Honey Mustard Chicken
User Reviews
4.8
Honey Mustard Chicken
Description
This Honey Mustard Chicken recipe uses chicken tenderloin strips seasoned lightly with salt, pepper, and optionally coated with a flour-based seasoning mix including garlic powder. The chicken is seared in olive oil to develop a golden crust. Garlic is briefly sautéed in remaining oil before simmering with chicken broth to start the sauce base.
The signature honey mustard sauce comes from Dijon mustard, honey, and a mayonnaise-cornstarch mixture which thickens the sauce, producing a creamy, flavorful coating. Optional additions like wholegrain mustard and thyme add herbal and tangy nuances. The chicken is returned to the pan to reheat gently while coated evenly in the thickened sauce.
This dish pairs well with mashed potatoes and fresh parsley for garnish, making a balanced and flavorful meal suitable for weekday dinners. The recipe allows for adjustments in seasoning and sauce components depending on taste preferences.
Notes suggest cutting chicken breast into thick strips if preferred, using mayonnaise for richness but listing alternatives, and optional seasoning variations such as paprika or mustard powder. The thyme can be swapped for rosemary, tarragon, or oregano. For a more gourmet touch, shallots and a splash of white wine can be added.
Ingredients
- 700 g / 1.4 lb chicken tenderloin Note 1, or chicken breast; cut into thick strips
- salt
- black pepper
Seasoning (optional - Note 2)
- 2 tbsp flour
- 1 tsp garlic powder
Thickener
- 1 tbsp mayonnaise (Note 3)
- 1 tsp cornstarch or cornflour; or 2 tsp flour
Sauce
- 1 1/2 tbsp + 1/2 tbsp olive oil
- 2 cloves garlic minced
- 1 cup chicken broth 250ml, or stock
- 1/4 cup Dijon mustard (70g)
- 1/4 cup honey (85g)
Optional Extras (I used these)
- 1 - 2 tbsp wholegrain mustard adjust to taste
- 2 tsp thyme Note 4, or 1/2 dried thyme
- parsley fresh, finely chopped
Instructions
- Sprinkle chicken with salt and pepper, then toss with Seasoning if using.
- Thickener: In a small bowl, mix together the mayonnaise and flour.
- Heat 1 1/2 tbsp oil in a skillet over medium high heat. Add chicken and cook for 2 minutes on each side or until golden. Remove onto a plate.
- Reduce heat to medium. Add remaining oil in the middle of the skillet and put garlic straight onto the puddle of oil. Sauté for 20 seconds or until golden (don't let it burn).
- Add chicken broth, bring to simmer, scraping the bottom of the fry pan.
- Whisk in Dijon Mustard and honey, then whisk in Thickener (make sure you scrape it all in).
- Add thyme and wholegrain mustard, if using.
- Cook for 1 - 2 minutes or until starting to thicken. Adjust salt and pepper to taste.
- Return chicken and any juices pooled on the plate into the sauce. Turn to coat and reheat through - about 1 1/2 minutes - or until sauce is thickened to your taste.
- Serve on mashed potato, garnished with parsley, with a simple side salad.
Notes
- Chicken breast can be sliced into 1 cm thick strips to substitute tenderloins; adjust seasoning quantities if cutting smaller pieces.
- Mayonnaise in the thickener adds richness but can be replaced with broth or water if needed.
- Optional seasoning enhances flavor and browning, but the dish is good without it.
- Herbs like thyme can be substituted with rosemary, tarragon, or oregano for varied flavor profiles.
- To elevate, sauté shallots with garlic and deglaze the pan with white wine before sauce steps for a refined taste.
- Calories calculated assuming four servings with full sauce consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 289g | |
| Calories | 453cal | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 58.9g | 118% |
| Fat | 13.8g | 21% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 12.7g | 75% |
| Cholesterol | 151mg | 50% |
| Sodium | 888mg | 37% |
| Fiber | 0.8g | 3% |
| Sugar | 18.1g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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