Honey Mustard Chicken & Garlic Bread

Succulent chicken is pan-fried and coated in a dreamy honey mustard sauce loaded with mushrooms. It is sided with garlic & parsley baguette rounds and green leaves for some freshness and crunch. No time to waste, let’s get this dinner show started!

Honey Mustard Chicken & Garlic Bread

with mushrooms & fresh parsley

4.8

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 35 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter
  • Paper Towel
Photo of Honey Mustard Chicken & Garlic Bread
  1. Chicken/" title="View all our recipes with Chicken at eCook">Chicken: CHECK!

    Preheat the oven to 200°C. Boil the kettle. Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel. When the pan is hot, fry the chicken skin-side down for 3-5 minutes until crispy and golden. Flip, pop on the lid, and fry for 3-5 minutes or until cooked through. Remove from the pan on completion.

  2. PREP STEP

    While the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is frying, rinse the parsley and the Green Leaves. Roughly chop the rinsed parsley. Quarter the mushrooms and peel and grate the garlic. Place the Cornflour in a small bowl with 1 tbsp of boiling water and mix until a runny paste. In a small bowl, combine the grated garlic (to taste), a knob of butter, and ½ the chopped parsley.

  3. BUTTERY BAGUETTE

    Place the baguette rounds on a roasting tray and butter the exposed side with the garlic butter. Place in the hot oven and bake for 3-4 minutes until warmed through and browned.

  4. HONEY + MUSTARD + MUSHROOMS

    Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the quartered mushrooms and fry for 3-4 minutes until starting to brown, shifting occasionally. Pour in 80ml of boiling water, the Cornflour mix, the Fresh Cream, and the Sweet Mustard. Mix until fully combined. Leave to simmer for 2-3 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season to taste. Dress the rinsed Green Leaves with a drizzle of oil and seasoning.

  5. Chicken/" title="View all our recipes with Chicken at eCook">Chicken A LA HONEY MUSTARD!

    Plate up the Chicken/" title="View all our recipes with Chicken at eCook">Chicken and pour over the mustard & mushroom sauce. Side with the garlic baguette rounds and the dressed Green Leaves. Sprinkle over the remaining parsley and dive in!

  1. Chicken/" title="View all our recipes with Chicken at eCook">Chicken: CHECK!

    Preheat the oven to 200°C. Boil the kettle. Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel. When the pan is hot, fry the chicken skin-side down for 3-5 minutes until crispy and golden. Flip, pop on the lid, and fry for 3-5 minutes or until cooked through. Remove from the pan on completion.

  2. PREP STEP

    While the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is frying, rinse the parsley and the Green Leaves. Roughly chop the rinsed parsley. Quarter the mushrooms and peel and grate the garlic. Place the Cornflour in a small bowl with 2 tbsp of boiling water and mix until a runny paste. In a small bowl, combine the grated garlic (to taste), a knob of butter, and ½ the chopped parsley.

  3. BUTTERY BAGUETTE

    Place the baguette rounds on a roasting tray and butter the exposed side with the garlic butter. Place in the hot oven and bake for 3-4 minutes until warmed through and browned.

  4. HONEY + MUSTARD + MUSHROOMS

    Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the quartered mushrooms and fry for 3-4 minutes until starting to brown, shifting occasionally. Pour in 160ml of boiling water, the Cornflour mix, the Fresh Cream, and the Sweet Mustard. Mix until fully combined. Leave to simmer for 2-3 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season to taste. Dress the rinsed Green Leaves with a drizzle of oil and seasoning.

  5. Chicken/" title="View all our recipes with Chicken at eCook">Chicken A LA HONEY MUSTARD!

    Plate up the Chicken/" title="View all our recipes with Chicken at eCook">Chicken and pour over the mustard & mushroom sauce. Side with the garlic baguette rounds and the dressed Green Leaves. Sprinkle over the remaining parsley and dive in!

  1. Chicken/" title="View all our recipes with Chicken at eCook">Chicken: CHECK!

    Preheat the oven to 200°C. Boil the kettle. Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel. When the pan is hot, fry the chicken skin-side down for 3-5 minutes until crispy and golden. Flip, pop on the lid, and fry for 3-5 minutes or until cooked through. Remove from the pan on completion.

  2. PREP STEP

    While the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is frying, rinse the parsley and the Green Leaves. Roughly chop the rinsed parsley. Quarter the mushrooms and peel and grate the garlic. Place the Cornflour in a small bowl with 3 tbsp of boiling water and mix until a runny paste. In a small bowl, combine the grated garlic (to taste), a knob of butter, and ½ the chopped parsley.

  3. BUTTERY BAGUETTE

    Place the baguette rounds on a roasting tray and butter the exposed side with the garlic butter. Place in the hot oven and bake for 3-4 minutes until warmed through and browned.

  4. HONEY + MUSTARD + MUSHROOMS

    Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the quartered mushrooms and fry for 4-5 minutes until starting to brown, shifting occasionally. Pour in 220ml of boiling water, the Cornflour mix, the Fresh Cream, and the Sweet Mustard. Mix until fully combined. Leave to simmer for 3-4 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season to taste. Dress the rinsed Green Leaves with a drizzle of oil and seasoning.

