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
- 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
- 1 tbsp mayonnaise (Note 3)
- 1 tsp cornstarch / cornflour or 2 tsp flour
- 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
- 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.
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.
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