Honey-Dijon Chicken Recipe
- 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 or 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 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Honey-Dijon Chicken(7)
Sort By :
I thought this was ok, but a bit bland. Just didn't do it for me I'm afraid.
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!
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!
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!