Description
This Honey Mustard Chicken recipe features tender chicken strips cooked in a flavorful homemade honey mustard sauce made with Dijon mustard, wholegrain mustard, honey, garlic, and thyme. The chicken is seared until golden and then simmered in a tangy, slightly sweet sauce thickened with a mixture of mayonnaise and flour. This dish is perfect served over creamy mashed potatoes and garnished with fresh parsley for a simple yet delicious meal.
Ingredients
Scale
Chicken
- 700 g / 1.4 lb chicken tenderloin or chicken breast cut into thick strips
- Salt and pepper, to taste
- 2 tbsp flour
- 1 tsp garlic powder
Sauce & Thickener
- 1 tbsp mayonnaise
- 1 tsp cornstarch (or 2 tsp flour as alternative)
- 1 1/2 tbsp + 1/2 tbsp olive oil, divided
- 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 fresh thyme sprigs or 1/2 tsp dried thyme
- Fresh parsley, finely chopped, for garnish
Instructions
- Season the chicken: Sprinkle the chicken strips evenly with salt and pepper, then toss with garlic powder to coat all pieces thoroughly.
- Prepare the thickener: In a small bowl, combine the mayonnaise and flour until smooth and set aside. This mixture will help thicken the sauce later.
- Sear the chicken: Heat 1 1/2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken strips and cook for about 2 minutes on each side or until they develop a golden brown crust. Remove the chicken from the skillet and place it on a plate, keeping any juices.
- Sauté the garlic: Reduce the heat to medium. Add the remaining 1/2 tablespoon of olive oil to the skillet. In the middle of the oil puddle, add the minced garlic and sauté for approximately 20 seconds or until golden, taking care not to burn it.
- Add chicken broth: Pour in the chicken broth and bring it to a gentle simmer while scraping the bottom of the skillet to loosen any browned bits for added flavor.
- Mix in mustard and honey: Whisk in the Dijon mustard and honey until thoroughly combined. Then whisk in the mayonnaise-flour thickener mixture, making sure to scrape all of it into the sauce.
- Add thyme and wholegrain mustard: Stir in the fresh or dried thyme and the wholegrain mustard, adjusting the amount of wholegrain mustard based on your taste preference.
- Thicken the sauce: Let the sauce cook for 1 to 2 minutes over medium heat until it begins to thicken. Taste and adjust salt and pepper as needed.
- Reheat chicken in sauce: Return the cooked chicken pieces along with any accumulated juices from the plate back into the skillet. Turn the chicken to coat it evenly in the sauce and continue cooking for about 1 1/2 minutes or until the sauce reaches your desired thickness and the chicken is heated through.
- Serve: Plate the chicken with the honey mustard sauce over a bed of mashed potatoes, garnish with finely chopped fresh parsley, and enjoy with a simple side salad for a complete meal.
Notes
- Note 1: Using chicken tenderloin or thick chicken breast strips ensures even cooking and tenderness.
- Note 3: Mayonnaise in the thickener adds creaminess and helps the sauce bind smoothly without lumps.
- Note 4: Fresh thyme adds aromatic flavor, but dried thyme is a convenient substitute.
- Adjust wholegrain mustard quantity to control the sauce’s pungency and texture.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Western
Keywords: Honey Mustard Chicken, Chicken Tenderloin, Dijon Mustard Sauce, Easy Chicken Dinner, Skillet Chicken Recipe
