Reviewed: Feb. 7, 2009

Simple but amazingly flavorful! I adjusted the proportions so that I used 1/4 cup more mustard than honey, which made this recipe tangy-sweet and scrumptious. Fast to make and exceptionally delicious.

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Christina

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

This recipe was sweet and simple. I added some carrots and slices of potatoes to the mix. The carrots add another sweetness to the already sweet sauce. Fantastic with a bottle of white wine.

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James A. Solan

Home Town: Utica, New York, USA

Living In: Madrid, Madrid, Spain

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Reviewed: Jan. 25, 2009

I did as many previous reviewers suggested and coated the chicken breasts in equal parts of honey and spicy mustard, then dipped the chicken in bread crumbs. I should have repeated this process a few times to make the honey mustard flavor stand out a bit more. I could barely taste it. Next time, I'll also try marinating it a bit and see how that works out. The chicken was very moist. We liked it very much - thanks!

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Meg

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Reviewed: Jan. 15, 2009

Great recipe. Another big hit. The only reason it wasn't a 5 for me is because the chicken itself (beyond the taste of the sauce) needed something IMO... maybe a slight sprinkling of salt? Not sure, but if you prefer your meat to be well seasoned, you may need to modify the recipe to suit your own taste buds. It's a fabulous recipe as is though. Thanks for sharing.

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JD123

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

I thought this was great! My husband and I ate every last drop of our chicken last night, and it was very easy.

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lueluemama

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Reviewed: Jan. 12, 2009

Quick & easy recipe. Decreased the butter & honey as suggested to 1/4 cup & added 1 clove of minced garlic. Will definitely make this again!

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Josie

Cooking Level: Expert

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Reviewed: Jan. 11, 2009

I love this recipe for the simple fact that it can be made without going out and buying a fortune's worth of ingredients that will otherwise never be used. And, it's good. The flavor is similar to a Chinese restaurant's honey chicken, but without the soy sauce. I made the recipe as written but with half the butter (as a result, it needed a bit more salt). The chicken had a significant honey flavor but the mustard was barely detectable, which made for a good balance. The recipe for some might be a little bland, so adding some herbs might be a good idea. Anyway, this recipe is a keeper.

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AJBOULANGER

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 11, 2009

Lovely, I left the skin on when cooking but will remove it the next time as the chicken certainly is moist enough without it. The flavor is wonderful not too sweet, and finger licking good. My husband loved it.

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rewards

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

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Reviewed: Jan. 10, 2009

I'm sorry. This did not turn out the way I would have hoped. The picture shows dark sauce. My sauce was the color of dijon and the chicken was dry. Maybe I did something wrong. Would not make again.

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katv

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 14, 2008

This was delicious!!! As others suggested I cut the butter in half. My hubby who is not a huge fan of honey mustard absolutely loved this and the kids were asking for seconds. Easy to make and tastes great.

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Erica

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Reviewed: Nov. 10, 2008

We really enjoyed this recipe...I did not have enough honey or straight dijon mustard so I used honey- Diijon and it turned out great! I wish I would have looked at the reviews for cutting down on the butter but still great! Will use again!

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Meredith

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Reviewed: Nov. 3, 2008

this was fabulous!!!!! my wife works so i made for dinner one night. we all loved it! i will definately make it again!! :)

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bake 4 fun

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Reviewed: Oct. 13, 2008

cut butter in half increase the mustard

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Emma

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Reviewed: Oct. 8, 2008

This was excellent! I made it as an impromptu dinner the other night for my in-law (very picky eaters) and they loved it! Even my Chef brother-in-law approved. One thing I will try diffrently next time is, at the end of the baking, I'll take the sauce and boil it down to make a thicker sauce. As it was it was wonderful over rice!

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Emmers

Cooking Level: Beginning

Home Town: Lake Elsinore, California, USA

Living In: Fremont, California, USA

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Reviewed: Oct. 1, 2008

I made this for my parents last night. I couldn't use pepper due to food sensitivities, but substituted garlic powder and it worked great! I also made the honey/mustard equal portions as suggested by others here. I did flour and sear the breasts in a pan with butter before putting them in the dish to cook - it browned them up a little and really helped the sweet mustard sauce "hold on" to them during cooking. Parents declared that this recipe is "a keeper!" and continued to ask what I did to make the meat so very tender (other than the pan searing, just followed the recipe!). I think it would be very nice over a rice or herb buttered pasta. Going to try the pasta next time and see...

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casey

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Reviewed: Sep. 29, 2008

The only reason I am giving this a 4 instead of a 5 is because I don't care for it the way it is written. The first time I made this as the recipe is posted and found it to be way too sweet for our liking. I made the following adjustments: 1/4 cup melted butter, 1/4 cup dijon, 1/4 cup honey and 1/4 teaspoon pepper and the taste was out of this world and the best part of all, I can actually remember how much of everything without having to look it up everytime I make it!! This has got to be one of the easiest recipes on the site and can be adjusted to suit your own personal taste (s). This is one recipe I will be making for years to come!

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Mrs. T

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Reviewed: Sep. 22, 2008

Very good and Easy. Served with rice and peas. added equal parts honey and mustard. had 1/4 cup dijon mustard and 1/4 cup regular mustard.

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Ashley N

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Reviewed: Sep. 21, 2008

I followe this recipe exactly and I found it to be a bit too mustardy for me. Very Tender though. If I make it again I would use a bit more honey.

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Kara

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Reviewed: Sep. 19, 2008

This fits the bill for an easy weeknight meal. An added plus that my very picky 6 year old asked for thirds! I used 2 table spoons of olive oil instead of butter, and added poultry seasoning. Served with rice and green beans, very easy!

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Sep. 15, 2008

This was very easy and turned out great. I did however add garlic powder, thyme, salt and pepper to the sauce. I also seasoned the chicken with salt and pepper .

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