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.
Hi Nagi. Love your recipes. I cook at St Canice. Think this would be a good one to upscale to 120 ?
My whole family loved it!
Absolutely delicious.
Everyone loved it.. my kids, my husband, MIL, even I did and I
am not a big fan of honey!
Made this with tofu and it turned out great! Served on top of mashed parsnips and potato. I used cornstarch instead of flour to make it gluten free. So good!
Soooooo good. My 4 year old who attempts to survive on air and chicken nuggets stuffed himself silly on this – ate all of his and half of mine! So good
Stoked I tried this!! Thought the mayo-cornflour sounded weird but isn’t at all. This is super tasty, looks impressive but is soooo easy. Big ups Nagi!
Naji this is just gorgeous! That sauce is amazing. Another wonderful recipe!
Serious yum yums and kid approved!
Definitely putting this on the rotation.
Made this and it was easy and delicious. Love your recipes Nagi!!
Wow, just wow. Yet another Nagi recipe that had my family asking for seconds.
Flavoursome and so quick to the table.
Loved this recipe, I’ve made it. A few times, and it’s always popular with family👏👏👍
I discovered the association of honey and mustard while an exchange student in the US years ago and missed it ever since. Recipes to make some myself always seemed strange… but yours is, as always a winner, and it brought back all my best memories of a road trip in Tennessee ! I used shallots and white wine as suggested (I’m French after all, I WILL deglaze with wine even when not suggested XD) and paired it with mashed potatoes and arrugula salad as suggested, which was perfect. Super quick Sunday meal that fooled everyone into thinking I had slaved for hours in the kitchen. Yum! Thank you Naggi!
Delicious chicken. I cooked chicken thighs so it took a bit longer but the chicken was tender and the flavour was wonderful. Served it with broccoli and rice. Hubby wants me to cook it again soon!
I needed a dairy-, soy-, egg- and wheat-free, baby-friendly dinner. So, I used maple syrup instead of honey, served with olive oil mash and broccolini. Loved by all, including your newest fan. Thanks!
This is so amazing and totally delicious.
So so easy to make and all ingredients are in the pantry and fridge.
Ripper Rita!
Woo hoo!! I love it Barb! Great expression!! N x
You’ve done it again Nagi! We had this tonight and it was fabulous!
Thank you so much again for all your excellent work, we are looking forward to your cookbook being proudly displayed in our Kitchen.
OMG, I made this tonight with chicken thigh fillets, flattened, and used Campbell’s Chicken Bone Broth. So yum! All the diners loved this.
Woo hoo!! That’s fantastic John!! N x
Absolutely delicious and sooo easy.
Kids and I all loved this dish. 30 minutes tops. Good strong mustard flavour (I always add 2 tbsp mustard to the jars – they are so bland otherwise).
A bit more work than a jar, but a whole lotta extra flavour.
Unfortunately I didn’t enjoy this dish and ended up throwing it out. I’ve never really used jar sauces so maybe the flavour is just not to my liking.