Honey Mustard Glazed Chicken Recipes

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HONEY MUSTARD CHICKEN



Honey Mustard Chicken image

Honey Mustard Chicken - a simple recipe for chicken baked to perfection with a honey, mustard and soy sauce glaze. You can serve this alongside some fluffy carbs, ideally something that will soak up all that drool worthy sauce. Let's get this dish into your weekly rotation!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 1h5m

Number Of Ingredients 8

¼ cup soy sauce (low sodium)
½ teaspoon chili flakes
2 tablespoon honey
1 tablespoon grainy mustard
1 tablespoon olive oil
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
6 chicken drumsticks

Steps:

  • Preheat oven to 375 F degrees.
  • In a small bowl whisk together the soy sauce, chili flakes, honey, mustard, olive oil and salt and pepper until it emulsifies, about 30 seconds to 1 minute.
  • Place chicken drumsticks in a baking dish, one that's about 9x13 inch. Pour sauce over chicken drumsticks and make sure they are all nicely coated in the sauce.
  • Bake for about an hour or until chicken is cooked through.

Nutrition Facts : Calories 340 kcal, Carbohydrate 14 g, Protein 28 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 139 mg, Sodium 1316 mg, Sugar 11 g, ServingSize 1 serving

EASY BAKED CHICKEN BREAST



Easy Baked Chicken Breast image

Tender and juicy Baked Chicken Breasts with a delicious honey mustard sauce takes only minutes to make! Baked Chicken couldn't be any easier to prepare for a quick and easy dinner idea. Smothered in a Honey Mustard Sauce with a kick of lemon juice, this will become your new favourite chicken breast recipe!

Provided by Karina

Categories     Dinner

Time 35m

Number Of Ingredients 11

4 tablespoons olive oil
3 tablespoons honey
2 tablespoons whole grain mustard
1 tablespoon smooth and mild Dijon mustard
4 cloves garlic, (minced)
1-2 tablespoons fresh lemon juice, (adjust to taste)
2 pounds (1 kg) boneless skinless chicken breasts, ((4 large chicken breasts))
Salt and cracked black pepper, (to season)
1/2 teaspoon paprika
2 sprigs rosemary
2 tablespoons fresh chopped parsley, (to garnish (optional))

Steps:

  • Preheat oven to 400°F (200°C). Lightly grease a baking dish.
  • Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
  • Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
  • Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
  • Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
  • Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

Nutrition Facts : Calories 444 kcal, Carbohydrate 15 g, Protein 48 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 145 mg, Sodium 193 mg, Sugar 13 g, ServingSize 1 serving

ROASTED HONEY MUSTARD CHICKEN



Roasted Honey Mustard Chicken image

I love a good roasted chicken, and this one is easy and delicious. After a quick prep, the marinade does its magic in the fridge until time for roasting. It's fun to dress the dish up by season based on whatever vegetables are fresh at the market. -Kara Brook, Owings Mills, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 16

3/4 cup honey
1/3 cup extra virgin olive oil
1/3 cup Dijon mustard
1/4 cup lemon juice
3 tablespoons chicken seasoning
7 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
VEGETABLES:
1-1/2 pounds baby red potatoes
1 pound carrots, cut into 1-inch pieces
3 to 4 fresh rosemary sprigs
2 tablespoons extra virgin olive oil
1 teaspoon chicken seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lemon, sliced

Steps:

  • In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.

Nutrition Facts : Calories 654 calories, Fat 31g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 919mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 36g protein.

BAKED HONEY MUSTARD CHICKEN



Baked Honey Mustard Chicken image

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

6 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup honey
½ cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
½ teaspoon dried parsley

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

SHEET-PAN HONEY MUSTARD CHICKEN



Sheet-Pan Honey Mustard Chicken image

This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. -Denise Browning, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 medium lemons
1/3 cup olive oil
1/3 cup honey
3 tablespoons Dijon mustard
4 garlic cloves, minced
1 teaspoon paprika
1/2 cup water
1/2 pound fresh green beans, trimmed
6 miniature sweet peppers, sliced into rings
1/4 cup pomegranate seeds, optional

Steps:

  • Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

Nutrition Facts : Calories 419 calories, Fat 26g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 548mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 24g protein.

HONEY MUSTARD GLAZED CHICKEN



Honey Mustard Glazed Chicken image

Serves six from Saving Dinner Winter week 6 suggested sides of brown rice, steamed cauliflower and sweet potatoes.

Provided by Jo Coburn

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 onion, chopped
6 boneless skinless chicken breasts
1 teaspoon paprika
salt
pepper
1 tablespoon lemon juice
1/3 cup Dijon mustard
1/4 cup honey
1/2 teaspoon curry powder

Steps:

  • In a skillet heat olive oil over medium-high heat and add onion.
  • Saute until translucent.
  • Sprinkle chicken with paprika and salt and pepper to tast and add to skillet.
  • Cook chicken until nicely browned on both sides, about 5 minutes per side.
  • Set aside and keep warm.
  • Meanwhile, in a small bowl mix together lemon juice, mustard, honey, and curry.
  • Add to skillet mixing well while scraping off brown bits off bottom of pan.
  • Return chicken to skillet and simmer a minute in the sauce.
  • Serve, spooning sauce over top of chicken.

Nutrition Facts : Calories 207.8, Fat 4.2, SaturatedFat 0.7, Cholesterol 68.4, Sodium 233.2, Carbohydrate 14.2, Fiber 0.8, Sugar 12.5, Protein 28

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