Honey Dijon Chicken

These moist tender chicken breasts are nicely browned and covered in a flavorful sauce that gets its sweetness from honey and pineapple juice. It's tasty and very delicious.


  • 12 boneless skinless chicken breast halves (3 pounds)
  • 4 garlic cloves, minced
  • 2 teaspoons dried thyme
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 2 tablespoons cornstarch
  • 1 1/2 cups pineapple juice
  • 1/2 cup water
  • 1/2 cup Dijon mustard
  • 1/3 cup honey
  • Hot cooked rice or noodles


  1. Heat oven to 350 degrees F.
  2. Rub chicken with garlic and garlic and thyme. Sprinkle with salt and pepper.
  3. In a skillet, cook chicken in oil until no longer pink.
  4. In a bowl, combine cornstarch, pineapple juice and water until smooth.
  5. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
  6. Serve chicken and sauce over rice or noodles if desired.

I serve half and freeze the other half. It freezes well up to 3 months.

To use frozen chicken: Completely thaw in the refrigerator.

Remove from the refrigerator 30 minutes before baking.

Cover and bake at 350 degrees F for 35 minutes or until heated through.

Posted by bettyboop50 at Recipe Goldmine 6/12/01 9:01:50 am.