Hamdi Saidani This Pioneer Woman Honey Mustard Chicken is a juicy and tangy recipe, which is made with country dijon mustard and honey. It’s the perfect weeknight dinner, ready in about 1 hour.
Pioneer Woman Honey Mustard Chicken Ingredients
- 1/4 cup country dijon mustard
- 1/4 cup honey
- 1/4 cup yellow mustard
- 3 Tbsp. olive oil, divided
- 2 Tbsp. apple cider vinegar
- 2 garlic cloves, finely chopped
- 1 tsp. chopped fresh rosemary leaves, or 1/2 teaspoon dried rosemary
- 1/2 tsp. kosher salt
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground black pepper
- 2 Tbsp. mayonnaise
- 8 boneless skinless chicken thighs or breasts
How To Make Pioneer Woman Honey Mustard Chicken (Stovetop)
- Make the marinade and dipping sauce: In a medium bowl, whisk together the country Dijon mustard, honey, yellow mustard, 2 tablespoons of olive oil, apple cider vinegar, garlic, rosemary, salt, paprika, and pepper. Reserve ⅓ cup of this mixture in a separate small bowl, whisk in the mayonnaise, then cover and refrigerate this dipping sauce until ready to use.
- Prep and marinate the chicken: If using chicken breasts, pound them to a uniform thickness. Place the chicken in a large zip-top bag, pour in the remaining marinade, seal, and refrigerate for at least 30 minutes or up to 4 hours.
- Sear the chicken: Remove the chicken from the marinade, pat it dry with paper towels, and discard the excess marinade. Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Place the chicken in the pan and cook for 4 to 5 minutes, until nicely seared.
- Finish cooking: Flip the chicken, reduce the heat to medium-low, and cook for another 5-7 minutes, until the chicken is cooked through (internal temperature reaches 165°F). Let it rest for 5 minutes before serving with the reserved dipping sauce.
How To Make Pioneer Woman Honey Mustard Chicken (Grill)
- Make marinade and marinate chicken: Follow steps 1 and 2 from the stovetop directions.
- Preheat the grill: Preheat your grill to medium heat (around 350°F) and oil the grates well.
- Grill the chicken: Remove the chicken from the marinade and pat it dry. Place the chicken on the grill, cover, and cook for 6 to 8 minutes until grill marks appear.
- Flip and finish: Flip the chicken and continue cooking for 2 to 3 more minutes, until the internal temperature reaches 165°F. Let it rest for 5 minutes before serving with the reserved dipping sauce.
Recipe Tips
- How to get the best sear? Patting the chicken completely dry with paper towels after removing it from the marinade is crucial. This removes excess moisture and allows the chicken to brown beautifully instead of steam.
- Can I bake this instead of grilling or pan-searing? Yes. Place the marinated chicken in a baking dish and bake at 400°F for 20-25 minutes, or until the chicken is cooked through.
- Why pound the chicken breasts? Pounding chicken breasts to an even thickness ensures they cook evenly. The thinner parts won’t dry out while you wait for the thicker parts to cook through.
- Can I make the sauce ahead of time? Absolutely. Both the marinade and the creamy dipping sauce can be made up to 2 days in advance and stored in airtight containers in the refrigerator.
What To Serve With Honey Mustard Chicken
This tangy and sweet chicken pairs well with a variety of sides.
- Roasted potatoes or sweet potatoes
- Steamed asparagus or green beans
- A simple garden salad with a light vinaigrette
- Quinoa or rice pilaf
How To Store Honey Mustard Chicken
- Refrigerate: Store leftover cooked chicken and dipping sauce in separate airtight containers in the refrigerator for up to 4 days.
- Freeze: The cooked chicken can be frozen for up to 3 months. The creamy dipping sauce is best made fresh and does not freeze well.
Honey Mustard Chicken Nutrition Facts
- Serving Size: 1 chicken thigh/breast
- Calories: 380 kcal
- Fat: 22g
- Carbohydrates: 18g
- Protein: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different type of mustard?
Yes, while country Dijon provides a great texture, you can use regular Dijon, spicy brown mustard, or even all yellow mustard, though this will make the sauce much milder.
Is the mayonnaise necessary for the dipping sauce?
It’s what makes the dipping sauce creamy and distinct from the marinade. For a lighter sauce, you could substitute it with plain Greek yogurt.
How long should I marinate the chicken?
A minimum of 30 minutes is needed for the flavor to penetrate. For best results, marinate for 2 to 4 hours. Avoid marinating for longer than 4 hours, as the vinegar can start to break down the texture of the chicken.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Parmesan Soup Recipe
- Pioneer Woman Chicken Nuggets Recipe
- Pioneer Woman Chicken Cauliflower Skillet Recipe
Pioneer Woman Honey Mustard Chicken Recipe
Description
Tender, juicy chicken thighs or breasts marinated in a tangy honey mustard sauce, then grilled or pan-seared to perfection and served with a creamy dipping sauce.
Ingredients
Instructions
- Whisk together mustards, honey, 2 tbsp olive oil, vinegar, garlic, and seasonings.
- Reserve ⅓ cup of the marinade; whisk mayonnaise into it for a dipping sauce and refrigerate.
- Marinate chicken in the remaining marinade for at least 30 minutes.
- To pan-sear: Cook chicken in 1 tbsp olive oil over medium heat for 4-5 mins per side until cooked through.
- To grill: Grill chicken over medium heat for 6-8 mins per side until cooked through.
- Let the cooked chicken rest for 5 minutes.
- Serve with the reserved creamy honey mustard dipping sauce.
Notes
- u003cliu003ePatting the chicken dry before cooking is key to getting a good sear and golden color.u003c/liu003eu003cliu003eDon’t skip the resting step; it allows the juices to redistribute, ensuring the chicken is moist.u003c/liu003eu003cliu003eIf using chicken breasts, pounding them to an even thickness helps them cook more evenly.u003c/liu003eu003cliu003eThe marinade has vinegar, so don’t marinate the chicken for more than 4 hours.u003c/liu003e
Pioneer Woman Honey Mustard Chicken Recipe
