Name: Creamy Honey Mustard Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American, British
Ingredients: 600g (21oz) of uncooked boneless skinless chicken breast, diced into cubes; 250g (9oz) of carrots, sliced; 1 onion, finely chopped; 4 teaspoons of wholegrain dijon mustard; 1 to 2 teaspoons of yellow American mustard; 1 tablespoon of honey; 180g (6.3oz) of low fat cream cheese (not quark); 360ml (1.5 cups) of chicken stock (hot); fresh parsley, chopped; salt and black pepper; cooking oil spray (I used avocado)

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Creamy Honey Mustard Chicken - tender chunks of chicken breast in a heavenly creamy honey and mustard sauce.

creamy honey mustard chicken in cast iron pan with dark wooden spoon, bowl of rice and veg in background and scattered parsley

Creamy Honey Mustard Sauce

When I was younger and before I ever used to cook for myself from scratch one of my favorite sauces was Honey and Mustard - Chicken Tonight in a Jar. I have no idea if you can still get it, but oh how I loved that stuff.

You could get various different ones and they were hugely popular at the time. I even remember the song from the adverts. Oh how sad is that? Yep I am singing it in my head right now.

Several years later I oddly had a craving for it, so decided to have a go at a homemade version. This was pretty authentic to how I remembered it. The creamy sauce with the tender pieces of chicken is delicious.

This recipe is also found in the Slimming Eats Made Simple cookbook as one of the 15 bonus blog favourites. You can get it from all Major Retailers including Amazon

(As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.)

close up of creamy honey mustard chicken in white cast iron pan with dark wooden spoon

Types of Mustard for Sauces

Is it important to use the correct mustard? Yes!! definitely, while you can just use one brand of mustard or even mustard powder if that's how you roll. You just will not get the same result with the sauce.

Just look at those beautiful flecks of mustard seeds you get from the wholegrain mustard? It's worth it. Like they say we eat with our eyes and I truly do believe you enjoy your food more if it looks nice too.

Can I use Quark for the sauce?

I don't recommend using quark. Quark is a sour tasting soft cheese, it's not creamy. Use cream cheese like Philadelphia for this yummy Honey Mustard Sauce (store brand versions are fine too).

Why can't you use quark? As mentioned it's not creamy tasting and unlike cream cheese it tends to split when heated. You can add it to sauces, but it has to be added right at the end and off the heat, if your pan is too hot it will split.

Plus the cream cheese really isn't that high calories wise when divided into portions.

close up of Creamy Honey Mustard Chicken with sliced carrots in cast iron pan

Using other cuts of chicken in place of Chicken Breast

If you want to use boneless skinless chicken thighs, those are perfectly fine in this recipe. They do add more calories to the dish, as chicken breast is very lean. But I have also made this before with Chicken thighs and it's equally delicious.

As with anything just ensure the chicken thighs are cooked through, as they do take slightly longer to cook.

Sides for Creamy Honey and Mustard Chicken

Wondering what to serve this with? I like to go for some long grain rice and a simple vegetable side.

The vegetable side being two large zucchini (courgettes) which I slice into quarters and then chop, and just saute in a little spray oil with some sea salt, garlic and black pepper. Yummy.

Don't fancy zucchini (courgette) - pretty much any vegetables pair well with this, any type of greens are great:

Broccoli
Cabbage
Kale
Asparagus
Green Beans

are just a few ideas and if you don't fancy rice. How about some of these:

serving of creamy honey mustard chicken with rice and sauteed zucchini on teal plate, pan in background and fork placed to side.

More Chicken Recipes

Looking for more chicken recipes? Check out these:

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more..

All recipes on Slimming Eats have estimated nutritional information for your convenience.

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Creamy Honey Mustard Chicken

Yield: SERVES 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Creamy Honey Mustard Chicken - tender chunks of chicken breast in a heavenly creamy honey and mustard sauce.

Ingredients

600g (21oz) of uncooked boneless skinless chicken breast, diced into cubes
250g (9oz) of carrots, sliced
1 onion, finely chopped
4 teaspoons of wholegrain dijon mustard
1 to 2 teaspoons of yellow American mustard
1 tablespoon of honey
180g (6.3oz) of low fat cream cheese (not quark)
360ml (1.5 cups) of chicken stock (hot)
fresh parsley, chopped
salt and black pepper
cooking oil spray (I used avocado)

Instructions

Add the sliced carrots to a steamer pan above boiling hot water, and steam until slightly tender, drain and add to a bowl of cold water to prevent them from cooking any further.
Spray a frying pan with spray oil and brown the onion and the chicken until lightly golden.
In a jug whisk together the stock, cream cheese, honey and mustard until all combined
Pour this into the frying pan and slowly bring to a boil, reduce heat, add carrots and simmer covered for about 15 mins, the sauce should slightly thicken, if it gets too thick, you can stir in a little more stock.
Taste and season with salt and black pepper and sprinkle with chopped fresh parsley.
Serve with your choice of sides. I served this with steamed rice and sauteed zucchini (courgette). For an SP or original day you could serve with cauli rice.

Notes

This recipe is gluten free, Slimming World and Weight Watchers friendly

Slimming World - 3.5 syns per serving
WW Green Smart Points - 6 per serving
WW Blue Smart Points - 4 per serving
WW Purple Smart Points - 4 per serving
Gluten Free - use gluten free stock

Different brands of cream cheese can vary in values, so always recalculate by the one you use.

SUITABLE FOR FREEZING (may need to add a little stock upon reheating to loosen sauce)

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