Honey Mustard Chicken Recipe: Why You’ll Fall Head Over Heels for This
Let’s talk about why this Honey Mustard Chicken is pure gold. First off, we’re using chicken thighs, which means you’re getting maximum flavour and tenderness. They sear up beautifully and soak in the mustardy goodness like little sponges. Then there’s the sauce—creamy, tangy, slightly sweet, and packed with garlic. Oh, and it’s made in one pan. No juggling multiple pots or endless washing up after.
Pair it with rice, mash, or crusty bread, and you’re in business. Honestly, it’s the kind of dish that makes you wanna lick the plate clean. (And I say go for it. No judgement here.)
The Best Ingredients to Make Honey Mustard Chicken Shine
This dish is simple, but the secret to making it next-level delicious lies in using top-quality ingredients. Here’s what I swear by:
Chicken Thighs: Go for skin-on, bone-in thighs if you can find them. They add flavour and keep the meat extra juicy. Boneless is fab too for quicker cooking!
Seeded Mustard: Adds beautiful texture and a more complex flavour than plain yellow mustard. Dijon will work in a pinch, but seeded is the winner.
Cream: Thickened cream (that’s Aussie for heavy cream) gives the sauce that dreamy consistency. Don’t skimp—this is your sauce’s silky backbone.
Honey: Use local Aussie honey if you can get your hands on it. The flavour is unmatched and adds just the right touch of sweetness to balance the mustard.
Chicken Stock Powder: A pantry hero! Adds depth without having to open a litre of liquid stock.
And don’t forget the green beans—they soak up all that saucey goodness while keeping things fresh and green.
How to Nail the Perfect Honey Mustard Chicken Every Time
Sear for Flavour
You’re not cooking the chicken through in the first step—just giving it a golden crust. That’s where the flavour kicks off! A hot pan, a splash of oil, and a bit of patience go a long way.
Deglaze with Garlic & Water
After you remove the chicken, chuck in the garlic and water. Stir like mad to lift all the brown bits off the pan. This is your flavour jackpot!
Add the Sauce in Layers
Mix the honey, mustard, and stock powder first, then pour in the cream. This helps it emulsify beautifully, creating a smooth, glossy sauce that clings to the chicken like a warm hug.
Simmer Gently
Pop the chicken and beans in, cover, and let it all bubble gently. The steam will cook the beans and finish off the chicken. Too much heat, and your sauce could split—so keep it mellow.
Storage Tips for Honey Mustard Chicken
Got leftovers? You lucky thing. This Honey Mustard Chicken actually gets better the next day, once all those flavours have had time to get cosy.
- Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or water to loosen the sauce.
- Freezer: Yep, it freezes like a dream. Let it cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat slowly.
Serving Suggestions to Make It a Full-On Feast
Rice: White, brown, jasmine, or even cauliflower rice if you’re going low-carb.
Mash: Creamy mashed potatoes are perfect to soak up every drop of that sauce.
Crusty Bread: Think sourdough or a fresh baguette. Tear and dunk. Enough said.
Greens: Add a crisp salad on the side for a refreshing contrast—rocket with lemon vinaigrette works a treat.
And if you’re feeling fancy, a glass of chilled white wine like a Chardonnay or a Pinot Gris pairs beautifully.
Tips & Tricks to Elevate Your Honey Mustard Chicken Game
- Add a splash of white wine with the water when deglazing the pan for a gourmet twist.
- Want it extra saucy? Add an extra ¼ cup cream and a little more honey and mustard.
- Swap out the veg: Not a fan of green beans? Try asparagus, broccoli florets, or even baby spinach stirred in at the end.
- Make it spicy: Add a pinch of chilli flakes or a dash of hot English mustard if you like a kick!
- Add a splash of white wine with the water when deglazing the pan for a gourmet twist.
Other Recipes to Try If You Loved This One
If this creamy, dreamy Honey Mustard Chicken has won your heart (I mean, how could it not?), here are a few more saucy weeknight winners to add to your repertoire:
All just as easy, all made for weeknights—and all begging to be shared on Instagram.
Honey Mustard Chicken is Your New Weeknight MVP
There’s something about this Honey Mustard Chicken that just hits the spot every single time. It’s comforting without being heavy, full of flavour without needing a pantry full of fancy ingredients, and just as good for a solo dinner as it is for feeding the fam.
It’s also the kind of recipe that gets people asking “Can I have the recipe?”—and now you can say, “Sure, it’s on Steph’s blog!”
If you whip this one up, I’d love to see it! 📸 Take a snap and tag me over on Instagram @steph_cooks_stuff — let’s make dinner-time a little more delicious, one saucy pan at a time!
Honey Mustard Chicken
- Total Time: 35 minutes
- Yield: 4 1x
Description
SWEET & CREAMY HONEY MUSTARD CHICKEN
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.
Ingredients
Instructions
- 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!
- Take the chicken out and set it aside.
- 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!
- Add your mustard, honey, and stock powder. Give it a stir, then pour in the cream and stir again.
- Throw in the beans, and place the chicken right on top.
- 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).
- That’s it! Serve it straight from the pan with rice, mash, or crusty bread to soak up all that glorious sauce.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Cooking
- Cuisine: Australian
Frequently Asked Questions
Absolutely! Just keep an eye on the cook time—breasts cook faster and can dry out if overdone. Cut them in half lengthwise for even cooking.
Yes, as long as your mustard and chicken stock powder are certified gluten-free. Always check the labels!
You can try swapping the cream for a dairy-free alternative like coconut cream or soy cooking cream, though it will slightly change the flavour.