Community recipe
Apricot-Mustard Crusted Chicken with Carrot Rice
Juicy oven-roasted chicken breasts wear a crisp Parmesan-panko crust and a glossy apricot-mustard finish, served over fluffy, lightly sweet carrot rice. It is a comforting weeknight dinner with bright, familiar flavors and one-pan ease.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 1.5 lb boneless skinless chicken breasts, patted dry
- 1 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 tsp paprika
- 3 carrots, washed, peeled, and coarsely grated
- 1 tbsp unsalted butter
- 2 garlics, minced
- 1.5 cup long-grain white rices, rinsed and drained
- 3 cup low-sodium chicken broths
- 0.5 tsp kosher salt
- 0.75 cup panko breadcrumb
- 0.33 cup parmesan cheese, finely grated
- 2 tbsp dijon mustards
- 1 tsp dried thyme
- 0.33 cup apricot preserves
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsleies, finely chopped
Make it
Instructions
- 01
Prepare the oven, chicken, and carrots
Position a rack in the center of the oven and heat it to 425°F. Line a rimmed baking sheet with parchment paper. Pat 1 1/2 lb boneless skinless chicken breast dry with paper towels, then rub with 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp paprika. Set the seasoned chicken aside at room temperature for up to 15 minutes. Wash, peel, and coarsely grate 3 medium carrots; reserve them for the rice. | Why: Dry, seasoned chicken browns better, while lining the pan prevents sticking and makes cleanup easy.
- 02
Cook the carrot rice
Set a medium saucepan with a tight-fitting lid over medium heat. Melt 1 tbsp unsalted butter, then add 2 clove garlic and cook, stirring, for 30 seconds until fragrant. Stir in 1 1/2 cup long-grain white rice, the reserved grated carrots, 3 cup low-sodium chicken broth, and 1/2 tsp kosher salt. Bring to a full boil, stir once, cover, and reduce the heat to low. Cook without lifting the lid for 18 minutes. Remove the pan from the heat and let it stand, still covered, for 5 minutes; fluff with a fork. The grains should be tender and separate, with no liquid pooled at the bottom. | Why: Briefly toasting the rice and steaming it undisturbed creates fluffy grains while the carrots become tender and sweet.
- 03
Build the crust and roast
While the rice cooks, combine 3/4 cup panko breadcrumbs, 1/3 cup Parmesan cheese, 2 tbsp Dijon mustard, and 1 tsp dried thyme in a shallow bowl; mix until the crumbs are evenly moistened. Press the mixture firmly over the tops and sides of the seasoned chicken, then place it on the parchment-lined baking sheet prepared in Step 1. Roast for 16 to 20 minutes, until the crust is deep golden and an instant-read thermometer inserted into the thickest part registers 165°F. Keep the chicken on the baking sheet. | Why: Mustard helps the crunchy coating adhere, and high heat browns the crust while cooking the chicken through.
- 04
Make the apricot-mustard glaze
During the last 5 minutes of roasting, combine 1/3 cup apricot preserves, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar in a small saucepan over medium-low heat. Whisk for 2 to 3 minutes, until smooth, loose, and gently bubbling; remove from the heat. | Why: Warming the preserves creates a brushable glaze, while mustard and vinegar balance its sweetness.
- 05
Finish and serve
Brush half of the warm glaze over the roasted chicken and let it rest on the baking sheet for 5 minutes. Slice the chicken across the grain. Divide the carrot rice among four plates, arrange the sliced chicken on top, and spoon over the remaining glaze. Finish with 2 tbsp fresh parsley and serve hot. | Why: Resting keeps the chicken juicy, and adding the final glaze at the table preserves its bright, glossy flavor.
