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In the realm of comforting home-cooked meals, few dishes rival the simplicity and satisfaction of a one-pan recipe. The Honey Dijon Chicken & Rice Skillet is a delightful blend of tender chicken thighs, aromatic rice, and vibrant spinach, all brought together with the sweet and tangy flavors of honey and Dijon mustard. This dish not only offers a burst of flavor but also minimizes cleanup, making it a perfect choice for busy weeknights or leisurely family dinners. The combination of sweet and savory, along with the ease of preparation, makes this skillet meal a favorite among both novice cooks and seasoned chefs.

Honey Dijon Chicken & Rice Skillet

Discover the perfect comfort food with this one-pan Honey Dijon Chicken & Rice Skillet recipe. Featuring tender chicken thighs, flavorful rice, and vibrant spinach, this dish is both easy to prepare and delightful to eat. The sweet and tangy honey-Dijon glaze adds a burst of flavor while keeping cleanup minimal. Ideal for busy weeknights or family gatherings, this meal brings everyone together around the table for a satisfying dining experience. Enjoy the warmth of homemade cooking with every bite!
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Ingredients
  

4 boneless, skinless chicken thighs (approximately 1.5 lbs)

1 cup long-grain white rice, uncooked

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 freshly cracked pepper, to taste

2 cups fresh spinach, roughly chopped

1 tablespoon fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Chicken Marinade: In a mixing bowl, combine the honey, Dijon mustard, dried thyme, paprika, and a pinch of salt and pepper. Add the chicken thighs to the bowl, making sure each piece is evenly coated with the marinade. Cover and let marinate for about 20 minutes to allow the flavors to meld.

    Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken thighs to the skillet. Cook for 5-6 minutes on each side until they are nicely browned and fully cooked through. Remove the chicken from the skillet and set aside on a plate.

      Sauté the Vegetables: In the same skillet, add the finely chopped onion and minced garlic. Sauté them for about 2-3 minutes, stirring frequently, until the onion is soft, translucent, and fragrant.

        Add Rice and Broth: Stir in the uncooked long-grain rice, ensuring it is well coated with the onion and garlic mixture. Gradually pour in the chicken broth while stirring to combine. Bring the mixture to a boil.

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

            Final Touches: After the rice is completely cooked, remove the skillet from the heat. Use a fork to fluff the rice gently, and taste for seasoning, adding more salt and pepper as desired.

              Serve: Serve generous portions of the chicken and rice mixture on plates. Garnish with freshly chopped parsley and include lemon wedges on the side for a refreshing burst of flavor. Enjoy this delightful one-pan meal!

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