Honey & Mustard One-Pan Rice
Busy weeknights call for recipes that are simple, satisfying, and require minimal cleanup—this Honey & Mustard One-Pan Rice is exactly that.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
55
MINUTES
Ingredients
50g butter
1 large onion, diced
3 garlic cloves, diced
3 chicken breasts, halved
1 tbsp plain flour
1 tsp garlic powder
1 tsp dried oregano
2 tbsp sunflower or vegetable oil
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
200g rice, rinsed
100ml white wine (optional)
600ml chicken stock
1 tsp Dijon mustard
1 tbsp honey
3 lemon slices
Juice of ½ lemon
Handful of fresh parsley, roughly chopped
Salt and freshly ground black pepper
Method
Preheat the oven to 180°C / 160°C fan / Gas 6.
In a large ovenproof casserole dish, layer the diced onion and garlic. Top with half the butter and bake for 10 minutes.
Meanwhile, toss the halved chicken breasts in a bowl with flour, garlic powder, oregano, and a little salt and pepper to coat.
Melt the remaining butter in a frying pan. Sear the chicken on both sides for a few minutes until golden.
Add the seared chicken to the casserole dish with the cooked onions and garlic.
Layer the bay leaves, thyme, and rosemary on top of the chicken.
Scatter the rinsed rice evenly over the dish.
In a jug, mix the wine (if using), stock, Dijon mustard, and honey. Pour this mixture over the chicken and rice.
Season with salt and pepper. Cover tightly with foil and bake for 30 minutes.
Remove the foil, add lemon slices (and a few cubes of butter for extra richness, if desired), and bake uncovered for another 15 minutes.
Squeeze over the lemon juice, adjust seasoning, and garnish with chopped parsley before serving.
