One Pan Honey Mustard Chicken and Rice
One Pan Honey Mustard Chicken and veggies bakes on a bed of rice and lentils for a simple and healthy weeknight dinner that will feed your whole family in one dish! Customize with whatever veggies your family likes best!
Gluten Free, Dairy Free, Egg Free, Nut Free
With the new school year approaching I’m starting to expand my repertoire of one pan meals because who has time to stand over 6 different dishes going at once?! Not me!
This One Pan Honey Mustard Chicken recipe combines chicken thighs slathered in a delicious sweet and tangy honey mustard sauce, with a subtle kick from curry powder and garlic, with nutrient-dense broccoli and cauliflower, plus satisfying grains like rice and lentils.
Perfect for busy weeknights, meal prep, or when you want a cozy and nourishing dinner with easy cleanup.
This One Pan Honey Mustard Chicken is:
- Made in one dish
- Easy to prepare in advance (see notes below for tips!)
- Balanced and nutritious so you can feel confident feeding it to your family
- Perfect for busy weeknights
- Loaded with veggies, protein and fiber-rich carbs
Perhaps my favorite part of all is that you can 100% customize this dinner based on what veggies you have in your fridge (or – even better – what’s on sale at the grocery store that week!).
Ingredients Used to Make This Recipe
- Dijon mustard adds a sharp, tangy base for the honey mustard sauce, bringing depth and flavor to the dish.
- Honey balances the tang of the mustard with natural sweetness for a classic honey mustard profile.
- Curry powder is an unexpected, but delicious twist that infuses a warm, slightly spicy note that complements both the mustard and vegetables.
- Black pepper enhances overall flavor with a subtle heat. Plus, black pepper helps you absorb the nutrients in turmeric (in the curry powder).
- Garlic provides aromatic richness and a savory base to the dish.
- Olive oil is the oil of choice used for sautéing and roasting, it helps develop flavor and prevent sticking.
- Chicken thighs are the hearty protein used in this dish. I used skin-on, bone-in chicken thighs for this recipe, but you can use boneless if you wish or chicken breasts.
- Yellow onion offers a sweet and savory base note when cooked, boosting overall flavor.
- Broccoli and cauliflower provide fiber, vitamins, and a bit of crunch to contrast with the softer textures.
- Rice is a hearty grain that cooks in the broth, soaking up the flavorful sauce and acting as the base of the dish.
- Green lentils add plant-based protein, fiber, and a nutty flavor that pairs well with the chicken and vegetables.
- Vegetable broth – or any broth – is used to cook the rice and lentils. Plus, it adds flavor and moisture while keeping the dish cohesive.
Kitchen Tools Needed to Make One Pan Honey Mustard Chicken
How to Make One Pan Honey Mustard Chicken
You only need to follow a few simple steps to make this one pan dinner…
First, marinate the chicken before you prepare the other ingredients.
I asked my community on Instagram if you prefer a “make it all at once” recipe or marinating the chicken first, and the majority replied that you wanted a recipe you could make all at once.
To do that while also adding moisture to the chicken, in this recipe you’ll marinate the chicken first and let it sit while you prepare the remaining ingredients (like chopping the vegetables, measuring grains, etc.).
To marinate, in a large bowl mix together the Dijon mustard, honey, curry powder, black pepper, half of the garlic, and olive oil. Add the chicken, mix together until the chicken is covered with the sauce, and let sit while you prepare the remaining ingredients.
If you have extra time and planned in advance, you can let the chicken marinate overnight.
Then preheat the oven to 375°F.
Prepare the rest of the one-pan dinner…
In a large baking dish, like this one, combine rice, lentils, onion, and remaining garlic. Mix together. Add the broth, broccoli and cauliflower florets.
Using tongs, add the marinated chicken on top.
Bake… adjusting the temperature mid-cooking…
Cover and bake for 20 minutes. Remove from the oven, uncover, and turn the oven up to 425°F. Toss the rice, lentils and vegetables together.
