Honey Mustard Chicken Tenders
Add Preferred SourceThese Honey Mustard Chicken Tenders are bursting with flavor! This recipe is straightforward and quick, making it an excellent choice for a no-fuss dinner. The sweet and savory combination will definitely have you coming back for seconds.
This honey chicken tenders recipe packs a punch of deliciousness that’s hard to beat. It’s quick too—ready in just about 15 minutes! Whether you’re a newbie in the kitchen or a bit more experienced, this recipe is easy to master. It’s perfect for a casual dinner, a family gathering, or even a special occasion when you want to impress without too much stress.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Honey Chicken Tenders with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Getting these pan-fried chicken tenders just right is easy if you follow these simple steps. Here’s how to bring this tasty dish to life in your kitchen.
Combine the marinade ingredients
Whisk together the honey, Dijon mustard, apple cider vinegar, paprika, garlic powder, ground mustard powder, and a pinch of salt and black pepper in a medium-sized bowl. This combination creates a marinade that’s both tangy and sweet, providing a perfect coating for the chicken.
Marinate the chicken
Add the chicken tenderloins to the bowl and toss them until they’re well coated with the marinade. Let them sit for about 5 minutes to soak up all those delicious flavors.
Cook the chicken
Heat some olive oil in a pan over medium heat. Once hot, add the marinated chicken tenders. Cook them for about 3-4 minutes on each side, frying until they’re golden brown and cooked through. Remember, the key here is medium heat to avoid burning the honey.
Serve and enjoy
Once cooked, serve the chicken tenders warm. They’re perfect on their own or paired with a side of light salad or some steamed veggies, and don’t forget the dips!
Recipe Notes and Expert Tips
Here are a few tips to make sure your honey chicken tenders turn out perfectly every time:
- Chicken: Boneless, skinless chicken tenders are ideal for this recipe, however, in a pinch you can substitute thinly sliced boneless skinless chicken breasts or thighs.
- Spices: Feel free to tweak the spices according to your taste. Adding a bit of cayenne pepper can give it a nice kick if you like things spicy.
- Avoid High Heat: Keep the stove on medium heat. High heat can cause the honey in the marinade to burn, giving your chicken a bitter taste.
- Don’t Reuse or Cook the Marinade: After marinating the chicken, discard the excess marinade. If you pour it into the skillet, it might burn because of the sugar content in the honey.
- Rest: Allow the chicken tenders to rest for a couple of minutes after cooking. This helps the juices redistribute, making your chicken more tender and flavorful.
- Meat Thermometer: To ensure the chicken is cooked safely and perfectly, use a meat thermometer. The internal temperature should reach 165°F (75°C).
- Meal Prep: This recipe is great for meal prep! Cook a batch, let them cool, and then store them in the fridge. Reheat gently to maintain the best texture when ready to eat.
How to Store Leftover Honey Chicken Tenders
Got leftovers? No problem! Here’s how to keep your honey chicken tenders tasting great for later:
- Cool and Airtight: Let the chicken tenders cool to room temperature before you pack them away in an airtight container.
- Refrigerate: Pop them in the fridge and they’ll stay fresh for up to three days.
- Reheat: When you’re ready to eat, reheat the tenders gently in the oven or on the stovetop. Avoid the microwave if you can, as it might dry them out.
- Freezing: If you want to keep them longer, honey chicken tenders freeze well. Wrap them individually in aluminum or plastic wrap and store them in a freezer-safe bag. They can be frozen for up to three months. Just thaw in the fridge overnight before reheating.
What to Serve with Honey Mustard Chicken Strips
Here are some tasty ideas to pair with your honey mustard chicken tenders:
Sweet Potato Fries
Add a bit of fun and color to your plate with sweet potato fries. Their natural sweetness pairs wonderfully with the honey in the chicken, and they add a lovely crunch to your meal.
Quinoa Salad
Quinoa salad is a great choice for a healthy side. Mix quinoa with some chopped veggies like bell peppers, avocado, and onions, and toss it with a lemony dressing for a refreshing and nutritious option.
Your Favorite Dip
No plate of chicken tenders is complete without a dip on the side. Whether you’re a fan of ranch, honey mustard, barbecue sauce, or something spicy like sriracha mayo or hot sauce, the right dip can elevate your chicken tenders from delicious to absolutely irresistible.
Baked Beans
Hearty and flavorful baked beans can add a touch of richness to your meal. Their savory sweetness complements the honey chicken tenders, rounding out the dish for a satisfying dinner.
More Recipes You Will Love
- Chicken and Broccoli Casserole
- Million Dollar Casserole
- Air Fryer Pork Chops
- Spicy Shrimp Tacos Recipe
- Shrimp Toast
Ingredients
- 1 pound chicken tenderloins
- ½ tablespoons olive oil
For the marinade ingredients:
- ¼ cup honey
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground mustard powder
- 1 Pinch salt and pepper
Instructions
- Combine all marinade ingredients into a medium sized bowl.¼ cup honey, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon ground mustard powder, 1 Pinch salt and pepper
- Add chicken tenders and toss to coat. Marinate for 5 minutes.1 pound chicken tenderloins
- Heat the olive oil in a pan over medium heat. Add in the chicken tenders. Cook on each side for 3 – 4 minutes or until fully cooked through.½ tablespoons olive oil
- Serve warm and enjoy!
Notes
- Chicken: Boneless, skinless chicken tenders are ideal for this recipe, however, in a pinch you can substitute thinly sliced boneless skinless chicken breasts or thighs.
- Spices: Feel free to tweak the spices according to your taste. Adding a bit of cayenne pepper can give it a nice kick if you like things spicy.
- Avoid High Heat: Keep the stove on medium heat. High heat can cause the honey in the marinade to burn, giving your chicken a bitter taste.
- Don’t Reuse or Cook the Marinade: After marinating the chicken, discard the excess marinade. If you pour it into the skillet, it might burn because of the sugar content in the honey.
- Rest: Allow the chicken tenders to rest for a couple of minutes after cooking. This helps the juices redistribute, making your chicken more tender and flavorful.
- Meat Thermometer: To ensure the chicken is cooked safely and perfectly, use a meat thermometer. The internal temperature should reach 165°F (75°C).
- Meal Prep: This recipe is great for meal prep! Cook a batch, let them cool, and then store them in the fridge. Reheat gently to maintain the best texture when ready to eat.
Storage and Reheating Instructions
- Cool and Airtight: Let the chicken tenders cool to room temperature before you pack them away in an airtight container.
- Refrigerate: Pop them in the fridge and they’ll stay fresh for up to three days.
- Reheat: When you’re ready to eat, reheat the tenders gently in the oven or on the stovetop. Avoid the microwave if you can, as it might dry them out.
- Freezing: If you want to keep them longer, honey chicken tenders freeze well. Wrap them individually in aluminum or plastic wrap and store them in a freezer-safe bag. They can be frozen for up to three months. Just thaw in the fridge overnight before reheating.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
