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Contest-Winning Honey-Dijon Chicken Recipe

Contest-Winning Honey-Dijon Chicken Recipe

Smothered in a sauce that gets its sweetness from honey and pineapple juice, these chicken breasts are a favorite, even for picky eaters. I like to serve them over egg noodles. —Barbara Leventhal, Hauppauge, New York
TOTAL TIME: Prep: 15 min. Bake: 20 min YIELD: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 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.

Nutritional Facts

1 each: 195 calories, 4g fat (1g saturated fat), 63mg cholesterol, 296mg sodium, 15g carbohydrate (11g sugars, 0 fiber), 23g protein.

Reviews for Contest-Winning Honey-Dijon Chicken

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Spanky1960 User ID: 8879415 263792
Reviewed Mar. 23, 2017

"I was looked forward to trying this dish. The chicken came out nice and juicy, but it was too bland. My husband didn't care for it all."

[email protected] User ID: 3616304 260077
Reviewed Jan. 22, 2017

"Very simple and tasty. Will be a repeat at our house."

luigimon User ID: 1692040 44129
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."

bjsilve0 User ID: 172187 83191
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 User ID: 4063297 83148
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."

AENesko User ID: 5375438 48067
Reviewed Nov. 14, 2013

"Great recipe!"

becky1789 User ID: 7220904 34705
Reviewed Oct. 19, 2013

"I thought this was ok, but a bit bland. Just didn't do it for me I'm afraid."

tybova User ID: 6993105 29547
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!"

Kt.underwood User ID: 4035623 70199
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!"

s_pants User ID: 174050 203991
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!"

angelasandoval User ID: 2401339 29536
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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