Honey Dijon Chicken
Gluten Free Living – 2025
Honey Dijon Chicken is a savory and tasty chicken entree that includes the typical honey and Dijon mustard. But it also includes thyme to spice it up and pineapple juice that really give it a nice touch and pop in flavor. While the original recipe calls for stove-top cooking, I chose to bake the chicken in the oven. I’ve made it with boneless, skinless chicken breasts and bone-in chicken thighs. It works wonderfully either way. It can be served over rice, if desired, but I chose to serve it plain and we really enjoyed it that way. Plus, the chicken reheats really well if you have leftovers.
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Back in April of 2024, I made up several meals for my son and daughter-in-law after the birth of their second child. I made the Honey Dijon Chicken and served it with Creamy Sweet Corn, Garlic Mashed Potatoes, Fruit and Feta Spinach Salad, Homemade Rolls and a Blueberry Crisp. I made their Honey Dijon Chicken with boneless chicken breasts, and I also made a batch for us using bone-in chicken thighs. I made the batch with chicken thighs for us and included Strawberry Angel Trifle along with salad. This recipe was yummy.
I’ve included directions for the skillet method as well as the oven-baked method that I used. Regardless of which method you find most convenient, this is an easy, gluten free, healthy and tasty way to enjoy chicken. I found it reheated wonderfully in my toaster oven. You can pair it with almost any kind of side dish and use less expensive cuts of chicken like chicken thighs, chicken leg quarters or wings if you desire. Enjoy.
Honey Dijon Chicken was so tasty and flavorful.
While the original recipe called for the chicken to be cooked on the stove top, I changed it up a bit and baked it in the oven instead.
I served it with Fruit and Feta Spinach Salad.
We had Strawberry Angel Trifle for dessert. Yum, yum. 
Here’s what I did.
I used these ingredients. (I used bone-in chicken thighs the second time I made this recipe.)
Place cornstarch, garlic, Dijon mustard and honey in a small bowl.
Add pineapple juice.
Stir to combine.
Drizzle olive oil in the bottom of a 9×13″ or 10×15″ glass baking dish. Sprinkle chicken breasts or chicken thighs with salt, pepper and thyme. Place chicken in prepared baking dish.
Pour honey mustard sauce over top.
The sauce will practically cover the chicken.
Bake chicken at 350 degrees for about an hour or an hour and 15 minutes, or until juices run clear when pierced with a fork. Baste chicken with sauce from pan every 15 minutes while baking. (Cooking time will change depending on if you’re cooking chicken breasts or chicken thighs).
Remove chicken to a serving platter if desired.
Honey Dijon Chicken was great with the Fruit and Feta Spinach Salad.
Honey Dijon Chicken is a healthy, clean eating, gluten free recipe.
We loved it with the Strawberry Angel Trifle.
There is plenty of sauce for this recipe, especially if you want to serve it over rice.
Here’s the recipe.
HONEY DIJON CHICKEN
(Recipe adapted from Taste of Home, Winning Recipes, pg. 228)
Honey Dijon Chicken
Equipment
- 1 9×13" or 10×15" glass baking dish or 14-inch skillet if using stove-top method
- 1 mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 10 chicken thighs or 6 boneless, skinless chicken breasts
- 2 cloves garlic finely minced
- 1 tsp. dried thyme
- salt and pepper to taste
- 1 1/2 tsp. olive oil or avocado oil
- 1 tbsp. cornstarch
- 3/4 cup pineapple juice
- 1/4 cup Dijon mustard
- 3 tbsp. honey
- cooked rice optional
Instructions
- SKILLET METHOD: Rub chicken with garlic and thyme.
- Sprinkle with salt and pepper.
- In a large skillet, over medium heat, cook chicken in hot oil on both sides until no longer pink.
- In a small bowl, combine cornstarch, pineapple juice and water with a whisk until smooth.
- Whisk in mustard and honey.
- Add liquid to the skillet.
- Bring mixture to a boil; cook and stir for about 2 minutes, or until mixture has thickened.
- Serve chicken and sauce plain or over rice or noodles, if desired.
- OVEN METHOD: Preheat oven to 350º.
- Sprinkle chicken breasts or chicken thighs with salt, pepper and thyme.
- Drizzle olive oil into the bottom of a 9×13” or 10×15” glass baking dish.
- Place seasoned chicken breasts or chicken thighs on top of oil.
- Combine garlic, cornstarch, pineapple juice, Dijon mustard and honey in a small mixing bowl.
- Drizzle honey-mustard ingredients over top of chicken.
- Bake at 350º for approximately one hour, until juices run clear.
- (Chicken breasts will take longer than chicken thighs and may require additional baking time).
- Baste chicken periodically (approximately every 15 minutes) with honey-mustard ingredients from baking dish.
- Serve plain or over rice, if desired.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
I thought the recipe was even good reheated for leftovers!
This recipe is pretty versatile. You can bake the chicken or cook it on the stove-top. You can use chicken breasts, chicken thighs, or leg quarters if you prefer.
If you enjoy the flavors of honey and mustard, it works really well on chicken.
Fruit and Feta Spinach Salad is a terrific side dish to serve with this chicken entree.
You may also enjoy these delicious recipes!
Honey Mustard Baked Chicken
Italian Parmesan Chicken Thighs
