Baked Chicken Thighs And Rice With Honey Mustard Sauce Food

BAKED HONEY MUSTARD CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees. Grease a 9 x 13 pan with cooking spray. In a medium bowl combine honey, dijon mustard, onion powder, garlic powder, paprika, salt and pepper.
• Add the chicken thighs to the prepared pan. Brush the honey mustard sauce on the chicken.
• Bake until the chicken reaches 175 degrees, 30-40 minutes.
• Turn the broiler on high and cook until the skin gets browned and crispy, 2-3 minutes. Serve immediately and enjoy!

CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE

Steps:

• Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
• Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
• Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

BAKED CHICKEN THIGHS, RICE, AND VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat chicken thighs dry with a paper towel, and season both sides with seasoned salt.
• Heat olive oil in a 12-inch oven-proof nonstick skillet over medium heat until it shimmers. Brown chicken thighs lightly in the hot oil, about 3 minutes. Turn, and sprinkle smoked paprika evenly on top. Continue cooking until chicken thighs are light brown, about 3 minutes. Chicken will not be cooked through. Transfer chicken to a plate and keep warm.
• Cook chopped onion in the same skillet until soft and translucent, about 3 minutes. Add rice, stirring and scraping the bottom of the skillet, until the rice picks up a little color, about 4 minutes. Stir in butternut squash cubes and frozen green beans and season with herbes de Provence. Pour in chicken broth, and set browned chicken thighs on top.
• Bake in the preheated oven for 30 minutes.
• Place Caesar croutons in the bowl of a food processor or blender and pulse several times, until the croutons are reduced to coarse crumbs.
• Sprinkle crumbs over chicken, rice, and vegetables, and continue to bake until chicken is done and the butternut squash and rice are tender, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HONEY MUSTARD CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon sauce over chicken thighs and serve.

BAKED CHICKEN AND RICE WITH HONEY-MUSTARD SAUCE

Steps:

• Preheat oven to 350°.
• Spread rice in a lightly sprayed or oiled 13x9 inch glass baking dish.
• Arrange chicken on top; pour broth over.
• Cover tightly with foil; bake 45 minutes.
• In a bowl, whisk together the yogurt, honey, mustard, soy sauce, ginger, salt, and pepper.
• Uncover baking dish; spread yogurt mixture over chicken.
• Bake, uncovered, until rice is tender and chicken is no longer pink in the center, about 15 minutes longer.

ONE-PAN HONEY MUSTARD CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F.
• Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
• Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
• Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
• Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
• Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
• To serve, plate the chicken and vegetables and top with the pan sauce.

HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
• Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
• Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

BAKED CHICKEN THIGHS AND RICE WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees.
• Spread the rice in a lightly sprayed or oiled 2-quart casserole.
• Arrange the thighs on top and sprinkle them with salt and pepper.
• Pour the stock over.
• Bake, covered, for 40 minutes.
• In a medium bowl, whisk together the yogurt, honey, Dijon, soy sauce, and ginger.
• Spread the yogurt mixture over the chicken and rice.
• Bake, uncovered, until the rice is tender and the chicken is cooked through, about 10 minutes longer.