Chicken with Honey-Beer Sauce

  • VannieNY Posted: 11/11/12
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    i have to agree with the other reviewers, the people that don't like this recipe are probably using crap beer. or maybe i should rephrase, they probably think the beer they drink is good but tasting it in their recipe now they've tasted the truth lol do not use your budweiser, coors light or pbr & expect this to taste awesome imo this is a great, quick & easy recipe, i had an indian pale ale that i used & turned out just fine, delish, will definitely make again since it's so simple. my chicken breasts were seasoned prior so i didn't do the salt pepper part of this recipe & i had honey mustard on hand, ran out of dijon so i used that. i also place the chicken back in the pan to soak in the flavor while the sauce reduced

  • Screener Posted: 11/16/12
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    I really dug this. I had an open pint of Guinness that had gone flat, so I used that. It made a really beautiful dark glaze.

  • TheMomChef Posted: 09/26/12
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    Our family absolutely adored this made exactly as printed. Our six year-old downed her entire piece of chicken without stopping and even finished off the brown rice and broccoli because of the delicious sauce. It's delicious. You can read my full review at: http://bit.ly/P4soZO

  • mariah9999 Posted: 08/30/12
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    I really enjoyed this recipe. I decided to marinate the chicken for about 20 minutes before cooking in beer, a few thyme sprigs, and because orange goes so well with Blue Moon beer - orange rind and fresh orange juice. I really feel this added to the recipe. I also would like to try this recipe with salmon or beef because I think they would pair well.

  • gruvie Posted: 04/21/13
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    This is a fabulous recipe! I doubled the sauce and used Yuengling Light! This sauce we also be good on pan seared pork medallions. Will definitely make again.

  • Abanana88 Posted: 09/05/12
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    The second time I made this I put the chicken in the sauce while it reduced to give it more flavor and it was great. The other change I made was pounding the chicken a bit to even it out. It cooked much better this way.

  • Leslievand Posted: 08/24/12
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    Served with grilled asparagus. Quick and simple to make. I only cooked the chicken 4 minutes per side and finished in the oven. Added mushrooms as well.

  • sobgila Posted: 09/20/12
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    This was good not great. I followed recipe exactly - took on reviewers advice and put cut up chicken in sauce while it reduced. Probbaly would not make again as there are lots of better recipes out there..

  • nhraven Posted: 08/20/12
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    This was much too salty for us. With over 500 mg Na per serving, I would have to change this recipe if I ever make it again. Definitely leave out the 1/8 tsp salt, and likely cut low-sodium soy sauce by half and try again. But the recipe didn't really have any outstanding qualities to merit saving it.

  • MaryEliz Posted: 08/23/12
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    This was simple to make and moist, but left us all thinking "meh." No outstanding flavor, could have doubled the sauce. Only ok.

  • eredens Posted: 08/23/12
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    I thought this recipe is fantastic. Easy and quick. I ended up cutting the chicken into bite size pieces in order to get more of the yummy juice. Even my kids ate it:-)

  • phoebe1214 Posted: 08/27/12
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    I agree that something about this dish makes the chicken a little chewy. I also agree that it's a little salty. I think if I made it again I would up the honey to 1 1/2 tbs and cut the soy to 1 1/2 tbs too. Not bad, but not sure if I'll make it again.

  • keliza7911 Posted: 09/11/12
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    So amazing! With that said, I did make a few slight changes to the recipe based on the reviews below. First, I seasoned the chicken with salt and pepper on both sides and then I marinated the chicken in orange juice, a little soy sauce and fresh thyme sprigs for about 30 minutes. From there, I followed the recipe almost exactly, but I did only use 1 tbsp of soy sauce, used a pumpkin wheat beer and added more of this than the recipe called for. I also only cooked the chicken for 3 minutes on each side and then added it back to the sauce while it was reducing to finish cooking. The chicken turned out great, really juicy and full of flavor. I served this over garlic red mashed potatoes with corn on the side. YUMMY!

  • Lynoseas Posted: 10/28/12
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    I have to suspect that those who did not like this recipe used low quality ingredients and/or over cooked the chicken. Need to use flavorful beer and good, whole grain mustard. Let chicken rest in the sauce before serving. Yum and my family agreed they loved it.

