan into the rice around the chicken, then rest for 5 minutes. Garnish with parsley and serve warm.
Notes
Cook the covered skillet over low heat so the rice becomes tender without burning on the bottom.
