Recipe courtesy of Sandi Richard

Dijon-Baked Chicken with Rice and Broccoli

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



  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.