Return to the oven for another 25 minutes, until the internal temperature of the chicken reaches 165°F and the rice is fully cooked. Enjoy warm!
FAQs About This Recipe
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well, but will not be as juicy as the thighs! Chicken thighs do contain more fat, which translates into a more flavorful chicken.
If you’d like to use chicken breasts, I would suggest using skin-on, boneless chicken breasts to lock in moisture. Bone-in chicken breasts may take even longer to cook and you’ll end up with mushy rice.
Can I make this recipe vegetarian?
You can omit the chicken and add extra lentils or a plant-based protein like chickpeas or tofu for a vegetarian version.
Can I use red lentils or another type?
Green or brown lentils hold their shape best in this one-pan recipe. Red lentils may become too mushy.
What if I don’t have curry powder?
The curry powder adds so much flavor to this recipe, so I do not suggest skipping it. **This recipe does NOT taste like traditional curry dishes!!!** You can substitute with a pinch of cumin and turmeric for a similar warm flavor profile.
Can I make this on the stovetop only?
Yes, but make sure to keep it covered and stir occasionally to prevent sticking or burning. Oven-baking gives a more even bake.
Tips to Prepare This One Pan Honey Mustard Chicken and Rice Recipe in Advance
Here are a few ways you can prep this recipe in advance:
- Chop the vegetables ahead of time and store them in airtight containers in the fridge for up to 3 days.
- Make the honey mustard sauce up to 1 week in advance and store it in the fridge.
- Pre-sear the chicken and store it in the fridge to cut down on active cooking time the day-of. This will also lock in moisture and give the chicken even more flavor.
- Assemble everything in the pan ahead of time (except for the broth) and refrigerate. Just add broth and bake when ready!
- Make it a meal prep favorite by portioning leftovers into containers for up to 4 days of ready-to-go lunches.
Other One Pan Dinners You’ll Love:
- One Pan Chicken and CousCous
- One Skillet Lemon Orzo Chicken
- One Pan Spiced Chicken Thighs and Butternut Squash
- One Pot Spaghetti
- Sheet Pan Dijon Salmon
- Balanced Sheet Pan Nachos
One Pan Honey Mustard Chicken and Rice
One Pan Honey Mustard Chicken and veggies bakes on a bed of rice and lentils for a simple and healthy weeknight dinner that will feed your whole family in one dish! Customize with whatever veggies your family likes best!
Ingredients
- 2 tablespoons whole grain mustard
- 2 teaspoons honey or maple syrup
- 1 teaspoon curry powder
- ¼ teaspoon black pepper
- 2 teaspoons finely chopped garlic, about 4 cloves, divided
- 2 tablespoons olive oil
- 1 lb bone-in chicken thighs with skin
- 1 cup jasmine rice
- ½ cup green lentils
- ½ cup chopped yellow onion (about ¼ large onion)
- 3 cups vegetable broth
- 6 cups broccoli and cauliflower florets
Instructions
- Preheat the oven to 400°F.
- In a large bowl mix together the mustard, honey, curry powder, black pepper, half of the garlic, and olive oil. Add the chicken, mix together until the chicken is covered with the marinade. Let sit while you prepare the remaining ingredients. You can let the chicken marinate overnight.
- In a large baking dish, like this one, combine rice, lentils, onion, and remaining garlic. Mix together. Add the broth, broccoli and cauliflower florets.
- Using tongs, add the marinated chicken on top. Brush any leftover sauce on top of the chicken.
- Cover and bake for 20 minutes. Remove from the oven, uncover, toss the rice, lentils and vegetables together.
- Return to the oven for another 30 minutes, until the internal temperature of the chicken reaches 165°F and the rice is fully cooked. Enjoy warm!
Don’t Forget to PIN this One Pan Honey Mustard Chicken Recipe…
xx