Honey Mustard Chicken Bites Recipe

A Little Story About My First Chicken Bites

The first time I made these, I was so nervous. I was cooking for my grandson’s birthday. I wanted everything to be perfect.

When I took that first bite, I knew it was a winner. The sauce was so creamy and tangy. My grandson still asks for them every time he visits. It makes my heart happy.

Why This Recipe is a Keeper

This dish feels fancy but is simple to make. You get crispy, saucy, and fresh all in one pan. It is a complete meal that makes everyone feel special.

That is why this matters. A good meal brings people together. It is not just about the food. It is about the smiles around the table.

Let’s Talk About That Amazing Sauce

The secret is in the pan. After you cook the chicken, you make the sauce right there. You scrape up all those little brown bits from the chicken.

Those bits are pure flavor. Then you add honey, mustard, and cream. It turns into a silky, dreamy sauce.

The Crispy Surprise on Top

Now for my favorite part. The crunchy fried onions. They add the perfect crunch.

Fun fact: Those crispy onions were invented in the 1950s. A man wanted a faster way to fry onions. I think that was a very smart idea. What is your favorite thing to put crunchy onions on?

A Simple Trick for Perfect Green Beans

Do not skip the green beans. Boiling them for just a few minutes keeps them bright and crisp. Then they nestle right into the sauce.

They soak up all that wonderful flavor. A pop of green makes the whole dish look and taste better. It is a small step with a big reward.

Your Turn in the Kitchen

Cooking should be fun. Do not worry if it is not perfect. The most important ingredient is always the love you put in.

What is a recipe that always makes your family smile? Tell me about your favorite cozy dinner. I would love to hear what you create.

Ingredients:

Ingredient	Amount	Notes
Boneless skinless chicken breasts	1½-2 pounds (4 breasts)	Cut into 1-inch pieces
Kosher salt	1 teaspoon
Pepper	½ teaspoon
Cayenne pepper	¼ teaspoon
Olive oil	1 tablespoon
Unsalted butter	1 tablespoon
Chicken broth	⅓ cup (80 g)
Honey	¼ cup (85 g)
Coarse ground Dijon mustard	¼ cup (62 g)
Lemon juice	1 tablespoon	Freshly squeezed
Heavy cream	½ cup (119 g)	Room temperature
Sour cream	¼ cup (57.5 g)	Room temperature
Fresh green beans	8 ounces	Cleaned and trimmed
French’s crispy fried onions	1 cup	Crushed

My Crispy Honey Mustard Chicken Bites

Oh, this recipe takes me back. My grandson Leo calls these the good chicken nuggets. He would eat them every single day if he could. I love how the kitchen fills with a sweet and tangy smell. Doesn’t that smell amazing? It reminds me of a sunny picnic.

This dish feels fancy but is really quite simple. You just need one big skillet for most of the work. I still laugh at the first time I made it. I was so worried about the sauce. But it came together like a little kitchen miracle. You can do this, I promise.

Let’s get our hands busy. Here is how we make our cozy dinner together.

Step 1: Let’s get our chicken ready. Put all the little chicken pieces in a big bowl. Sprinkle them with the salt, pepper, and just a pinch of cayenne. Toss them all around with your hands. This makes sure every single bite is full of flavor.

Step 2: Now, grab your favorite skillet. Put it on the stove over medium heat. Add the olive oil and that pat of butter. When the butter melts and sizzles, it’s time. Carefully add your chicken pieces. (A hard-learned tip: don’t crowd the pan! Cook in two batches if you need to.)

Step 3: Cook the chicken for a few minutes on each side. We just want a nice golden color here. It won’t be cooked all the way through, and that’s perfect. Take the chicken out and put it on a plate. We’ll come back to it soon.

Step 4: This is the magic part! Turn the heat down to medium-low. Pour in the chicken broth, honey, mustard, and lemon juice. Use your whisk to mix it all up. See those brown bits at the bottom? Those are little flavor gems. Scrape them all up into your sauce.

