Stove Top Honey-Mustard Chicken

"Does the world need another Honey-Mustard Chicken? Too bad, it's getting one. This is a good simple worknight meal with great flavour. Serve over rice, noodles, or mashed potatoes."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Jenny Sanders photo by Jenny Sanders
Ready In:




  • Peel and chop the onion finely.
  • Heat the oil in a large skillet, and sauté the onion until translucent.
  • Add the chicken pieces, turning to lightly brown on both sides.
  • Add the chicken stock and turn the heat to high.
  • Add the honey, mustard and black pepper.
  • Cook until the stock is reduced to a thick sauce.
  • Reduce the heat, and continue cooking until the chicken browns and the mixture begins to caramelize - usually just a few minutes more.
  • Turn the chicken to let the other side brown a bit, but remove the pan from the heat if the sauce gets as dark as you want it.
  • This has a fairly mild mustard flavour; stir in a little more mustard just before serving if you want more bite.

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  1. The chicken was very tasty - good flavor combination! Mine never thickened/carmalized so I added about 1 Tbs corn starch dissolved in a quarter cup of cold water. Also, i used cut up breast fillets. Served with wild/brown rice mixture. Will make again!
  2. This was a HUGE hit with my family!! My Neighbor smelled it cooking and called to ask for a sample... She loved it as well. Will definitely be keeping this one to make again.
  3. This was great. I used a purple onion. I only used 1 t of oil. I had honey dijion mustard so I only used 1t honey. I also used chicken breast tenders instead of thighs... ( I haved the recipe)
  4. I was looking for something differant to make for dinner last night and this was it. The only thing I did differant was cut the chicken into cubes, flour and brown first. Then added fresh garlic to the onions and proceeded with the menu as listed. While it was carmelizing (and it did this perfect) I added some fresh mushrooms as DH loves them then served over steamed white rice with a tomatoe and mozzerella salad. Yum, I did add the extra mustard as suggested for that extra punch that we love. For us the chicken came out moist and the taste was just what we were looking for. Thanks Jenny for a very nice recipe.
  5. This was pretty good! I followed the recipe exactly, except that I used chicken breast cut into large pieces. The sauce was GREAT but I will probably double the sauce next time. I think the cooking time was a bit long as the chicken was a rubbery.


I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
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