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Honey Dijon Chicken

Teresa Ambra
Honey Dijon Chicken Thighs include the typical honey and mustard flavorings. But this great recipe includes thyme for seasoning and Pineapple Juice to make the entree sizzle! Whether you serve the chicken over a bed of rice or plain, it's a terrific chicken entree for family dinners. This versatile recipe can be cooked on the stove top or baked in the oven. It uses healthy, clean eating, gluten free ingredients.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Chicken, Main Dish
Cuisine American
Servings 10
Calories 176 kcal

Equipment

  • 1 9x13" or 10x15" 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 9x13” or 10x15” 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

NOTE: The original recipe called for 6 boneless chicken breasts. You can substitute 10 bone-in chicken thighs for the boneless, skinless chicken breasts, if you desire. Yield: 10 servings.
 
NOTE: The original recipe added ¼ cup water. I thought it made the sauce too soupy, so I eliminated this ingredient the second time I made the recipe.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 176kcalCarbohydrates: 8gProtein: 22gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 107mgSodium: 170mgPotassium: 318mgFiber: 1gSugar: 6gVitamin A: 51IUVitamin C: 2mgCalcium: 27mgIron: 2mg
Keyword chicken, gluten free, honey, mustard
Tried this recipe?Let us know how it was!