How To make Honey Mustard Chicken

You won't believe how easy this Creamy Chicken Mustard with Bacon and Garlic is to make!

A great one pan chicken dinner recipe that’s made under 30 minutes. The sauce has a smoky garlic flavour that’s so delicious. Another restaurant at home recipe!

It’s best to use chicken thighs as they have more flavour, plus they don’t go dry like the breasts can.

The chicken thigh pieces, must first be sauteed until they reach a nice golden brown colour. They need to be almost cooked through. Resting them aside will render them juicier while you continue the sauce in the same pan.

If you can’t use wine, simply leave it out, maybe add a little more chicken stock. Try and add the spinach leaves just before serving, this way, they stay nice and green. If preparing in advance, don’t add the spinach leaves at all. Simply add them in, upon reheating.

Use a good stainless steel or cast iron pan for best results. Enjoy this version of Chicken Dijonnaise!

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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 Breast, with Pearl Onions and Broccoli

An easy, crowd-pleasing weeknight dinner that can help you learn some very useful home cooking skills. Thanks to Skillshare for sponsoring this video! Get two months of Skillshare Premium for FREE by using my link:

***RECIPE, SERVES FOUR***

2 chicken breasts (one full breast)
1/2 pound pearl onions
8 oz chicken stock
1 large broccoli crown
honey
mustard
vinegar (white, white wine, white balsamic, or rice wine would be my first choices)
salt
pepper
cayenne
cornstarch
olive oil
toasted sesame seeds (you can toast them yourself in a dry pan until fragrant)

Put the onions into boiling water for a minute or two, drain, and plunge them into ice water to stop the cooking. One a time, cut off the root end and peel off the outside. Prep the broccoli by cutting off the florets and cutting them into bite-size pieces. Cut each chicken breast into two pieces of half the original thickness, yielding four thin pieces.

Get a steamer situation ready for your broccoli and bring it to a boil. Pre-heat a wide pan for the chicken on medium-high heat and give it a thin coating of olive oil. Brown the chicken on both sides, taking care to not burn the fond on the bottom of the pan. It's OK if you have to stop before the chicken is cooked inside.

At some point around here, start your broccoli steaming. Cook it until you can just pierce it with a fork. Toss it in melted butter and salt to taste, when you get a chance.

Take the chicken out of the pan and put in the onions. Try to get some color on the onions, but before the fond burns, pour in the chicken stock and scrape the bottom of the pan clean with a wooden spoon. Squeeze in 1-2 tablespoons each of honey and mustard. Mix a teaspoon of cornstarch with an equal amount of water and then pour that into the sauce. Cook until it's thick, then taste. Add vinegar, salt, pepper and cayenne to taste.

Cook the sauce until the onions are about cooked to your liking. Return the chicken to the sauce, get it coated, and cook it (if it needs more time) until the internal temperature is 165 F / 74 C. Sprinkle the meant with toasted sesame seeds, serve next to the broccoli with extra onions and sauce spooned over.

Honey Mustard Sauteed Chicken Recipe - Laura Vitale - Laura in the Kitchen Episode 715

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This 30-Minute Honey Mustard Chicken Recipe is ????

FULL RECIPE:
Juicy chicken thighs, slathered with homemade honey mustard sauce, is a one-pan, 30-minute meal that’s the ultimate weekday dinner.
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Baked Honey Mustard Chicken Breasts

This honey mustard chicken recipe is made with 6 ingredients in 30 minutes. It’s a quick, easy and healthy main dish recipe perfect for busy weeknights.

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