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Glazed Honey Dijon Chicken

Glazed Honey Dijon Chicken

3
(2)

Restaurant-style dining in just 45 minutes?  This incredibly flavorful skillet dish proves that it's possible...and easy!

serves 4 people

Ingredients

cost per recipe: $8.07

The price is determined by the national average.

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 2

    tablespoons cornstarch

  • 2

    tablespoons honey

  • 2

    tablespoons Dijon-style mustard

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1

    large carrot, peeled and cut into 2-inch matchstick-thin strips (about 1 cup)

  • 1

    medium onion, cut in half and sliced (about 1 cup)

  • 1

    cup long grain white rice, cooked according to package directions (about 3 cups)

view nutrition info

How to Make It

Stir the broth, cornstarch, honey and mustard in a small bowl until the mixture is smooth. Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until well browned on both sides. Add the carrot and onion to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the vegetables are tender-crisp. Increase the heat to medium-high. Add the cornstarch mixture to the skillet. Cook and stir until the mixture boils and thickens. Serve the chicken and sauce with the rice.
Step 1

Stir the broth, cornstarch, honey and mustard in a small bowl until the mixture is smooth.

Step 2

Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until well browned on both sides.

Step 3

Add the carrot and onion to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the vegetables are tender-crisp. Increase the heat to medium-high. Add the cornstarch mixture to the skillet. Cook and stir until the mixture boils and thickens. Serve the chicken and sauce with the rice.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(2)
  • Claire K.

    March 30, 2012

    Glazed Honey Dijon Chicken

    I enjoyed this meal. It was very easy to make. I used a whole rotisserie chicken. Which saved time. I would cook this again. I served baked asparagus along with the rice. It made a nice meal.

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  • mewcmw

    September 9, 2008

    Glazed Honey Dijon Chicken

    This could easily be a five if you spice it up. I added a green bell pepper and some seasoning salt. Very tasty, but needs a kick. Next time I think I will throw in a jalepeno pepper or some sriracha (a hot/sweet chili sauce). I also substituted French's Honey Dijon mustard instead of regular dijon mustard. If you don't like the spice, I recommend a little dash of soy sauce instead to give a fuller flavor.

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