Name: Delicious Honey Mustard Chicken Stew for Comforting Meals
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 lb chicken thighs, bone-in, and skin-on; ½ teaspoon salt; ½ teaspoon ground pepper; 2 tablespoons vegetable oil; 1 cup chicken broth, low sodium; 3 tablespoons whole grain mustard; 3 tablespoons honey; 2 tablespoons Dijon mustard; 1 teaspoon garlic, minced; 12-14 baby potatoes, cut into halves; 1 cup baby carrots, cut into halves; ½ cup celery, sliced; Chopped parsley, to garnish

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Honey Mustard Chicken Stew is a comforting and flavorful one-pot meal that has become a staple in my kitchen. This dish features tender chicken thighs that are simmered in a deliciously tangy honey mustard sauce, combined with hearty baby potatoes, vibrant carrots, and crisp celery. In just 35 minutes, you can create a meal that feels like a warm hug after a long day, making it perfect for busy weeknights or cozy family dinners.

Why You’ll Love This Honey Mustard Chicken Stew

This stew checks all the boxes for a great meal. It’s not just a tasty dish; it’s also:

Quick and easy to prepare, making it an easy honey mustard chicken stew.
A delicious mix of sweet and tangy flavors that appeal to everyone.
A comforting dish, perfect for cold evenings.
Great as a chicken stew with honey mustard for dinner.
Versatile; you can modify it to suit your taste.
Made in one pot, making cleanup a breeze.
Suitable for a gluten-free diet, making it a healthy honey mustard chicken recipe.
Loaded with vegetables, making it nutritious.

Ingredients for Honey Mustard Chicken Stew

Gather these items:

2 lb chicken thighs, bone-in, and skin-on
½ teaspoon salt
½ teaspoon ground pepper
2 tablespoons vegetable oil
1 cup chicken broth, low sodium
3 tablespoons whole grain mustard
3 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon garlic, minced
12-14 baby potatoes, cut into halves
1 cup baby carrots, cut into halves
½ cup celery, sliced
Chopped parsley, to garnish

How to Make Honey Mustard Chicken Stew Step-by-Step

Step 1: Pat the chicken thighs dry and season them evenly with salt and ground pepper. Set aside to allow the seasoning to penetrate.
Step 2: Turn the Instant Pot to the ‘SAUTE’ mode and heat the vegetable oil. Place the chicken thighs skin side down and sear until the skin is slightly browned and crisp, then flip to brown the other side.
Step 3: Pour in the chicken broth and use a spoon to scrape up any browned bits stuck to the bottom of the pot. Stir in the whole grain mustard, honey, Dijon mustard, and minced garlic to create a rich and tangy sauce. Turn off the ‘SAUTE’ mode.
Step 4: Layer the halved baby potatoes, baby carrots, and sliced celery over the chicken and sauce. Close the Instant Pot lid securely and set the valve to the ‘sealing’ position.
Step 5: Set the Instant Pot to pressure cook on ‘HIGH’ for 8 minutes. Perform a ‘QUICK RELEASE’ to release the pressure immediately.
Step 6: Carefully open the lid, garnish the stew with freshly chopped parsley, and serve while warm. For a thicker sauce, optionally stir in a cornstarch slurry and simmer briefly after cooking.

Pro Tips for the Perfect Honey Mustard Chicken Stew

Keep these in mind:

For a thicker sauce, optionally stir in a cornstarch slurry and simmer briefly after cooking.
Make sure to sear the chicken well for a deeper flavor.
Feel free to add more vegetables like green beans or peas for added nutrition.

Best Ways to Serve Honey Mustard Chicken Stew

This stew is versatile and pairs wonderfully with:

Crusty bread for dipping, enhancing the comfort food experience.
Over fluffy rice or mashed potatoes for a hearty meal.
Alongside a fresh green salad for a balanced dinner.

How to Store and Reheat Honey Mustard Chicken Stew

To store, place any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop or in the microwave until heated through. This makes it a great meal prep option!

Frequently Asked Questions About Honey Mustard Chicken Stew

What’s the secret to perfect Honey Mustard Chicken Stew?

The key is to sear the chicken thighs well to develop flavor before adding the sauce. Using a mix of whole grain and Dijon mustard adds depth to the tangy notes, making it a sweet and tangy chicken stew.

Can I make Honey Mustard Chicken Stew ahead of time?

Yes, you can prepare it ahead. Just store it in the refrigerator after cooking. Reheat when ready to serve. This makes it an ideal one-pot honey mustard chicken stew for busy days.

How do I avoid common mistakes with Honey Mustard Chicken Stew?

Ensure the chicken is dry before seasoning to help it brown properly. Don’t skip the searing step, as it adds essential flavor to your honey mustard glazed chicken stew.

Delicious Honey Mustard Chicken Stew for Comforting Meals - Honey Mustard Chicken Stew - additional detail

Variations of Honey Mustard Chicken Stew You Can Try

Feel free to experiment with these variations:

Add cream for a creamy honey mustard chicken stew.
Incorporate different vegetables like zucchini or bell peppers.
Use chicken breast instead of thighs for a leaner option.
Try adding some crushed red pepper for a spicy kick.

For more delicious recipes, check out our latest recipes or try making creamy potato soup for a comforting meal. If you’re looking for a quick and easy dish, cranberry orange pancakes are a great option!

Delicious Honey Mustard Chicken Stew for Comforting Meals

Author: basmer
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Instant Pot Honey Mustard Chicken Stew is a comforting and flavorful one-pot meal featuring tender chicken thighs simmered in a tangy honey mustard sauce with baby potatoes, carrots, and celery.

Instructions

Pat the chicken thighs dry and season them evenly with salt and ground pepper. Set aside to allow the seasoning to penetrate.
Turn the Instant Pot to the ‘SAUTE’ mode and heat the vegetable oil. Place the chicken thighs skin side down and sear until the skin is slightly browned and crisp, then flip to brown the other side.
Pour in the chicken broth and use a spoon to scrape up any browned bits stuck to the bottom of the pot. Stir in the whole grain mustard, honey, Dijon mustard, and minced garlic to create a rich and tangy sauce. Turn off the ‘SAUTE’ mode.
Layer the halved baby potatoes, baby carrots, and sliced celery over the chicken and sauce. Close the Instant Pot lid securely and set the valve to the ‘sealing’ position.
Set the Instant Pot to pressure cook on ‘HIGH’ for 8 minutes. Perform a ‘QUICK RELEASE’ to release the pressure immediately.
Carefully open the lid, garnish the stew with freshly chopped parsley, and serve while warm.