  • Stefanie05 Posted: 11/30/12
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    The recipe as written is okay - a few changes based on previous reviews made it a great dish. I doubled the sauce *except* for the soy sauce, which I left at two tablespoons. I also sautéed the breasts for a few minutes on the stove but finished them in the oven (200 degrees Celcius for 12 minutes) while I prepared the sauce. I used Estrella as the beer. The resulting dish was really great.

  • compelke Posted: 08/23/12
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    YUM! This was easy to make and a great flavor! Even my picky husband loved it which is impressive.

  • MrsDana Posted: 09/05/12
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    I really liked this recipe. I thought it was a bit salty but overall a good recipe that was easy to make for a quick supper.

  • LorraineC Posted: 11/18/12
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    Good sauce , however I felt that the soy sauce overwhelmed the taste. Would like to try it again using less. I think it would also go good with pork or beef as well.

  • bergdale13 Posted: 10/31/13
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    This is fast becoming one of my favorite go to recipes! I always make a batch or rice in the rice cooker and serve the chicken on top of the rice. It makes a fantastic base for a friend rice the following day! So easy too!

  • RLoushin Posted: 10/24/12
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    Delicious! I used two large chicken breasts, so they took longer to cook. After browning on each side for 6 minutes, I covered them for the next six. The sauce has great flavor and I didn't feel that we needed more. I just drizzled it over at the end. Let the chicken rest for a few minutes before slicing to retain juiciness. So quick and easy, I will definitely make again!

  • cconnito Posted: 09/13/12
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    doubled the sauce, marinated the chicken in OJ (as per another reviewer), a splash of the Blue Moon and a little S&P and garlic powder. Served with CL's Three Bean Salad from the same issue ( http://www.myrecipes.com/recipe/three-bean-salad-50400000122901/ ) and brown rice. OUT OF THIS WORLD!

  • jennday1 Posted: 08/26/12
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    Made this tonight with steamed broccoli with cheese sauce and brown rice. I used regular dijon as I didn't have whole grain and omitted the parsley as I didn't have that either. Used a pinch of kosher salt rather than the 1/8 tsp. I also doubled the sauce and we had some leftovers. It went good with the rice as well. The chicken was moist and I think if you are having issues with that, you are cooking it too long. Recipe itself was pretty straightforward and quick for a weeknight. Kids liked it well enough. Will make it again.

  • xspinteach45 Posted: 08/27/12
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    One word DELICIOUS! Made mashed poatoes with mascarpone cheese and honey roasted carrots for the sides.MMMMMM!

  • ElBeDo Posted: 08/21/12
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    I couldn't disagree with the previous reviewers more. My chicken was very juicy and flavorful. It was not overly salty - I used Diamond Fine Sea Salt which contains 540mg of Sodium per serving (vs regular table salt which contains 590mg). The sauce was very good as well. The comment I received was, "This is a repeat!"

  • spring525 Posted: 08/20/12
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    My chicken was very juicy and definitely not too salty. I might add a little lemon juice next time just to give a fresh flavor.

  • beachstarr Posted: 09/01/12
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    The sauce is very good. I used a bit more beer. This would be really good with pork tenderloin - I thought the chicken was too dry.

  • chinchilla Posted: 09/09/12
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    This is a family favorite. I serve it with almond scented pilaf. My kids cheer when they see it.

  • DeborahCross Posted: 08/23/12
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    Very delicious sauce, moist chicken and fairly easy and quick to make - I know it's always going to take longer than the 20 minutes, but still quick enough for a weeknight. The nice thing is that it's made up of ingredients we pretty much always have around the house.

  • JeffAxelrod Posted: 09/23/12
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    It's quite rare that I make a recipe I truly dislike. Usually I can tell from reading it that I'm not going to like it--I guess I'm the only one who finds this to be an off combination of flavors. My wife found it to be "just okay." As I was assembling the sauce ingredients, I found myself wondering how exactly this was going to work out--soy sauce, mustard, honey, and beer? It's the soy sauce I just don't get. Either way, even if I could figure out a better sauce--it's really just a boring recipe that sounded exciting because of the beer factor.

