Chicken mustard and honey: the simple recipe for succulent chicken breasts

  • Whole Boneless Chicken Breasts

  • Butter
    50 grams
    • 899 kcal

  • Honey

    120 grams
    • 304 kcal
  • Dijon’s mustard
    2 tbsp

  • Garlic
    2 cloves
    • 0 kcal

  • salt

    to taste
    • 21 kcal
  • pepper
    to taste
    • 79 kcal

Calories refer to 100 grams of product

the mustard and honey chicken is a simple and really delicious recipe, which will allow you to put on the table chicken breasts succulent and original. Preparation you will need few ingredients – chicken breast, butter, garlic, honey and mustard – and that you can personalize as you wish: by adding herbs, or by replacing i whole chicken breasts with the thighs or the thighs. Serve the chicken with mustard and honey as second course, served with baked potatoes or a mixed salad: here’s how to prepare it to perfection.

How to make chicken with mustard and honey

Chicken mustard and honey the simple recipe for succulent chicken

Preheat the oven to 220 ° C and grease a pan with oil or line it with baking paper. In a large saucepan, melt the butter (1).

1640663703 551 Chicken mustard and honey the simple recipe for succulent chicken

Put the cloves of garlic without the heart and cook them in butter over low heat for a minute; then eliminate them. Add salt, pepper, mustard and honey to the sauce (2): simmer the mixture, 1 or 2 minutes, over very low heat, until slightly reduced.

1640663703 745 Chicken mustard and honey the simple recipe for succulent chicken

Season the whole, already skinless chicken breasts with salt and pepper and transfer them to the pan (3). Remove the sauce from the heat, let stand a few minutes then pour it over the chicken breasts.

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Cook the chicken breasts with the cooking juices for 15-20 minutes. Remove from the oven, serve, season the duck breasts with the rest of the cooking sauce and serve (4).


For the preparation of the recipe we used whole chicken breasts, already boneless and we have them skinless: you can also use the thighs, I merged or the thighs. In case you are using the already beaten chicken breasts, is preferable cook them in a frying pan: put them in a large pan, brown them for a few minutes with a finger of oil then add the sauce: cook 15-20 minutes or until the duck breasts seem ready.

If the breasts are done and the sauce is still too much, you can transfer the chicken to a serving dish and make reduce the cooking juices separately, In the caserole.

We used the Dijon’s mustard, but you can use it too cream, which are more easily found on the market. If you prefer a creamier cooking broth, you can add 1/2 glass of cow milk Where coconut milk.


You can store the Honey Mustard Chicken in an airtight container in the refrigerator for 1-2 days.