Monday, June 25, 2012

Unbelievably Simple Honey-Mustard Chicken

Juicy, tangy, and sweet, Oh My!
My friend Lindsay had me over for dinner last week. She wanted to make a dish that had been passed around her circle of friends that was easy, tasty, and super family friendly. (Her two-year-old twins love it!) I’m all for anything that requires minimal ingredients and prep time so I was excited to try it. She baked it in the oven and that’s how you’ll find the recipe below. But we also thought it might be good in the Crock Pot. And it was! I’ll share both ways to cook the chicken in this post.

Unbelievably Simple Honey-Mustard Chicken

Ingredients:

2-3 boneless chicken breast fillets
¼ cup melted butter (1/2 stick)
¼ cup yellow mustard
¼ cup honey
Dash of pepper


Directions:

Preheat oven to 350 degrees. Place chicken breast fillets in an 8x8 glass baking dish. Melt butter in microwave for about 30 seconds. In a small bowl, combine melted butter, mustard, and honey. Stir well. Pour honey-mustard mixture over chicken breasts and add a dash of pepper. Bake for 30 minutes, uncovered. Remove chicken from oven, turn the breasts over, and spoon juices from the baking dish over them. Add another dash of pepper (if desired). Return to the oven and bake an additional 30 minutes uncovered.
Serving Suggestion:
This chicken is great with wild or brown rice and a nice green vegetable. (We had steamed lemon-pepper green beans.) Try drizzling a little of the leftover honey-mustard sauce over the rice to add a little pizazz.
Crock Pot Honey Mustard Chicken

This one turns out great in the Crock Pot too!
If you love your Crock Pot as much as I do, this may be the preparation method you prefer. Here’s how you make this one in the slow cooker. (The only additional ingredient is chicken broth.)
Ingredients:
2-3 boneless chicken breast fillets
¼ cup melted butter (1/2 stick)
¼ cup yellow mustard
¼ cup honey
1 cup chicken broth
Dash pepper


Directions:
Melt butter in microwave. In a small bowl, combine melted butter, mustard, honey, and chicken broth and stir to mix. Place chicken in Crock Pot and pour honey-mustard mixture over the fillets. Cook on low for about 6 hours or until chicken shreds easily.


Serving Ideas:
We spooned our shredded chicken (with lots of yummy honey-mustard juice) over some brown rice and paired it with parmesan baked veggies on the side. (I’ll share the veggie recipe in a future post once I’ve perfected it!)


The Result:
Presentation-wise, the baked chicken looks prettier, but both are equally simple and tasty. Whichever way you choose to make it, this chicken is sure to please.
Until next time,
Ryann

4 comments:

  1. Wow, this sounds delish...I wonder which friend sent Lindsay this amazing recipe ;)

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    1. hahaha Les. I think her name was Lucy...or Linda....j/k! Thanks for passing this one along. It really is AMAZING!!!

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  2. Replies
    1. Is it weird that I wanted to "like" this? :-)

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