Growing up, chicken tenderloins in our house meant one thing: a quick dip in store-bought BBQ sauce before hitting the grill. That’s just how mom did it, and honestly, I never questioned it. My sister tried making honey mustard chicken once, but it turned into a sticky mess that had us ordering pizza instead.
Here’s the thing though – honey mustard chicken tenderloins don’t have to be complicated or end in takeout. I’ve learned that with just the right balance of sweet honey and tangy mustard, plus a few simple steps, you can make chicken tenderloins that are way better than anything from my childhood memories.
Why You’ll Love This Honey Mustard Chicken
- Simple 9-ingredient recipe – With just a handful of basic ingredients you probably already have in your pantry, you can create a delicious main dish without running to the store.
- No marinating needed – The flavorful honey mustard sauce comes together in minutes and coats the chicken right before cooking – no advance prep required.
- Kid-friendly dinner – The sweet and tangy honey mustard combo is mild enough for children but tasty enough for adults, making this a perfect family meal solution.
- Meal prep friendly – These tenderloins keep well in the fridge and make great leftovers for lunch boxes or quick dinners later in the week.
What Kind of Chicken Tenderloins Should I Use?
You’ll find two main options when shopping for chicken tenderloins – the actual tenderloin (that small strip from under the breast) or breast meat that’s been cut into tenderloin-sized pieces. Either option works great for this recipe, though true tenderloins tend to be a bit more tender and juicy. Look for pieces that are roughly the same size so they cook evenly, and make sure they’re not too thick – ideally about 1/2 inch in thickness. If you’re buying packaged tenderloins, check that they’re pinkish-white in color without any gray spots, and avoid any packages with excess liquid at the bottom.
Options for Substitutions
This simple chicken recipe can be adapted with several easy swaps if you’re missing something:
- Chicken tenderloins: Can’t find tenderloins? No worries! You can use chicken breasts cut into strips, or even chicken thighs cut into tender-sized pieces. Just note that thighs might need an extra 2-3 minutes of cooking time.
- Dijon mustard: Regular yellow mustard can work in a pinch, though the flavor will be slightly different. You might want to reduce the amount to 3 tablespoons since yellow mustard can be stronger.
- Whole grain mustard: If you don’t have whole grain mustard, just use more Dijon. The texture will be smoother, but the taste will still be great.
- Honey: Maple syrup or agave nectar make good substitutes here. Brown sugar mixed with a tiny bit of water can also work in a pinch.
- Fresh rosemary: You can use 1 teaspoon dried rosemary instead of fresh. Dried thyme or herbs de Provence would also work nicely.
- Lemon juice: Apple cider vinegar or white wine vinegar can replace lemon juice – just use 2 teaspoons instead of 1 tablespoon since vinegar is stronger.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking chicken tenderloins is preventing them from drying out – these lean cuts can go from perfectly juicy to tough and chewy in just a minute or two of overcooking. A reliable meat thermometer is your best friend here – remove the tenderloins from heat when they reach 155°F internally, as they’ll continue cooking to the safe temperature of 165°F while resting. Another common mistake is marinating the chicken for too long in this honey mustard mixture – the acid from the lemon juice can actually start “cooking” the meat and make it mushy, so stick to 2-4 hours maximum. For the best flavor and texture, make sure to pat your chicken dry before adding the marinade, and don’t forget to let the cooked tenderloins rest for 5 minutes before serving to help lock in those tasty juices.
What to Serve With Honey Mustard Chicken?
These sweet and tangy chicken tenderloins pair really well with simple side dishes that let the honey mustard flavor shine. A scoop of fluffy rice or roasted potatoes makes a great base to soak up all that tasty sauce. For some green goodness, try steamed broccoli or a mixed green salad – the honey mustard sauce even works as an awesome salad dressing! If you’re feeding a crowd, these tenders are perfect alongside some mac and cheese or coleslaw for a casual dinner that everyone will love.
Storage Instructions
Keep Fresh: These honey mustard chicken tenderloins will stay good in an airtight container in the fridge for up to 4 days. They make great leftovers for lunch boxes or quick dinners – I often slice them up and add them to salads throughout the week!
Freeze: Want to meal prep? These tenderloins freeze really well! Let them cool completely, then place them in a freezer bag or container. They’ll keep for up to 3 months in the freezer. Pro tip: freeze them in individual portions so you can thaw just what you need.
Reheat: To warm up your chicken tenderloins, pop them in the microwave for 1-2 minutes, or until heated through. For better results, reheat them in a 350°F oven for about 10 minutes – this helps keep them juicy. If they’re frozen, thaw overnight in the fridge before reheating.
| Preparation Time | 30-60 minutes |
| Cooking Time | 6-10 minutes |
| Total Time | 36-70 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-110 g
- Fat: 60-70 g
- Carbohydrates: 100-120 g
Ingredients
- 1/4 cup dijon mustard
- 1/4 cup whole grain mustard
- 1/4 cup honey
- 1 tablespoon lemon juice
- 2 sprigs chopped rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 pounds chicken tenderloins (around 9-10 pieces)
- 1 tablespoon olive oil
Step 1: Prepare the Marinade and Marinate the Chicken
In a large bowl, combine both mustards, honey, lemon juice, rosemary, salt, and pepper.
Mix well to ensure all ingredients are fully incorporated.
Add the chicken tenderloins to the bowl and toss them until they are evenly coated with the marinade.
Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes or overnight for more flavor.
Step 2: Cook the Chicken
Heat olive oil in a large pan over medium heat.
Once the oil is hot, add the marinated chicken to the pan in a single layer, making sure to reserve the remaining marinade.
Depending on the size of your pan, you may need to cook the chicken in two separate batches.
Cook the chicken for 3 minutes, allowing it to become golden brown.
If needed, clean the pan between batches to prevent burning.
Step 3: Finish Cooking with the Marinade
Flip the chicken tenderloins and pour the reserved marinade into the pan.
This will allow the sauce to heat up and infuse the chicken.
Continue cooking for another 3 minutes, or until the chicken is cooked through and the sauce becomes hot and bubbly.
Step 4: Serve and Enjoy
Transfer the cooked chicken and sauce to a serving dish.
Let it cool for about 5 minutes before serving.
Enjoy the flavorful, tender chicken with your choice of side dishes for a complete meal.
