Honey Mustard Garlic Chicken

Honey Mustard Garlic Chicken

Honey Mustard Garlic Chicken

I'm very anal when it comes to cooking in my kitchen. I realized that this morning. I came into the kitchen with notes in hand, ready to cook. My husband saw me coming and scrambled to clear the counters, wash the dirty dishes, and put everything back in order. He shuffled the kids and himself out of the kitchen and said, "I know how you are. The kitchen is all yours." Not sure if I should be insulted or impressed, but I appreciated it. Out of all the people in the world, including my mom, he knows me best. Sometimes, he knows me more than I know myself. It's frightening. 

It's been rainy and cold lately. I try to avoid running errands as much as I can when it's cold and wet outside like running to the grocery store. Instead of having a recipe in mind and then heading to the store, I looked in my freezer and pantry to see what dish I can make with the ingredients I already have.

I love shopping at Costco, our wholesale store here. That means for me, I always have plenty of honey and mustard at home, more than I will ever need in a lifetime. With a few cloves of garlic, honey mustard garlic chicken was what's for dinner. The chicken came out extremely tender and moist. The honey mustard glaze beautifully coated the chicken with sweet and tangy flavors. It was just perfect with steamy white rice on a cold day. I even chopped up some of the leftover and wrapped it in a tortilla for lunch the next day. The ingredients were very simple and best of all, it took about 30 minutes to make from start to finish. 

Honey Mustard Garlic Chicken Recipe

Serves 4


  • 1 lb chicken boneless thighs, breasts or tenderloins

  • Salt

  • Black pepper

  • 3 tablespoons honey

  • 3 teaspoons Dijon Mustard

  • 1/3 cup water

  • 1/4 cup vegetable oil

  • 4 cloves garlic (minced)

  • 1 stalk green onion (slice thinly)

Chicken tenderloin seasoned with salt and pepper

Chicken tenderloin seasoned with salt and pepper

Pan-frying chicken tenderloin

Pan-frying chicken tenderloin


  1. Season the chicken with salt and pepper. The perfect way to salt and pepper your chicken is to lay the chicken flat. Grab the seasoning and let it naturally fall from a foot above the chicken. Make sure that all surfaces of the chicken is completely covered in a thin layer of seasoning. Flip the chicken over and season the other side. Set aside.

  2. In a small bowl, mix together the honey, mustard and water. Set aside.

  3. In a large pan with a lid, heat up the vegetable oil on medium high heat. Pan fry the chicken until golden brown. This is just for color. No need to cook all the way through. You may need to cook in batches. Once golden brown, remove the chicken from the pan and drain on a plate lined with paper towels.

  4. To the same pan, add the garlic. With a wooden spoon, saute the garlic until fragrant and lightly brown. Make sure to scrap up all the brown pieces at the bottom of the pan for extra flavor.

  5. Add the honey mustard mixture to the pan and mix well.

  6. Add the chicken and cover the pan with a lid. Let the steam cook the chicken and thicken up the sauce (about 10 minutes).

  7. Sprinkle with green onion and serve with steamed white rice and your choice of vegetable side dish.