From the Kitchen:: Honey Mustard Chicken

It’s been a while since I’ve posted a recipe here, so I thought I’d share an easy favorite with you.  You probably have everything in your pantry/fridge/freezer, so if you’re looking for a new chicken dish, I’ve got one for you today!

Honey Mustard Chicken

Growing up we had company for dinner on a regular basis.  My mom had a few meals that typically ended up being served to company, and I loved it when she made them.  (I loved the company, too, of course).  Cranberry Brisket with twice baked potatoes and Honey Mustard Chicken, rice and broccoli yum yum, are two that I distinctly remember.

Honey Mustard Chicken has always been one of my favorite meals.  When I was single I would frequently call my mom for this recipe.  I probably wrote it down at some point, but it was much more fun to give her a call and get to catch up as well as get the recipe.

For one of my bridal showers, my sisters had all of the guests bring a favorite recipe so I could begin my marriage with a collection of tried and true family favorites.  This is the back of the card my Mom filled out:

Honey Mustard chicken recipe card

I guess she liked our cooking questions turned chats as well.

I resurrected this recipe while we were living in Florida last fall, and discovered that my family loved it!  One of my favorite things is that is so simple, I usually have all the ingredients on hand, and it’s super delicious.  I think it can also fit in under most whole food categories, so if you’re going that route, this is one you can add to your list.  The sauce is delicious over rice, and paired with some steamed broccoli, you have a colorful and scrumptious meal.

1

//Honey Mustard Chicken//

3-4 boneless, skinless chicken pieces
Baby carrots, or carrots cut into small chunks
1/3 cup butter, melted
1/3 cup honey
2 Tablespoons mustard (regular yellow is best)
1 tsp salt
pepper to taste

Arrange chicken pieces and carrots in a shallow pan.  Combine remaining ingredients and pour over chicken pieces.  Bake in a 375F oven for 1 hour, 15 minutes, basting every fifteen minutes.  Serve over rice.

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May you have a wonderfully enjoyable and restful weekend!

“But I will sing of your strength;
I will sing aloud of your steadfast love in the morning.
For you have been to me a fortress
and a refuge in the day of my distress.
O my Strength,
I will sing praises to you, for you, O God, are my fortress,
the God who s
hows me steadfast love.”

Psalm 59:16-17

2 Comments

  • Janelle Higgs

    Lauren, I made this last night, and everyone loved it! We just moved, and my kitchen is still in renovation mode, so I’m working with only a large-ish Cuisinart toaster oven and crockpot. I put the rice in the crockpot and honey mustard chicken in the toaster oven, and we had a delicious dinner. Thanks for this and all your posts. I so much enjoy your insights!

    • Lauren Washer

      I’m glad ya’ll enjoyed it! Cooking with a toaster and crockpot sounds like a challenge! But, also one that you’re overcoming 🙂 Hpe you get settled in quickly!