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Honey Mustard Chicken

Creamy Honey Mustard Chicken with Crispy Pancetta

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 265 kcal
Author Harry Ranson


  • 1 kg chicken breast
  • 65 g honey / date nectar
  • 50 g wholegrain mustard
  • 50 g pancetta / bacon, diced
  • 100 g 0% fat Greek yogurt
  • 250 ml usweetened almond milk (sub. for milk of your chocie)
  • 1.5 Tbsp garlic, minced
  • 1 tsp cornflour, mixed with 1 Tbsp water
  • 2 Tbsp fresh parsley, chopped
  • salt, to taste


  1. In a large bowl, combine the honey, mustard and garlic

  2. Coat chicken evenly in the bowl and allow to marinate whilst you cook the pancetta.

  3. Heat a nonstick pan over medium heat, fry the pancetta until crispy then transfer to a plate.

  4. Using the same pan (hopefully with a nice bit of fat left in!), sear chicken fillets on each side for a couple of minutes. Not completely as the chicken will continue to cook later.

  5. Add any remaining honey mustard sauce into the pan along before slowly whisking in the milk and yogurt to avoid curdling.

  6. Bring to a simmer while stirring occasionally to mix the favours through the sauce, until the chicken is cooked through. Transfer the chicken to a plate.

  7. Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce.

  8. Top with the pancetta and garnish with parsley.

Recipe Notes

You can also use low fat or regular bacon in place of the pancetta if that's your preference!

Nutritional Information per serving:
Calories: 265 / Protein: 40g / Carbohydrates: 13g / Fat: 6g / Fibre: 1g