How To make Honey Mustard Chicken
3 to 3 1/2lbs. broiler chicken -- cut up
1/3 cup contry-style Dijon mustard
1 tablespoon mustard seed
3 tablespoons honey
1/2 teaspoon freshly ground pepper
Heat oven to 375 F. Place chicken , skin side down, in ungreased rectangular pan, 13x9x2". Mix remaining ingredients; brush over chicken. Cover and bake 30 minutes. Turn chicken; brush with mustard mixture. Bake uncovered about 30 minutes longer or until juices is no longer pink when centers of thickest pieces are cut. (If chicken begins to brown too quickly, cover with aluminum foil.) Discard any remaining mustard mixture. Makes 6 servings. Per serving: 275 caloires, 115 CFF, 13 g fat, 85 mg cholesterol, 250 g sodium, 10 g carbohydrate, 29 g protein Diet Exchanges: 4 lean meat, 1/2 fruit Betty Crocker New Chicken Cookbook #141, p. 78 MC formatting by bobbi744@acd.net ICQ#2099532
How To make Honey Mustard Chicken's Videos
Honey Mustard Chicken Breasts | How To Make Honey Mustard Sauce | Homemade Honey Mustard Recipe
Honey Mustard Chicken Breasts
Honey Mustard
• 1/2 Cup of Mayonnaise
• 2 Tablespoons of Stone Ground Honey Dijon
• Mustard
• 1 Tablespoon of Spicy Brown Mustard
• 3 Tablespoons Honey
• 2 Teaspoon of Honey Rub
• 1 Teaspoon of BBQ Rub
• Pinch of Salt
• Pinch of Pepper
• 1Teaspoon Vinegar
Rubs:
• 3 TBSP of Killer Hogs AP
• 3 TBSP of Butcher BBQ Honey Rub
5 Boneless Skinless Chicken Breasts
Set your grill up for a two zone fire running at 350 Degrees. Prep your chicken by removing any fat and skin. Apply both the Killer Hogs AP and Butcher BBQ Honey Rubs to both sides of the chicken breasts. Place on the grill and cook chicken until it reaches 155 to 160 degrees. While the chicken is on the grill, mix up your Honey Mustard Sauce. Once chicken has reached temperature transfer the breasts into a cast iron skillet, cover with your Honey Mustard Sauce. Place the skillet back on the grill and continue cooking the chicken until it reaches an internal temperature of at least 165 degrees. Remove and rest for 10 mins, ENJOY!
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Honey Mustard Chicken
This Honey Mustard Chicken recipe is an easy skillet meal with seasoned chicken in a sweet and tangy honey mustard sauce! This pairs well with rice, green beans, roasted potatoes, baked potatoes, and more!
Recipe:
Honey Mustard Chicken Thighs
Honey mustard chicken thigh is a quick chicken recipe that uses a handful of ingredients. It is an extremely simple chicken dinner that can be served with steamed broccoli or roasted broccoli and cauliflower to make a complete dish.
You can also serve as a side with this super easy garlic butter rice or creamy mashed potato.
Ingredients
1 ½ pound (700g) Chicken thighs, trim off excess fat about 5 to 7 chicken thighs
1 ½ tablespoons whole grain mustard you can also use Dijon mustard
1/3 cup honey
½ tablespoon garlic granules
2 tablespoons olive oil swap for melted butter
Salt to taste
Freshly ground black pepper to taste
#honeymustardchickenthighs #honeymustardchicken
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Crockpot HONEY MUSTARD CHICKEN, A Slow Cooker Chicken Dinner Recipe
Crockpot HONEY MUSTARD CHICKEN, A Slow Cooker Chicken Dinner Recipe
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Honey Mustard Chicken Thighs
Simple oven baked honey-mustard chicken thighs.
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Valerie Bertinelli's One-Pan Honey Mustard Chicken Thighs | Valerie's Home Cooking | Food Network
Valerie roasts her seared chicken with pearl onions, baby bella mushrooms and tangy honey mustard for an easy and flavorful dinner!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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!
One-Pan Honey Mustard Chicken Thighs
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 15 min
Active: 30 min
Yield: 4 to 6 servings
Ingredients
6 bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup white wine, such as Pinot Grigio
One 14-ounce bag frozen pearl onions
4 cloves garlic, thinly sliced
1/4 cup low-sodium chicken stock
3 tablespoons honey mustard
8 ounces baby bella mushrooms, quartered
1 tablespoon fresh thyme leaves
1 cup frozen petite peas
Directions
Preheat the oven to 400 degrees F.
Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
To serve, plate the chicken and vegetables and top with the pan sauce.
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Valerie Bertinelli's One-Pan Honey Mustard Chicken Thighs | Valerie's Home Cooking | Food Network