  • barbi3142 Posted: 03/19/13
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    Very good and a quick easy pan sauce.

  • crishay Posted: 08/26/12
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    Loved the sauce, quick and easy to make as promised!

  • Melocke Posted: 09/27/12
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    My family loved this. It was simple to fix with ingredients I had on hand. I did double the sauce, and since I am gluten free-Redbridge was the beer of choice.

  • VickiFrost Posted: 08/22/12
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    Delicious. We had smaller breasts and probably cooked it a bit too long. Should have done 3 minutes a side. The sauce is amazing. We probably should have had couscous with it to soak up the sauce.

  • lizardstew Posted: 09/16/12
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    The chicken was perfectly cooked, but the sauce was a little bitter. I'm not sure why, cause I used a good beer!

  • crosscourt Posted: 08/20/12
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    Chicken was tough and not very tasty.

  • azaleas Posted: 12/30/12
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    This was really good! I plan to try it again with a different beer again to test the different tastes. It makes more sense to explain the liquids as a glaze rather than a sauce. It is a good idea to coat the chicken a couple of times. I doubled the glaze but didn't need to.

  • jnanas Posted: 01/26/14
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    Easy, quick, and tasty! Used Southern Tier Harvest Ale, and used regular whole grain mustard instead of dijon. I also cut back the soy sauce by 1/2 a Tbsp based on other reviews. Served with roasted brussels and carrots. Will recycle this as a weeknight meal.

  • beffelk Posted: 08/01/14
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    Just made this recipe. I have a lot of trouble getting chicken to cook perfectly - not too dry, not undercooked - so my chicken doesn't usually turn out well. This recipe was excellent! not only was my chicken tender, moist, and fully cooked, but the sauce was delicious! Very easy, very fast.

  • mom2fussbudgets Posted: 08/10/14
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    Easy and delicious! I will definitely make this again.

  • Dandetaub Posted: 09/22/14
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    Loved the sauce. Used a good local beer and results were great.

  • BasiaM Posted: 08/10/13
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    My husband & I really liked this. Definitely quick & easy. The first time I followed the recipe except I skipped the salt. Even though I used low sodium soy sauce as called for, it was still too salty. I cut the amount in half the 2nd time and that was better for our taste. We used Dos Eches (sp?) beer which he had on hand.

  • jengrump Posted: 09/08/14
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    Boring and bland

  • ajvinande Posted: 11/05/13
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    Very tasty & easy! A lovely dish. The mustard and shallots give it texture, and the honey/beer flavor is awesome.

  • seanpierce Posted: 08/26/13
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    Delicious. A "good" beer definitely recommended. I also substituted salt and pepper on the chicken with McCormick's Montreal Chicken seasoning. And the finicky kids loved it. Even though it had "yucky" beer in it.

  • MommaJo3 Posted: 03/27/14
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    Our family loves this recipe! Lots of flavor! Always have to double it with only 5 of us.

  • WisconsinGal Posted: 02/27/14
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    Very good recipe, especially considering how fast and easy it is. The only changes I made were to use chicken thighs because that's what I had on hand, and doubling the sauce. As others have mentioned, be sure to use a good quality beer. I served it with mashed potatoes and fresh asparagus for a quick and satisfying week day dinner.

  • LaurLei09 Posted: 07/09/13
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    This was so delicious. Full of flavor! I served it with steamed broccoli and brown rice and sprinkled parmesan cheese and parsley on top. I will be making this again.

  • KathrynNC Posted: 11/02/13
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    We thought this was an very good recipe. Made as directed except for adding a small amount of cornstarch at the end to help thicken the sauce. Used the blue moon as suggested. Served with roasted broccoli and mashed potatoes. Would definitely make again.

  • Susie0419 Posted: 08/25/13
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    A fantastic recipe! I loved the sliced shallots, used in this dish!

  • steponme Posted: 01/20/14
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    Delish; great week night or quick company dish. Served with chive mashed potatoes and steamed broccoli.

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