Honey Mustard Chicken Recipe

This Honey Mustard Chicken is a unbelievable midweek meal that’s quick to whip up and tastes unbelievable! Made with chicken breast or chicken thigh simmered in a luscious honey mustard sauce, it’s very easy to make and an ideal base for including your personal contact.

I like doing selfmade model of chicken simmer sauces you should purchase in jars, just like the On a regular basis Chicken Curry sauce. Home made is a gazillion instances extra scrumptious!

Honey Mustard Chicken

What number of Aussies studying this bear in mind this jingle from the 90’s??

?  I really feel like Chicken Tonight, like Chicken Tonight!  ?

It was for an advert for a variety of simmer sauces known as “Chicken Tonight” bought in jars at supermarkets. They nonetheless promote them in the present day. Every part from Honey Mustard to Korma, Creamy Mushroom to Cacciatore.

I’ve by no means in my life purchased one, nor tried it (that I do know). I do use some retailer purchased pastes, like laksa and crimson curry. However I at all times “freshen them up”. It makes a world of distinction.

However I’ve by no means used a retailer purchased pour and simmer sauce. I don’t imply to come back throughout as a meals snob (hey – I’ve owned as much as secretly doing the McDonald’s drive by means of!), it’s simply that my mom mind washed me as a child. Blame her. (You possibly can message her straight on her Japanese meals weblog, RecipeTin Japan!).

So my Honey Mustard Chicken is made out of scratch. It’d take 7 minutes longer to make than opening a jar. But it surely tastes 7 million instances higher! 🙂

The Honey Mustard sauce for the chicken is extremely easy to make. The bottom components are (it will come as a shock…) honey and mustard that are combined in with chicken broth and barely thickened with flour or cornstarch / cornflour.

It tastes tangy, candy and it’s creamy though there isn’t any cream in it. I don’t discover the necessity to add cream, it’s wealthy sufficient as it’s. And I additionally love the attractive golden color of the sauce which will get diluted in case you add cream.

In all honesty, so long as you have got honey and mustard plus some type of liquid inventory, even bouillon cubes, you’ll be capable of make an ideal Honey Mustard sauce that can be utilized not just for chicken, but in addition for different white meats together with fish, turkey and pork.

I added a contact of thyme as a result of the sauce is so pretty and creamy, I feel it’s good so as to add a contact of freshness from a herb. I’ve added some ideas within the recipe for different herbs that I feel go rather well with this.

Sooooo…..who looks like chicken tonight?? 😉

Honey Mustard Chicken Recipe

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Serves: 4 Prep Time: 7 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 453 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 700 g / 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
• 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)
• 1 – 2 tbsp wholegrain mustard, adjust to taste
• 2 tsp sprigs thyme or 1/2 dried thyme (Note 4)
• Fresh parsley, finely chopped

Instructions

1. Sprinkle chicken with salt and pepper, then toss with Seasoning if using.
2. Thickener: In a small bowl, mix together the mayonnaise and flour.
3. 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.
4. 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).
5. Add chicken broth, bring to simmer, scraping the bottom of the fry pan.
6. Whisk in Dijon Mustard and honey, then whisk in Thickener (make sure you scrape it all in).
7. Add thyme and wholegrain mustard, if using.
8. Cook for 1 – 2 minutes or until starting to thicken. Adjust salt and pepper to taste.
9. 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.
10. Serve on mashed potato, garnished with parsley, with a simple side salad.

Notes

1. If you use chicken breast, like I have, cut it vertically into 1cm 2/5″ thick strips (so they are like chicken tenderloin pieces). But feel free to cut it as you please (bite size, pounded thin etc). You can also use chicken thighs. If you cut it into bite size pieces, you will need a touch extra flour, garlic powder and oil (because more there is more surface area). There is enough sauce.
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 1/2 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. Calories per serving assumes 4 servings and that all the sauce is consumed (which of course, it will be!).