Best 5 Dijon Chicken And Rice Recipes

DIJON-BAKED CHICKEN WITH RICE AND BROCCOLI

Steps:

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

DIJON CHICKEN, RICE AND GARDEN VEGETABLE FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Pour broth in 4-cup glass measuring cup. Add rice and rosemary; stir and let stand about 8 minutes or until most of liquid is absorbed.
• In small bowl, stir together mustard, 2 tablespoons of the olive oil, the garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
• In large bowl, mix zucchini, carrots, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
• Divide rice mixture among foil sheets. Brush both sides of chicken with Dijon mixture; place 1 on top of each mound of rice. Divide vegetables among foil sheets, placing them next to chicken breasts.
• For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 18 to 20 minutes, rotating packets one-half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Place packets on plates. Cut large X across top of each packet; carefully fold back foil.

CHICKEN BREAST STUFFED WITH LEMON RICE AND MUSHROOMS AND A DIJON MUSTARD SAUCE

Steps:

• In medium saucepan, melt butter or margarine over medium heat. Add onion and mushrooms and cook for five minutes, stirring frequently. Add thyme and lemon zest and cook for 2 minutes, stirring frequently. Add lemon juice, water, rice and contents of seasoning packet and bring to a boil. Reduce heat to low boil, cover, and cook for 25 minutes. Remove from heat and let cool for 15 minutes. Mix in feta cheese. While rice is cooling, preheat oven to 375°. Grease a 9" x 13" baking pan with non-stick spray. Make a small slit in the side of each chicken breast to form a pocket. Stuff chicken with rice mixture. Use a toothpick to hold the stuffing in. Place chicken in prepared pan and season with salt and pepper. Bake for 30-35 minutes until done. About 10 minutes before chicken is done, melt butter for sauce in small saucepan over low heat. Stir in flour and cook for 3 minutes, stirring constantly. Add chicken broth and cream. Cook until thickened. Remove from heat. Stir in mustard and season with salt and pepper. Place stuffed chicken breasts on platter and pour sauce over top or serve on the side.

HONEY DIJON CHICKEN AND RICE

Steps:

• In large skillet melt butter. When melted add chicken and onion, brown chicken stirring occasionally.
• Add rice and seasoning packets plus remaining ingredients, EXCEPT sour cream.
• Bring to a boil than cover and simmer for 5 minutes on reduced heat. Add sour cream and serve.

DIJON CHICKEN AND RICE

Steps:

• 1. Using mallet, flatten chicken breast halves to make them thin. Set aside on plate. Add flour, salt and pepper to a flat plate. Put Dijon mustard in a small bowl. Set both next to the plate holding the chicken for easy preparation. Cook rice and set aside to stay warm. Add salt, pepper and butter to taste for your preference. Heat olive oil and butter in large skillet to a medium heat. Pick up the chicken breast and lightly coat the chicken on both sides with the Dijon mustard. I like to use the back of a spoon as it makes for a light coat. Then, place the chicken in the flour to lightly cover both sides. Place chicken in skillet and saute about 4 minutes on each side, being sure that the chicken has cooked thoroughly with a light brown color. Add the garlic to the pan just before removing the chicken to soften. Remove the chicken to a warmed plate, or place in preheated 200 degree oven to keep warm. Do not drain skillet, leaving the garlic in the pan.
• 2. Add the 1/2 pint of whipping cream to the skillet, stirring constantly to incorporate the chicken particles and garlic. As it begins to bubble, add the remaining Dijon mustard and parsley. Stir until all mustard has melted and has been incorporated into the cream. At this point, taste for seasoning.
• 3. Remove chicken from the warmed plate and add each chicken breast to the skillet containing the Dijon mustard sauce. Spoon sauce over chicken to incorporate the flavors for about 2 minutes. Turn heat off and prepare plates for serving. On warmed dinner plates, add 1/2 cup cooked rice, place a chicken halve on top, and add a little of the sauce over the top. Sprinkle with the chopped green onion. Serve with your favorite green vegetable.