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READY IN 4+ hrs

Curried Honey Mustard Chicken

Read Reviews (579)

"This is the best chicken recipe I have ever had. We are not 'curry' fans but we all love this recipe!" — Priscilla

Ingredients Edit and Save

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Cooking with Cayenne Pepper

Original recipe makes 4 servings Change Servings

1/3 cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard

4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts

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Directions

In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C).
Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

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PREP 10 mins
COOK 20 mins
READY IN 4 hrs 30 mins

Footnotes

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.

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Excellent marinade but way too much butter. I use a few tablepsoons of olive oil and whisk it into the mustard mixture, thickens it up nicely. If still too thick, add a little bit of water. Do this or else the chicken will be swimming in butter when it's done. I do add 1/2 and 1/2 coarse ground mustard and Dijon. The mustard seeds add great flavor and texture. I've also made with boneless thighs, with and without skins. If using skin-on chicken, broil on high for the first 5-7 min. to brown/caramelize the skin, then lower heat to regular cooking temp for the remaining cooking time. This is when I loosely cover with foil to keep the chicken moist. Put the extra marinade right in with the chicke when baking because it makes a wonderful sauce over rice. Kid friendly flavors yet elegant enought for company. When I do have comapany, I grill this for more intense flavor and color. Also try this marinade with (grilled or baked Pork Tenderloin - SUPERB.

—MommyFromSeattle

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Most Helpful Critical Review

Jan 20, 2007

After reading the reviews I modified the recipe by adding more curry and cooking for a longer period of time. I liked the overall taste, however I felt that the honey overpowered the rest of the ingredients. Next time I would use half of what's called for. Adding cumin was a great idea!

—Sara

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803 Ratings

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Jan 03, 2004

As a budding chef looking to expand my range of recipies, I could not be happier with this one!I have been browsing for some time for a great, unique chicken recipie that uses curry, and I have found it! I cut out some of the fat by using less butter than the recipie calls for and added olive oil to make up for part of the difference. I also doubled the amount of curry. To make this a more balanced, healthful meal, I experimented and added 1/2 package of frozen stir fry vegetables (found in the freezer section of my local grocer), and added them to the chicken while it marinated. To ensure that the vegetables remain tender but the chicken completely cooks, make sure to cover the pan during the initial 10-15 minutes of cooking at 375 degrees and then uncover and reduce the heat to about 350 degrees and cook for about another 25-30 minutes. Serve over a bed of jasmine rice,or cool and add to a bed of salad greens and enjoy! The end result should be a wonderful, tasty, unique meal that your family or guests will savor!

—MICHELELIZ

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Feb 22, 2008

I don't obsess about lowering the fat in everything I cook, so I ignored the previous reviews that cut down on the amount of butter and followed the instructions. If whisked well, a good emulsion forms and the butter is incorporated into the marinade properly. Olive oil does not create the emulsion properly and distorts the intended flavor. The results were excellent, but I found that the marinade overpowered the chicken. On my second attempt, I added a half teaspoon each of nutmeg and sage, which enhanced the flavor of the chicken and balanced the recipe. Overall, very good!

—Michael Taylor

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Mar 09, 2007

This is definitely going in the "family favorites" category. I was planning on making another honey mustard chicken recipe until I saw that this one called for curry. I thought curry would make a tasty twist to the usual honey mustard variety (got a little carried away with the curry but still tasted great!). After a few bites, my husband insisted that we have it again next week...and the week after that...pretty much EVERY week. I only used about 2 Tbsp light butter-flavored spread instead of the 1/3 C butter. I found that the sauce was still a good consistency. Next time though, I'll be sure to double the sauce so I'll have plenty to drizzle over rice. I love how the recipe only requires a few ingredients that I usually have on hand and the directions are very simple. Five stars all the way!

—chibi chef

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Jul 13, 2003

Very simple to make and excellent results. We grilled the chicken instead of baking and it was wonderful!!!!

—Rebslo

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Dec 31, 2003

I just LOVE this easy recipe. I have made it probably 4 times in just a few weeks. My husband doesn't like Dijon mustard at all, but he RAVES everytime I make this. The combination of the curry, honey and mustard make a wonderful sauce that everyone who tries it is suprised. Everyone always ask me how to make it , which is why I am online to print out the recipe for the 10th time! It's not what you may expect and it is worth the try to see just how tasty this is. My children love it too. I sometimes will add a little cumin to the recipe for extra punch of spice. Thanks for such a yummy recipe! **note: corn syrup will substitute for Honey if you are out or if you prefer*

—Nikki_D

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Dec 21, 2003

I have made this twice now, and my husband and I just flipped over it. I was a little nervous of the large amount of curry powder, but it turned out to be a perfect balance of honey, mustard and curry. I actually made a double batch of the sauce the second time and baked all of it with the chicken. After the chicken was done, I plated it up on a bed of saffron rice with the extra sauce poured over all. YUM!! This is definitely a new staple recipe in my household that will be made again and again.

—PATSY HENNESSEY

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Nutrition

Calories
374 kcal
19%

Carbohydrates
27.6 g
9%

Cholesterol
109 mg
36%

Fat
17.1 g
26%

Fiber
0.7 g
3%

Protein
27.8 g
56%

Sodium
563 mg
23%

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

Nutritional Information

Curried Honey Mustard Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 374
Calories from Fat: 154

% Daily Value *
Total Fat 17.1g 26 %
Saturated Fat 10.2g 51 %
Cholesterol 109mg 36 %
Sodium 563mg 23 %
** Potassium 352mg 10 %
Total Carbohydrates 27.6g 9 %
Dietary Fiber 0.7g 3 %
Protein 27.8g 56 %
Sugars 23.3g
Vitamin A 11 %
Vitamin C 3 %
Calcium 4 %
Iron 16 %
** Thiamin 9 %
** Niacin 144 %
** Vitamin B6 43 %
** Magnesium 14 %
** Folate 5 %

* 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.