Jump to Recipe

This honey mustard chicken is one of those dinners that looks like you went to some effort and takes 35 minutes start to finish.

Chicken thighs get browned off, then the sauce comes together in the same pan. Garlic, seeded mustard, honey, stock powder and cream, all stirred in one after the other. The beans go in, the chicken goes back on top, and the lid goes on for seven minutes.

It’s one pan the whole way through, and the sauce is the sort you’ll want bread for.

Why You’ll Love It

It’s one pan, so there’s a single thing to wash at the end. The green beans cook in the sauce with the chicken, so there’s no side to think about. Thirty-five minutes all up, and most of that is the chicken browning while you get the rest ready. Chicken thighs are cheap and they stay juicy, which makes this hard to get wrong. And the sauce is creamy and a bit sweet, which is usually enough to get kids eating it.

The Shortcut That Makes It Work

The sauce is made in the pan the chicken browned in, using stock powder rather than liquid stock. Garlic and the quarter cup of water to lift the brown bits, then mustard, honey, stock powder and cream stirred straight in. No separate saucepan, no stock to measure out, and all the flavour from browning the chicken ends up in the sauce.

Handy Tips

Don’t try to cook the chicken through when you’re browning it, you only want colour at that stage, because it finishes in the sauce. The water goes in with the garlic, and it’s there to lift the brown bits off the bottom of the pan, so give it a proper scrape at that point. That’s where most of the flavour is. Keep the heat gentle once the cream is in so it doesn’t split. And get the lid on, because that’s what cooks the chicken through and the beans at the same time.

Make It Your Way

Serve it over rice or mash to stretch it further, and the sauce will do the work. If you want it sharper rather than sweet, hold back a spoon of the honey and add it at the end once you’ve tasted the sauce.

What To Serve With It

Rice, mash or crusty bread, and pick whichever one you feel like mopping the sauce up with. The green beans are already in the pan, so you don’t need another vegetable unless you want one.

Leftovers / How to Store It

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, on the stove or in the microwave, and stop as soon as it’s hot through, since cream sauces go grainy if you push them too hard.

Other Recipes You’ll Love

If you like this one, here are a few more worth a go:

Honey Mustard Chicken
Steph de Sousa

Honey Mustard Chicken

StarStarStarStarStar
5 from 2 votes
This is the saucy little number you didn’t know you needed! Juicy chicken thighs smothered in a sweet mustardy cream sauce with tender beans all cooked in one pan — easy, delicious, and a total weeknight hero.
Print Recipe
prep time Prep Time 15 minutes
setting time Cook Time
 20 minutes
total time Total Time 35 minutes
Servings: 4
Course: Recipes
Cuisine: Australian
Calories: 537
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 4 chicken thighs
  • 1 tbsp crushed garlic
  • 3 tbsp seeded mustard
  • 2 tbsp chicken stock powder
  • 3 tbsp honey
  • 1 cup cream
  • 300 g green beans
  • Salt and pepper
  • A little oil
  • ¼ cup water

Equipment

Method
 

  1. Season your chicken with salt and pepper. In a hot pan with a little oil, brown your chicken on both sides. Don’t worry about cooking it through just yet—we’re just after that golden colour!
  2. Take the chicken out and set it aside.
  3. Into the same pan, add the garlic and water. Use a spoon to scrape up all those yummy brown bits stuck to the bottom—that’s where the flavour is!
  4. Add your mustard, honey, and stock powder. Give it a stir, then pour in the cream and stir again.
  5. Throw in the beans, and place the chicken right on top.
  6. Pop a lid on or cover with foil and let it simmer gently for about 7 minutes (a bit longer if you’re using chicken breast or drumsticks).
  7. That’s it! Serve it straight from the pan with rice, mash, or crusty bread to soak up all that glorious sauce.

Nutrition

Calories: 537kcalCarbohydrates: 22gProtein: 22gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 178mgSodium: 830mgPotassium: 487mgFiber: 3gSugar: 18gVitamin A: 1489IUVitamin C: 10mgCalcium: 93mgIron: 2mg

Video

Tried this recipe?

Let us know how it was!heart fill

Don’t Forget to Share

Tried my Honey Mustard Chicken recipe? I’d love to see how you used it. Snap a pic and tag me on Instagram @steph_cooks_stuff, I love seeing your creations.

FAQs

Can I use chicken breast instead of thighs?

Yes. Breast cooks faster than thigh and dries out more easily, so check it earlier than the seven minutes rather than later. Thigh is what I’d reach for, but breast works.

Can I use a different mustard?

Seeded mustard is what gives the sauce its texture, so it’s the one I’d stick with. Dijon or hot English taste sharper and go smoother, so start with less and taste as you go.

Why did my sauce split?

The heat was too high once the cream went in. Keep it at a gentle simmer with the lid on rather than a rolling boil, and it will stay smooth.

Can I swap the green beans?

Yes. Broccoli, broccolini or snow peas all work, added at the same point as the beans.

Can I make it ahead?

It’s better cooked fresh, but you can brown the chicken and get it into the fridge earlier in the day, then make the sauce and finish it when you want to eat.

Post Views: 21,918