Sweet Honey Mustard Chicken Bites

Here are my honey mustard chicken bites, with tender pieces of chicken cooked in a sweet and tangy sauce made with Dijon mustard, coarse grain mustard, honey, and a kick of red pepper flakes.

These chicken bites are perfect for a quick weeknight dinner when you need something on the table fast. My kids love dipping them in extra sauce, and I love that they’re ready in about 30 minutes.

What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are your best bet since they’re easy to cut into uniform bite-sized pieces and cook quickly. That said, if you prefer chicken thighs, they’ll work just as well and will give you a slightly juicier, more forgiving result since thighs have a bit more fat. When you’re at the store, look for chicken breasts that are similar in thickness so your bites cook evenly. If you only have frozen chicken on hand, make sure to thaw it completely in the fridge overnight before cutting it into cubes – this makes the cutting process much easier and safer.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken breasts: Chicken thighs work great here and actually stay a bit more tender during cooking. Just trim off any excess fat before cutting them into cubes.
• Dijon mustard: If you only have yellow mustard on hand, you can use it instead. The flavor will be a bit milder, so you might want to add an extra teaspoon to get that tangy kick.
• Coarse grain mustard: Don’t worry if you don’t have this – just use more Dijon mustard instead. You’ll lose the texture from the mustard seeds, but the flavor will still be there.
• Honey: Maple syrup or agave nectar can work as a substitute, though the flavor profile will shift slightly. Use the same amount.
• Italian seasoning: You can make your own blend with equal parts dried basil, oregano, and thyme if you don’t have the pre-mixed version.
• Chicken broth: Water works fine here since you’re only using a small amount. The mustard and honey provide plenty of flavor on their own.

Watch Out for These Mistakes While Cooking

The biggest mistake when making honey mustard chicken bites is cutting the chicken pieces too large, which prevents them from cooking evenly and can leave you with raw centers – stick to that 1/2 inch size for best results.

Overcrowding the pan is another common error that causes the chicken to steam instead of getting a nice sear, so if your pan looks packed, cook the chicken in two batches instead.

Since the honey in the sauce can burn quickly, wait until the chicken is almost fully cooked before adding the honey mustard mixture, and keep the heat at medium to avoid scorching.

Finally, don’t skip checking the internal temperature with a thermometer – the chicken should reach 165°F, but remember that those small cubes will continue cooking for a minute or two after you remove them from the heat.

What to Serve With Honey Mustard Chicken Bites?

These chicken bites are perfect over a bed of fluffy white rice or buttery egg noodles, which soak up all that delicious honey mustard sauce. I love serving them alongside roasted vegetables like broccoli, green beans, or Brussels sprouts for a complete meal that comes together in no time. If you’re looking for something lighter, toss them over a mixed green salad with cherry tomatoes and cucumbers, letting the honey mustard act as a built-in dressing. You can also serve these as an appetizer with toothpicks for dipping, paired with extra honey mustard sauce on the side and some crackers or pita chips.

Storage Instructions

Store: Keep your honey mustard chicken bites in an airtight container in the fridge for up to 4 days. They make great meal prep for the week and taste just as good reheated. I love tossing them over a salad or pairing them with roasted veggies for an easy lunch.

Freeze: These chicken bites freeze really well for up to 3 months. Let them cool completely, then store in a freezer-safe container or bag. I like to portion them out so I can grab just what I need for a quick meal.

Reheat: Warm them up in the microwave for about 1-2 minutes, or heat them in a skillet over medium heat with a splash of chicken broth to keep them moist. You can also pop them in the oven at 350°F for about 10 minutes if you’re reheating a larger batch.

Estimated Nutrition

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

• Calories: 700-800
• Protein: 90-100 g
• Fat: 18-22 g
• Carbohydrates: 18-22 g

Ingredients

For the chicken:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1.5 lb chicken breasts, cut into 1-inch cubes
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

For the sauce:

• 2 tablespoons Dijon mustard
• 1 tablespoon coarse grain mustard
• 3 tablespoons honey
• 3 tablespoons chicken broth
• 1 tablespoon fresh parsley, chopped (for garnish)

Step 1: Prepare Mise en Place and Season the Chicken

• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1.5 lb chicken breasts, cut into 1-inch cubes
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Finely chop the onion, mince the garlic cloves, and cut the chicken breasts into 1-inch cubes.

