Honey-Mustard Chicken Sandwiches

Total Time
Prep 10 mins
Cook 10 mins

From Taste of Home. Quick and easy! We enjoy these sandwiches with their tangy honey-mustard sauce. I usually make a bit of additional sauce and mix it with some mayo to spread on the sandwich buns. I also use the lesser amount of cayenne pepper to allow for the little taste buds in our family and often grill the chicken instead of broiling it. Either way, we think they're tasty!

Ingredients Nutrition


  1. In a bowl, combine the first six ingredients.
  2. Broil chicken 4 inches from the heat for 3 minutes on each side.
  3. Brush with mustard sauce. Broil 4-6 minutes longer or until juices run clear, basting and turning several times.
  4. Serve on buns with tomato and lettuce. Yield: 4 servings.
  5. **NOTE**.
  6. The cooking times in this recipe are from the original recipe - I admit I have never timed the chicken exactly. Depending on the thickness of your chicken breats, your time will vary. In the past, I have found that when I pound the chicken breast flat to an even thickness instead of just using them "as they are" I come closer to the recipe times listed.


Most Helpful

I saw these in Taste of Home also and just had to try them. We all loved them! My kids don't like dijon mustard and they still loved these sandwiches! They were claiming the extras for their lunch tomorrow. That really says a lot in my book. I will be making these a lot this summer and will try grilling the chicken to see the difference. I did toast the buns and didn't use any additional condiments other than the lettuce/tomato on the sandwich. The marinade gives it plenty of flavor. This is a great quick main dish! Thank you for posting!

5hungrykids March 01, 2011

Saw these in my "Best Of Taste Of Home" too and they are delicious! The addition of oregano, garlic powder and cayenne really makes them special. They'll be a regular here- will probably try grilling them next time. Can't wait!

Christmas Carol April 14, 2010

Wow! A wordeful sandwiche, great for the summer. I made it as my lunch at work and we all enjoyed it (me and my co-workers). Thanks for sharing! Its a keeper!

katia July 24, 2008

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