Honey Mustard Chicken is moist, tender and has a rich flavor. The spicy brown mustard adds a little kick over other recipes that I've seen that use Dijon mustard. I am not a fan of mustard, but I like this dish. It's a quick and easy dish to make, too! This dish has become one of my go to dishes!
Sometimes, when making Honey Mustard Chicken, I will pound the chicken to about 1/2 inch thick. When I pound chicken breasts, I put them in a plastic bag then fold the top of the bag under so that it is closed. Then, I use the smooth side of a mallet to pound the chicken. Putting the chicken in a bag helps to prevent juices from splattering around the kitchen. Don't use the textured side of the mallet because it will puncture the plastic bag.
When the chicken is thinner, it will cook a little faster. If you don't want to pound the chicken, you could skip that step and bake the chicken a little longer. The chicken is equally as good. The pictures for this post show chicken that was not pounded.
If you use vegan butter or oil, instead of butter to sauté the onion and garlic, this Honey Mustard Chicken is a dairy-free entree. Since Jeff is now dairy-free, I use vegan butter. If you aren't concerned with being dairy-free, you could use butter.
I usually serve the chicken on a bed of basmati rice. The rice absorbs some of the honey mustard flavor and makes the rice more yummy. You can reserve some of the marinade and use it as a sauce, too.
The Honey Mustard Chicken warms up well as a leftover, too. It makes a nice lunch!
I hope you enjoy!
Honey Mustard Chicken
- 1/2 cup vegan butter
- 1 small onion, chopped or 1/4 cup minced onion
- 1 tablespoon minced garlic
- 1/2 cup honey
- 1/2 cup spicy brown mustard
- 1 teaspoon pepper
- 2 teaspoons curry powder
- 2 boneless, skinless chicken breasts
- Preheat oven to 375F.
- If you want to pound the chicken, pound it to about 1/2 inch thick.
- Put the chicken in a greased 9x13 baking dish. The baking dish should be just large enough for the chicken so the chicken is partially covered, if not fully covered, in the sauce.
- Melt the vegan butter in saucepan over medium heat.
- Add onion and garlic and saute until soft.
- Mix honey, mustard, pepper and curry in a separate container.
- Add honey mixture to butter mixture. Stir until blended.
- Remove from heat.
- If you would like to pour some of the sauce over the cooked chicken, reserve some of it now. It can be reheated once the chicken is cooked.
- Pour sauce over chicken. If needed, use a spatula to make sure chicken is coated with the sauce.
- Bake for 30 minutes, or until the chicken is thoroughly cooked.
- If you reserved some of the sauce, pour it over the cooked chicken once it is plated.