Recipe courtesy of Sandi Richard

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.
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. The next day: Preheat oven to 350 degrees F.
  3. Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
  4. 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.
  5. 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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