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.
It’s a homemade version of the simmer sauces you can purchase in jars at the supermarket. But a gazillion times more delicious!
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 curries. But I always “freshen them up” – like in this Red Thai Chicken Curry. 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
- 700g / 1.4 lb chicken tenderloin or chicken breast cut into thick strips (Note 1)
- Salt and pepper
- 2 tbsp flour
- 1 tsp garlic powder
- 1 tbsp mayonnaise (Note 3)
- 1 tsp cornstarch / cornflour or 2 tsp flour
- 1½ tbsp + ½ tbsp olive oil
- 2 garlic cloves, minced
- 1 cup chicken broth / stock (250ml)
- ¼ cup Dijon mustard (70g)
- ¼ cup honey (85g)
- 1 - 2 tbsp wholegrain mustard (adjust to taste)
- 2 sprigs thyme or ½ tsp dried thyme (Note 4)
- Fresh parsley, finely chopped
- Sprinkle chicken with salt and pepper, then toss with Seasoning if using.
- Thickener: In a small bowl, mix together the mayonnaise and flour.
- Heat 1½ 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 1½ minutes - or until sauce is thickened to your taste.
- Serve on mashed potato, garnished with parsley, with a simple side salad.
2. The seasoning for the chicken is optional - still fab even without, but it adds extra flavour on the chicken and makes it a little bit more golden and crispy. You could also add other flavourings, like paprika, onion powder and even mustard powder. I usually don't use the seasoning when I make this as a quick meal.
3. I use mayonnaise because it has flavour and adds a bit of richness to the sauce, but it's not critical. You could easily use chicken broth or water- just need something to dissolve the cornflour in.
4. The thyme is optional, I like adding a herb just for another layer of flavour. It can also be substituted with: rosemary (1 small fresh sprig / pinch of dried), 4 tarragon leaves (fantastic), 1 tbsp fresh oregano leaves or ½ tsp dried.
5. Posh it up: To glam it up, finely chop a couple of eschallots and saute with the garlic in butter. Then add a splash of white wine to "deglaze" the pan (i.e. scraping the brown bits off the base to mix into the liquid) before proceeding with the recipe. Use French Dijon mustard instead of normal Dijon mustard and use tarragon leaves as the herb - this makes it taste very "restauranty".
6. Nutrition per serving, assuming 4 servings and that all the sauce is consumed (which of course, it will be!)
Honey Mustard Chicken nutrition per serving, assuming all sauce is consumed.
LIFE OF DOZER
Nose to tail measurement: 150 cm / 4.9 feet.
Yes I am taller. By a whole 5 cm / 2 inches.