Honey Mustard Chicken

Honey Mustard Chicken

157

"Apricot jam lends a fruitiness to the honey mustard marinade. Serve over rice, if desired."
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Ingredients

2 h 10 m servings 617 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 617 kcal
  • 31%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Sprinkle chicken with paprika, pepper, and curry powder. Place in a roasting pan.
  2. Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 1 hour or overnight.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, basting often.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews

157
  1. 214 Ratings

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Most helpful positive review

I make this quite a bit but I used BLSL chicken breasts instead of skin on chicken pieces, I flip flop the apricot jam and dijon mustard amounts. and I also increase the curry powder to a full t...

Most helpful critical review

Pretty good ... different, for sure ... I probably won't make it again, tho' ....

I make this quite a bit but I used BLSL chicken breasts instead of skin on chicken pieces, I flip flop the apricot jam and dijon mustard amounts. and I also increase the curry powder to a full t...

Delicious! I used 4 chicken breasts instead and didn't marinade as long and it still worked perfectly. Lower cooking time to 30 minutes if using just the breasts.

This was really good. I made it for 100 people for Mothers Day Brunch and got a lot of compliments. I thought the marinade was too sweet before I poured it on so I added more dijon mustard to ...

Great tasting chicken. Once suggestion, double the sauce and don't forget to cover the chicken while its cooking. The extra sauce is good to pour over the rice, and tastes even better the next d...

We all loved it. Very flavorful and easy to prepare. If just cooking breasts, reduce cook time to about 30 minutes.

Wow! This is one fabulous recipe. I used boneless chicken breasts pounded thin and poked with a fork to soak up the marinade. I put all the ingredients along with a little minced garlic into ...

I am giving this four stars because I think it has real potential. Maybe it is just our taste buds, but we thought the Dijon mustard totally overwhelmed this dish. My husband and I could hardl...

This was easy to make and a big hit. I made the dish with boneless, skinless chicken breasts, to great results. The juice makes a great gravy. :-)

My husband and I really liked this recipe. I thought that the next time that I made it, I would add some chopped cashews to add a little crunch. It was really tasty though and very filling.