This Honey Mustard Chicken is a fantastic midweek meal that’s fast to whip up and tastes incredible! Made with chicken breast or chicken thigh simmered in a luscious honey mustard sauce, it’s really easy to make and a great base for adding your own touch.
I love doing homemade version of chicken simmer sauces you can purchase in jars, like the Everyday Chicken Curry sauce. Homemade is a gazillion times more delicious!
Honey Mustard Chicken
How many Aussies reading this remember this jingle from the 90’s??
? I feel like Chicken Tonight, like Chicken Tonight! ?
It was for an advert for a range of simmer sauces called “Chicken Tonight” sold in jars at supermarkets. They still sell them today. Everything from Honey Mustard to Korma, Creamy Mushroom to Cacciatore.
I have never in my life bought one, nor tried it (that I know). I do use some store bought pastes, like laksa and red curry. But I always “freshen them up”. It makes a world of difference.
But I’ve never used a store bought pour and simmer sauce. I don’t mean to come across as a food snob (hey – I’ve owned up to secretly doing the McDonald’s drive through!), it is just that my mother brain washed me as a kid. Blame her. (You can message her directly on her Japanese food blog, RecipeTin Japan!).
So my Honey Mustard Chicken is made from scratch. It might take 7 minutes longer to make than opening a jar. But it tastes 7 million times better! 🙂
The Honey Mustard sauce for the chicken is incredibly simple to make. The base ingredients are (this will come as a surprise…) honey and mustard which are mixed in with chicken broth and slightly thickened with flour or cornstarch / cornflour.
It tastes tangy, sweet and it’s creamy even though there is no cream in it. I don’t find the need to add cream, it’s rich enough as it is. And I also love the beautiful golden colour of the sauce which gets diluted if you add cream.
In all honesty, as long as you have honey and mustard plus some form of liquid stock, even bouillon cubes, you’ll be able to make a great Honey Mustard sauce that can be used not only for chicken, but also for other white meats including fish, turkey and pork.
I added a touch of thyme because the sauce is so lovely and creamy, I think it’s nice to add a touch of freshness from a herb. I’ve added some suggestions in the recipe for other herbs that I think go really well with this.
Sooooo…..who feels like chicken tonight?? 😉 – Nagi x
More recipes made using Honey Mustard Sauce
Baked Honey Mustard Chicken – baked until golden with a creamy honey mustard sauce and potatoes
Honey Mustard Drumsticks – tossed in a simple honey mustard sauce and baked until sticky
Honey Mustard Salad Dressing – fantastic used with leafy salads or more hearty salads like roasted potato salad
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Honey Mustard Chicken
Ingredients
- 700 g / 1.4 lb chicken tenderloin or chicken breast cut into thick strips (Note 1)
- Salt and pepper
Seasoning (optional – Note 2)
- 2 tbsp flour
- 1 tsp garlic powder
Thickener
- 1 tbsp mayonnaise (Note 3)
- 1 tsp cornstarch / cornflour or 2 tsp flour
Sauce
- 1 1/2 tbsp + 1/2 tbsp olive oil
- 2 cloves garlic minced
- 1 cup chicken broth / stock (250ml)
- 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 sprigs thyme or 1/2 dried thyme (Note 4)
- Fresh parsley, 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.
Recipe Notes:
Nutrition Information:
Honey Mustard Chicken nutrition per serving, assuming all sauce is consumed.
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LIFE OF DOZER
Nose to tail measurement: 150 cm / 4.9 feet.
Yes I am taller. By a whole 5 cm / 2 inches.
My family loved this dish. As suggested, after reading the comments, I used Greek yoghurt instead of mayonnaise and cut back on the honey.
Yum, yum, yum!
Hi nagi, love this recipe. I also add mushrooms, green peppers and carrot batons. And serve it over brown rice.
I’ve made this for the second time tonight. The first time it was much too sweet. Tonight, I’ve modified it to be more of a pasta sauce. I cut chicken thigh into bite sized pieces, doubled the stock and halved the honey. I also added cream at the end, and served with fettuccine. Really satisfied my Chicken Tonight craving! Still a bit sweet for my palate, might halve the honey again next time.
This was so quick and delicious. I didn’t have mayonnaise, so I used some low fat yoghurt and it worked a charm.
Hi Nagi
I want to share a secret, quite often I buy wine for a dish just to deglaze or the usual cup and you’re left with wine that goes bad in the fridge. Anyway one time I substituted Chinese cooking wine in place of white wine and I have never looked back 🤣 it was great in this dish . Hope you try it out some time
I love that suggestion Steph!
Simple, easy ingredients, very tasty and quick to cook.
Ticks all the boxes for an easy weeknight meal. I served mine with Jasmine rice (my preference) and broccolini.
Another valuable recipe from Nagi! I was in a rush at dinner time, so I took a note from a reviewer and did it as a dump and bake. I tossed the raw chicken strips in cornstarch and garlic powder, then laid them directly into my sprayed, oven-safe pan. I followed the sauce and thickener directions, combined them, and just poured it over the top of the raw, dusted, chicken. Baked it at 425F for 40 minutes and it was superb over instant mashed potatoes, and a spinach side-salad. Thank you!
My husband and I loved it!
Turned out great! I seasoned the chicken breast in flour, garlic powder, onion powder, mustard powder and paprika. A little bit on the sweet side, I might reduce the honey next time. Served on mashed potato, added frozen peas carrots and beans to the sauce. Toddler loves it!
Quick, easy and delicious. I doubled the sauce and added some carrots and beans! Very yummy.
Oh my goodness, made this tonight, so delicious, the sauce was fantastic, served with creamy mashed potatoes and steamed broccoli, thank you Nagi 😊
I made this dish to serve to my young nephews and niece during Easter lunch. I served it with mashed potatoes and blanched baby vegetables as suggested. One of my nephews asked me to make it again. Thank you for the recipe and the comments were truly helpful. I always get so anxious about what to offer the younger members of my family during gatherings.
I just made this as a dump and bake. Threw everything into a casserole dish and added a chopped onion. Baked at 425F for 45 mins. It was delicious! Thanks Nagi!
Was going to make this but screen kept being taken over by a qantas add continuously. Who decided this was acceptable. Will use other sites
Try using the ghostery extension in your browser which will block unwanted ads. I found this really useful as the ads drive me crazy too.
I have been cooking this dish for ages.
It’s so reliable. Quick, easy and tasty.
So interesting that it’s “creamy” yet dairy free (we eat dairy, but still love this dish just the way it is)
Served it tonight with some broccoli, and roasted baby potatoes and pumpkin.
I usually double the sauce because you can never have too much sauce….
Made this tonight for the first time with pork steaks. Extremely delicious and will be made regularly.
Thanks Karen, I’m going to try it with pork and was hoping someone had been the guinea pig before me lol, will proceed with abandon now I’m confident it’s yummy 😋
great easy to make meals
Cooked this last night. I already had some mashed potato, so cooking chicken and steaming green vege – 15 mins! So quick, so tasty. Will be cooking again often.
This Honey Mustard Chicken recipe is delicious. Thank you Nagi.
Thank you for another brilliant recipe Nagi.
Due to different allergies in our families my fiance and I do a lot of cooking from scratch. This was a massive hit with the BIL and his extended family.
Definitely adding this to the rotation of meals
Thanks Nagi for another great recipe. Very quick and very tasty. Will be making this again, and again,….😊