Best 2 Honey Mustard Rosemary Chicken Recipes

Indulge in a culinary journey with our delectable Honey Mustard Rosemary Chicken, a symphony of flavors that will tantalize your taste buds. This dish embodies the essence of comfort food, featuring tender, juicy chicken infused with a luscious sauce made from the perfect balance of honey, mustard, and aromatic rosemary. Accompanying this main course are two delightful side dishes: a vibrant and refreshing Cucumber Salad, bursting with crisp cucumbers, tangy red onions, and a zesty dressing, and a hearty and flavorful Quinoa Pilaf, cooked to perfection with fluffy quinoa, savory vegetables, and a touch of herbs. These recipes are not only easy to follow but also offer a symphony of flavors, textures, and colors that will leave you craving more.

Here are our top 2 tried and tested recipes!

CREAMY HONEY MUSTARD CHICKEN

Creamy Honey Mustard Chicken image

This creamy honey mustard chicken recipe has tender, melt-in-your-mouth chicken breasts and a silky honey Dijon sauce. It's quick and easy to make, so it's great for busy weeknights but tasty enough for company!

Provided by Natasha Bull

Categories Main Course

Time 30m

Number Of Ingredients 10

Ingredients

2 large chicken breasts (cut in half lengthwise)
Salt & pepper (to taste)
1/4 teaspoon garlic powder
Flour (for dredging)
1 tablespoon olive oil
3 tablespoons butter (divided)
1/3 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon honey
1 cup heavy/whipping cream

Steps:

Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.
Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.
Return the pan to the stove and adjust the heat to medium. Stir the sauce until the mustard has dissolved (make sure the liquid doesn't reduce completely).
Add the cream. Once the sauce is bubbling again, add the chicken back in. Let it cook for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking.

Nutrition Facts : Calories 470 kcal, Carbohydrate 8 g, Protein 26 g, Fat 37 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 176 mg, Sodium 386 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

HONEY MUSTARD ROSEMARY CHICKEN

Honey Mustard Rosemary Chicken image

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

Ingredients

4 -5 bone in skin on chicken thighs
2 cups baby potatoes, halved. Any variety
1 tablespoon olive oil
1 tablespoon dried rosemary and salt & pepper for potato seasoning (to taste)
3 tablespoons Dijon mustard
3 tablespoons whole grain mustard
4 tablespoons honey
2 -3 tablespoons chicken stock or 2 -3 tablespoons broth
3 -4 sprigs fresh rosemary, with a few extra for a garnish
1 tablespoon olive oil
1 tablespoon whole grain mustard

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.

Tips:

Choose the right chicken. Bone-in, skin-on chicken thighs or breasts are best for this recipe as they will stay juicy and flavorful during cooking.
Make sure the chicken is evenly coated in the marinade. This will help to ensure that the chicken is evenly flavored and cooked.
Don't overcrowd the pan. If you overcrowd the pan, the chicken will not cook evenly and will be more likely to stick to the pan.
Cook the chicken over medium heat. This will help to prevent the chicken from burning and will allow it to cook through evenly.
Use a meat thermometer to check the internal temperature of the chicken. The chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest before serving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

This honey mustard rosemary chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the honey mustard rosemary sauce is the perfect complement. Serve this chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.