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When it comes to quick and satisfying meals, few dishes can rival the versatility and deliciousness of a Honey Dijon Chicken & Rice Skillet. This dish combines tender, succulent chicken thighs with the sweet and tangy notes of honey and Dijon mustard, all harmoniously cooked with fluffy rice and fresh vegetables. Not only is it a treat for the taste buds, but it also embodies the essence of comfort food — perfect for busy weeknights or leisurely family gatherings.

Honey Dijon Chicken & Rice Skillet

Discover the delightful Honey Dijon Chicken & Rice Skillet, a one-pan meal that combines juicy chicken thighs with the sweet-tangy flavor of honey and Dijon mustard, all paired with fluffy rice and fresh veggies. This simple yet nutritious dish brings comfort to busy weeknights, allowing for easy preparation and minimal cleanup. Learn to create this flavorful recipe and enjoy a balanced meal that satisfies both your taste buds and health needs. Perfect for family gatherings or a cozy dinner!
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Ingredients
  

4 boneless, skinless chicken thighs (about 1.5 lbs)

1 cup uncooked long-grain white rice

2 cups chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1/4 cup honey

3 tablespoons Dijon mustard

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 cups fresh spinach, roughly chopped

1 tablespoon chopped fresh parsley (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Chicken Marinade: In a bowl, mix the honey, Dijon mustard, thyme, paprika, salt, and pepper. Add the chicken thighs to the bowl, ensuring they are well coated in the marinade. Let it sit for about 20 minutes to absorb the flavors.

    Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 5-6 minutes on each side, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes, or until the onion becomes translucent and fragrant.

        Add Rice and Broth: Stir in the uncooked rice, coating it with the onion and garlic mixture. Pour in the chicken broth and stir to combine. Bring the mixture to a boil.

          Combine Chicken and Spinach: Once boiling, nestle the cooked chicken thighs back into the skillet. Reduce the heat to low, cover the skillet, and let it simmer for about 15-18 minutes, or until the rice is tender and has absorbed the broth. In the last 5 minutes of cooking, add the chopped spinach on top, cover again, and let it wilt.

            Final Touches: Once the rice is cooked, remove the skillet from heat. Fluff the rice with a fork, and check the seasoning, adding more salt and pepper to taste if necessary.

              Serve: Plate the chicken and rice mixture, garnishing with chopped parsley and serving lemon wedges on the side for a fresh squeeze. Enjoy your one-pan meal!

                Prep Time, Total Time, Servings: 20 min | 45 min | 4 servings