This hot honey prosciutto pizza is the lazy dinner or lunch you’ll make on repeat. Salty prosciutto, melty cheese, and a generous drizzle of hot honey on a crispy flatbread or pita — ready in 15 minutes, no pizza dough required.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes To Try

At A Glance

• Ready In: 15 minutes
• Serves: 1
• Diet: Nut-free
• Nutrition Highlights: ~30 grams protein, ~620 calories per serve, high protein – to be updated
• Main Ingredients: Lebanese flatbread or pita, pizza sauce, pizza cheese, prosciutto, hot honey
• Flavor Profile: Salty, cheesy, subtly spicy, sticky-sweet — the whole package
• Meal-Prep Friendly: Best eaten fresh; the flatbread softens if stored
• Best Served With: Fresh rocket with balsamic or a simple green salad

This started as my answer to hot honey pepperoni pizza — I love that combination, but I had prosciutto in the fridge and a flatbread that needed using. Ten minutes later I had something I honestly liked even better.

The prosciutto goes on after baking, which means it stays silky and slightly warm from the residual heat, rather than crisping up the way pepperoni does. That contrast — tender, salty prosciutto against bubbling, golden cheese — is the whole point. And then the hot honey ties it all together: sweet, sticky, with just enough heat to wake everything up.

It’s become my go-to lazy lunch and one of those weeknight dinners that feels more special than a 15-minute meal has any right to. If you haven’t tried hot honey on pizza yet, this is your sign.

You might also like these recipes: hot honey chicken wings, hot honey chicken tenders, mini pizza ham pineapple, tortilla wrap recipes, or these easy weeknight dinners.

What You’ll Need

How To Make Hot Honey Prosciutto Pizza

Watch The Video

Recipe Tips

• Don’t skip the post-bake prosciutto step. Baking prosciutto makes it dry and a little tough. Layering it on after the pizza comes out of the oven keeps it silky and tender — a much better result.
• Use a hot oven. 210°C / 415°F gives you a good golden base and properly melted cheese in about 10 minutes. Any lower and the cheese won’t colour nicely.
• Adjust the hot honey to taste. 2 teaspoons is a good starting point if you’re new to it; go to 3 if you like a real hit of sweet heat. I usually go generous.
• No hot honey? Drizzle with regular honey and scatter a small pinch of dried chili flakes or a drizzle of your favorite chili oil over the top. It’s not quite the same, but it gets you there.
• Want it crispier? Place the flatbread directly on the oven rack (rather than a tray) for the last few minutes. The underside crisps up beautifully.
• Variations: Try swapping prosciutto for speck or coppa. Add a handful of fresh rocket on top with the prosciutto for extra flavor and freshness. A few shavings of parmesan also work beautifully.
• Storage: This is really best eaten fresh. The flatbread base softens if stored, and prosciutto doesn’t love being reheated. Make it, eat it.

Serving Suggestions

This pizza is a complete meal on its own, but if you want to round it out, a handful of fresh rocket dressed with a little balsamic glaze is the natural pairing — the peppery bitterness cuts through the richness of the cheese and honey perfectly. A simple green salad works just as well. I sometimes do a quick rocket or arugula salad with Parmesan on the side, which takes about 3 minutes to throw together. Serve with a glass of something cold — this pizza is casual, fun food, and the occasion should match.

If you’ve tried this hot honey prosciutto pizza or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Our honey mustard chicken recipe packs in so much incredible flavor thanks to an easy honey dijon marinade that doubles as a sauce for serving.

Not a week goes by without us being asked to share more chicken recipes. I get it! So many of us toss a package of chicken into our cart before knowing what we are going to do with it.

This super flavorful honey mustard chicken recipe is your answer! You’ll marinate chicken thighs (or other cuts of chicken if that’s what you have), then cook them with the marinade. The chicken turns out incredibly juicy, saucy, and really delicious. I’ve currently got this recipe on repeat for my family, and I’m excited for you to try it soon!

