Honey Dijon Chicken | Effortless Dinner Recipes | Easy Impressive Delicious Best Chicken Thighs
Honey Dijon Chicken | Effortless Dinner Recipes | Easy Impressive Delicious Best Chicken Thighs
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You know those weekends when you want to make a nice dinner for your family but don't want to spend the whole day in the kitchen? Well this recipe is exactly for one of those days because all you do with this recipe is mix 3 ingredients in a small bowl, pour it over your chicken, top it with a couple sprigs of rosemary and your'e all done! Just let it do its thing in the oven while it fills your house with the most incredible smell ever!
Enjoy! ❤
Ingredients:
2-3 lbs chicken thighs
1/4 cup Dijon mustard
1/4 cup honey
1 Tbs. olive oil
salt & pepper
2 sprigs Rosemary
Directions:
Place the chicken thighs into a baking dish and sprinkle both sides with salt and pepper. In a separate bowl, mix together the Dijon, honey and oil. Place the two pieces of Rosemary on top of the chicken then pour all of the sauce on top. Place it into the oven and bake for 1 hour at 350 F. Enjoy!
Creamy Garlic Honey Mustard Chicken | The Best Recipe
Learn how to make honey mustard chicken that's cooked into the tastiest creamy garlic sauce. With the easy-to-follow recipe and instructions, you'll be cooking the most amazing creamy garlic honey mustard chicken that will impress yourself, your friends, and your family. Please enjoy.
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Recipe -
Serves - 2-3 People
Ingredients -
Chicken & Marinade -
700g (1.5lb) - Chicken Thigh (Can be substituted for chicken breast)
100g (3.5oz) - Honey (I used Manuka Honey)
85g (3oz) - Wholegrain Mustard
22g (0.7oz) - Dijon Mustard
5 - Garlic Cloves, Minced
Salt & Pepper To Taste
Remaining Ingredients -
250g (8.8oz) - Streaky Bacon, Diced
5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
5g (0.2oz) - Thyme, Roughly Chopped
125ml (4.2floz) - Chicken Stock
400ml (13.5floz) - Full Fat Cream (Whipping Cream/Heavy Cream)
Storage & Reheating Instructions -
To store this, place it into the fridge in an airtight container for up to 3 days and it can be frozen in an airtight container for up to 3 months.
To reheat from fresh, place it into a pan over medium heat and gently heat it until hot. Note, I recommended adding a splash of fresh full fat cream to help prevent the sauce from splitting.
To reheat from frozen, allow to fully defrost and heat it very gently over medium heat until hot. Note, I recommended adding a splash of fresh full fat cream to help prevent the sauce from splitting.
Serving Ideas -
This dish is fantastic served with rice, salad, pasta, and vegetables. It can also be eaten on its own.
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Mustard Chicken Recipe
Mustard chicken recipe | Creamy mustard chicken recipe
Need a high protein, quick chicken dinner recipe that is ready in 30 minutes? This is the one for you! This delicious creamy mustard chicken recipe is high on flavor and low on carbs. Try this easy chicken breast recipe for a quick weeknight meal or as a meal prep option. Pair it with a side of steamed broccoli for the perfect balanced chicken dinner!
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*RECIPE* (2 servings)
INGREDIENTS:
450g/1 lb chicken breast (boneless, skinless)
---Marinade---
1/2 tsp black pepper powder & salt
3 tbsp yogurt
---Sauce---
2 tbsp olive oil
2 large/6 small shallots
2 tbsp butter
1 tbsp dried thyme/5 sprigs fresh thyme
1/2 lemon/lime
1/2 cup water
1/3 cup heavy cream (or fresh cream)
1 tsp sugar
1/2 tsp black pepper powder
1-2 tbsp dijon mustard
1/2 tsp fennel powder (optional)
Salt as needed
PROCESS:
1. Slice 450g/1 lb boneless chicken breasts into even thin fillets. This will help them cook evenly and stay tender
2. Marinade the chicken in 1/2 tsp salt, 1/2 tsp black pepper and 3 tbsp yogurt for 15 mins or longer
3. Mince 2 large/6 small shallots. Shallots pair well with mustard but can be substituted with 1 small onion and 1 clove of garlic
4. Heat olive oil on medium flame and fry the chicken breast fillets for 2 minutes per side. This should be enough to cook it through as thin fillets cook very fast. Cooking them for too long will make them dry and rubbery
5. Remove the cooked chicken fillets and set it aside. If you wish to cut them into pieces, wait 5 minutes before doing so. They need time to rest to stay moist
6. In the same pan, reduce flame to low and melt 2 tbsp butter
7. Sauté the minced shallots until translucent
8. Add the thyme and mix well
9. Add the juice of 1/2 lemon, 1/2 cup water and 1 tsp sugar
10. Simmer for 5 minutes or until the sauce has reduced by less than half
11. Add 1-2 tbsp dijon mustard. Add 1 tbsp first, you can taste and add more if needed
12. Add 1/3 cup heavy/fresh cream and mix well
13. Add 1/2 tsp black pepper powder, 1/2 tsp fennel powder and salt as needed
14. Switch off the flame, add cooked chicken breasts and let it soak for 5 mins. This will warm the chicken and allow it to absorb flavor
15. Serve this will steamed broccoli, buttered toast or herb rice
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SUBSTITUTES:
• No thyme?