  5. Chicken/" title="View all our recipes with Chicken at eCook">Chicken A LA HONEY MUSTARD!

    Plate up the Chicken/" title="View all our recipes with Chicken at eCook">Chicken and pour over the mustard & mushroom sauce. Side with the garlic baguette rounds and the dressed Green Leaves. Sprinkle over the remaining parsley and dive in!

  1. Chicken/" title="View all our recipes with Chicken at eCook">Chicken: CHECK!

    Preheat the oven to 200°C. Boil the kettle. Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel. When the pan is hot, fry the chicken skin-side down for 3-5 minutes until crispy and golden. Flip, pop on the lid, and fry for 3-5 minutes or until cooked through. Remove from the pan on completion.

  2. PREP STEP

    While the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is frying, rinse the parsley and the Green Leaves. Roughly chop the rinsed parsley. Quarter the mushrooms and peel and grate the garlic. Place the Cornflour in a small bowl with 4 tbsp of boiling water and mix until a runny paste. In a small bowl, combine the grated garlic (to taste), a knob of butter, and ½ the chopped parsley.

  3. BUTTERY BAGUETTE

    Place the baguette rounds on a roasting tray and butter the exposed side with the garlic butter. Place in the hot oven and bake for 3-4 minutes until warmed through and browned.

  4. HONEY + MUSTARD + MUSHROOMS

    Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the quartered mushrooms and fry for 4-5 minutes until starting to brown, shifting occasionally. Pour in 300ml of boiling water, the Cornflour mix, the Fresh Cream, and the Sweet Mustard. Mix until fully combined. Leave to simmer for 3-4 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season to taste. Dress the rinsed Green Leaves with a drizzle of oil and seasoning.

  5. Chicken/" title="View all our recipes with Chicken at eCook">Chicken A LA HONEY MUSTARD!

    Plate up the Chicken/" title="View all our recipes with Chicken at eCook">Chicken and pour over the mustard & mushroom sauce. Side with the garlic baguette rounds and the dressed Green Leaves. Sprinkle over the remaining parsley and dive in!

Frequently Asked Questions

What is the preparation time for Honey Mustard Chicken & Garlic Bread?

The preparation time for Honey Mustard Chicken & Garlic Bread with mushrooms & fresh parsley is between 15 and 30 minutes.

What is the total time required to make Honey Mustard Chicken & Garlic Bread with mushrooms & fresh parsley?

The total time required to make Honey Mustard Chicken & Garlic Bread with mushrooms & fresh parsley is between 25 and 35 minutes.

How many servings does Honey Mustard Chicken & Garlic Bread provide?

4 servings

What are the main ingredients in Honey Mustard Chicken & Garlic Bread?

Button Mushrooms, Chicken, Cornflour, Free-range Chicken Quarter, Free-range Chicken Quarters, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Sourdough Baguette, Sourdough Baguettes, Sweet Mustard

What is the nutritional information of Honey Mustard Chicken & Garlic Bread?

Calories: 1223, Carbs: 104 grams, Fat: grams, Protein: 77 grams, Sugar: 25.4 grams, Salt: 1334 grams

How do I prepare Honey Mustard Chicken & Garlic Bread?

CHICKEN: CHECK!: Preheat the oven to 200°C. Boil the kettle. Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the chicken pieces dry with paper towel. When the pan is hot, fry the chicken skin-side down for 3-5 minutes until crispy and golden. Flip, pop on the lid, and fry for 3-5 minutes or until cooked through. Remove from the pan on completion. PREP STEP: While the chicken is frying, rinse the parsley and the green leaves. Roughly chop the rinsed parsley. Quarter the mushrooms and peel and grate the garlic. Place the cornflour in a small bowl with 2 tbsp of boiling water and mix until a runny paste. In a small bowl, combine the grated garlic (to taste), a knob of butter, and ½ the chopped parsley. BUTTERY BAGUETTE: Place the baguette rounds on a roasting tray and butter the exposed side with the garlic butter. Place in the hot oven and bake for 3-4 minutes until warmed through and browned. HONEY + MUSTARD + MUSHROOMS: Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the quartered mushrooms and fry for 3-4 minutes until starting to brown, shifting occasionally. Pour in 160ml of boiling water, the cornflour mix, the fresh cream, and the sweet mustard. Mix until fully combined. Leave to simmer for 2-3 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season to taste. Dress the rinsed green leaves with a drizzle of oil and seasoning. CHICKEN A LA HONEY MUSTARD!: Plate up the chicken and pour over the mustard & mushroom sauce. Side with the garlic baguette rounds and the dressed green leaves. Sprinkle over the remaining parsley and dive in!

What should be prepared from my kitchen to make Honey Mustard Chicken & Garlic Bread?

Button Mushrooms, Chicken, Cornflour, Free-range Chicken Quarter, Free-range Chicken Quarters, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Sourdough Baguette, Sourdough Baguettes, Sweet Mustard

How many calories does Honey Mustard Chicken & Garlic Bread have?

1223 calories

How much fat content does Honey Mustard Chicken & Garlic Bread have?

grams

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