Are you feeling uninspired for your next dinner party? This honey-baked chicken recipe is the answer to your prayers! Serve the chicken over rice, choose your favorite green vegetable as the perfect side and your dinner menu will be complete. This recipe is so simple you’ll be able to do something truly fabulous for dessert.
Honey Mustard Baked Chicken
Chicken:
- 3 lbs chicken breasts cut into 1 inch pieces
Sauce:
- 1/3 cup margarine, melted
- 1/3 cup honey
- 2 Tbsp prepared mustard
- 1 tsp salt
- 1 tsp curry powder
Preheat oven to 350°. Arrange chicken pieces in a shallow baking pan. Combine sauce ingredients and pour over chicken. Bake for approximately 30 minutes or until the chicken is tender and nicely browned. Rotate the chicken pieces at least every 15 minutes for evenly coated pieces. Serves 6 people.
Tips: I always use chicken breast, but you may use any type or size of chicken pieces that you prefer. If you use larger pieces of chicken, be aware that you may need to increase your baking time.
The Hardest Part: Cutting up the chicken breasts into small pieces! I like to use kitchen shears to speed up the process.
To Freeze: This recipe freezes really well.  Cut up the chicken and freeze it in a bag.  Prepare the sauce and freeze it in a separate bag.  Thaw completely and bake as normal.
You can find more Freezer Friendly recipes here.
This recipe was adapted from the More-with-Less Cookbook.
I think even I can make this – it sounds yummy! Thanks for sharing.
Found it! ; ) been looking for this recipe since this morning. Think I am going to check out the book it came from too. Are all the things you did for freezer day already posted?
have a great day!
I love this dish! Let me know how it turns out for you. There are several winning recipes from the More with Less cookbook. If you get it I can send you page numbers from some of my favorites. The curried lentils dish we made on our freezer cooking day is from that cookbook also.
I haven’t posted Part 2 of our freezer cooking day yet. I guess you could say that I’m still in recovery mode! haha!
My all time favorite recipe. I’ve been making for years. This is actually the ONE dish I do not put in the freezer because it is so easy to make the same day: 5 minutes preparation, 1 dirty dish, 45 minutes in the oven. I adapted it a bit differently from you. I use 3 large or 4 small boneless chicken breasts but do not cut them up. The whole breasts take exactly 45 minutes to bake (covered), which is exactly how long it takes to bake rice (also in the MWL cookbook) in the oven at the same time (I usually do 1 1/2 cup rice with 3 cups water and 1 TBSP butter). If I”m really pushed for time, I place the breasts in a baking dish, add the sauce ingredients on top, and place in the oven. After 10 minutes I remove and stir once, then cover and return to oven to bake a further 35 minutes. It is a bit better when I first melt the sauce ingredients in a saucepan and pour over the breasts before baking…but sometimes I literally have 5 minutes for preparing so I use the baking dish only method. Note that it is also a good company dish because I can turn the oven on 45 minutes before they are scheduled to arrive….but if they are late it holds well in the oven (turn power off).
Should have put “hot water” in the sentence with the baked rice recipe…
I’ve never tried using whole chicken breasts. Do you think the breasts turn out flavorful all the way through? I like the bite size pieces since it is so easy for them to coated in the sauce.
Can I get your list of favorites from MWLess?
Certainly! Check your email. 🙂
I would cut up the chicken with a sharp knife when it’s still partly frozen – makes it easy to get nice, straight pieces, and it will thaw faster at that point, too.
Interesting tip! Lori, you are going to think I’m nuts, but I never use a knife to cut my chicken. I always use my kitchen shears.