Substitute with oregano or mixed herbs
• No yogurt?
Substitute with mayonnaise
• No shallots?
Substitute with 1 small onion + 1 garlic clove
• No fennel powder?
You can skip it. But would recommend adding if available
• No heavy cream?
Fresh cream or Creme fraiche can be used
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TIPS:
• Don’t crowd the chicken breast while cooking or they will release too much water and prevent browning
• Mustard has salt so don’t add salt beforehand. You can always add salt at the end
• Taste and adjust seasonings in the sauce towards the end
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Sweet Dijon Chicken Breasts
It's funny. The best part about this Sweet Dijon Chicken Breasts recipe is not that it only requires 3 ingredients. The best part is the taste. We have used yellow mustard as well and this dish turns out beautifully, every time!
Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network
Mustard lovers: Ina has a dish for YOU.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Thighs with Creamy Mustard Sauce
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Active: 20 min
Yield: 4 servings
Ingredients
8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups halved and thinly sliced yellow onions (2 onions)
2 tablespoons dry white wine
8 ounces creme fraiche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley
Directions
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
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Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network
Grilled Spatchcock Chicken with Dijon Cream Sauce and Scalloped Potatoes Recipe
Grilled Spatchcock Chicken with Dijon Cream Sauce and Scalloped Potatoes Recipe: Fire up those grills and get ready for an easy to make and incredibly flavorful chicken recipe that is smothered in a decadent Dijon sauce and super easy to make scalloped potatoes recipe.
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Grilled Spatchcock Chicken with Dijon Cream Sauce and Scalloped Potatoes Recipe
Ingredients
For the Scalloped Potatoes Recipe:
• 1/2 peeled small diced yellow onion
• 4 cloves of finely minced garlic
• 1/2 cup of chicken stock
• 3 thinly sliced large Idaho potatoes
• 4 tablespoons of butter cut into small chunks
• sea salt and fresh cracked pepper to taste
For the Grilled Spatchcock Chicken:
• two spatchcock chickens
• 3 tablespoons of olive oil
• sea salt and fresh cracked pepper to taste
For the Dijon Cream Sauce:
• 2 cups of heavy whipping cream
• 1 tablespoon of Dijon mustard
• 1 tablespoon of grainy mustard
• 1 tablespoons of yellow mustard
• sea salt to taste
Serves 6
Prep Time: 15 minutes
Procedures: 60 minutes
Instructions:
1. Preheat the oven to 375°.
2. For the potatoes: In a cast add in onions, garlic, and stock. Place the potatoes on top of the mixture taking care to keep them together and uniform and fan them out and layer them. Season with butter, salt and pepper and bake for 60 to 70 minutes.
3. Preheat the grill to 450° to 550°.
4. For the chicken: Drizzle the chicken with olive oil and season on all sides with salt and pepper and add to a hot grill skin side down and cook for 20 to 25 minutes making sure it does not burn and does not stick to the grill grates. Turn the heat down and close the grill door.
5. Flip the chicken over and place on a cooler side of the grill and then turn the heat back up to 450° and cook for 20 to 25 more minutes or until it is cooked through. Rest for 4 to 5 minutes before serving.
6. Next, add the cream to a medium size sauce pot and cook over medium-low heat while whisking until it becomes very thick, think alfredo sauce. Stir in the mustards and salt and serve..
7. To Plate: Serve the grilled spatchcock chicken next to the potatoes and mustard sauces and add on optional garnish herbs of chopped chives, parsley and thyme.