Dijon Mustard Chicken and Rice Recipe

3

This Dijon Mustard Chicken and Rice dish holds a special place in my heart because it manages to feel both indulgent and nourishing at the same time. The tangy kick of Dijon mustard melds perfectly with the creamy sauce, while the tender chicken and fluffy rice come together for a cozy, one-pan delight. It’s the perfect balance of bold flavors and comforting textures that make it feel like a hug on a plate.

How to make Dijon Mustard Chicken and Rice

Dijon Mustard Chicken and Rice is a savory chicken-and-rice dish made with chicken cooked in a sauce flavored with Dijon mustard — a smooth, tangy French-style mustard originally from Dijon.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (or chicken thighs for juicier results)
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• 2 tablespoons olive oil (or butter, for added richness)

For the Sauce and Rice

• 4 cloves garlic, minced
• 1 small yellow onion, finely diced
• 2 tablespoons Dijon mustard
• 1 ½ cups chicken broth (or stock)
• 1 ½ cups heavy cream (or half-and-half for a lighter option)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 cup long-grain white rice (uncooked)
• 1 tablespoon lemon juice (optional, for brightness)
• Salt and black pepper, to taste

Optional Vegetables Add-Ins

• 1 cup mushrooms, sliced
• 1 cup baby spinach
• ½ cup peas

To Garnish

• Fresh parsley, chopped
• Grated Parmesan cheese, for extra creaminess

Instructions

1. In a small bowl, mix the paprika, garlic powder, onion powder, salt, and pepper. Rub this seasoning blend evenly over both sides of the chicken breasts or thighs.
2. Heat olive oil (or butter) in a large skillet over medium heat.
3. Add the chicken to the skillet and sear for about 4–5 minutes on each side, until golden brown. The chicken doesn’t need to cook through entirely at this point, as it will finish cooking later.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the diced onion and sauté for 3–4 minutes until softened.
6. Add the minced garlic and cook for another 30 seconds, just until fragrant.
7. Stir in the Dijon mustard and mix well. The mustard will add a tangy depth of flavor to the dish.
8. Add the chicken broth, heavy cream, and thyme, stirring to combine. Adjust the salt and pepper to taste.
9. Pour the uncooked rice into the skillet, making sure it’s evenly distributed in the sauce.
10. Nestle the seared chicken back into the skillet, including any juices from the plate.
11. Bring the mixture to a gentle simmer, then lower the heat to maintain a slow simmer. Cover with a lid and let everything cook for about 20 minutes. The rice should absorb the liquid and become tender while the chicken cooks through.
12. If you’re adding vegetables like sliced mushrooms or peas, stir them in during the last 5 minutes of cooking. For baby spinach, you can mix it in just before serving so it wilts gently.
13. Sprinkle freshly chopped parsley and grated Parmesan cheese over the dish for an added flavor boost. Serve hot and enjoy!

Tips for Making the Best Dijon Mustard Chicken and Rice

• Use High-Quality Dijon Mustard: Since Dijon mustard is one of the primary flavor components, opt for a high-quality brand for the best tangy and bold flavor.
• Choose the Right Rice: Long-grain white rice works best as it absorbs the sauce beautifully without turning mushy. Avoid quick-cooking rice, as it may overcook and become sticky.
• Don’t Skip the Sear: Searing the chicken until golden brown adds depth and flavor to the dish. It also leaves behind tasty browned bits in the pan, which flavor the sauce.
• Prevent Sticking: Stir the rice occasionally during the simmering process to prevent it from sticking to the bottom of the pan.
• Balancing Flavor: If the sauce feels too tangy from the mustard, a splash of heavy cream or a small pinch of sugar can balance it out. Similarly, a small squeeze of lemon juice will brighten up the flavors if needed.
• Make It Yours: Add vegetables like broccoli, carrots, or bell peppers if you want to increase the nutritional value and make the dish more colorful.

Ingredients Substitutes

If you’re making Dijon Mustard Chicken and Rice but need to swap out some ingredients—whether for dietary restrictions, personal preferences, or simply because you don’t have certain items on hand—you’re in luck!

1. Chicken

Boneless, Skinless Chicken Breasts or Thighs:

If you don’t have chicken breasts or thighs or prefer something different:

• Chicken Drumsticks or Bone-In Thighs: These work well and can add more flavor due to the bones. Just extend the cooking time.
• Turkey Cutlets: A lean option that works as a substitute for chicken breasts.
• Tofu (vegan/vegetarian option): Use firm or extra-firm tofu, pan-fried until golden, as a plant-based alternative.
• Pork Chops: Thin-cut boneless pork chops can replace chicken if you’re looking for a different protein.

2. Dijon Mustard

Dijon mustard is the key flavor component, and while substitutions might affect the tanginess, here are some alternate options:

• Whole-Grain Mustard: Offers a similar tangy flavor with a slightly more textured appearance.
• Yellow Mustard: Sweeter and milder than Dijon but still works in a pinch. Add a touch of vinegar to mimic Dijon’s sharpness.
• Honey Mustard: Use this for a sweeter, milder flavor.
• Spicy Brown Mustard: Similar depth and tang, but with a spicier kick.
• Homemade Dijon Substitute: Mix 1 tablespoon yellow mustard with ½ tablespoon mayonnaise or Greek yogurt, and a dash of white wine vinegar.

3. Rice

Rice forms the base of this Dijon Mustard Chicken and Rice, but there are plenty of substitutes if you’re looking for something else:

• Brown Rice: A healthier, nuttier option, though it takes longer to cook. Adjust the liquid and cooking time.
• Wild Rice: Adds earthiness and texture to the dish.
• Cauliflower Rice (low-carb/keto option): Cook it separately and stir it into the finished dish rather than cooking it in the sauce.
• Quinoa: High in protein and cooks faster than rice. Use the same amount of rice.
• Orzo Pasta: A small pasta that mimics the texture of rice and works well in this dish.

4. Heavy Cream

If you’re out of heavy cream or are looking for a lower-calorie or dairy-free option, try these substitutes:

• Half-and-Half: A lighter dairy option, though slightly less creamy.
• Milk and Butter: Combine 1 cup of milk with 2–3 tablespoons of melted butter to approximate the richness of heavy cream.
• Coconut Milk (dairy-free option): Use full-fat coconut milk for a creamy texture. It will add a slightly sweet, tropical flavor.
• Cashew Cream or Almond Cream (vegan option): Both are excellent for those avoiding dairy and can replicate creaminess beautifully.

5. Chicken Broth/Stock

Broth adds a savory, well-rounded flavor to the rice and sauce. If you don’t have it on hand:

• Vegetable Broth: Works just as well and is perfect for vegetarians.
• Beef Broth: Adds a deeper, richer flavor, though it will darken the dish slightly.
• Water + Seasonings: Use water and add a pinch of salt, garlic powder, onion powder, and dried herbs to mimic stock.
• White Wine: Use in combination with water for a little sophistication and flavor depth.

Final Thoughts

With its flavorful mustard-infused sauce, tender chicken, and perfectly cooked rice, this Dijon Mustard Chicken and Rice recipe is a crowd-pleaser that’s both impressive and easy to make.

More Chicken Recipes:

• Copycat Costco Rotisserie Chicken Recipe
• Easy Leftover Rotisserie Chicken Rice Recipe