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.
Mike in South Dakota says
While this honey mustard chicken tasted pretty good, it doesn’t hold a candle to your ‘creamy lemon’ chicken recipe. I think it’s because my wife and I both love chicken piccata, and the creamy lemon chicken echoes the flavors. (I have to admit that I add plenty of capers to your creamy lemon chicken.)
Michele Russell says
Made it. Loved it. Will definitely make it again. Another home run, Nagi. Thank you. Don’t ever stop!
Nagi says
I don’t ever plan to! 🙂 So glad you enjoyed it Michelle, thanks for taking the time to come back and let me know! N x
Anae Liu says
Nagi, you have made me love food more and more everyday!
Made this last night and holy cow it was amazing!
Nagi says
Anae, you ROCK! I can’t believe you made this so quickly after I posted it. Thank you so much for trying it and I am SO GLAD you enjoyed it! N x
Anae Liu says
I saw it the day you posted it while I was on my lunch break and it made me drool so I ran down to Coles to grab all my ingredients 🙂
Nagi says
Read this and am grinning like a FOOL!!!
Ada says
Hi Nagi… ok I am so guilty of buying jars of chicken tonight sauces in bulk when they are on special… also guilty of using canned soup with spam for pasta… yes how low can I go… they tasted very “Meh!!”… but did the job… those were the days before I found you ans this amazing website !!! I swear I will never grab those premade sauces from the supermarkets anymore. I will be making this homemade honey mustard chicken recipe next week. Just ordered some chook tenderloins from Harris Farm for delivery on Saturday. axx
Nagi says
I promise I am not judging (hey, I do Maccers drive-through-of-shame…) but YOU??? You are such an amazing cook, I never would have imagined you would get sauce jars! (Or Spam for that matter!) 🙂 PS Just use the blow dryer on Dozer. Oh my. My life has changed.
Tania| My Kitchen Stories says
Mustard and chicken is such a favourite combo of mine. So good. I have never tried chicken tonight either and I cant imagine it is worth trying!
Nagi says
It has never crossed my mind to try it!!!
Andrew says
Another recipe it seems to add to the list
Nagi says
But will it be pushed to the top? 😉
Dahn says
oh my goodness! I had to laugh out loud when you wrote that jingle “I feel like chicken tonight…” When my son was little we would sing that little jingle whenever we had chicken for dinner. He would tuck his hands under his armpits and flap his elbows up and down as he sang the jingle.
Yes, I do feel like chicken tonight. Such a comfort food! 🙂
Nagi says
Ha ha, now way!!! Doesn’t tell me there was a jingle like that in the states too???
Dahn says
yep it was the Chicken Tonight sauces
here is a commercial on you tube 🙂 https://www.youtube.com/watch?v=mJ9M7bsx10I
Ginny says
Hi Nagi:
My last name is Nagy, so a bit of kismet! Made this tonight with chicken thighs and it was so good–I did let them simmer in the sauce partially covered for 10 min to ensure fully cooked and sauce nice and thick. I also only had sweet potatoes, and made them like regular mashed potatoes, adding a little parm in it to ensure savory enough–heaven!
Nagi says
Yay! Never met anyone with a first OR last name that sounds like mine!! Is it pronounced with a “g” for “goat” rather than “gee”?? That’s where many people get my name wrong! So glad you enjoyed it Ginny – wow that was FAST, you made it almost straight away!
ann says
This looks goooood, is on the menu plan for next week.
Dozer looks as if he is in his sick bed hugging his hot water bottle, he should have a thermometer sticking out of his mouth to finish the scene. Woof woof Dozer.
Good things come in small packages so you (including your hands) and Dozer are at the front of the queue.
Nagi says
Now that you mention it, it DOES look like he’s on his sick bed! Ha ha ha!!! I really enjoyed this, it’s one of those tasty simple meals. I actually just took the last of the leftovers to the homeless guy, he’s had it two nights in a row!
Sarahanne says
Nagi, you beautiful human <3 I love that you donated your leftovers. That really makes me smile!!
Also, this recipe is insanely good. Thanks! Whenever I need a dinner idea, your website always comes up and never fails to deliver. The night before last it was your new mushroom pasta (though, I admit I 'beefed' it up with some bacon…).
Nagi says
Thanks so much Sarahanne! I’m so glad you enjoyed this recipe (and the mushroom pasta!!)
Vicky says
Do you look in my pantry before putting recipes up… yet another one I have all the gredients for. LOL
Nagi says
This is TOTALLY one of my “pantry” meals! 🙂
jane says
Good morning Nagi from Adelaide
Yep will “definitely” be cooking this before the week is out.
Just love love your recipes would cook at least one of yours a week, much to my family’s delight
As for your height it would seem we are of similar height…but them I am half Asian ha ha
Jane 🙂
Nagi says
Fellow vertically challenged, I like! 😉 It totally is an Asian thing, isn’t it?? It always makes me laugh when I’m in an Asian country and see towering Westerners amongst crowds of black heads!!!
Kevin | Keviniscooking says
I might have to re-think my dinner plans of pineapple shrimp. Scrumptious looking!
Nagi says
No don’t! Pineapple shrimp sounds INCREDIBLE!!!
Kate says
Could you use chicken thigh fillets instead of chicken breast?
Nagi says
Yup you sure can Kate! Thanks for the questions, added that to the notes in the recipe. 🙂
Kira Poulson says
I’m so ready to make this! I’m going home at lunch to prep! Beautiful greens too.
Nagi says
Oooh! I hope you do try this Kira, it is SO GOOD! I actually had it again last night 🙂 I cut the chicken into bite size pieces and smothered the sauce on rice!
Dorothy Dunton says
Hi Nagi! I rarely buy chicken breast, but I just picked up a package of four large breasts! Kevin’s fault (hehe) as he posted a chicken caprese (a nod to one of your recipes)! So I have enough for both recipes!! Happy dance here! I love honey mustard sauce, it’s just such a perfect combination! PS paella was killer!! Can’t wait for German week! 🙂
Nagi says
Oooh, I’m already planning what my menu will include for German week!! I really feel like a schnitzel is a must….with rosti!
Dorothy Dunton says
Hi Nagi! From my research rosti is Swiss??? I’m not a mastermind…
Nagi says
Ugh….I think it is?? Except it is served with schnitzel always in Austrlia at the GERMAN SCHNITZEL HAUS!!!
Hana says
Hello Nagi, as european I think I can help you here 🙂 Schnitzel is traditionally served with potato salad or boiled potatoes 🙂
Nagi says
Ah, thank you Hana! In Australia it always seems to come with giant rostis….not that I complain mind you 🙂 Come to think of it, the ones in Austria always came with potato salad.