In a small bowl, combine the Italian seasoning, paprika, salt, black pepper, and red pepper flakes.

Toss the chicken cubes with this spice mixture until evenly coated, ensuring every piece is seasoned.

I like to do this step ahead of time so the chicken absorbs the flavors while you prep the rest of the components.

Step 2: Build the Aromatics Base

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced

Heat the olive oil in a large skillet over medium heat.

Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent.

Add the minced garlic and cook for an additional minute until fragrant.

This creates a flavorful base that will complement both the chicken and the honey mustard sauce.

Step 3: Sear the Seasoned Chicken

• spiced chicken from Step 1

Increase the heat to medium-high and add the spiced chicken cubes from Step 1 to the pan with the onion-garlic mixture.

Cook for 3-4 minutes without stirring too much, allowing the chicken to develop a golden-brown crust on one side.

Turn the chicken pieces and cook for another 2-3 minutes until the second side is browned.

The chicken won’t be completely cooked through at this point, which is intentional—it will finish cooking in the sauce.

Step 4: Make and Add the Honey Mustard Sauce

• 2 tablespoons Dijon mustard
• 1 tablespoon coarse grain mustard
• 3 tablespoons honey
• 3 tablespoons chicken broth

While the chicken is searing, whisk together the Dijon mustard, coarse grain mustard, honey, and chicken broth in a small bowl until well combined.

Once the chicken has browned on both sides, pour this sauce mixture over the chicken and onions in the skillet.

Stir gently to coat everything evenly and bring the sauce to a simmer.

Step 5: Finish Cooking and Serve

• sauce from Step 4
• 1 tablespoon fresh parsley, chopped

Reduce the heat to medium and let the chicken simmer in the honey mustard sauce for 2-3 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.

The internal temperature of the chicken should reach 165°F.

Transfer to a serving platter and garnish with fresh chopped parsley.

I find that letting it rest in the sauce for just a couple of minutes helps the flavors meld together beautifully before serving.

Sweet Honey Mustard Chicken Bites

Delicious Sweet Honey Mustard Chicken Bites recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 750

Ingredients Method

Ingredients

  

For the chicken

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1.5 lb chicken breasts, cut into 1-inch cubes
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

For the sauce

• 2 tablespoons Dijon mustard
• 1 tablespoon coarse grain mustard
• 3 tablespoons honey
• 3 tablespoons chicken broth
• 1 tablespoon fresh parsley, chopped (for garnish)

Method

 

1. Finely chop the onion, mince the garlic cloves, and cut the chicken breasts into 1-inch cubes. In a small bowl, combine the Italian seasoning, paprika, salt, black pepper, and red pepper flakes. Toss the chicken cubes with this spice mixture until evenly coated, ensuring every piece is seasoned. I like to do this step ahead of time so the chicken absorbs the flavors while you prep the rest of the components.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for an additional minute until fragrant. This creates a flavorful base that will complement both the chicken and the honey mustard sauce.
3. Increase the heat to medium-high and add the spiced chicken cubes from Step 1 to the pan with the onion-garlic mixture. Cook for 3-4 minutes without stirring too much, allowing the chicken to develop a golden-brown crust on one side. Turn the chicken pieces and cook for another 2-3 minutes until the second side is browned. The chicken won't be completely cooked through at this point, which is intentional—it will finish cooking in the sauce.
4. While the chicken is searing, whisk together the Dijon mustard, coarse grain mustard, honey, and chicken broth in a small bowl until well combined. Once the chicken has browned on both sides, pour this sauce mixture over the chicken and onions in the skillet. Stir gently to coat everything evenly and bring the sauce to a simmer.
5. Reduce the heat to medium and let the chicken simmer in the honey mustard sauce for 2-3 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly. The internal temperature of the chicken should reach 165°F. Transfer to a serving platter and garnish with fresh chopped parsley. I find that letting it rest in the sauce for just a couple of minutes helps the flavors meld together beautifully before serving.