Step 5: Next, stir in the heavy cream and sour cream. It will make the sauce so creamy and dreamy. Now, nestle all the chicken pieces back into that lovely sauce. Let it all simmer together for five to ten minutes. How do you know when chicken is perfectly safe to eat? Share below!

Step 6: While the chicken simmers, let’s do the beans. Boil some water in a pot. Toss in the green beans for just two or three minutes. We want them bright green and a little crisp. Then drain them and tuck them right into the skillet with the chicken.

Step 7: The final touch! Crush up those crispy fried onions in your hands. Sprinkle them all over the top of the dish. It adds the most wonderful crunch. Now it’s ready to serve to your very happy family.

Cook Time: 25-30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner, Main Course

Three Fun Twists to Try

I love a good recipe, but playing with it is even more fun. You can make this dish your own. Here are a few ideas I’ve tried over the years. My neighbor gave me the first one.

Sweet & Smoky Swap: Use pure maple syrup instead of honey. Add a tiny bit of smoked paprika. It tastes like a cozy autumn evening.

Veggie-Power Version: Skip the chicken! Use big chunks of sweet potato and cauliflower. They get so tender in that creamy sauce. It’s a wonderful meatless meal.

Extra Zingy Bites: Add a big spoonful of whole-grain mustard. It gives you little pops of sharp flavor. My husband adores it this way.

Which one would you try first? Comment below!

How to Serve Your Creation

This chicken is so friendly with other foods. I like to serve it over a big bed of fluffy white rice. The rice soaks up the extra sauce so nicely. Buttered egg noodles work wonderfully, too. For a lighter meal, just a simple side salad is perfect.

What should we drink with it? A cold glass of apple cider is just right. It matches the sweetness of the honey. For the grown-ups, a crisp Chardonnay wine from the fridge is lovely. It cuts through the richness of the sauce.

Which would you choose tonight?

Keeping Your Chicken Bites Happy

Let’s talk about keeping these tasty bites for later. They store beautifully in the fridge for three days. Just pop them in a sealed container. You can also freeze them for a cozy future meal. I let the dish cool completely first. Then I pack it tight in a freezer-safe box. It keeps for two months that way.

Reheating is simple. Warm them in a skillet over low heat. Add a splash of broth to keep the sauce creamy. I once reheated some in the microwave. The sauce got a bit oily. The stovetop is much gentler, I learned. Batch cooking this recipe is a lifesaver on busy weeks. It means a good meal is always close by. That matters more than you think on tired days.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes the sauce might look a little split. Do not worry. Just whisk in a tablespoon of warm water. This brings it right back together. I remember when my cream was too cold once. The sauce looked grainy. Room temperature dairy is your best friend here. This matters because a smooth sauce feels so special.

Is your chicken not browning? Your pan might be too crowded. Cook the pieces in two batches instead. They need their space to get golden. If your green beans are soggy, you boiled them too long. Two minutes is really all they need. A crisp bean adds a lovely crunch. Getting these small things right builds your cooking confidence. You learn that little fixes make a big difference.

Which of these problems have you run into before?

Your Quick Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use gluten-free fried onions. They work perfectly.

Q: Can I make it ahead? A: You can prepare the sauce a day early. Store it in the fridge until you are ready.

Q: What if I do not have sour cream? A: Plain Greek yogurt is a fine swap. It adds a similar tang.

Q: Can I double the recipe? A: Absolutely. Use your biggest skillet. You might need to brown the chicken in three batches.

Q: Any optional add-ins? A: A pinch of thyme is lovely. *Fun fact: My grandpa always grew thyme in a little pot on the windowsill.*

Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings warmth to your table. It is a simple dish full of big flavor. Cooking for people is an act of love. I truly believe that. I would be so delighted to see your creation. Sharing food stories connects us all.

Have you tried this recipe? Tag us on Pinterest! You can find me at Elowen’s Kitchen. I love seeing your photos.

Happy cooking! —Elowen Thorn.