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Nutrition Facts
Serving Size 1 (447g) Recipe makes 2 servings
Calories 426
Calories from Fat 145		(34%)
Amount Per Serving		%DV
	Total Fat 16.2g	24%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 8.2g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.2g
Cholesterol 171mg		57%
Sodium 391mg		16%
Potassium 719mg		20%
Total Carbohydrate 26.1g		8%
	Dietary Fiber 1.4g	5%
	Sugars 20.2g
Protein 44.7g		89%
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Stove Top Honey-Mustard Chicken

Recipe #114704 | 35 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Jenny Sanders
Mar 30, 2005

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.

SERVES 2 (change servings and units)

Ingredients

1 medium onion
1 tablespoon olive oil
6 boneless skinless chicken thighs
1 (10 ounce) can low sodium chicken broth
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon fresh ground black pepper

Directions

1
Peel and chop the onion finely.
2
Heat the oil in a large skillet, and sauté the onion until translucent.
3
Add the chicken pieces, turning to lightly brown on both sides.
4
Add the chicken stock and turn the heat to high.
5
Add the honey, mustard and black pepper.
6
Cook until the stock is reduced to a thick sauce.
7
Reduce the heat, and continue cooking until the chicken browns and the mixture begins to caramelize - usually just a few minutes more.
8
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.
9
This has a fairly mild mustard flavour; stir in a little more mustard just before serving if you want more bite.

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Featured Reviews for This Recipe

From: Bonnie G #2

On Dec 16, 2008

I was looking for something differant to make for dinner last night and this was it. The only thing I did differant was cut the chicken into cubes, flour and brown first. Then added fresh garlic to the onions and proceeded with the menu as listed. While it was carmelizing (and it did this perfect) I added some fresh mushrooms as DH loves them then served over steamed white rice with a tomatoe and mozzerella salad. Yum, I did add the extra mustard as suggested for that extra punch that we love. For us the chicken came out moist and the taste was just what we were looking for. Thanks Jenny for a very nice recipe.

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From: College Gal

On Jun 18, 2008

This was pretty good! I followed the recipe exactly, except that I used chicken breast cut into large pieces. The sauce was GREAT but I will probably double the sauce next time. I think the cooking time was a bit long as the chicken was a rubbery.

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From: Marlene.

On May 6, 2006

This was pretty good! Next time I make it I will use chicken breast instead , we just didn't care for the texture of thighs. Not sure how I went wrong but it took a LOT longer to get to the thick sauce stage and it never did carmelize ... doesn't matter to me though, the taste is what is important and we all 3 enjoyed it very much! Will definitely be making it again! Thanks for posting!

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From: Salmon of Doubt

On Mar 22, 2006

This recipe and I got off on the wrong foot to begin with, but things ended up just fine. It turned out really well and was super delicious. Thanks for sharing!

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