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.
Peter says
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.
Nagi says
I’m not sure about this one Pete – I’ll need to do some research for that! – N x
Timothy Schilder says
This was absolutely divine. My fiance loved it and he normally hates honey mustard chicken. This is how honey mustard chicken should taste like.
Vivienne Sloane says
Thoroughly enjoyed the Honey Mustard Chicken..
Hubby has asked for it again..
Delicious.. now a favourite..
Nagi says
Winner winner chicken dinner!!
Nicole says
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?
Nagi says
Hi Nicole, you can always use regular flour – 1 tsp cornstarch or 2 tsp flour. I hope you love it – N x
Robyn says
Hi Nagi, this recipes sounds delicious but I’m wondering if you could cook it before guests arrive?
Nagi says
Hi Robyn, you sure could!
Nicky says
Omg yum! My boyfriend and I could not get enough. Definitely one of our favorite receipes, will be making again soon for sure!!
Nagi says
I’m so glad you loved it Nicky!
Chrissie says
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 🙂
Nagi says
Hi Chrissie, you sure could I would just reheat covered in the microwave – N x
William says
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…
Nagi says
Awesome William, I’m so glad you loved it ❤️
Natalie says
I wish I could give this 10/5 stars, it’s so damn good!
Teistiebrinkley says
Yum. Quick and easy and oh so tasty. Another win for the family.
Nagi says
I’m so happy you loved it!
Katja Driesel says
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!!! 😊
Fay Mannion says
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 =)
Nagi says
Hi Fay, sorry you found it too sweet! You could always start with less and add more to taste ☺️
Fay Mannion says
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 🤗
Nagi says
I’m so glad you love it!
lynette says
Nagi I love your recipes. have tried several of them and honest think after getting on your website my love for cooking has been renewed. keep up the good week and keep those amazing recipes coming.
Nagi says
Thanks so much Lynette!
Caila says
Nagi, I made this for the first time last night and it was exactly what I was craving!! The recipe is super easy and most families would have all the ingredients at home ready to make it. I’m so glad I didn’t resort to using premade sauce from the supermarket. Keep up the good work Nagi, we love making meals using your delicious recipes !!
Rhonda Pickard says
I made this tonight for tea, but as I am a FODMAP restricted eater, replaced the honey with rice malt syrup. This was absolutely delicious. Now my hubby is expecting such high standard every night!!! OOoops. This was my once in a blue moon creativity flair
Bonnie says
Nagi, I forgot to ask you a question regarding that wonderful dish, Honey Mustard Chicken You mention to try it with other proteins My husband and I would like to try it with Salmon. Would I cook it the same? For the sauce? Do I still use the chicken broth or fish broth? Thanks!
Bonnie from Markleeville, CA
Nagi says
Hi Bonnie! I would still use chicken broth even if using for salmon. I think it will suit the flavours of the sauce better than using fish broth. Hope you love it! PS Also thanks for the idea, I want to do a salmon recipe soon! N x
Bonnie says
Hi Miss Nagi
This recipe is the bomb!! My husband and I love this recipe. Next time I will try this sauce for fish too! Cannot wait to serve with company. I haven’t had a recipe from you yet that we did not like. Your site is one of my favorite place to check out recipes.
I would highly recommend you to try this recipe people! And, I cracked up reading your story, about blaming your mom and you gave us her link in Japan. I was laughing out loud.
Give Dozer a hug and kiss from me
Thanks again Nagi. Peace to you and Dozer.
Bonnie from Markleeville, California
Natalie says
This meal is phenomenal! I used half the amount of honey (as I don’t have much of a sweet tooth) and it tastes incredible. Four lunches for the week sorted and one very happy gal 😄
Nagi says
I’m glad you enjoyed this Natalie! Thank you for letting me know 🙂 N x
Kristy says
I just tried your Honey Mustard chicken and I love it so much. I did have to substitute the garlic powder with Italian seasoning cos I didn’t have any and I also skipped the last 3 optional ingredients. But it still taste great and the sauce was gorgeous!! Am telling my friends to go try make it.
Nagi says
That’s wonderful to hear Kristy! Thanks for taking the time to let me know you enjoyed this! N xx
Dee says
Again 10/10 Nagi my umpteenth recipe i’ve tried from your site, i doubled up on this one to freeze some portions because of the confidence you instilled in me with your simple guidance, I held back on the potatoes because they dont freeze well. Made a simple white rice and froze it to go with that lovely sauce. Beautiful quick meal to reheat in micro please do more one pot meals you are a gem:)
Nagi says
Fantastic to hear Dee! Thanks for letting me know! N x ❤️
JulieParkes says
So tasty and easy to make.
I had everything on hand and it just makes things so much easier.
I would make this recipe again and again.
It really was delicious and we had it with mash and broccoli.
The sauce was out of this world.
If you make it, you have to have it with mash potatoes.
The sauce and the mash is a match made in heaven.
Thank you again for another incredible recipe.
Nagi says
🙌🏻 PS You’ve been busy! 😂