Sunny Mustard Chicken & Rice

This dish was made up on the fly, as an excuse to buy orange juice as much as to have something different to put in front of Ian and myself at supper time. Ian couldn’t stop raving about the flavors, complex and challenging (which I have learned is a compliment) while I felt, at the same time, that it was familiar and comforting. And, because the chicken is poached in juice, it comes out juicy and tender, which is a tough thing to accomplish with boneless, skinless chicken breast. I realized after making this that it was similar in a lot of ways to a dish my mom used to make — honey mustard chicken — and that is where the name comes from.


Sunny Mustard Chicken & Rice

  • 3 boneless, skinless chicken breasts
  • 1 c uncooked long grain rice
  • 1 1/2 c orange juice
  • 1/4 c brown sugar
  • 1 1/2 c chicken broth or prepared buillon
  • 1 heaping tbsp minced garlic
  • 1 tsp garlic powder
  • 1 tbsp dijon mustard
  • 1 tsp sriracha
  • salt and pepper to taste

Preheat oven to 350°F. Lay chicken breasts in a shallow baking pan. In a medium saucepan, combine rice, 1/2 c orange juice, chicken broth, garlic powder and a bit of pepper. In a small bowl, combine remaining orange juice, brown sugar, minced garlic, mustard, sriracha and salt and pepper to taste. Pour this mixture over chicken and place in oven 25-30 minutes. Simultaneously cook rice until done. Serve chicken on rice, and spoon remaining liquid over both.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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