Tasty Honey Mustard Chicken Risotto

If you ask me, risotto is one of those comfort foods that just makes everything better.

This creamy chicken risotto brings together two favorite flavors – sweet honey and tangy mustard – in a way that feels both familiar and fresh. The rice slowly simmers to tender perfection while soaking up all those good flavors.

It’s made with pan-seared chicken that gets a honey mustard coating, giving each bite a nice balance of savory and sweet. The risotto itself is rich and creamy, with just the right amount of Parmesan cheese stirred through.

It’s a cozy dish that works for both weeknight dinners and casual gatherings with friends, especially on chilly evenings when you need something warm and satisfying.

What Kind of Barley Should I Use?

Pearled barley is the star of this risotto-style dish, and while the recipe calls for pearled barley specifically, you might be wondering about other options. Pearled barley is the most common type you’ll find in grocery stores and works best here since it cooks faster and creates that creamy texture we’re looking for. Quick-cooking barley isn’t a great substitute since it can get mushy, while hulled barley (sometimes called whole grain barley) takes significantly longer to cook and won’t give you that classic risotto consistency. When shopping, look for pearled barley that’s light tan in color and uniform in size – this ensures even cooking throughout your dish.

Options for Substitutions

Let’s talk about what you can swap in this recipe while still keeping all the good flavors:

• Pearled barley: This is actually a twist on traditional risotto, using barley instead of arborio rice. You can switch back to arborio rice if you prefer, or even try farro – just note that cooking times might vary slightly.
• Beer: Not into cooking with beer? You can use white wine or just add an extra cup of chicken broth with a splash of apple cider vinegar for that nice tang.
• Swiss cheese: Feel free to use Gruyere, Emmental, or even a mild white cheddar instead. The key is picking a cheese that melts well and isn’t too strong.
• Mustard seeds: If you can’t find both yellow and black mustard seeds, using just one type is fine. Or add an extra tablespoon of prepared mustard if you’re out of seeds completely.
• Cherry tomatoes: Regular diced tomatoes work just as well, or you can skip them if tomatoes aren’t your thing.
• Spinach: Any leafy green works here – try kale, arugula, or even Swiss chard. Just remember that heartier greens might need an extra minute or two to wilt.

Watch Out for These Mistakes While Cooking

The biggest challenge when making risotto is rushing the process – adding too much liquid at once will give you a soupy mess instead of that creamy texture we’re after, so add the broth gradually, about 1/2 cup at a time, stirring until absorbed. Another common mistake is not toasting the barley properly before adding liquids – take a few extra minutes to let it get slightly golden and fragrant, which develops a deeper flavor and helps maintain the right texture. The honey-mustard sauce can become too sweet or too sharp if not balanced carefully, so taste and adjust the honey-to-mustard ratio as you go, starting with smaller amounts than listed and working your way up. For the best results, don’t add the spinach and tomatoes until the very end of cooking, as they only need a minute or two to warm through while maintaining their fresh texture and color.

What to Serve With Honey Mustard Chicken Risotto?

This hearty risotto is pretty much a complete meal on its own, but a few simple sides can really round out your dinner. A light green salad with a lemon vinaigrette works great to balance out the rich, creamy texture of the risotto. If you’re looking for something warm, roasted Brussels sprouts or asparagus would complement the honey mustard flavors without overwhelming the dish. Since this risotto already has plenty of protein and starch, I usually stick to simple veggie sides – and don’t forget a glass of white wine or the rest of that beer you opened for the recipe!

Storage Instructions

Keep Fresh: This honey mustard chicken risotto will stay good in the fridge for up to 4 days when kept in an airtight container. The barley holds up really well, and the flavors actually get even better after a day or two as they meld together!

Freeze: If you want to freeze portions for later, let the risotto cool completely first. Pack it in freezer-safe containers and it’ll keep for up to 3 months. Just keep in mind that the texture of the vegetables might change a bit after freezing.

Reheat: To warm up your risotto, add a splash of chicken broth or water and heat it slowly on the stovetop or in the microwave, stirring occasionally. If it seems a bit thick, just add more liquid until you get the consistency you like. The cheese might look separated at first, but keep stirring and it’ll come back together nicely.

