QUICK HONEY-MUSTARD CHICKEN
"This entree combines my husband's love for mustard with my love for anything sweet (the honey)," writes Lisa Varner, a field editor from Charleston, South Carolina. "The yummy curry taste really sends this dish over the top! We like it with rice pilaf."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the honey, butter, mustard, orange juice and curry powder. Spoon half into a greased 8-in. square baking dish. , In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over sauce; turn to coat. , Bake, uncovered, at 350° for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 454 calories, Fat 23g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 707mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 0 fiber), Protein 28g protein.
BAKED HONEY MUSTARD CHICKEN
Make and share this Baked Honey Mustard Chicken recipe from Food.com.
Provided by Parsley
Categories Chicken
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°.
- Arrange chicken pieces in a shallow baking dish.
- In a saucepan over med-low heat, combine remaining ingredients. Heat and stir until melted and well-blended.
- Pour over chicken pieces.
- Bake at 325° for about 60-75 minutes (or until done); basting chicken occasionally.
Nutrition Facts : Calories 222.1, Fat 9.1, SaturatedFat 3.9, Cholesterol 105.9, Sodium 261.1, Carbohydrate 12.2, Fiber 0.3, Sugar 11.7, Protein 22.8
HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES
Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
- Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
- Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
- Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
- Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
- Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 43.4 g, Cholesterol 67.7 mg, Fat 13.9 g, Fiber 7.2 g, Protein 28.2 g, SaturatedFat 2.4 g, Sodium 586 mg, Sugar 17.4 g
STOVE TOP HONEY-MUSTARD CHICKEN
Does the world need another Honey-Mustard Chicken? Too bad, it's getting one. This is a good simple worknight meal with great flavour. Serve over rice, noodles, or mashed potatoes.
Provided by Jenny Sanders
Categories Chicken Thigh & Leg
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Peel and chop the onion finely.
- Heat the oil in a large skillet, and sauté the onion until translucent.
- Add the chicken pieces, turning to lightly brown on both sides.
- Add the chicken stock and turn the heat to high.
- Add the honey, mustard and black pepper.
- Cook until the stock is reduced to a thick sauce.
- Reduce the heat, and continue cooking until the chicken browns and the mixture begins to caramelize - usually just a few minutes more.
- Turn the chicken to let the other side brown a bit, but remove the pan from the heat if the sauce gets as dark as you want it.
- This has a fairly mild mustard flavour; stir in a little more mustard just before serving if you want more bite.
Nutrition Facts : Calories 426.9, Fat 16.2, SaturatedFat 3.3, Cholesterol 171.8, Sodium 391.4, Carbohydrate 26.1, Fiber 1.4, Sugar 20.2, Protein 44.7
HONEY MUSTARD CHICKEN SKILLET
Pan-roasted chicken in a honey mustard, onion, and garlic sauce. Serve with rice.
Provided by Mme Rocha
Categories Pan Fried Chicken Breasts
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Mix grainy mustard and honey together in a ceramic or glass bowl. Add chicken pieces and massage with marinade. Let sit to absorb flavors, about 30 minutes.
- Heat oil in a cast iron skillet over medium-high heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and 2 tablespoons honey Dijon mustard. Season with salt and pepper. Reduce heat to medium and saute until onion and garlic are browned, 3 to 4 minutes. If necessary, add 1 tablespoon of water during this process.
- Add chicken to the skillet and remaining 2 tablespoons honey Dijon. Mix well and cover. Cook, stirring occasionally, until chicken is no longer pink in the centers, 7 to 10 minutes.
- Uncover, increase heat, and reduce sauce until creamy and thick, 3 to 5 more minutes.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 23.5 g, Cholesterol 72.7 mg, Fat 10.4 g, Fiber 2.2 g, Protein 29.5 g, SaturatedFat 1.8 g, Sodium 937.8 mg, Sugar 10.4 g
HONEY MUSTARD-COATED CHICKEN
Make and share this Honey Mustard-Coated Chicken recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F Lightly grease a 11 x 7 inch baking dish.
- Combine mustard, honey and lemon juice in a shallow dish. Place bread crumbs in a second shallow dish.
- Dip chicken in the mustard mixture, turning to coat pieces thoroughly. Dredge in bread crumbs to cover completely. Place in prepared pan. Drizzle oil evenly over top of the chicken.
- Bake at 375F for 25 to 30 minutes or until the internal temperature registers 160F on a instant-read thermometer.
SLOW COOKER HONEY MUSTARD CHICKEN
This dish couldn't be any easier with just three ingredients. Throw everything into a slow cooker, set it and forget it.
Provided by Andrea P.
Categories Easy
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Arrange chicken in a slow cooker.
- In a medium bowl, stir together the mustard and honey. Pour evenly over chicken.
- Place the cover on the slow cooker and set to low.
- Cook for 6-7 hours, until chicken very tender and sauce is thickened. Serve warm.
Nutrition Facts : Calories 319.4, Fat 18.2, SaturatedFat 4.9, Cholesterol 95.5, Sodium 342.6, Carbohydrate 18.7, Fiber 0.8, Sugar 17.6, Protein 20.7
STOVE TOP CHICKEN IN MUSTARD SAUCE
I got this recipe from a blog called Kalyn's Kitchen. I made it tonight and it is plate licking good. We felt the sauce was just perfect, not too much of anything. The sauce is a little thin but delicious. Hope you like it.
Provided by riffraff
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut slits across each chicken breast but not all the way through.
- This is so the sauce penetrates the breast.
- Season chicken with poultry seasoning on both sides.
- Heat olive oil in large frying pan big enough to hold the chicken in a single layer.
- Brown chicken well.
- Combine and whisk all the sauce ingredients together.
- When chicken is good and brown, lower heat and pour sauce over.
- Simmer 20 minutes, being sure to keep heat at a very low simmer.
- Serve with sauce and a bit of parsley over each breast.
Nutrition Facts : Calories 257.5, Fat 12.1, SaturatedFat 2.7, Cholesterol 78.6, Sodium 297.8, Carbohydrate 6.6, Fiber 0.2, Sugar 1.8, Protein 29.3
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15-MINUTE HONEY MUSTARD CHICKEN SKILLET - AVERIE COOKS
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- To a large skillet, add the oil, chicken, evenly season with salt and pepper, and sauté for about 5 to 7 minutes, or until chicken is just cooked through; stir and flip intermittently to ensure even cooking.
- While chicken is sautéing, to a small bowl, add the honey, both mustards, and stir to combine. Taste and check for flavor balance and add either additional honey or mustard(s), if desired to taste.
- Add the honey mustard to the skillet, reduce the heat to medium-low, and stir well to combine and coat all pieces of chicken. Allow chicken to simmer in sauce for about 2 to 3 minutes, or as desired.
- Optionally, for a thicker and clingier sauce, add the cornstarch slurry to the skillet, stir to combine, and stir nearly constantly for 1 to 2 minutes, or until the sauce is as thick as desired. Tip - The sauce will thicken up more as it's cooled so in an effort to prevent it from becoming overly thick or getting a little gloppy when it cools, don't overdo it with the heat.
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