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

Contest-Winning Honey-Dijon Chicken Recipe

Read Reviews (9)
4.7 9
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


  • 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


  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

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

Reviews for Contest-Winning Honey-Dijon Chicken(9)

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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.

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!

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