Preparation Time	10-15 minutes
Cooking Time	50-60 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 100-110 g
• Fat: 50-60 g
• Carbohydrates: 220-230 g

Ingredients

For the chicken:

• 1 lb chicken breast (sliced into 1/2-inch thick cutlets)

For the risotto:

• 2 handfuls baby spinach (fresh)
• 2 garlic cloves (freshly minced)
• 1 tsp yellow mustard seed (coarsely ground)
• 2 cups pearled barley (I use Bob’s Red Mill)
• 1 tsp black mustard seed (coarsely ground)
• 6 cups chicken broth
• 5 oz cherry tomatoes (halved)
• 1 cup beer (any light lager or pilsner works well)
• 2 carrots (diced into 1/4-inch pieces)
• 1 onion (diced into 1/4-inch pieces)
• 5 oz Swiss cheese (freshly grated, not pre-shredded)

For the sauce:

• 1/3 cup honey (I prefer Madhava raw honey for flavor)
• 1/4 cup Dijon mustard (or whole grain mustard for texture)

Step 1: Prepare Mise en Place and Sear the Chicken

• 1 lb chicken breast

Slice the chicken breast into 1/2-inch thick cutlets and set aside.

Dice the onion and carrots into 1/4-inch pieces, mince the garlic, and halve the cherry tomatoes—have everything prepped and ready before you start cooking.

Heat a large, heavy-bottomed pot or risotto pan over medium-high heat, then sear the chicken cutlets until golden brown on both sides, about 3-4 minutes per side.

Remove the chicken to a plate and set aside; you’ll return it to the pan later.

Step 2: Build the Aromatic Base

• 1 onion
• 2 carrots
• 2 garlic cloves
• 1 tsp yellow mustard seed
• 1 tsp black mustard seed

In the same pot with the residual chicken fat, add the diced onion and carrot over medium heat.

Cook, stirring occasionally, until the vegetables are softened and the onion becomes translucent, about 5-6 minutes.

This creates the flavor foundation for your dish.

Add the minced garlic and coarsely ground yellow and black mustard seeds, stirring constantly for about 2 minutes to bloom the mustard flavors and release their oils—this is where the distinctive mustard character develops.

Step 3: Toast the Barley and Add Beer

• 2 cups pearled barley
• 1 cup beer

Add the pearled barley to the pot, stirring constantly for 1-2 minutes to lightly toast the grains and coat them with the oil and aromatics.

This toasting step adds a subtle nutty flavor that enhances the barley.

Pour in the beer (use about 1/2 cup for now) and stir frequently until the liquid is mostly absorbed, about 3-4 minutes.

The beer adds acidity and depth that complements the honey-mustard profile.

Step 4: Cook the Barley Risotto-Style

• 6 cups chicken broth

Reduce the heat to medium and begin adding the chicken broth one ladle at a time, stirring frequently (about every 1-2 minutes).

Only add the next ladle once the previous one has been mostly absorbed—this gradual hydration allows the barley to release its starches and create a creamy texture.

Continue this process for about 35-40 minutes, stirring often, until the barley is tender but still has a slight bite.

I find that staying near the pot and tasting the barley periodically is the best way to know when it’s done; recipes can only give you a guideline, but your palate knows best.

Step 5: Season with Mustard and Honey, Build Final Layers

• 1/4 cup Dijon mustard
• 1/3 cup honey
• 5 oz cherry tomatoes
• 2 handfuls baby spinach
• cooked chicken from Step 1
• 5 oz Swiss cheese

Once the barley is nearly tender, stir in the Dijon mustard (about 1/4 cup) and honey (about 1/3 cup), tasting and adjusting to your preference—some prefer more honey for sweetness, others want more mustard bite.

Add the halved cherry tomatoes and fresh spinach, stirring until the spinach wilts, about 1-2 minutes.

Return the seared chicken to the pot along with the grated Swiss cheese, stirring gently until the cheese melts completely and everything is heated through, another 1-2 minutes.

I like to add the cheese at the very end because it melts more evenly into the dish when stirred gently rather than overheating.

Step 6: Finish and Serve

Give the risotto a final stir to ensure everything is well combined and the cheese is fully incorporated.

The dish should have a creamy, cohesive texture with tender barley, succulent chicken, and a balanced sweet-savory flavor from the honey and mustard.

Divide into bowls and serve immediately while hot.