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

195 calories: 1 each, 4g fat (1g saturated fat), 63mg cholesterol, 296mg sodium, 15g carbohydrate (11g sugars, 0g 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.

Reviews for Contest-Winning Honey-Dijon Chicken

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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."

Myra Ford
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."

Reviewed Nov. 25, 2012

"I was very happy with the results. I added dedicated another clove and thyme as I was a bit short. I was able to make the dish ahead and was pleased to find the chicken to be moist and very tasty. I have 6 more pieces left which are still to be enjoyed at a later date.

A very easy recipe!"

Reviewed Sep. 8, 2012

"I made this with just four chicken breast because it is just me and my husband at home. It was delicious and took about 25 minutes start to finish. Instead of cornstarch I used flour, and I used honey mustard in stead of dijon and honey. My husband and I both agree the honey mustard was a bit over powering on the noodles we used as a side but in a pinch it totally worked. Can't wait to eat the left overs which are in the freezer now!"

Reviewed Aug. 29, 2011

"Yummy! Nice mustard sauce that isn't too sweet. Love it that you can freeze half of it for later. Easy to prepare and pleases my picky 5-year-old son...Now that's a winner!"

Reviewed Feb. 7, 2010

"With both juice & honey, I expected this to be sweeter...more like a glaze...but it's really a delightful mustard sauce. Very tasty! Even my picky eater loved it!"

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