Jamie Oliver Honey And Mustard Chicken Recipe

There are some nights — especially those weird midweek evenings where the fridge feels half-empty and you just want something proper on your plate — when I turn to this honey mustard chicken. It’s sweet, it’s tangy, it’s creamy without being too much, and it comes together faster than it takes to find the TV remote.

The sauce tastes like the posh version of those supermarket honey mustard packets we all used to pretend we didn’t like. Except this one’s got garlic, actual flavour, and doesn’t come from a pouch. I first made it when I had guests coming in 20 minutes and zero plan. It was a panic pick — and it’s now a regular. You’ll see why.

Why You’ll Love It

• Sauce is ridiculously good – Creamy, sweet, tangy… you’d lick the pan.
• Weeknight fast – 20 minutes tops, and that’s if you dawdle.
• Chicken stays juicy – Quick sear, simmer, done. No dryness here.
• Very pantry-friendly – Dijon, honey, garlic — likely all in your kitchen now.
• Flexible as heck – Works with pork, salmon, even tofu if you’re feeling wild.
• Tastes fancier than it is – Great for date night without the stress.

Ingredients

• 700g chicken breast or tenderloins, sliced into thick strips
• Salt and pepper
• 2 tbsp flour (optional, for light coating)
• 1 tsp garlic powder (optional)

For the thickener:

• 1 tbsp mayonnaise
• 1 tsp cornstarch (or 2 tsp flour)

For the sauce:

• 1½ tbsp olive oil + ½ tbsp extra
• 2 cloves garlic, minced
• 1 cup chicken broth
• ¼ cup Dijon mustard
• ¼ cup honey

Optional extras:

• 1–2 tbsp wholegrain mustard
• 2 tsp fresh thyme or ½ tsp dried
• Chopped fresh parsley to finish

How to Make It

Give the chicken a little love:

Season your chicken strips with salt, pepper, and — if you’re going for it — toss them in the flour and garlic powder. Not essential, but adds a golden edge.

Whip up the thickener:

In a tiny bowl (I always use a ramekin and inevitably spill it), mix together the mayo and cornstarch until smooth. Set it aside — it’s the secret sauce to your sauce.

Sear that chicken:

Heat 1½ tbsp of olive oil in a skillet on medium-high. Sizzle the chicken for about 2 minutes each side, just ‘til golden. Don’t overcrowd the pan — do it in batches if needed. Remove and rest on a plate.

Build the flavour base:

Turn the heat down a bit, then add the remaining oil and the minced garlic right into the center. Let it go golden and fragrant — about 20 seconds. Keep an eye on it. Burnt garlic = heartbreak.

Get saucy:

Pour in the chicken broth. Scrape up the browned bits (this is the good stuff). Whisk in the Dijon and honey until smooth, then stir in that mayo-cornstarch mix. Add your thyme and wholegrain mustard, if using.

Let it thicken:

Simmer the sauce for a minute or two until it’s starting to get glossy and clingy. Taste — add salt or a tiny splash of vinegar if it feels too sweet.

Bring it all together:

Return the chicken (and any juices on the plate!) to the pan. Turn it in the sauce to coat and let it warm through for about 90 seconds. Sauce should be glossy and just the right side of sticky.

Serve and swoon:

Pile onto mash, steamed greens, or crusty bread. Sprinkle with parsley if you’re feeling fancy.

Common Mistakes and How to Dodge Them

Why’s my sauce too runny?
You probably skipped or under-measured the thickener. Let it simmer a bit longer, or stir in another spoon of cornstarch mixed with a splash of water.

Why’s my garlic bitter?
It burned. Garlic cooks fast, especially on a hot pan with no buffer. Lower the heat and get it just golden, not brown.

Do I need the mayo?
No, but it adds richness. If you skip it, use a bit more broth or even a splash of cream.

My chicken’s dry — what went wrong?
Overcooked. These strips need barely 2 minutes each side. Trust the clock, not your paranoia.

Storage and Reheating

• Fridge: Keeps for 3–4 days. Store the sauce and chicken together.
• Freezer: Totally freezable, though the sauce may separate slightly. Just stir well when reheating.
• Microwave: Gentle heat, 1–2 mins. Add a splash of water if needed.
• Stovetop: Best method — reheat on low with a lid, add a dash of broth if dry.

Frequently Asked Questions

Can I use thighs instead of breasts?
Yes! Boneless thighs work beautifully and are harder to overcook.

Can I make it dairy-free?
Just use vegan mayo or skip it altogether — the cornstarch will still thicken things.

Is this kid-friendly?
Absolutely. It’s sweet and mild — just go easy on the mustard if they’re fussy.

What should I serve it with?
Mashed potatoes, rice, or roasted veg. Crusty bread to mop up sauce is a power move.

Nutrition Facts (Per Serving):

• Calories: 453
• Fat: 13.8g
• Carbohydrates: 24g
• Protein: 58.9g
• Sodium: 888mg
• Sugar: 18.1g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Fried Rice
• Jamie Oliver Chicken In Tomato Sauce
• Jamie Oliver Chicken Leek Risotto