Dijon-Baked Chicken with Rice and Broccoli

If you forget to marinate this overnight, don't worry; it's still great if you cook the chicken in the sauce as soon as you make it. It['s just better when it marinates.]

Total Time:
1 hr 15 min
15 min
1 hr

4 to 6 servings

  • 10 to 12 boneless skinless chicken thighs (about 1 3/4 pounds)
  • 1 tablespoon curry powder
  • 3 tablespoons frozen chopped onions
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • 2 tablespoons soy sauce
  • 1 teaspoon Asian-style hot chili sauce (can be chili-garlic sauce)
  • 1 1/2 cups basmati or white rice
  • 3 cups water
  • 5 cups frozen broccoli florets
  • 1/8 teaspoon your favorite supermarket-style seasoning mix
  • The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.

  • The next day: Preheat oven to 350 degrees F.

  • Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.

  • Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.

  • Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.

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