Honey Mustard Gravy Chicken Tenders

Imagine a brunch table where golden‑brown chicken tenders glisten under a silky honey‑mustard gravy, the aroma of caramelized mustard and sweet honey mingling with a whisper of thyme. This dish transforms ordinary chicken into a show‑stopping centerpiece that feels both indulgent and comforting.

What makes it truly special is the marriage of a classic honey‑mustard glaze with a light, velvety gravy that coats each tender piece without drowning it. The result is a perfect balance of sweet, tangy, and savory notes that dance on the palate.

Breakfast lovers, brunch enthusiasts, and even dinner‑time diners will adore this recipe. It’s ideal for lazy weekend mornings, festive holiday brunches, or anytime you crave a hearty yet elegant protein.

The process is straightforward: coat the chicken in a crunchy flour‑panko crust, sear it to lock in juices, then finish in a honey‑mustard gravy that simmers to a glossy finish. A quick bake ensures everything is cooked through while the sauce thickens beautifully.

Why You'll Love This Recipe

Ingredients

For this brunch‑worthy dish I rely on fresh, high‑quality ingredients that each play a specific role. The chicken tenders provide a lean protein base, while the flour‑panko coating adds texture. The honey‑mustard gravy brings sweetness, acidity, and a silky mouthfeel, and the herbs and aromatics lend brightness and depth. Together they create a harmonious plate that feels both comforting and refined.

Main Ingredients

• 1 lb chicken tenders (or chicken breast cut into strips)
• 1/2 cup all‑purpose flour (for dredging)
• 1/2 cup panko breadcrumbs
• 2 large eggs, beaten
• 2 tbsp olive oil
• 1 tbsp butter

Sauce/Marinade

• 1/4 cup Dijon mustard
• 2 tbsp honey
• 2 tbsp whole‑grain mustard (optional for texture)
• 1 cup low‑sodium chicken broth
• 1 tbsp all‑purpose flour (to thicken gravy)
• 1 tsp Worcestershire sauce
• 1 clove garlic, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried)

Seasonings & Garnish

• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch of red‑pepper flakes (optional for heat)
• 2 tbsp fresh parsley, chopped (for garnish)

These ingredients work together like a well‑rehearsed orchestra. The flour and panko create a light, crispy shell that stays crisp even after the final bake. The honey‑mustard blend provides a sweet‑tangy backbone, while the broth and extra flour turn it into a glossy gravy that clings to every bite. Fresh thyme and garlic add aromatic depth, and the final parsley sprinkle injects a pop of color and freshness that lifts the whole dish.

Step-by-Step Instructions

Preparing the Base

Begin by patting the chicken tenders dry with paper towels; moisture is the enemy of a good crust. Season both sides generously with salt and pepper, then set up a three‑step dredging station: flour in one bowl, beaten eggs in a second, and panko mixed with a pinch of salt in the third. Coat each piece, letting any excess fall away before moving to the next station.

Cooking Process

1. Heat the Skillet. Place a large skillet over medium‑high heat and add olive oil. When the oil shimmers (about 3 minutes), it’s hot enough to sear without burning. A properly heated pan creates a golden crust while sealing in juices.
2. Sear the Chicken. Add the coated tenders in a single layer, being careful not to crowd the pan. Cook 3‑4 minutes per side until each side is deep golden brown. Avoid moving them; this allows the panko to form a crunchy barrier.
3. Deglaze & Add Aromatics. Reduce heat to medium, push the chicken to the edge, and melt butter in the center. Add minced garlic and a pinch of red‑pepper flakes, stirring for 30 seconds until fragrant—watch closely to prevent burning.
4. Build the Gravy. Sprinkle 1 tbsp flour over the butter‑garlic mixture, whisking constantly for 1 minute to form a roux. Gradually whisk in chicken broth, Dijon mustard, whole‑grain mustard, honey, and Worcestershire sauce. Bring to a gentle simmer; the mixture will thicken in about 3‑4 minutes.
5. Finish in the Oven. Nestle the seared chicken back into the pan, spooning some gravy over each piece. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 12‑15 minutes, or until the internal temperature reaches 165°F (74°C). Baste once halfway through for extra glaze.

Finishing Touches

Remove the skillet from the oven and let the chicken rest for 5 minutes; this redistributes the juices and keeps the meat moist. Sprinkle chopped parsley over the top for a fresh, herbaceous finish and an appealing pop of green. Serve the tenders hot, drizzled with any remaining honey‑mustard gravy, alongside your favorite brunch side.

Tips & Tricks

Perfecting the Recipe

Flavor Enhancements

For an extra layer of brightness, stir a teaspoon of fresh lemon juice into the gravy just before serving. A pinch of smoked paprika in the flour‑panko mix adds subtle smokiness, while a drizzle of maple syrup instead of honey offers a richer sweetness.

Common Mistakes to Avoid

Avoid overcrowding the pan; it causes steaming rather than searing, resulting in soggy crusts. Also, never add the broth before the roux has cooked—adding it too early yields a lumpy, thin sauce.

Pro Tips

Variations

Ingredient Swaps

Swap chicken for pork tenderloin strips or firm tofu cubes for a vegetarian twist. Replace panko with crushed cornflakes for extra crunch. If you prefer less sweetness, substitute honey with maple syrup or a dash of agave nectar.

Dietary Adjustments

For gluten‑free diners, use a gluten‑free flour blend and gluten‑free breadcrumbs. To keep it dairy‑free, replace butter with a plant‑based margarine and ensure the broth contains no hidden dairy. Keto fans can cut the honey in half and add a keto‑friendly sweetener, serving over cauliflower rice.

Serving Suggestions

Pair the tenders with buttery biscuits, creamy polenta, or a simple arugula salad dressed in lemon vinaigrette. For a heartier brunch, line a platter with roasted baby potatoes and drizzle the remaining gravy over everything.

Storage Info

Leftover Storage

Allow the chicken and gravy to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. For longer keeping, portion into freezer‑safe bags, squeeze out excess air, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Instructions

Reheat in a 350°F (175°C) oven, covered with foil, for 12‑15 minutes until hot and the coating regains crispness. For a quicker fix, microwave on medium for 2‑3 minutes, stirring the gravy halfway and adding a splash of broth to prevent drying.

Frequently Asked Questions

This honey‑mustard gravy chicken tender recipe delivers a perfect blend of sweet, tangy, and savory flavors wrapped in a satisfying crunch—ideal for any brunch table. By following the step‑by‑step guide, mastering the quick sear‑then‑bake method, and using the tips provided, you’ll achieve consistent, restaurant‑quality results. Feel free to experiment with swaps and side pairings to make it truly your own. Enjoy the delightful aroma and taste of a dish that turns ordinary mornings into memorable feasts!