
This juicy chicken dish has become my goto weeknight dinner when I need to wow guests without slaving away in the kitchen for hours.
Ingredients
- 2 chicken breasts: Pick ones that are similar in size for even cooking or go with boneless thighs which stay juicier.
- 2 tablespoons honey: Go for a robust flavored honey like acacia or chestnut for more character.
- 2 tablespoons mustard: Traditional Dijon gives the best balance but whole grain adds an interesting texture.
- 1 tablespoon soy sauce: This brings umami depth to the sauce while giving it a nice color.
- 1 minced garlic clove: Fresh garlic packs more punch than powder but chop it finely so bits don't burn.
- 1 teaspoon lemon juice: It cuts through the honey's sweetness with a tang that wakes up all other flavors.
- 1 tablespoon olive oil: For the initial cooking, ideally something with a high smoke point.
- Salt and pepper: Adjust to your taste but remember the soy sauce already adds saltiness.
- Parsley or sesame seeds: For garnish and a final touch of freshness or crunch.

Step-by-Step Instructions
- Making the sauce:
- In a bowl, stir together honey, mustard, soy sauce, finely chopped garlic, and lemon juice until smooth. Let it sit for a few minutes so flavors mingle while you get the chicken ready.
- First chicken cooking:
- Heat olive oil in a pan over medium-high heat, then add chicken pieces seasoned with salt and pepper. Brown them for 3 to 4 minutes on each side until golden but not fully cooked inside.
- Bringing it together:
- Pour your prepared sauce over the chicken and turn the heat down right away. Let it simmer for 10 minutes, spooning sauce over the chicken often to infuse flavor and keep it moist and tender.
- Finishing touches:
- Turn the heat up slightly to reduce and thicken the sauce for another 2 to 3 minutes. The sauce should coat the back of a spoon. Sprinkle with fresh chopped parsley or sesame seeds just before serving to add color and texture.
Must-Know Tips
This dish is perfect for kitchen beginners thanks to how easy it is with guaranteed results.
The chicken stays tender and juicy thanks to the simmering-in-sauce technique.
You can make the sauce ahead of time and keep it in the fridge for up to 3 days.
I often make this when my in-laws come over because it's a hit with all ages. My fussy father-in-law always asks for the recipe, and it's become our little family tradition.
Storage and Leftovers
This chicken keeps well in the fridge for 2 to 3 days in an airtight container. Warm it up gently in a pan with a splash of water to loosen the thickened sauce. Skip the microwave as it might dry out the chicken. Leftovers also make a great cold meal sliced thin over a green salad.
Tasty Variations
You can easily switch up this recipe to suit your mood. Swap honey for maple syrup for a Canadian twist or throw in some grated ginger for an Asian flair. Using honey mustard mentioned in the notes makes the flavor profile even milder if you're cooking for kids or sensitive taste buds.
Perfect Side Dishes
Pair this chicken with white rice that will soak up all that yummy sauce or fork-mashed potatoes. For a complete meal, add crisp-tender green beans or an endive salad for texture contrast. A glass of dry white wine like Sancerre or Chablis works wonderfully with the sweet-savory balance of this dish.
Expert Tips
- Let the chicken rest for 5 minutes after cooking so the juices redistribute before slicing.
- For an even creamier sauce, add a small chunk of cold butter at the end of cooking and stir until melted in.
- If you've got time, let the chicken marinate in the sauce for 1 to 2 hours in the fridge before cooking for even more flavor.
Frequently Asked Questions
- → How do I make the marinade for this dish?
Just mix honey, mustard, soy sauce, chopped garlic and lemon juice in a bowl until everything's well combined.
- → What chicken parts work best for this recipe?
You can go with chicken breasts or boneless thighs depending on what you like better.
- → What's the best way to store this after cooking?
Keep it in the fridge in an airtight container for 2-3 days. Warm it up gently before you eat it.
- → Can I make this dish spicier?
Sure, just add a bit of chili powder or a few drops of hot sauce to the marinade for a kick.
- → What garnishes go well with this dish?
Scatter some sesame seeds on top or sprinkle fresh parsley for a pretty, tasty finishing touch.