Honey Mustard Chicken Tidbits Recipes

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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

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

HONEY MUSTARD CHICKEN



Honey Mustard Chicken image

This is a homemade version of the popular Honey Mustard simmer sauces sold at supermarkets. The Honey Mustard Sauce is slightly tangy, sweet and beautifully creamy. Great for chicken, pork, turkey and fish. **ADJUST SERVINGS by using the slider!**

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 17m

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : ServingSize 289 g, Calories 453 kcal, Carbohydrate 24 g, Protein 58.9 g, Fat 13.8 g, SaturatedFat 1.1 g, Cholesterol 151 mg, Sodium 888 mg, Fiber 0.8 g, Sugar 18.1 g, UnsaturatedFat 12.7 g

HONEY MUSTARD CHICKEN TIDBITS



Honey Mustard Chicken Tidbits image

Dip Italian-seasoned chicken bites into a sweet and tangy sauce. All you need is five ingredients!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 25

Number Of Ingredients 6

1/4 cup honey mustard
3 tablespoons butter or margarine
1 teaspoon garlic salt
3/4 cup Progresso™ garlic herb bread crumbs
1 lb chicken breast tenders (not breaded), cut into 1-inch pieces (about 50 pieces)
Additional honey mustard, if desired

Steps:

  • Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper; spray foil or paper with cooking spray.
  • In medium microwavable bowl, mix 1/4 cup honey mustard, the butter and garlic salt. Microwave uncovered on High 45 to 60 seconds or until butter is melted.
  • Place bread crumbs in large resealable plastic food-storage bag. Add chicken pieces to mustard mixture; stir to coat. Shake chicken pieces in bag of bread crumbs until coated. Place on cookie sheet. Discard any remaining honey mustard and bread crumbs.
  • Bake 20 to 25 minutes or until no longer pink in center. Serve with additional honey mustard.

Nutrition Facts : Calories 70, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 1/2 g

HONEY-MUSTARD CHICKEN TENDERS



Honey-Mustard Chicken Tenders image

The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.

Provided by Ali Slagle

Categories     dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 cups panko bread crumbs
1/4 cup neutral oil (such as grapeseed or canola)
Kosher salt (such as Diamond Crystal)
3 tablespoons honey
3 tablespoons Dijon mustard
1 1/2 pounds boneless, skinless chicken breasts or tenders
Freshly ground black pepper

Steps:

  • Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
  • In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
  • Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
  • Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.

EASY ZIPPY CHICKEN TIDBITS



Easy Zippy Chicken Tidbits image

This takes minutes to make! Serve these as an appetizer in a chafing dish with toothpicks. Adjust all ingredients to taste and the recipe can be doubled. Serving size is only estimated.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons butter
1 tablespoon sesame oil
1 small green pepper, seeded and finely chopped (about 1/3 cup) (optional)
1 teaspoon cayenne (for more heat increse the cayenne)
1/2 cup Dijon mustard
1/3 cup cider vinegar
3 tablespoons brown sugar, firmly packed
3 tablespoons honey
1 tablespoon soy sauce
2 lbs boneless skinless chicken breasts (cut into 1-inch cubes)
salt and pepper (optional)

Steps:

  • Melt the butter and sesame oil in a skillet over medium heat.
  • Add in all remaining ingredients with the chicken cubes, simmer for about 20 minutes, or until the chicken is browned and cooked through.
  • Season with salt and pepper if desired.
  • Serve the chicken in the sauce with toothpicks.

Nutrition Facts : Calories 338, Fat 14.8, SaturatedFat 6.1, Cholesterol 117.2, Sodium 649.3, Carbohydrate 17, Fiber 0.8, Sugar 15.6, Protein 33.5

COPYCAT HONEY-MUSTARD CHICKEN TENDERS



Copycat Honey-Mustard Chicken Tenders image

This pan-fried honey-mustard chicken tastes like Chick-fil-A®!

Provided by RachelBF90

Time 35m

Yield 2

Number Of Ingredients 13

2 large eggs
3 tablespoons honey mustard
1 pinch ground black pepper
1 cup all-purpose flour
1 tablespoon chicken seasoning blend
2 teaspoons cayenne pepper, or to taste
2 teaspoons crushed red pepper flakes
2 teaspoons seasoning salt
salt to taste
1 cup plain bread crumbs
2 teaspoons garlic salt
8 ounces chicken tenders, patted dry
½ cup peanut oil

Steps:

  • Mix eggs, honey mustard, and pepper together in a bowl. Mix flour, chicken seasoning, cayenne, red pepper flakes, seasoning salt, and salt together in a second bowl. Mix bread crumbs and garlic salt together in a third bowl.
  • Dredge chicken tenders in the egg-honey mixture, then in the flour mixture, then back in the egg-honey mixture, and finally in the breading mixture. You want a medium coating on each tender.
  • Heat oil in a pan over medium-high heat. Fry tenders in the hot oil until breading is dark and crispy and chicken is no longer pink in the center and the juices run clear, about 10 minutes per side.

Nutrition Facts : Calories 790.7 calories, Carbohydrate 105.3 g, Cholesterol 255.9 mg, Fat 20.3 g, Fiber 6.8 g, Protein 47.7 g, SaturatedFat 4.3 g, Sodium 3753.6 mg, Sugar 12.2 g

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