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In the realm of quick and satisfying weeknight dinners, the Honey Dijon Chicken & Rice Skillet stands out as a flavorful and effortless choice. This dish not only simplifies the cooking process but also brings a unique blend of sweet and tangy flavors to your table. Imagine tender chicken thighs simmering alongside aromatic vegetables and hearty rice, all cooked in one pan for easy clean-up. It's a comforting meal that can be prepared in under 30 minutes, making it perfect for busy families or anyone looking to enjoy a delicious homemade dinner without spending hours in the kitchen.

Honey Dijon Chicken & Rice Skillet

Discover the perfect weeknight dinner with Honey Dijon Chicken & Rice Skillet! This one-pan meal combines tender chicken thighs with aromatic veggies and hearty rice, all cooked in under 30 minutes for an easy clean-up. The unique fusion of sweet honey and tangy Dijon mustard creates a flavorful sauce that complements the dish beautifully. Packed with nutrition and simple to prepare, this comforting recipe is ideal for busy families or anyone craving a delicious homemade meal. Explore the ingredients and step-by-step process to make this delightful skillet dish a staple in your kitchen!
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Ingredients
  

2 tablespoons olive oil

4 boneless, skinless chicken thighs (about 1.5 pounds)

Salt and black pepper, to taste

1 cup onion, diced

2 cloves garlic, minced

1 cup long-grain rice, rinsed

2 cups chicken broth

1/4 cup honey

1/4 cup Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon dried thyme

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and black pepper. Add the chicken to the skillet and sear for 5-7 minutes on each side until golden brown. Remove from the skillet and set aside.

    Sauté Aromatics: In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

      Toast the Rice: Add the rinsed rice to the skillet, stirring for 1-2 minutes until it’s slightly toasted and coated in the oil.

        Make the Sauce: In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, and dried thyme.

          Combine Ingredients: Pour in the chicken broth and the honey-Dijon mixture into the skillet. Stir to combine. Return the seared chicken thighs to the skillet, nestling them into the rice.

            Cook the Skillet: Bring the mixture to a gentle boil, then cover the skillet with a lid, reduce the heat to low, and let it simmer for 20 minutes, or until the rice is tender and has absorbed the liquid.

              Add Peas and Finish: Once the rice is cooked, stir in the frozen peas and cook for an additional 5 minutes, covered, until the peas are heated through.

                Serve: Remove from heat, garnish with fresh chopped parsley, and serve warm right from the skillet.

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings