Easy Honey Mustard
Ezilda Newnam
Honey mustard sauce means a lot of different things to me, but mostly what it means is that when I make it, I am going to get to eat something that will be dipped in sauce. And in my life, there are few things better than a meal dipped in sauce.
So great. I try to sneak veg options into our weekly meals. Made this to go with a tomato salad, fries and some incogmeato chiX nuggets. It was intended as a dipping sauce for the nuggets, but the fam put it on EVERYTHING!!.
YASSSS thank you Lindsey for this recipe! Basically when I go to fast food restaurants I always order chicken nuggets just because HONEY MUSTARD. I will definitely be trying this much more natural version at home! Thank you! ?
Is it wrong that I sort of want to just make a HUGE vat of this sauce and then swim in it for awhile, before slurping my way out of it?
Yeah, that sounded weird.
Whatever. I lovety love LOVE honey mustard, so this is my jam! Pinned!
I was just looking for a honey mustard salad dressing recipe and saw your instagram post! It was fate I guess. ? This looks like pretty much the best dipping sauce ever to grace the interwebs. Have you tried this as a salad dressing yet?
Some honey mustard is more mustard and some is more honey. We think the perfect sauce is a bit on the sweeter side but still has a tangy flavor. That balance is so important. Read on to see how I make the very best honey mustard recipe.
Want to enjoy this homemade honey mustard sauce the next day or later in the week? Store in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before using in case there is a little bit of separation.
I'm the recipe developer and cookbook author behind The Whole Cook. I create recipes the whole family will love using real (and really tasty) foods. Join me for yummy eating that won't compromise your healthy lifestyle!
Our homemade honey mustard sauce recipe is quick and easy and uses simple pantry staples. You can make this delicious sauce in five minutes or less. We love the combination of mayonnaise and sour cream. The mayo is rich, and the sour cream adds a little tang.
I just made your version of the honey mustard for some homemade chicken fingers, and it is the flavor that I wanted from a honey mustard recipe. FANTASTIC!!! It is so good that I was actually eating it with a spoon.. thanks
This is the absolute best honey mustard sauce I have ever made or tasted. So so delicious. Everyone that has tried it loves it. This is in my recipe book and my go to ALWAYS. Thank you for sharing this delicious recipe
ReplyStephanie SicardApril 17, 2023, 7:04 pmI made this sauce and served it with venison. Sausage, Brussels sprout and sweet potato sheet pan meal. It was the perfect dipping sauce for the sausage and divine on the sprouts! Everyone loved it
I have been on a bit of a condiment kick lately! I posted my Greek Salad Dressing recipe last month, and then my Chicken Dipping Sauce not too long after. AND here I am today posting another sauce! This is perfect on the side your favorite chicken recipes to dip, or try my chicken marinade, and grill up some chicken and serve this honey mustard on the side and you have a total winner of a meal!
Just add in a little buttermilk in place of the mayonnaise, and use white vinegar instead of the extra yellow mustard. This thins it a little but and gives it a little bit more vinegar punch, which is great for salads!
I whisk together homemade mayo (or this excellent store-bought version), mustard, honey, and spices. I alternate between using Dijon mustard and yellow mustard, but whatever kind or combination you have on hand will work just fine. Also, you can add a dash of cayenne pepper if you like a little kick to your honey mustard.
I am not typically a big mustard fan but had to try this recipe, as the photo is mouthwatering and I am SO happy I did! The marinade is delicious and perfect for a summer meal. It has a good flavor without being overpowering! I baked mine and the chicken turned out super moist.
Another excellent recipe Monique! Thank you! I would recommend after making the marinade, to set aside a few tbsp so you can drizzle it on top. Husband and I LOVED this recipe, it is SO easy with ingredients I always have on hand. Enjoy!
I made this for my husband and 3 kids. My 8 year old who DISLIKES chicken more than anyone I know, was nose up not wanting to have anything to do with what I put on her plate, until we some how convinced her to try it. She gobbled her entire piece of chicken up. It was a MIRACLE, I will definitely be making this again.
I made baked chicken wings with this recipe and it was fantastic! I marinated for about 4 hrs then baked at 425F for 50 minutes and they had the most perfect, crispy skin. The honey mustard flavor was not strong, but definitely there! Will set aside some of the marinade to maybe brush on after baking next time to get even more of that mustard flavor.
Another amazing simple, delicious and easy recipe! I have used chicken breast and chicken thigh with this marinade and it never fails! I have also tried it both on the grill and in the oven, I prefer the grilled version! Love this recipe and highly recommend it!
