Cheese / Chicken / Entrees / Healthy Choices / Low Fat / One-Pot Meals / Quick and Easy / See Hatsie Cook / Weeknight Meals

Cook: Skillet Braised Mustard Chicken Rice Bowls


At the end of what I hope was a fruitful and relaxing Saturday, you may be getting ready for a night out and not at all thinking about what you’re going to eat on, say, Wednesday night after a long day.  Good for you.  Keep at it.

Come back here, though, when you get there.  This one-pot, super-easy, incredibly delicious, and endlessly customizable dish is perfect for those long days when it really would just be so easy to order pizza.  All you need is some pantry ingredients, some chicken, some rice, and a skillet.  A little bit of time, too, but not much.  Nothing you need to babysit.

This hits all of the marks of a good weeknight dinner, so after you are done enjoying your Saturday night and not at all thinking about the week ahead, take a look here and plan on making this early in the week.  The leftovers just get better.

You’re going to start by searing some boneless skinless chicken breasts, then removing them from the skillet and adding the vegetables.  Get the veggies nice and soft, then add the chicken back to the skillet.


A braise necessitates braising liquid, so you’re going to combine a little bit of stock with a lot of great, strong flavors like mustard and hot sauce and worcestershire.  Cover it up, reduce the heat, and walk away.  It’s braising!  Give it a little time.


Don’t peak.  That steam and all of that simmering liquid is working its way through the chicken and creating a tender, delicious, saucy meal.  After about 35 minutes, take the lid off and gently pull the chicken in the sauce.  Turn it around a few times so it’s completely covered in sauce, then let it simmer away for about 10 more minutes, letting that sauce concentrate.


The end result can be used any which way you want.  I had mine in a rice bowl, with a little sour cream, cheese, lettuce, and a heck of a lot of cilantro.  K had his in a burrito.  I had some the next day in a salad with avocado.  I also think it would be great on nachos, next to cornbread, with some broccoli, really anyway you want.



The great thing about this recipe is that with a couple of different tweaks it can work with a lot of different cuisines.  We had ours Tex-Mex style, but I also think it could lean towards Asian flavors as well.  But let’s not try to pigeon-hole this.  It’s simple and delicious.  I’ll leave it at that.

Next week is all about my recent trip to Key West.  I’ll show you where to eat, what to do, lots and lots and lots of pictures, what I packed, and of course a delicious and fun little cocktail.  Check back for a jolt of warm and sun in the midst of a lot of cold.

Here’s the recipe.  Happy weekend!

Skillet Braised Mustard Chicken Rice Bowls


  • 1/2 pounds boneless, skinless chicken breasts (2 large ones)
  • 1 onion, diced
  • 1 bell pepper, diced
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 1 tablespoon chipotle powder
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Honey mustard
  • 2 garlic cloves, minced
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons sriracha (or other hot sauce.  You can use your favorite.  Less to taste)
  • 2 tablespoons olive oil, divided
  • Cooked rice
  • Sour cream, cheese, hot sauce, cilantro, and any other toppings you may want.


  1. In a bowl, combine broth, chipotle powder, honey, dijon, honey mustard, worcestershire sauce, hot sauce, and the rest of the olive oil.  Whisk well, until combined.
  2. Heat the remaining olive oil in a large skillet over medium high heat.  Once the oil is shimmering and hot, add the chicken and sear on both sides until golden brown, about 2-3 minutes on each side.  Remove the chicken to a plate and set aside.
  3. Reduce the heat to medium and add the onion and bell pepper.  Let that cook until soft, about 5 minutes.  Add the garlic and cook for 30 seconds more, until fragrant.  Add the chicken back to the skillet, nestled into the vegetables.  Pour the braising liquid over the chicken.  Make sure there’s enough liquid to come a little more than halfway up the chicken.  If you don’t have enough liquid, you can add a little bit more broth.
  4. Cover the skillet with a tight-fitting lid (or in a pinch, you can cover it with foil.  That’s what I did!)  Reduce the heat to low and let it braise and simmer away for about 35 minutes.  Uncover the chicken and test for doneness–it should be easily pulled apart with two forks.  If it’s done, gently pull the chicken right in the sauce.  Let it simmer, uncovered, for about 10 more minutes, letting the sauce thicken and reduce a bit.
  5. Serve over rice with whatever toppings you want.


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