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Contest-Winning Honey-Dijon Chicken

Total Time

Prep: 15 min. Bake: 20 min

Makes

2 casseroles, 12 servings, 6 per casserole

Smothered in a sauce that gets its sweetness from honey and pineapple juice, these chicken breasts are a favorite, even for picky eaters. I like to serve them over egg noodles. —Barbara Leventhal, Hauppauge, New York
Contest-Winning Honey-Dijon Chicken Recipe photo by Taste of Home

Ingredients

  • 12 boneless skinless chicken breast halves (4 ounces each)
  • 4 garlic cloves, minced
  • 2 teaspoons dried thyme
  • Salt and pepper to taste
  • 1 tablespoon canola oil
  • 2 tablespoons cornstarch
  • 1-1/2 cups pineapple juice
  • 1/2 cup water
  • 1/2 cup Dijon mustard
  • 1/3 cup honey
  • Hot cooked rice or noodles

Directions

  1. Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil until a thermometer reads 165°. In a small bowl, combine cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to skillet. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with rice or noodles.
    Freeze option:Divide chicken between two 11x7-in baking dishes. Cool. Cover and freeze up to 3 months. To use, completely thaw in refrigerator. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 35 minutes or until heated through.

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