Contest-Winning Honey-Dijon Chicken Recipe
Contest-Winning Honey-Dijon Chicken Recipe photo by Taste of Home

Contest-Winning Honey-Dijon Chicken Recipe

Publisher Photo
These moist tender chicken breasts are nicely browned, then covered in a flavorful sauce that gets its sweetness from honey and pineapple juice. It's delicious served over egg noodles. Even kids are sure to like it. —Barbara Leventhal Hauppauge, New York
TOTAL TIME: Prep: 15 min. Bake: 20 min
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min
MAKES: 12 servings

Ingredients

  • 12 boneless skinless chicken breast halves (4 ounces each)
  • 4 garlic cloves, minced
  • 2 teaspoons dried thyme
  • Salt and pepper to taste
  • 1 tablespoon canola oil
  • 2 tablespoons cornstarch
  • 1-1/2 cups pineapple juice
  • 1/2 cup water
  • 1/2 cup Dijon mustard
  • 1/3 cup honey
  • Hot cooked rice or noodles

Directions

  1. Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil until a meat thermometer reads 170°. In a small bowl, combine the cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Spoon half of the chicken and sauce into a greased 11-in. x 7-in. baking dish; cool. Cover and freeze for up to 3 months. Serve remaining chicken and sauce with rice or noodles.
  3. To use frozen chicken: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes or until heated through. Yield: 2 casseroles, 12 servings, 6 per casserole.
Originally published as Honey-Dijon Chicken in Quick Cooking January/February 2001, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Contest-Winning Honey-Dijon Chicken

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 14, 2014

I halved the recipe, and froze it, rather than eating part and freezing part. I don't know if I over cooked the chicken, or didn't cover it well when I froze it, but the chicken was tough, and the sauce was a little too mustard-y. I will be taking this out of my Recipe Box.

MY REVIEW
Reviewed Apr. 7, 2014

Loved it. For the two of us I cut the sauce to 1/4 and used 2 chicken breasts. The amount of sauce was perfect. I think if I had cut the sauce down any more it would have been to dry.

MY REVIEW
Reviewed Mar. 19, 2014

Excellent!! My family loved it. Will definitely fix again. I have also prepared in the slo-cooker. I added all ingredients except cornstarch and cooked 4 hours on low. Added cornstarch and cooked 20 minutes longer. Served over rice.

MY REVIEW
Reviewed Nov. 14, 2013

Great recipe!

MY REVIEW
Reviewed Oct. 19, 2013

I thought this was ok, but a bit bland. Just didn't do it for me I'm afraid.

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