Honey Mustard Chicken: A simple winter dish

If you’ve ever eaten at my house or my mother’s, you’ve probably enjoyed honey mustard chicken. This dish is so easy and naturally gluten free! It’s a perfect meal for a winter evening, and takes very little prep time. I often serve this when entertaining because once you get it in the oven, there’s very little work to be done.

2-6 Boneless chicken breasts (depending on how many people you’re hosting)
½ stick butter
¼ cup honey
¼ cup Dijon mustard
½ -1 teaspoon curry powder

Preheat oven to 325.
Melt butter over low heat. Remove from burner.
While melted butter is still warm, stir in honey until it mixes with butter. Repeat with mustard. Stir in curry powder.
Place chicken breasts in a Pyrex dish. Pour mixture over chicken. Put in oven and let cook (uncovered) for 1 hour, basting every 15 minutes. If mixture gets a little sticky, just add some water.
Remove from oven and serve with rice. Use the sauce from the dish on the rice as well. Enjoy!

  1. Anonymous says:

    A classic.

  2. Meredith Copley says:

    Hey Betsy! this looks yummy! Also, wanted to tell you, did you know that Z Pizza has gluten free options? And they can be delivered! Also, I know I told you this, but Cake Love also now has Gluten Free in Shirlington…

  3. Anonymous says:

    Just referred by Gillian to your site as my 12 year old has been diagnosed with Celiac at Thanksgiving. (Daddy has it too,of course!) This recipe will be dinner tonight and the cookie recipe sounds great. Healthways in Belle Haven Shopping Center has lots of GF products and I have just placed my first order with Kinnickinick in Canada (her favorite cinnamon-sugar donuts) Do you have a favorite Pasta?

  4. Wendy says:

    Betsy – I am making your recipe tonight and it reminded me of the side-dish (below). I’m going to make this, too, and I’ll let you know how it goes! I really enjoy your website.

    Braised Brussels Sprouts with Mustard Butter

    1 pound small, firm, bright green Brussels sprouts
    1/2 teaspoon salt
    1/2 cup water
    2 tablespoons melted unsalted butter or margarine
    2 tablespoons Dijon mustard
    Salt and freshly ground black pepper
    1 Check each head, peel off any loose or discolored leaves. Using a paring knife, cut an X through the core end of each head.
    2 Bring sprouts, water and salt to a boil in a 2-quart saucepan over medium-high heat. Lower heat, cover and simmer. Shake pan once or twice during braising to redistribute sprouts.
    3 Cook until just tender 8 to 10 minutes. Test by piercing with a knife tip. Drain well.
    4 Melt butter in a large skillet of medium heat. Whisk in mustard until smooth. Cook , stirring constantly until smooth and creamy, about 30 seconds.
    5 Add sprouts to skillet, coating well with the butter mixture. Season to taste with salt and pepper and serve. Serves 3 to 4.

  5. Betsy says:

    Oh yum! I LOVE brussels sprouts and I bet they’re delish with mustard and butter. Let me know how the chicken turns out. I’m making it tomorrow night.

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