Honey Mustard Chicken
Calories: 263kcal
Adjust Servings Here: 4 servings
Description
Honey, mustard, and chicken - it’s all you need for a surprisingly great combination in this savory and sweet recipe. Our Honey Mustard Chicken recipe is a superb choice for a family dinner or a party in just 20 minutes.
Ingredients
- 8 (1 kg) Chicken thighs or legs boneless or bone-in
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 4 tablespoon Flour
- 2 tablespoon Olive oil
- 2 tablespoon Unsalted butter
- 3 large Garlic cloves sliced
- 1 large Onion diced
- 2 tbsp Parsley chopped
Honey mustard sauce
- 2 tablespoon Soy sauce
- ½ cup (4 tablespoon) Honey
- ¼ cup (4 tablespoon) Dijon Mustard or ground mustard paste
- ½ teaspoon Paprika
- ½ cup (120 ml) Chicken broth
- 2 tablespoon Lemon juice
Instructions
- Prep chicken - Clean, skin, wash and pat dry the chicken legs. Season with salt and pepper. Coat each piece of chicken with flour and dust off excess. Set aside. Pro tip - Too much water in the chicken will result in too much liquid in the finished dish.
- Sear chicken - In a large skillet, over medium-high heat add the olive oil and butter. Next, add the chicken to the pan and cook for 3 minutes on each side. Then, add the honey and onions and saute for 2 minutes more until the onions are translucent. Pro tip - Using a cast-iron skillet gives wonderful color to the chicken.
- Honey mustard sauce - Add the soy sauce, honey, mustard, and paprika. Season with salt and pepper. Followed by the chicken broth. Cook for 6 to 8 minutes on medium-low heat until the chicken is tender. The internal temperature of the chicken when cooked should be about 165 F on a meat thermometer.Pro tip - The flour coating on the chicken helps thicken the honey mustard sauce.
- Garnish - Add the lemon juice and sprinkle some chopped parsley over the chicken.
Recipe Notes
- Spices - you can add other spices such as a sprinkle of cumin or ground ginger too.
- Herbs - I love a sprinkle of chopped parsley but, a few sprigs of thyme and a few sprigs of rosemary.
- Chicken - You can use boneless or bone-in chicken thighs, legs, or chicken breast. If you use chicken breast make sure to adjust the cooking temperature accordingly.
- Instant pot - do the same process as above but in an instant pot.
- After you add all the honey mustard sauce ingredients cover the instant pot lid and
- cook on high pressure for 10 minutes.
- Use quick release and garnish with chopped parsley and lemon juice.
- Baked - This chicken bakes wonderfully in a baking dish until lightly golden brown.
- Season the chicken with salt and pepper.
- Combine all the honey mustard sauce ingredients in a small bowl and pour it over the chicken.
- Bake for 30 to 40 minutes at 400F/ 200C/ gas mark 6
- Slow cooker
- Place all the ingredients in a slow cooker
- Combine well and cook on low for 4 hours or on high for 3 hours.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov