Honey mustard chicken

A closer look

Why this combination works

Honey and mustard make a sauce built around sweet and sharp flavours. Using two mustards gives both smooth tang and little seeds, while cider vinegar stops the honey from dominating. A small amount of cornflour helps the sauce coat the chicken.

What you need for honey mustard chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Honey. Honey balances acidity, heat or salt with a rounded sweetness. It also helps a reduced sauce coat the chicken; keep it moving in the pan to avoid scorching.
• Dijon mustard. Dijon adds tang and a gentle mustard heat that balances a rich or sweet sauce. Smooth mustard disperses easily, so you get its flavour in every spoonful.
• Wholegrain mustard. Wholegrain mustard gives small pops of tang and texture. It complements smooth Dijon without making the entire sauce uniformly sharp.
• Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
• Cider vinegar. Cider vinegar adds a clean, fruity sharpness that keeps a sweet sauce balanced. Measure it rather than pouring freely, then adjust only after tasting.
• Cornflour slurry. Cornflour thickens the sauce without adding much flavour. Mix it with cold water first to prevent lumps, then stir into the hot liquid and simmer until glossy.

How to make honey mustard chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Whisk honey, both mustards, stock and vinegar together. Add to the pan and simmer for 2 minutes. Stir in the cornflour slurry and simmer for 1 minute until glossy.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Rest for 3 minutes off the heat, then serve with rice and broccoli.