Quick Honey-Mustard Chicken Recipe

5 6 12
Quick Honey-Mustard Chicken Recipe
Quick Honey-Mustard Chicken Recipe photo by Taste of Home
Publisher Photo

Quick Honey-Mustard Chicken Recipe

Read Reviews
5 6 12
Publisher Photo
“This entree combines my husband’s love for mustard with my love for anything sweet (the honey),” writes Lisa Varner, a field editor from Charleston, South Carolina. “The yummy curry taste really sends this dish over the top! We like it with rice pilaf.”
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup honey
  • 2 tablespoons butter, melted
  • 2 tablespoons Dijon mustard
  • 1 tablespoon orange juice
  • 1/8 teaspoon curry powder
  • 2 boneless skinless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a small bowl, combine the honey, butter, mustard, orange juice and curry powder. Spoon half into a greased 8-in. square baking dish.
In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over sauce; turn to coat.
Bake, uncovered, at 350° for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a thermometer reads 170°. Yield: 2 servings.
Originally published as Honey-Mustard Chicken in Taste of Home February/March 2006, p56

Nutritional Facts

1 each: 454 calories, 23g fat (9g saturated fat), 104mg cholesterol, 707mg sodium, 38g carbohydrate (34g sugars, 0 fiber), 28g protein.

  • 1/4 cup honey
  • 2 tablespoons butter, melted
  • 2 tablespoons Dijon mustard
  • 1 tablespoon orange juice
  • 1/8 teaspoon curry powder
  • 2 boneless skinless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a small bowl, combine the honey, butter, mustard, orange juice and curry powder. Spoon half into a greased 8-in. square baking dish.
  2. In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over sauce; turn to coat.
  3. Bake, uncovered, at 350° for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a thermometer reads 170°. Yield: 2 servings.
Originally published as Honey-Mustard Chicken in Taste of Home February/March 2006, p56

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Reviews forQuick Honey-Mustard Chicken

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mamamarie User ID: 568814 266093
Reviewed May. 18, 2017

"This was very good. I substituted olive oil for the vegetable oil and eliminated the curry powder. I would make this again. Thanks for the recipe."

MY REVIEW
Armstras07 User ID: 8309866 264570
Reviewed Apr. 11, 2017

"The whole family enjoyed this dish, I came across it in a old Taste of Home Annual. My 4 year old who is picky ate every bit."

MY REVIEW
lvarner User ID: 35803 258975
Reviewed Jan. 1, 2017

"This recipe is easy and tastes great! I've made it for company and served it with rice pilaf, and it was an excellent company meal. But it's also easy enough for a weeknight meal at home."

MY REVIEW
germanycook User ID: 6411056 86642
Reviewed Dec. 7, 2013

"Just the taste I was craving!

I did it all in the saucepan - browned the chicken, added some onions, and poured the sauce over. Let it simmer for 5-7 minutes covered, then another few minutes uncovered until the sauce is your desired consistency. Yum!"

MY REVIEW
lmcmaster User ID: 3422437 157403
Reviewed Dec. 12, 2012

"Very delicious!"

MY REVIEW
TessaMB User ID: 6083350 86633
Reviewed Nov. 3, 2012

"This has made my do again list. I am plugging my way through the Best loved cookbook and stumbled across this gem. It is so simple yet the flavor, wow! a great recipe for your standard chicken breast!"

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