Stone Ground Honey Mustard Chicken
My love of honey mustard began when I lived in Mississippi, fifteen years ago. I have always enjoyed the sharp flavors of mustard but never knew the heaven my mouth could experience with combining mustard and honey. Ever since I’ve been somewhat obsessed with this flavor combination and have attempted several variations with both chicken and pork.
This recipe stemmed from two particular condiments; stone ground mustard and Mike’s Hot Honey. I know I’ve talked about Mike’s Hot Honey before, but I’m telling you, if you haven’t listened to me yet, you HAVE to try it!
Stone ground mustard is different from regular yellow mustard, as well as Dijon mustard. If you are unfamiliar with stone ground mustard, it is a very tasty condiment. It has the same flavors as yellow mustard, maybe a tiny bit nuttier and rich; but stone ground mustard is made by mustard seeds being ground in a stone mill to keep some of the texture of the mustard seeds.
Stone Ground Honey Mustard Chicken
Equipment
- cast iron skillet
Ingredients
- 2 Tbsp avocado oil or another oil that has a high smoke point
- 4 large chicken breasts cut into 3oz chuncks
- 2 Tbsp McCormick Grill Mates Roasted Garlic & Herb seasoning
- ⅓ cup mayonaisse
- ¼ cup stone ground mustard
- 2 Tbsp Dijon mustard
- 2 Tbsp Mike's Hot Honey
- 1 Tbsp regular honey
- ½ cup chicken stock
- chives for garnish
Instructions
- On medium heat, place cast iron skillet on the stove and drizzle avocado oil over the bottom of the pan. Let warm up. Prepare chicken while the skillet is heating up. Cut fat, veins, or anything else off of each chicken breast you don't like having on there. Then cube into approximately 3oz sections. Pat each piece dry and season with McCormick's Grill Mate Roasted Garlic & Herb seasoning.
- Turn the heat under the skillet down to medium-low. Place the pieces of chicken into the preheated skillet. You are not cooking the chicken through on the stove. You are just braising each side. Only cook the chicken until the outside on each piece is light brown. Depending on how large your skillet is, you may need to do this in batches.
- Once you are done braising each chicken piece, put all of the chicken back into the skillet, cover with foil, and place in a preheated 350°F oven. Cook for 20 minutes, or until the center of the chicken is no longer pink.
- Take the skillet out of the oven and place back on top of the stove. Take the chicken out and place on a plate, cover with the foil to keep the heat in.
- Turn the heat back on under the skillet to medium and add in the mayonnaise, both mustards, both honeys, and if you have any left over of the McCormick Grill Mate seasoning add that in as well. Whisk to combine and begin pouring the chicken stock into the mustard mixture. Whisk continually until the consistency thickens up. This should only take about 5 minutes. Once the mustard sauce is finished, pour it over the cooked chicken. Top with chopped chives and serve immediately.
Nutrition
I found the McCormick’s Grill Mate seasoning at Walmart. It is an easily accessible seasoning. Also, did you notice that I did not season the recipe with salt or pepper? This is because there is salt in the McCormick seasoning, the mustards, and the chicken stock. I also didn’t pepper the recipe, because I knew the mustards and Mike’s Hot Honey would give enough of a kick and peppery flavor without adding in black pepper. If you feel you need it then by all means add it to your recreation of this recipe.
Do you love honey mustard? Have you tried these flavors together? What are some of your favorite honey mustard recipes? If you recreate this recipe, then please comment below and tell me your thoughts. Hope y’all are having an amazing week.
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