Simple Honey Mustard Chicken – Slim Kitchen

Honey Mustard Chicken will be on one of the best weekday dinners and barely cleaned as everything is cooked on a pot. Add to the homemade honey mustard sauce made from honey, olive oil, garlic, whole grain mustard and thyme, and it will never be more delicious. Serve it with some roasted crispy broccoli or quinoa.

I think it’s hard to beat anything covered with honey mustard. The sweet and salty combination is hard to beat, and I have loved it since I was a kid. However, traditional versions usually come with plenty of extra sugar and mayonnaise. Although it tastes delicious, it is definitely not the best choice when you try a healthy diet. Fortunately, with just a few changes, you can fill this deliciously updated honey mustard chicken and all the same flavors and be ready on the table in less than 30 minutes.

To make things very easy, this is pot dinner. All you have to do is whip the sauce together and add everything to the bottom pan. Cover with chicken and baby carrots in the sauce and place in the oven. This is not simple. Then after 20-25 minutes, it is ready. Usually, I make some steamed rice, baked potatoes or large green salads, and serve on the side, which is a dinner that everyone loves.

Tips for making honey mustard chicken

• I recommend covering the baking tray with foil before making this dish, as some excess honey will burn during the cooking process. Although this is easy to clean on most baking sheets, if you cover the baking sheet with foil first, it won’t actually clean it.
• You can easily switch the vegetables in this recipe based on what you have on hand. For slow-cooked vegetables like parsnips, butternut squash, Brussels sprouts or diced sweet potatoes, you just need to swap them for carrots. To make cooking vegetables like vegetables, zucchini, summer squash or broccoli faster, add them for 10-12 minutes to avoid overcooking.
• If your family is not a large fan, it’s easy to switch out the spices from this recipe or leave them out altogether. If thyme isn’t your favorite spice, rosemary or oregano is a great choice.

How to make chicken mustard sauce for chicken?

There are a lot of variations about honey mustard sauce, but this basic sauce works well for a variety of grilled chicken dishes. As a dip sauce, it’s great to serve on the side. This is a basic recipe with some ideas on how to switch it.

• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon whole grain mustard sauce (more taste)
• 3 cloves of garlic, chopped
• 1/2 teaspoon thyme (subic or oregano)
• Make it cream: Add Greek yogurt, light mayonnaise or sour cream

What to eat with honey mustard chicken?

Since there is a lot of sweetness in the chicken, I like to offer it some nice roasted veggies or cereals that can absorb some extra honey mustard sauce. Here are some favorites:

• The grilled Parmesan food dish is a great side dish option and adds some extra veggies and nutrition.
• I like to add some greens to this dish with a simple green salad. You can drizzle it with extra honey mustard sauce or use a homemade healthy ranch.
• For some simplicity, you can add simple baked potatoes or sweet potatoes.
• Make a delicious bowl with some cooked brown rice or quinoa, plenty of chicken and carrots, and excess honey mustard.

Can I use chicken breasts as honey mustard chicken?

This recipe is also used with chicken breasts. To make sure they are cooked in the same time, you may need to spend large chicken breasts as they take more than 25 minutes. You can also use chicken breast bronchials, but make sure to check them after 20 minutes to make sure they are not overcooked.

What is the best mustard?

Personally, I like using whole grain mustard when making honey mustard sauce. If you don’t have whole grain mustard sauce, you can use Dijon mustard sauce. Pure yellow mustard works too, but I found it doesn’t add much flavor. What you may need to use is a tablespoon used in the recipe.

Can I use different vegetables? Can I add potatoes?

You can certainly switch vegetables in this recipe, but you need to recognize the time they take. Some vegetables that can be replaced without adjusting the cooking time, including cauliflower, Brussels sprouts, butternut squash or cabbage. To get faster cooking vegetables like mung beans, peas or broccoli – you need to add them to the pan within the last 10-15 minutes of cooking.

Looking for other pot recipes?

Here are some of the tools I used to help me prepare this dish.

• Baking tray: There are a lot of options out there, but I have been using this brand for years and found them to be very good.
• Honey: Since honey is the main flavor in this recipe, the honey you use makes a big difference. Ideally, you want the natural honey not to be filtered too much and there are no other added sweeteners (unfortunately I’m looking at your honey bear). For cooking meats, I tend to get orange blossom honey because I like the citrus background, but any delicious natural honey will do.
• Whole-cereal mustard: Like honey, the mustard sauce you use can also have a big impact on the flavor of the recipe. I’m the suction cup for whole grain mustard and my favorite is this one. Trader Joe’s also made a whole grain second mustard. If you don’t have or like whole-cereal mustard sauce, use Dijon mustard sauce to add more flavor than the basic yellow mustard sauce.
• Heavy Duty Aluminum Foil: When I covered the baking tray with foil for cleaning, I had nothing more annoying than this, just found the foil torn or leaked during the cooking process. After trying many different foils I almost always use this heavy duty foil and it never leaks.

This post was originally shared in 2017, but has been updated with new photos, tips and videos.