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

Contest-Winning Honey-Dijon Chicken Recipe

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4.5 9 11
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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


  • 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 DOLE® Canned 100% Pineapple Juice
  • 1/2 cup water
  • 1/2 cup Dijon mustard
  • 1/3 cup honey
  • Hot cooked rice or noodles

Nutritional Facts

1 each: 195 calories, 4g fat (1g saturated fat), 63mg cholesterol, 296mg sodium, 15g carbohydrate (11g sugars, trace fiber), 23g protein


  1. Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil until a thermometer reads 165°. In a small bowl, combine cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to skillet. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with rice or noodles.
    Freeze option:Divide chicken between two 11x7-in baking dishes. Cool. Cover and freeze up to 3 months. To use, completely thaw in refrigerator. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 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.

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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."

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."

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."

Reviewed Nov. 14, 2013

"Great recipe!"

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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