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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4.5 57
It was just okay, we didn't have rice because my hubby is on a diet, maybe that was it was needed. item not reviewed by moderator and published
Great glaze for chicken. Would be good on salmon as well. I used skin on thighs and browned the chicken in an oven proof skillet first. Brushed on the sauce then baked. It was a hit with everyone. item not reviewed by moderator and published
Oh my goodness! SO good! I marinated the chicken for about 4-5 hours. Next time I'll sprinkle the chicken with a little salt first. item not reviewed by moderator and published
I've been making this for several years now. I usually have everything on hand except the chili sauce so I don't add that. The chicken is so tender and flavorful. I make the rice in a rice cooker and add more vegetables than just the broccoli but this is so good, you should try it. item not reviewed by moderator and published
Really really good! I did marinate the chicken overnight and followed directions for marinade using Sriracha hot sauce and it came out perfect! Could absolutely use with any type of chicken bone-in or not. Awesome! item not reviewed by moderator and published
Very delicious and easy to make. Family all loved it. item not reviewed by moderator and published
this recipe makes a great sauce for chicken. item not reviewed by moderator and published
This is yummy. I dialed back the heat so my daughter would eat it and it was a hit. I didn't have time to marinate it and it was still yummy. The sauce was a little loose in the pan so I thickened it up in a saucepan with a cornstarch slury. We're looking forward to leftovers tonight. item not reviewed by moderator and published
This a perfect make ahead meal. Especially when out of town visitors arrive. Make it the night before, pop it into the oven after a day of sight seeing. I make my rice in a rice cooker. I serve it with a fresh veg (usually steamed broccoli) or a salad. Rave reviews...always! item not reviewed by moderator and published
Made the chicken only - Family loved it Rave reviews! I served it with Coconut rice - They worked well with each other! item not reviewed by moderator and published

Not what you're looking for? Try:

Dijon Chicken Wings

Recipe courtesy of Food Network Kitchen