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Contest-Winning Honey-Dijon Chicken

 Contest-Winning Honey-Dijon Chicken
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
12 ServingsPrep: 15 min. Bake: 20 min


  • 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


  • 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.
  • 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.
  • To use frozen chicken: Completely thaw in the refrigerator. Remove

2 of 2

Contest-Winning Honey-Dijon Chicken (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.