Reviewed: Oct. 24, 2009

OMG this was delicious! I changed the recipe a bit by using just slightly over 1/4 cup honey as well as 1 tbsp dijon and only 1 tbsp lemon juice. I also cut the soy sauce down to about a 1/2 tbsp because I find soy sauce to be way too salty for me. I put pepper on the chicken before putting the marinade overtop to give it a bit of a kick. I let it sit in the marinade for 2 hours before baking it for 35 mins in a 400 degree oven (with every 5-10 mins checking on it and basting the chicken with the marinade that was left in the pan). This will forever be with me!!!

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serendipity

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Reviewed: Sep. 7, 2009

I used this as a marinade and added a tablespoon of oil and a 1/2 tsp thyme. I also seared it on high on the stovetop before baking it. The seared parts tasted very good, but the rest of the chicken was lacking flavors, even though it marinated for about 3 hours. I think next time I will try to thicken it with some tomato paste. I think a tomato flavor would compliment the rest of the flavors.

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Heidi

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Aug. 6, 2009

A very quick and easy dinner to fix with ingredients that should already be on hand. Like others on here, I added some flour to the leftover juices to make a nice sauce for the rice I served alongside the chicken. I added a generous amount of fresh cracked black pepper on top of the chicken and to me that made the chicken that much better. When I make this again and have more time, I will marinate this beforehand to let the wonderful flavors soak in even more. I know it sounds like a "duh" tip, but I would also make sure to liberally pierce the chicken before pouring on the mixture to let the flavor soak into the chicken.

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RazorZach

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Reviewed: Jul. 14, 2009

I made extra sauce and served it over rice.

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Colleen

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Reviewed: Jul. 6, 2009

I marinated some chicken breasts in this dressing for a barbeque yesterday and it was very much enjoyed by everyone! Thank You!

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 18, 2009

Super easy and chicken was VERY good. I was worried the soy sauce would overpower the honey and mustard but it didn't at all. I also doubled the recipe to have extra sauce. The sauce is particularly tasty when it cools and thickens a bit. YUM. Will make again.

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Rooghee

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Reviewed: Oct. 3, 2008

This recipe is fantastic! I did modify it a bit, though. I used the sauce as marinade, for half an hour, then let the chicken cook in it and finally, after thickening it with some cornstarch, poured it over some basmati rice. Delicious!

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Gracey

Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

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Reviewed: Sep. 22, 2008

bland

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Ashley

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Reviewed: Jul. 9, 2008

this recipe was simple and easy to make and it went well with rice, corn bread and collard greens.

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Candace

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

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Reviewed: May 23, 2008

Good flavor.

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: May 4, 2008

This wasn't bad. I didn't do exact measurements and I poured extra sauce on rice and vegetables. It had a nice flavor I guess but it wasn't that amazing.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Mar. 23, 2008

I was scared to try this recipes because I'm not a big fan of honey or mustard but I was pleasantly surprised with the result. The chicken was so moist and the flavour was excellent. There was lots of leftover sauce that's great over mashed potatoes or rice. I found 35 minutes was too long, 25 was when I took mine out of the oven. I can't wait until I make this one again.

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jolynh87

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2008

Deliciously moist, lots of compliments! I added extra honey, and used "hot" mustard, but turned out great!

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Rachel

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Reviewed: Feb. 9, 2008

this is a good recepie but i hadto modiffied it I use only 2 chicken brest and I double the rest (it would be like for 8 chicken brest) to get a little more sauce.Try it it worth it

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David Richard

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Reviewed: Jan. 25, 2008

fantastic , will make alot

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loveearth2

Cooking Level: Intermediate

Living In: Conroe, Texas, USA

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Reviewed: Aug. 21, 2007

I really enjoyed this recipe however I used the recipe as a marinade. I marinated the chicken for over an hour and grilled it. The chicken was very moist and had tons of flavor.

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Lindsay L.

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Reviewed: Jun. 20, 2007

I made this for my husband, and he told me it made him believe I could actually cook! It gave the chicken a great flavor, not too mustardy or sweet, just right. The only complaint is that there is no "sauce" to go over the chicken or vegetables you might have. If you want to have a sauce, you probably need to make it seperate, or add some flour or cornstarch to the watery mixture after it comes out of the oven. If you just want some flavorful chicken though, this is a great recipe!!

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bethc

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Honey-Dijon Chicken

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