The Honey Mustard sauce for the chicken is incredibly simple to make. The base ingredients are honey and mustard which are mixed in with chicken broth and slightly thickened with flour or cornstarch/cornflour. This recipe starts with a 5-minute homemade honey mustard sauce, made with two types of mustard, honey, and butter. Simply stir everything together, pour over the chicken, then bake.
After the chicken is covered in sauce, it goes into the oven to bake. The chicken starts out covered, then is uncovered during the last portion of the bake time. After the chicken has cooked through, add a sprinkling of parsley, then serve. If you don’t have parsley on hand, other great options are green onions, chives, dill or thyme. It takes 25-35 minutes to bake chicken, depending on the size and thickness of your chicken breasts.
If you sear your chicken before placing it in the baking dish, it will need less time in the oven since the chicken is partially cooked at that point. The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. We have lots of rosemary in the garden; adding a sprig or two takes the dish up a notch. The chicken is great served with rice to soak up the honey mustard gravy.
- 700 g / 1.4 lb chicken tenderloin or chicken breast cut into thick strips
- Salt and pepper
- 2 tbsp flour
- 1 tsp garlic powder
- 1 tbsp mayonnaise
- 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
- 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 frying 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.