Baked Chicken And Rice With Honey Mustard Sauce Recipes

EASY BAKED CHICKEN BREAST

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a baking dish.
• Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
• Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
• Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
• Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
• Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

BAKED CHICKEN AND RICE WITH HONEY-MUSTARD SAUCE

Steps:

• Preheat oven to 350°.
• Spread rice in a lightly sprayed or oiled 13x9 inch glass baking dish.
• Arrange chicken on top; pour broth over.
• Cover tightly with foil; bake 45 minutes.
• In a bowl, whisk together the yogurt, honey, mustard, soy sauce, ginger, salt, and pepper.
• Uncover baking dish; spread yogurt mixture over chicken.
• Bake, uncovered, until rice is tender and chicken is no longer pink in the center, about 15 minutes longer.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

HONEY-MUSTARD AND CURRY CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Flatten chicken thighs and squeeze tightly into a square baking dish.
• Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 50 minutes, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED CHICKEN THIGHS AND RICE WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees.
• Spread the rice in a lightly sprayed or oiled 2-quart casserole.
• Arrange the thighs on top and sprinkle them with salt and pepper.
• Pour the stock over.
• Bake, covered, for 40 minutes.
• In a medium bowl, whisk together the yogurt, honey, Dijon, soy sauce, and ginger.
• Spread the yogurt mixture over the chicken and rice.
• Bake, uncovered, until the rice is tender and the chicken is cooked through, about 10 minutes longer.