Best 8 Honey Mustard Braised Chicken Recipes

BAKED HONEY MUSTARD CHICKEN

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.

HONEY MUSTARD CHICKEN

Steps:

• Sprinkle chicken with salt and pepper, then toss with Seasoning if using.
• Thickener: In a small bowl, mix together the mayonnaise and flour.
• Heat 1 1/2 tbsp oil in a skillet over medium high heat. Add chicken and cook for 2 minutes on each side or until golden. Remove onto a plate.
• Reduce heat to medium. Add remaining oil in the middle of the skillet and put garlic straight onto the puddle of oil. Sauté for 20 seconds or until golden (don't let it burn).
• Add chicken broth, bring to simmer, scraping the bottom of the fry pan.
• Whisk in Dijon Mustard and honey, then whisk in Thickener (make sure you scrape it all in).
• Add thyme and wholegrain mustard, if using.
• Cook for 1 - 2 minutes or until starting to thicken. Adjust salt and pepper to taste.
• Return chicken and any juices pooled on the plate into the sauce. Turn to coat and reheat through - about 1 1/2 minutes - or until sauce is thickened to your taste.
• Serve on mashed potato, garnished with parsley, with a simple side salad.

HOT MUSTARD AND HONEY GLAZED CHICKEN

Steps:

• Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
• On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
• Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
• Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
• Spoon over pan juices, garnish with scallions and serve with lemon wedges.

HONEY-MUSTARD CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir Dijon, honey, vinegar, rosemary, salt, and pepper together in a bowl.
• Place chicken thighs on a large rimmed pan. Brush honey-mustard all over both sides of chicken.
• Cook in the preheated oven for 30 minutes, basting every 15 minutes with remaining honey-mustard. Increase oven temperature to 400 degrees F (200 degrees C) and cook until no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

MUSTARD-BRAISED CHICKEN

Steps:

• Stir 1 tablespoon oil, 1 tablespoon thyme, 1 1/2 teaspoons marjoram, dry mustard and 1/2 teaspoon rosemary in small bowl until paste forms. Rub paste all over chicken. Place in bowl; chill 2 hours or overnight.
• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until brown on all sides, about 12 minutes. Transfer to bowl.
• Add onion to pot; sauté over medium-high heat until tender, about 8 minutes. Add garlic; sauté 2 minutes. Add wine, broth, Dijon mustard and 1 tablespoon thyme, 1 1/2 teaspoons marjoram and 1/2 teaspoon rosemary to pot. Bring to boil. Return chicken to pot. Reduce heat to medium-low. Cover; simmer until chicken is cooked, about 25 minutes.
• Transfer chicken to platter; cover to keep warm. Boil liquid in pot until thickened to sauce consistency, whisking often, about 10 minutes. Season sauce with salt and pepper. Pour over chicken.

MUSTARD BRAISED CHICKEN

Steps:

• Mix together - 1 T oil, 1T thyme, 1-1/2 t marjoram, 1-12 dry mustard. Rub on chicken pieces. Refrigerate chicken for 2 hours to overnight.
• Salt and pepper chicken. Heat oil and brown chicken. Transfer to bowl. Saute onion until tender, add garlic(2min). Add wine, broth, dijon, 1T thyme, 1-1/2 marjoram, and 1/2t rosemary. Bring to boil. Return chicken to pot. Cover and simmer about 45 minutes or until done. Remove and simmer sauce until thickened. Serve over chicken.

HONEY MUSTARD BRAISED CHICKEN?

Steps:

• 1. Heat olive oil in large skillet over medium heat;cook chicken thighs in the hot oil until browned,about 5 minutes per side.Remove chicken thighs from the skillet.Transfer to a large bowl and set aside.
• 2. Cook and stir chopped onion in the same skillet until softened,about 5 minutes
• 3. Stir in garlic;cook and stir until fragrant,about 1 minute.
• 4. Stir in 1 cup honey mustard,heavy cream,dry onion soup mix,red pepper flakes and sea salt/black pepper until thoroughly combined.
• 5. Add remaining honey mustard on chicken thighs in the bowl;mix well.
• 6. Return chicken thighs to the skillet,cover and bring to a boil.Reduce heat to medium-low and simmer until chicken thighs are tender and no longer pink inside,25 to 30 minutes.

HONEY MUSTARD ROSEMARY CHICKEN

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.