Happy Sunday! We made it through another week. These past couple weeks have flown by and its finally March! January felt like a year of its own and I blinked and February was over. It’s funny how life works like that sometimes. Last week I made this honey mustard chicken for dinner and it was delicious. This is one of the most popular and reoccurring dishes I make around here because A) it’s EASY and B) its REAL tasty.
Growing up, I requested this honey mustard chicken on the reg. I loved it so much that I always requested it on my birthday. My mom served it with egg noodles and made extra sauce to drizzle over the noodles. When I graduated from college and moved into my first apartment, my mom loaded me up with all my favorite recipes (on recipe cards – so cute) and this honey mustard chicken was on the list.
The beauty of this chicken is you can really add anything to it to make it your own. I love to eat this chicken with cilantro-lime rice and steamed broccoli, but it’s also good with a bit of cilantro or just vegetables. You can also make it spicy and add some cayenne (My friend Alyssa does this), or you can make it creamy and add in a can of coconut milk. The possibilities are endless. The original recipe calls for 4 tbsp of butter but I like to make it with 2 tbsp of olive oil.
I bake this chicken in a covered dish to retain the moisture in the chicken. But I’ve made it on a baking sheet and it’s still just as tasty! Covering it is just a bit more convenient as its some built insurance that the chicken won’t dry out.
I’ve also used this marinade on cauliflower steaks so if you’re not a meat eater, it tastes delicious on cauliflower “steaks”!
- 2-4 chicken breasts (or one pack of chicken tenderloins)
- 4 Tbsp. melted butter (I use 2-4 tbsp of olive oil or coconut oil)
- ½ cup honey
- ¼ cup mustard
- 1 tsp salt
- 2 Tbsp. Curry Powder (The original recipe calls for 1 tsp, but I love more curry)
- 2 Tbsp. soy sauce
Preheat oven to 375 F
- Mix the oil (or butter), honey, mustard, salt, curry powder, and soy sauce together until completely combined.
- Place chicken breasts in an oven-safe, covered dish or Dutch oven and pour sauce over the top. Cover with lid. Bake chicken covered at 375 F for 1 hour or until cooked.
- Serve with your choice of veggies, noodles or rice
Food Gal Al
photography by Grace Pritchett Photography