Ingredients

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 (250 ml)

1/4 cup Dijon mustard (70 g)

1/4 cup honey (85 g)

1 – 2 tbsp wholegrain mustard, adjust to taste

2 tsp thyme sprigs or 1/2 tsp dried thyme

Fresh parsley, finely chopped (for garnish)

Instructions

Step 1: Sprinkle the chicken strips with salt and pepper, then toss with garlic powder.

Step 2: In a small bowl, mix together the mayonnaise and flour to create the thickener.

Step 3: Heat 1 1/2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken and cook for about 2 minutes on each side until golden brown. Remove chicken from the skillet and set aside on a plate.

Step 4: Reduce heat to medium. Add the remaining 1/2 tablespoon of oil in the center of the skillet. Add the minced garlic directly into the oil and sauté for about 20 seconds until lightly golden, being careful not to burn it.

Step 5: Pour in the chicken broth and bring to a simmer, scraping the bottom of the pan to loosen any browned bits.

Step 6: Whisk in the Dijon mustard and honey until combined. Then whisk in the thickener mixture, making sure to scrape all of it into the sauce.

Step 7: Stir in the thyme and wholegrain mustard (if using), then cook the sauce for 1–2 minutes until it starts to thicken. Taste and adjust salt and pepper as needed.

Step 8: Return the chicken and any juices that have accumulated on the plate back into the sauce. Turn the chicken to coat well and reheat for about 1 1/2 minutes or until the sauce reaches your preferred thickness.

Step 9: Serve the honey mustard chicken over mashed potatoes, garnish with fresh parsley, and enjoy with a simple side salad.

Tips & Variations

For a creamier sauce, stir in a splash of cream or Greek yogurt just before serving.

Try using chicken thighs for juicier meat or swapping honey for maple syrup for a different sweetness.

If wholegrain mustard isn’t available, add a bit more Dijon mustard and a sprinkle of mustard seeds for texture.

Serve with steamed vegetables or rice for a comforting meal variety.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and the best texture.

Is this recipe suitable for gluten-free diets?

To make this recipe gluten-free, substitute the flour with a gluten-free flour blend or additional cornstarch, and confirm your chicken broth is gluten-free.