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.
Oh my – family all thought it was out of the jar and I’d taken out the carrots 🤣🤣🤣 thank you for a smashing recipe 👍🏽💆🏼🙍🏼♀️🙍🏼♀️
And it’s way better than anything from a jar 😉
I’ve never really cooked anything from scratch before but this was easy enough for a first timer and tasted amazing (her words, not mine)! Encouraged me to cook more. Thank you.
You’re so welcome Adam, I love hearing this!!
Love trying all your receipies. Had only best results.
Thanks so much for letting me know Kathleen ❤️
I’ve never tried anything like this before – SUPER glad I did! I used cream instead of mayo and it worked really well. LOVED IT! Thank you !
I’m so happy you enjoyed it Dot – thanks so much for letting me know ❤️ N x
Just made this and delicious! Used a little less Dijon, and had to add some cream to cook a little longer because the chicken drumsticks weren’t quite ready. Used thyme, and white wine. Had some issues with the mayo clumping. Making again next week!
Hi Nick, I’m so glad you loved it! – N x
Hi! My flour in water paste clumped in the sauce. How do I prevent that?
Cooked this last night, adding in the options of a little dried thyme and a dash of grainy mustard. Better than the store bought simmer sauce I usually use I thought. Would definitely do again!
SO much better than store bought Wendy,I’m so glad you loved it!
Hi, my husband is alergic to GARLIC. PLEASE HELP. What can be used or can I just omit.
Oh no! Just leave it out Angela – N x
We felt like licking the pan clean! Absolutely delicious and so easy to make. I won’t ever use a bottled sauce again – thank you and congratulations on a lovely recipe.
Best. Compliment. EVER!
Just finished eating after following this recipe. The whole family cleared their plates from 7yrs to 47yrs. Will never buy another jar sauce again. Thank you!
Wahoo, that’s great to hear Scott!
I would like to ask you if there is a special chinese name for sweet mustard chicken with peas. Where I can find chinese names for many of your dishes ?? Sometimes there are only european names but I’m very courious about original chinese names, if exist.
I’m not sure about this one Pete – I’ll need to do some research for that! – N x
This was absolutely divine. My fiance loved it and he normally hates honey mustard chicken. This is how honey mustard chicken should taste like.
Thoroughly enjoyed the Honey Mustard Chicken..
Hubby has asked for it again..
Delicious.. now a favourite..
Winner winner chicken dinner!!
Hi Nagi, looking forward to making this but am (weirldy, I know) allergic to corn so can’t thicken it with corn starch. Will it be too runny if I leave it out?
Hi Nicole, you can always use regular flour – 1 tsp cornstarch or 2 tsp flour. I hope you love it – N x
Hi Nagi, this recipes sounds delicious but I’m wondering if you could cook it before guests arrive?
Hi Robyn, you sure could!
Omg yum! My boyfriend and I could not get enough. Definitely one of our favorite receipes, will be making again soon for sure!!
I’m so glad you loved it Nicky!
This recipe sounds delicious! I was wondering if I could vacuum pack & seal it, freeze it & reheat later? And if so, what would be the best method for re-heating? Thank you 🙂
Hi Chrissie, you sure could I would just reheat covered in the microwave – N x
I just made this for the family. Dijon mustard was sold out so used french must instead since it’s slso not too strong. As a result the colour of the sauce was much darker but it tasted just as good! Looking forward to trying another of your recipes…
Awesome William, I’m so glad you loved it ❤️
I wish I could give this 10/5 stars, it’s so damn good!
Yum. Quick and easy and oh so tasty. Another win for the family.
I’m so happy you loved it!
Hi, I made this tonight with chicken thighs. I added carrots to it, finely diced. I was a little apprehensive to use Mayonnaise, but I did. I used thyme and wholegrain mustard too. I did only have Dijon mustard – not french. It was fantastic served it with rice/chips. Thank you! Will do that again!!! 😊
Hi Nagi.
I love the easiness of this sauce but it’s far too sweet and I didn’t use the full amount of honey either. I am going to put some lemon juice in it to bring the sweetness down, which I hope works as i’m out of Dijon mustard now! I love the recipe apart from this and I will be making it again but i’ll adjust the amount of honey =)
Hi Fay, sorry you found it too sweet! You could always start with less and add more to taste ☺️
I added lemon juice and a bit more stock and it was beautiful. I’ll definitely be making this again but add honey to my taste. Thank you 🤗
I’m so glad you love it!