Honey-Dijon Chicken With A Kick Recipe - Allrecipes.com
Honey-Dijon Chicken With A Kick Recipe
  • READY IN 45 mins

Honey-Dijon Chicken With A Kick

Recipe by  

"Sweet, spicy, great for a quick weeknight dinner or for a special meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    40 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts in a baking dish; sprinkle with red pepper flakes. Mix honey and mustard in a small bowl and pour mixture over chicken. Cover baking dish with aluminum foil.
  3. Bake in the preheated oven until the juices run clear and chicken is no longer pink inside, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2013

This is more 3.5 than 4. Make sure you season the chicken with salt and black pepper first! Also, instead of just sprinkling the red pepper flakes on top of the chicken, I sprinkled them and then flipped the chicken over to get both sides. I didn't measure the flakes, I just shook them on. When done, the cooked sauce is watery and it would be nice to thicken it in a saucepan by adding a cornstarch slurry and then serving it over the chicken.

 
Most Helpful Critical Review
Apr 22, 2014

Unfortunately for us, the red pepper flakes covered up all of the honey mustard taste. Disappointing but will try again with less flakes. And we love spicy, but they were just too overpowering for us.

 

16 Ratings

Jun 06, 2013

Too Spicy but great. Use half recommended red pepper flakes.

 
Jun 11, 2013

I love it hot! Used more than the recommended amount of pepper, plus dropped a little hot sauce in the mix. Fantastic!

 
Jan 22, 2014

This is such an easy and flavorful dish. My husband loved it. I served it with a salad and mashed carrots and turnips. The honey mustard sauce alongside the sweet carrots was delish!

 
Nov 10, 2013

This dish was AMAZING! I've been so tired of chicken, despite recently trying many different recipes. So easy to make-- can't wait to eat the leftovers tomorrow night!

 
Feb 07, 2015

Add salt and pepper to the breasts with the red pepper flakes. Don't measure the red pepper, just sprinkle generously. Use decent sized breasts, cooking time should be nearly dead on. I used two good sized chicken breasts and one was slightly undercooked, the other was perfect.

 
Jan 28, 2015

If pork is the new white meat.,as it was in this case,.I used a 2 lb. pork tenderloin..splashed a little liquid smoke on it..rubbed in some cracked black pepper and sea salt. I then seared both sides in a cast iron skillet. Follew everything else..exept..I just used some Ken's honey mustard swirled on top of the loin... with some extra surrounding the meat...probably 3-4 tablespoons. Topped that with some crumbled bacon and 2 tablespoons of sliced jalapenos. Twas "the bomb"!! :)

 

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Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 39.3 g
  • 13%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 23.3 g
  • 47%
  • Sodium
  • 427 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CHEDDAR97005
2 Followers 2 Saved Recipes
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