Honey Mustard Chicken Skillet Recipes

BAKED HONEY MUSTARD CHICKEN

Baked Honey Mustard Chicken image

Quick and easy to prepare, and the kids love it too!

Provided by Mary Annthipie Bane

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

6 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup honey
½ cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
½ teaspoon dried parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 24.8 g, Cholesterol 67.1 mg, Fat 3.7 g, Fiber 1 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 296.4 mg, Sugar 23.4 g

QUICK HONEY-MUSTARD CHICKEN

Quick Honey-Mustard Chicken image

"This entree combines my husband's love for mustard with my love for anything sweet (the honey)," writes Lisa Varner, a field editor from Charleston, South Carolina. "The yummy curry taste really sends this dish over the top! We like it with rice pilaf."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/4 cup honey
2 tablespoons butter, melted
2 tablespoons Dijon mustard
1 tablespoon orange juice
1/8 teaspoon curry powder
2 boneless skinless chicken breast halves
1 tablespoon vegetable oil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

In a small bowl, combine the honey, butter, mustard, orange juice and curry powder. Spoon half into a greased 8-in. square baking dish. , In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over sauce; turn to coat. , Bake, uncovered, at 350° for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a thermometer reads 170°.

Nutrition Facts : Calories 454 calories, Fat 23g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 707mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 0 fiber), Protein 28g protein.

SHEET-PAN HONEY MUSTARD CHICKEN

Sheet-Pan Honey Mustard Chicken image

This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. -Denise Browning, San Antonio, Texas

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 medium lemons
1/3 cup olive oil
1/3 cup honey
3 tablespoons Dijon mustard
4 garlic cloves, minced
1 teaspoon paprika
1/2 cup water
1/2 pound fresh green beans, trimmed
6 miniature sweet peppers, sliced into rings
1/4 cup pomegranate seeds, optional

Steps:

Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

Nutrition Facts : Calories 419 calories, Fat 26g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 548mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 24g protein.

HONEY MUSTARD CHICKEN SKILLET

Honey Mustard Chicken Skillet image

Pan-roasted chicken in a honey mustard, onion, and garlic sauce. Serve with rice.

Provided by Mme Rocha

Categories Pan Fried Chicken Breasts

Time 1h5m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup grainy mustard
2 tablespoons honey
3 (6 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
½ medium white onion, chopped
2 cloves garlic, minced
4 tablespoons Dijon & honey (liquid) LF
salt and ground black pepper to taste
1 tablespoon water

Steps:

Mix grainy mustard and honey together in a ceramic or glass bowl. Add chicken pieces and massage with marinade. Let sit to absorb flavors, about 30 minutes.
Heat oil in a cast iron skillet over medium-high heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and 2 tablespoons honey Dijon mustard. Season with salt and pepper. Reduce heat to medium and saute until onion and garlic are browned, 3 to 4 minutes. If necessary, add 1 tablespoon of water during this process.
Add chicken to the skillet and remaining 2 tablespoons honey Dijon. Mix well and cover. Cook, stirring occasionally, until chicken is no longer pink in the centers, 7 to 10 minutes.
Uncover, increase heat, and reduce sauce until creamy and thick, 3 to 5 more minutes.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 23.5 g, Cholesterol 72.7 mg, Fat 10.4 g, Fiber 2.2 g, Protein 29.5 g, SaturatedFat 1.8 g, Sodium 937.8 mg, Sugar 10.4 g

STOVE TOP HONEY-MUSTARD CHICKEN

Stove Top Honey-Mustard Chicken image

Does the world need another Honey-Mustard Chicken? Too bad, it's getting one. This is a good simple worknight meal with great flavour. Serve over rice, noodles, or mashed potatoes.

Provided by Jenny Sanders

Categories Chicken Thigh & Leg

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 medium onion
1 tablespoon olive oil
6 boneless skinless chicken thighs
1 (10 ounce) can low sodium chicken broth
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon fresh ground black pepper

Steps:

Peel and chop the onion finely.
Heat the oil in a large skillet, and sauté the onion until translucent.
Add the chicken pieces, turning to lightly brown on both sides.
Add the chicken stock and turn the heat to high.
Add the honey, mustard and black pepper.
Cook until the stock is reduced to a thick sauce.
Reduce the heat, and continue cooking until the chicken browns and the mixture begins to caramelize - usually just a few minutes more.
Turn the chicken to let the other side brown a bit, but remove the pan from the heat if the sauce gets as dark as you want it.
This has a fairly mild mustard flavour; stir in a little more mustard just before serving if you want more bite.

Nutrition Facts : Calories 426.9, Fat 16.2, SaturatedFat 3.3, Cholesterol 171.8, Sodium 391.4, Carbohydrate 26.1, Fiber 1.4, Sugar 20.2, Protein 44.7

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