Honey Mustard Chicken Tacos Recipes

HONEY MUSTARD CHICKEN TACOS WITH BRUSSELS SLAW {SLOW COOKER}

Steps:

• For the Chicken: In a large Ziploc bag add pieces of chicken, cornstarch, salt and pepper. Shake until chicken is well coated.
• Heat the oil in a large skillet over medium high heat. Add the chicken and sear until well browned on all sides, about 6-8 minutes. Transfer chicken a paper towel lined plate to drain, then transfer to the slow cooker. Add remaining honey mustard ingredients (garlic through rosemary). Stir to combine. Cover and cook on high for 2-2 ½ hours, or until chicken is cooked through. Remove rosemary sprig and discard.
• Meanwhile, Make the Dressing: In a small bowl whisk all ingredients together with a pinch of salt and pepper. Taste and adjust for seasoning. Set aside in the refrigerator
• Make the Slaw: Place all ingredients in a medium sized mixing bowl. Toss with 1/2 of the honey mustard dressing*. Season with a pinch of salt and pepper. Toss again and set aside in the refrigerator until ready to serve.*
• To Serve: Spoon chicken onto tortillas, top with slaw and drizzle with additional sauce. Enjoy!

HONEY-MUSTARD CHICKEN TACOS

Steps:

• If making chicken on the grill: Preheat grill to 500F (260C) degrees, keeping one part on higher heat and another part on lower heat. Clean grates and brush with some oil. Add chicken breast halves over direct heat. Sear on each side for ~3 minutes (keeping cover closed). Move to lower heat and cook for another 2 to 3 minutes (or until chicken is cooked through) with cover closed. Warm tortillas in the grill during the last 2 to 3 minutes.
• If making chicken on the stovetop: Heat a grill pan over medium-high heat. Brush pan with some oil and then add chicken to hot grill pan and sear for ~3 minutes on both sides. Lower heat and then cover with foil, cooking for another 2 to 3 minutes (or until chicken is cooked through). Warm tortillas according to package instructions.
• Let chicken rest for ~5 minutes. Chop into bite-sized pieces and toss with second part of the marinade (save remainder for tomorrow's dinner).
• Set out your taco bar of tortillas, chicken, salsa, and avocado creme and let everyone assemble their own tacos! Remember to reserve half of the salsa and avocado creme for tomorrow.

HONEY MUSTARD CHICKEN TACOS

Steps:

• Combine the broccoli slaw mix, mayo, vinegar, sugar, salt, and pepper, in a large bowl. Cover with plastic wrap and place in the refrigerator.
• Cook the Tyson Crispy Chicken Strips to package directions.
• Meanwhile, heat a large skillet, over medium-high heat, and warm your tortillas on both sides. You can alternately warm them in the microwave, just wrap them in a damp paper towel and heat them for about 15 to 30 seconds or until they reach the desired temperature.
• To assemble the tacos, place 1 or 2 chicken strips on a tortilla, add some broccoli slaw, and top with a drizzle of Honey Mustard Sauce.

HONEY MUSTARD CHICKEN TACOS

Steps:

• In a small bowl, combine honey, mustard, and mayonnaise; set aside.
• In a large skillet, heat oil over medium heat.
• Saute onions, vinegar, Worcestershire sauce, salt, and pepper until onions are a deep golden brown, about 20 minutes; transfer to a bowl.
• Meanwhile, in another large skillet over medium heat, saute chicken and cilantro until chicken is heated through, about 10 minutes.
• To build tacos- spread a thin layer of mustard mixture on one side of each tortilla.
• Divide chicken equally among tortillas.
• Top with sauteed onions, lettuce, and tomato; fold tortillas in half.

BAKED HONEY MUSTARD CHICKEN

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.

HONEY MUSTARD CHICKEN TATER TOT NACHOS RECIPE BY TASTY

Steps:

• Place frozen tater tots on a baking sheet and bake at 450˚F (230˚C) for 20 minutes, or until crispy. Set aside.
• In a large bowl, toss chicken thighs with 1 tablespoon whole grain mustard, salt, pepper, and 1 tablespoon olive oil.
• In a cast iron skillet, cook on high heat until there is a nice brown sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
• Cook onions until caramelized. Set onions aside.
• Cut the chicken into bite-size cubes.
• Wipe the skillet of excess fat.
• Layer with cooked tater tots. Top with chicken.
• In a small bowl, combine all ingredients for honey mustard dressing.
• Pour the dressing on the chicken and tots. Top with onion, then cheddar and monterey jack cheese.
• Broil from 5-10 minutes, or until cheese is melted.
• Load the dish with tomatoes, avocados, sour cream, and scallions. Serve immediately.
• Enjoy!

HONEY-MUSTARD CHICKEN PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. , In the drippings, saute mushrooms and onion until tender. Add garlic; saute for 1 minute. Stir in the chicken, peas, soup, milk, mustard, honey, parsley, salt if desired, pepper and bacon. Cook and stir over medium heat until heated through. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.

HONEY MUSTARD-PANKO CHICKEN TENDERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly coat a large baking dish with oil.
• Prepare chicken tenders: Mix panko, Parmesan cheese, salt, pepper, and paprika together in a medium bowl. Mix mustard, honey, and olive oil together in a small bowl.
• Slice chicken in half horizontally to form thin fillets. Cut each fillet into strips. Dip chicken strips in the mustard mixture, then coat in the panko, and place in the prepared baking dish.
• Bake in the preheated oven until tenders are golden brown, 15 to 20 minutes, turning over halfway through.
• Prepare sauce: Mix garlic, mustard, honey, oil, lemon juice, salt, and pepper in a small bowl. Serve sauce with chicken tenders.