Best Honey Mustard Glazed Chicken Recipes

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 GLAZED CHICKEN

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.

HONEY-MUSTARD CHICKEN WITH GLAZED BABY CARROTS

Steps:

• Preheat oven to 350-375°.
• Marinate the chicken breast in homemade or prepare Italian dressing for at least 30 min to an hour.
• Coat both sides of chicken with salt and pepper, honey and mustard.
• Wrap in foil, poking a few holes with a fork on the top to allow steam to escape.
• Coat carrots in honey.
• Sprinkle with brown sugar, salt, and pepper. Toss to evenly coat.
• Wrap securely in foil, poking holes to allow steam to escape.
• Bake both chicken and carrots packets, side-by-side for 45 minutes, ovens vary. Note: Slice thickest part of chicken, and if juices run clear, it's done.

SPICY HONEY MUSTARD GLAZED CHICKEN THIGHS

Steps:

• Whisk all ingredients together for glaze. Set aside. Dry the chicken pieces and sprinkle with salt and pepper. Add some oil to a large skillet. Over medium high heat fry the chicken skin side down until crispy. Flip the chicken and fry until browned on bottom. Reduce heat to medium and keep flipping the chicken and cook about 15 minutes. Remove the chicken to a plate and set aside.
• Add wine to the skillet and scrap up bits. Increase the heat to medium high and let cook 3 minutes. Add the butter and let butter melt. Add the glaze and increase heat to high. Stir constantly and let it thicken. Reduce the heat to medium low. Add the chicken back to the skillet with any juices. Baste the chicken with the glaze and cook 3 more minutes.
• Serve immediately.