The Best Honey Mustard Chicken Recipes

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

Steps:

• Sprinkle chicken with paprika, pepper, and curry powder. Place in a roasting pan.
• Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 1 hour or overnight.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, basting often.

HONEY MUSTARD RECIPE

Steps:

• Combine all ingredients together and serve!
• Store in an airtight container, in the fridge, for up to 2 weeks.

GRILLED HONEY MUSTARD CHICKEN

Steps:

• Preheat grill to medium-high heat.
• Season chicken breasts with salt, pepper, garlic powder, onion powder, dried thyme, and dried basil; set aside.
• In a mixing bowl whisk together honey, melted butter, mustards, hot sauce, vinegar, and paprika; whisk until combined and smooth. Remove ¼-cup of the honey mustard and put it in a bowl - we will use this for basting. Reserve the rest for later for dipping.
• Brush the grill grates with vegetable oil.
• Place chicken breasts on the grill and brown for 2 minutes; turn it over and brown for 2 more minutes.
• Brush the chicken breasts all over with half of the honey mustard basting sauce. Close the grill and cook the chicken for 7 minutes.
• Uncover, flip and brush the chicken with more basting sauce; continue to cook for 5 to 6 more minutes, or until cooked through. Chicken is cooked when internal temperature registers at 165˚F. The thicker the chicken breasts, the longer it will take to cook through.
• Remove cooked chicken from the grill and transfer to a cutting board; let stand 8 minutes.
• Slice the chicken and serve with reserved honey mustard sauce.

HONEY MUSTARD CHICKEN

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.

THE BEST HONEY MUSTARD CHICKEN

Steps:

• Preheat the oven to 375°F. Then place the oven rack into the center position.
• Pat the chicken dry with paper towels and place them into a large resealable plastic bag. Season the chicken with salt and pepper, to taste, along with the garlic powder. Add in 1 tablespoon of olive oil and use your hands to massage the spices into the chicken to fully coat. Set chicken aside to marinate for at least 20 minutes.
• Meanwhile, let's prep the honey mustard sauce. In a medium bowl, combine the honey, whole grain & dijon mustards, curry powder, cayenne pepper, and the worcestershire. Stir the mixture well to thoroughly combine and then set the bowl aside.
• Heat a large (10-12 inch), oven-safe skillet over medium-high heat and add in the remaining 1 tablespoon of oil along with the butter.
• Once the oil/butter is sizzling, add the chicken into the pan, working in batches. Let the chicken brown for 2-3 minutes on each side or until a deep, golden-brown color is achieved on both sides. Note: At this stage we're just browning the chicken, it will cook all the way through in the oven. Then place the browned chicken aside onto a clean plate and repeat the process until all chicken has been browned.
• With all chicken set aside, add the shallot into the pan. Sauté the shallot, until tender, about 1-2 minutes. Then pour the honey mustard sauce into the pan, stirring continuously. Allow the sauce to come up to a slight boil and then turn off the heat.
• Add all the browned chicken back into the skillet and spoon the sauce over the chicken pieces. Transfer the skillet into the oven.
• Bake the chicken for 20 minutes on one side. Then flip the chicken over, basting the chicken, and bake on the other side for another 15-20 minutes or until the internal temperature reaches at least 165°F.
• Allow the chicken to cool down for 10 minutes. Then serve immediately alongside your favorite side dishes and enjoy!

HONEY MUSTARD CHICKEN MARINADE

Steps:

• Add all ingredients (mustard, honey, apple cider vinegar, garlic powder, paprika, salt, pepper, cayenne pepper) into a small bowl and mix well.
• Place the chicken and marinade into a ziploc plastic storage bag, then squeeze out all of the air and seal securely.
• Massage the marinade into the chicken for a minute or two.
• For best results allow the chicken and marinate in the refrigerator for at least 4 hours. Freeze for up to 3 months.