BAKED HONEY MUSTARD CHICKEN
Make and share this Baked Honey Mustard Chicken recipe from Food.com.
Provided by Parsley
Categories Chicken
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°.
- Arrange chicken pieces in a shallow baking dish.
- In a saucepan over med-low heat, combine remaining ingredients. Heat and stir until melted and well-blended.
- Pour over chicken pieces.
- Bake at 325° for about 60-75 minutes (or until done); basting chicken occasionally.
Nutrition Facts : Calories 222.1, Fat 9.1, SaturatedFat 3.9, Cholesterol 105.9, Sodium 261.1, Carbohydrate 12.2, Fiber 0.3, Sugar 11.7, Protein 22.8
BAKED HONEY MUSTARD CHICKEN
Quick and easy to prepare, and the kids love it too!
Provided by Mary Annthipie Bane
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
- Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 24.8 g, Cholesterol 67.1 mg, Fat 3.7 g, Fiber 1 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 296.4 mg, Sugar 23.4 g
CHICKEN IN MUSTARD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Rinse and dry the chicken thighs and season with salt and pepper.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
- Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
- When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
- In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
GRILLED HONEY MUSTARD CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Whisk the honey mustard, molasses, vinegar, melted butter and hot sauce in a bowl until smooth; season with salt and pepper. Remove 1/4 cup to a small bowl for basting the chicken; set aside the rest for serving.
- Toss the okra and bell peppers with the vegetable oil in a bowl; season with salt and pepper. Tear off a 16-inch piece of foil. Spread the vegetables on the left side of the foil. Fold the right side of the foil over and seal the edges to form a packet.
- Brush the grill grates with vegetable oil. Season the chicken with salt and pepper and grill until marked, about 2 minutes per side. Brush with the honey mustard basting sauce; cover and cook until almost cooked through, 5 to 8 minutes. Uncover and cook, flipping and brushing with the remaining basting sauce, until cooked through, about 5 more minutes. Remove to a cutting board and let rest before slicing.
- Meanwhile, grill the foil packet, flipping halfway through, until the vegetables are tender and charred, 12 to 15 minutes. Top the chicken with chives; serve with the grilled vegetables, cornbread and the reserved honey mustard sauce.
HONEY-MUSTARD CHICKEN AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
- Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.
Nutrition Facts : Calories 457, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 200 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 33 grams
HONEY MUSTARD CHICKEN MARINADE
This tangy-sweet marinade takes a hum-drum weeknight chicken dinner up a notch or two. Mix it up with 1 1/2 pounds of chicken, pop it in the freezer and you'll always have a flavorful meal on hand.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.
HONEY MUSTARD CHICKEN FINGERS
These pick up and go crispy chicken fingers are sure to please the pickiest of eaters.
Provided by Food Network
Time 25m
Yield 5 servings
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 425 degrees F. Combine Hellmann's® or Best Foods® Light Mayonnaise, Creamy Dijon Mustard and honey in medium bowl; reserve 1/2 for dipping.
- 2. Add chicken to remaining mayonnaise mixture; stir to coat. Mix corn flakes with Parmesan Cheese, then roll chicken in crumbs.
- 3. Arrange on ungreased baking sheet. Bake 10 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.
HONEY MUSTARD ROSEMARY CHICKEN
found this recipe online; wanted to save it on Food.com for future dinner ideas. Chicken thighs are a staple at my house, and we're currently in a rut when in comes to preparation.
Provided by Iva Lou J.
Categories Lunch/Snacks
Time 16h
Yield 5 chicken thighs, 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- Combine Mustard Rub ingredients in a small bowl then use fingers to massage and coat chicken rubbing both sides and under skin.
- Whisk together the Honey Mustard sauce; Dijon and whole grain mustard, honey and chicken stock. Set aside.
- Heat olive oil in an oven proof skillet over med/high heat. Add chicken, skin side down, and sear both sides for 2 to 3 minutes until golden brown.
- Remove chicken from skillet and set aside.
- Place potatoes in skillet and sprinkle with salt, pepper and dried rosemary.
- Bake seasoned potatoes( in same skillet) for 18-20 minutes until easily pierced with a fork.
- Remove skillet from oven, and add chicken back to skillet to combine with potatoes.
- Drizzle honey mustard sauce over the the thighs. Be generous! Add fresh rosemary sprigs.
- Place skillet back in oven and roast for 25-30 minutes until chicken is completely cooked through with internal temp of 175 degrees F.
- Remove from oven, garnish with rosemary sprigs and serve.
HONEY MUSTARD CHICKEN PASTA
Make and share this Honey Mustard Chicken Pasta recipe from Food.com.
Provided by katii
Categories One Dish Meal
Time 45m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 8
Steps:
- Boil and cook the pasta until al dente, then rinse under cool water.
- Combine the sour cream, mustard, and honey; dilute with water until a thick but pourable consistency.
- Combine pasta with remaining ingredients and toss together; mix with dressing.
- Serve warm or cold.
- Enjoy!
Nutrition Facts : Calories 391.1, Fat 2.8, SaturatedFat 0.7, Cholesterol 69.9, Sodium 99.9, Carbohydrate 53.3, Fiber 3.9, Sugar 8.6, Protein 36.8
HONEY MUSTARD CHICKEN POT WITH PARSNIPS
For an easy, warming family casserole on a budget, this one-pot ticks all the boxes
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
- Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.
Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.82 milligram of sodium
EASY PEASY HONEY MUSTARD CHICKEN
An extremely easy, quick dish with delicious results all will enjoy! Using wholegrain mustard and sweet honey makes this dish surprisingly mild. Recipe for two people but can easily be adapted for more. Best served with mash (can be made while the chickens in the oven). Minimal prep and most importantly, minimal washing up!
Provided by charlottemaguire94
Time 30m
Yield Serves 2
Number Of Ingredients 6
Steps:
- Place two chicken breasts in a deep fill dish suitable for oven cooking
- In a bowl mix the honey, mustard, olive oil, mixed herbs and season
- Pour over the chicken breasts, turn the breasts until mixture coats both sides
- Oven roast at 180 degrees for 25-30 mins. Or until juices run clear. The mixture in the oven dish can be used as a sauce for the chicken breasts.
- Great served with mash or oven cooked wedges, or a salad for a healthier option.
HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG
This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
- Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
- Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.
Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium
HONEY MUSTARD ROAST CHICKEN
Here's a delicious recipe for roast chicken using one of my all-time favorite poultry techniques...spatchcocking! This method of cooking allows the chicken to sit flat as it roasts, ensuring that everything cooks evenly so the breast meat ends up just as juicy and succulent as the dark meat. The honey mustard marinade adds incredible flavor and works overtime as a sweet and tangy basting and serving sauce. Serve with roasted potatoes and Brussels sprouts, if desired.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
- Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
- Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
- Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
- Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
- Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
- While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
- Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
- Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.
Nutrition Facts : Calories 637.1 calories, Carbohydrate 20.3 g, Cholesterol 255.7 mg, Fat 22.7 g, Fiber 1.6 g, Protein 84.8 g, SaturatedFat 6 g, Sodium 2199.7 mg, Sugar 17.8 g
HONEY MUSTARD CHICKEN
Make and share this Honey Mustard Chicken recipe from Food.com.
Provided by ilovechocolate
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, garlic powder and paprika.
- Sprinkle chicken thighs with salt and pepper, and dredge in the flour mixture.
- Cook in olive oil on both sides until golden brown.
- Deglaze pan with chicken broth.
- Whisk in Dijon mustard, honey, and thyme.
- Cook for 1-2 minutes until starting to thicken.
- Return chicken to the pan. Bring to boil, and reduce heat to simmer for 30 minutes.
Nutrition Facts : Calories 228.8, Fat 8.6, SaturatedFat 1.7, Cholesterol 94.4, Sodium 370.8, Carbohydrate 11.9, Fiber 0.6, Sugar 4.6, Protein 24.9
HONEY MUSTARD CHICKEN
A great recipe for anyone and everyone. A real winter warmer
Provided by harley121202
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Mix together the butter, mustard, honey (fill the empty mustard jar with honey) paprika and lemon juice. Season and taste. You may need more lemon juice. It may tasta a little spicy, depending on what mustard you use but remember that will calm down a lot once it is cooked. In an ovenproof casserole, place the chicken thighs skin side down and pour over half the sauce. cook for 15 minutes in a moderate oven. Remove from the oven and turn the thighs over. pour over the remainder of the sauce and sprinkle each thigh with some poppy seeds. Place back in the oven for a further 10 mins or until the thighs are cooked through. Great served with creamy mashed potatoes and seasonal veg. Any remaining sauce can be spooned over you chicken and potatoes.
HONEY MUSTARD CHICKEN
Make and share this Honey Mustard Chicken recipe from Food.com.
Provided by hollyfrolly
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients (except for chicken) into a large plastic baggy. Combine well. Add chicken breasts- coat well.
- Place chicken breasts on hot grill. Grill each breast for 6-7 minutes each side.
- Remove from grill, slice and enjoy!
Nutrition Facts : Calories 207.8, Fat 2, SaturatedFat 0.4, Cholesterol 68.4, Sodium 827.5, Carbohydrate 19.5, Fiber 0.8, Sugar 17.7, Protein 28.1
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HONEY MUSTARD CHICKEN RECIPE - BOBBY FLAY | FOOD & WINE
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5/5 (349)Total Time 1 hrServings 6
- Preheat the oven to 400°. On 2 large rimmed baking sheets, toss the chicken and olive oil; season with salt. Roast until nearly cooked through, about 20 minutes for the breasts and 25 minutes for the legs, thighs and wings. Pour off the fat on the baking sheets. Preheat the broiler and position a rack just below center.
- On 1 of the baking sheets, toss all of chicken with the honey mixture. Turn the chicken skin side down and broil for about 5 minutes, basting with the honey and shifting the baking sheet, as necessary, until the pieces are browned. Turn the chicken skin side up and broil for 5 minutes longer, basting occasionally. The chicken is done when it's cooked through and the skin is deeply glazed but not blackened. Transfer the chicken to a platter. Pour the juices from the baking sheet into a heatproof bowl and skim off the fat. Serve the chicken, passing the juices on the side.
BEST HONEY MUSTARD CHICKEN • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (2)Total Time 18 minsCategory Main DishCalories 390 per serving
- In a large skillet over medium-high heat, heat olive oil. Season chicken on both sides with salt and pepper, and add chicken to pan. Cook for 2-3 minutes, or until golden, then flip and cook 2-3 additional minutes. Move chicken to a plate; set aside.
- Reduce heat to medium and add chicken broth. Bring broth to simmer, and use a wire whisk to scrape up any golden bits from the bottom of the pan. Whisk in honey, both mustards, and cornstarch mixture. Cook until sauce begins to thicken, about 2 minutes. Season with salt and pepper to taste.
- Place chicken back into the pan and nestle it into the sauce. Spoon sauce over chicken and cook until chicken is heated through about 1-2 minutes.
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