Made this yesterday after receiving the recipe in the email newsletter. easy and a big hit! In addition to chicken I also had some thinly sliced pork chops. so marinated those as well and grilled, two thumbs up!
I marinated the chicken for three hours in the refrigerator and a Ziploc bag. I then grilled the breast on the barbecue and they came out juicy flavorful and delicious. Highly recommend this recipe.
So, after a little discussion about what other ingredients to use, we decided on rosemary, mostly because it was in our garden, but also because it's the perfect earthy herb, with peppery, sage flavors, and undertones of mint, and citrus. We thought the sweet and spicy combo of the mustard would blend well with the rosemary.
We embarked on our culinary journey with some fresh chicken thighs, and it came out pretty darn good for fast food condiment cuisine. Now, not to worry, I've refined it since then, and we have evolved from the BK packets. I won't be asking you to rifle through drawers or visit the drive-thru.
As you might have guessed, there's no specific origin of honey mustard rosemary chicken. However, folks have been dipping their food in honey mustard since Ancient Egypt. It's believed that the creation was one of those happy accidents.
As legend had it, an Egyptian beekeeper spilled some of his honey onto his salad that was mixed with mustard seeds and vinegar. The beekeeper, adventurous by nature, tried the mixture, fell in love with it and buzzed about it to his friends.
The closest we've got to an original meat recipe is a 4th century cookbook out of Rome, entitled De re Coquinaria. In the book was a recipe for wild boar that included a honey mustard seed sauce with dill. I admit it's a bit of a stretch, but there's some connection there, right? Like, at some point, someone probably said, "let's try this with chicken because it's just easier to catch".
Chicken thighs won out for this recipe because they are fattier, therefore making them juicier, with a richer flavor than other cuts. Thighs won't be overshadowed by bold spiciness of the mustard, rather they'll combine with the honey to create a burst of layered deliciousness in every bite.
Let them sit for a few minutes while you hop on over to your sauce. In a medium mixing bowl, take your 2 mustards, honey, chicken broth, salt, and pepper. If you like, drop some more garlic powder in there. Whisk until you have a consistency that you like.
Don't panic if you don't have an oven safe skillet. After browning the chicken in the skillet, you can put it in a baking dish or foil pan and do the rest of the prep in that before sticking it in the oven.
When it comes to what to serve with honey mustard rosemary chicken, the possibilities are endless. Personally, I like to keep it earthy and herby, with a little spice. These flavors match the profile of the chicken. Some of my favorites include:
Looking for more tasty, lightened up recipes using chicken breasts? Check out my Mexican Street Corn Chicken, Cheesy Broccoli Stuffed Chicken, Lemon Pepper Chicken Bites, Baked Chicken Tenders, Crispy Onion Dip Chicken, Nashville Hot Chicken Bites, Crispy Chicken Parmesan, Apple and Brie Stuffed Chicken, Maple Dijon Chicken and Squash Skillet, Strawberry Balsamic Grilled Chicken, Blackened Chicken Bites, Ricotta Stuffed Chicken Bake, Lemon Garlic Chicken and Beans Skillet, Cream Cheese and Herb Stuffed Chicken, Tuscan Olive Chicken, Barbecue Bacon Wrapped Chicken Tenders, Pimento Cheese Stuffed Chicken, Cream Cheese Stuffed Everything Chicken, and many more in the Chicken section of my recipe index!
For me, everything dipped with honey mustard is extremely delicious, especially the ones made with chicken. If you have not eaten this dipping sauce, you can rest assured that it is not spicy and not as sweet as you think.
How does one know which point system they are on? I just joined WW online using the app and when I put in the nutrition information listed in the recipe to create a food, it said one serving was 6 pts.
Thank you Emily,
I had tried that link at the end of the recipe but it just took me to my app, however, after reading your reply I tried the link in the body of the post and that link worked for me.
Thank you.
Welcome to Emily Bites, a cooking blog proving that healthy can be delicious by offering lightened up recipes that never compromise on flavor. All recipes include Weight Watchers values and nutrition info!
The original recipe below uses thinly cut chicken breasts however if you want to change it up to convince a toddler to eat dinner or to shorten the bake time, make them into little nuggets. It is the same gist as below, you will want to cut the chicken breasts into about 1 inch pieces, dredge them in flour, honey mustard dressing and the breadcrumbs. On a baking sheet (using parchment paper if you have it) spread the nuggets out, making sure they do not touch one another. Bake at 450F for 10-15 minutes, make sure they have an internal temperature of 165F.