Ingredients

700 g / 1.4 lb chicken tenderloin or chicken breast cut into thick strips

Salt and pepper

2 tbsp flour

1 tsp garlic powder

1 tbsp mayonnaise

1 tsp cornstarch (or 2 tsp flour)

1 1/2 tbsp + 1/2 tbsp olive oil

2 cloves garlic, minced

1 cup chicken broth / stock (250 ml)

1/4 cup Dijon mustard (70 g)

1/4 cup honey (85 g)

1 – 2 tbsp wholegrain mustard, adjust to taste

2 tsp fresh thyme sprigs or 1/2 tsp dried thyme

Fresh parsley, finely chopped (for garnish)

Instructions

Step 1: Season the chicken with salt and pepper. Toss with garlic powder if desired.

Step 2: In a small bowl, combine mayonnaise and flour to create the thickener.

Step 3: Heat 1 1/2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken and cook for about 2 minutes on each side until golden brown. Remove the chicken and set aside on a plate.

Step 4: Lower the heat to medium. Add the remaining 1/2 tablespoon of oil to the skillet. Add the minced garlic directly into the oil and sauté for about 20 seconds until fragrant and lightly golden, taking care not to burn it.

Step 5: Pour in the chicken broth and bring it to a simmer, scraping the bottom of the pan to loosen any browned bits.

Step 6: Whisk in the Dijon mustard and honey until smooth. Then whisk in the mayonnaise and flour mixture, ensuring it is fully incorporated.

Step 7: Stir in the thyme and wholegrain mustard. Cook for 1 to 2 minutes until the sauce starts to thicken. Taste and adjust seasoning with salt and pepper as needed.

Step 8: Return the cooked chicken and any juices on the plate to the skillet. Turn to coat the chicken in the sauce and reheat for about 1 1/2 minutes, or until the sauce is thickened to your liking.

Step 9: Serve the honey mustard chicken over mashed potatoes, garnished with chopped parsley. A simple side salad completes the meal.

Tips & Variations

Use chicken breast for a leaner option or tenderloins for faster cooking and extra tenderness.

Adjust the amount of wholegrain mustard according to your preference for tanginess and texture.

If you prefer a smoother sauce, blend the wholegrain mustard with the honey and Dijon before adding to the pan.

Fresh thyme adds brightness, but dried thyme works well if fresh is unavailable.

Swap mayonnaise for Greek yogurt for a lighter sauce.

FAQs

Can I use chicken thighs instead of breast or tenderloin?

Yes, chicken thighs work well and add extra juiciness and flavor. Just adjust the cooking time accordingly, as thighs may take a bit longer to cook through.

Is it possible to make this recipe gluten-free?

Absolutely. Use cornstarch instead of flour in the thickener and ensure the mustard and mayonnaise you use are gluten-free. This will keep the sauce thick and delicious without gluten.