Key Ingredients

• Chicken: I love chicken thighs for this recipe, but our marinade works for pretty much any cut of chicken (boneless, bone-in, skinless, or skin-on). The honey mustard marinade shared below is enough to marinate 2 pounds (probably a bit more), so feel free to adjust the amount based on how much chicken you have on hand.
• Honey and Mustard: I use a pure, local honey and Dijon mustard. I especially love the fancier mustards for their flavor (they are a bit more punchy). The most common higher end option I see in standard grocery stores is Maille, which is perfect.
• Mayonnaise: We love using mayonnaise in our marinade recipes (see this pork chop marinade as proof). It adds flavor, tenderizes, and keeps the chicken nice and juicy. If you’d prefer to use a plain thick yogurt, you can. In fact, we use it for our popular Greek chicken marinade (Icelandic or Greek full-fat yogurt are my go-tos).
• Lemon: We use the juice from one lemon for the marinade, which balances the sweetness of the honey.
• Garlic and Oregano: This chicken recipe calls for a good amount of garlic (we call for 6 cloves). The honey-and-Dijon mustard combo can take it without the garlic overpowering anything. Originally, this recipe was developed for fresh oregano, which, if you have it, is lovely! I’ve used dried in my photos because it’s more readily available at our local stores. I gave amounts for dried vs. fresh below.

Find the full recipe with measurements below.

How to Make Honey Mustard Chicken

Tip 1: Make our marinade. For the very best flavored chicken, use our honey mustard chicken marinade. It’s pretty simple and works so nicely with the chicken (in our case, chicken thighs).

To make it, whisk together honey, mustard, mayonnaise (or yogurt), lemon juice, garlic, oregano, salt, and pepper. Then add your chicken and let it marinate in the fridge for a while. We recommend waiting at least 4 hours or even overnight for the best flavor.

Tip 2: Start cooking the chicken on the stovetop. I love a little color on my chicken, so I pull out my grill pan, heat it over medium, and add the marinated chicken (saving the marinade left in the bowl for later). We’re not looking to fully cook the chicken all the way through, just add some color.

I love the grill pan here. The honey in the marinade will brown quickly, helping create those grill marks. If you don’t have a grill pan, a regular skillet works fine, just watch the honey doesn’t get too dark.

Tip 3: Finish in the oven. Once we have some color, I love transferring the chicken to a baking sheet and pouring the reserved marinade over it before baking in the oven. If you are worried about reusing the marinade, it will bake in the oven long enough to come to a safe temperature.

Bake the chicken, covered in the marinade, until an internal thermometer reaches 165°F or 175°F-180°F for thighs (they are safe at 165°F, but more tender and succulent when cooked a little longer).

Serving Suggestions

You have so many options for serving this chicken! It’s perfect with sautéed broccoli and plain steamed rice. I love it for topping salads, served next to roasted potatoes, with sweet potato fries, and so much more.

For more of a cookout-style meal, consider summery sides like potato salad, creamy pasta salad, or coleslaw. Or, for a fall-ish meal, add some roasted butternut squash, mashed sweet potatoes, or even comforting macaroni and cheese.

More of Our Favorite Marinades

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This bourbon chicken is sticky, sweet, and packed with bold flavor—an easy homemade version that tastes better than takeout.

Jump to: Overview | Ingredients | Recipe Tips | Full Recipe Card | How To Make |  Serving Suggestions | | More Chicken Dinner Recipes

At A Glance:

• Ready In: 30 minutes
• Serves: 4
• Diet: Dairy-free
• Nutrition Highlights: High in protein, balanced with natural sugars
• Main Ingredients: Chicken breast, bourbon, honey, soy sauce, garlic, ginger
• Flavor Profile: Sweet, savory, slightly smoky with a gentle heat
• Meal-Prep Friendly: Keeps 3–4 days in the fridge
• Best Served With: Steamed rice, broccoli, or fried rice

If you’ve ever tried bourbon chicken, you would know that the sauce is the real star here. It’s sweet from the honey, savory from the soy sauce, and layered with garlic and ginger so it doesn’t tip into overly sweet territory. Letting the bourbon simmer briefly gives you that subtle caramel-like depth without any harshness. And yes, you can make this without bourbon!

What I like about this version is how approachable it is. No complicated techniques, just a good sear on the chicken and a sauce that comes together in the same pan. It’s very similar to the classic mall-style bourbon chicken, but the flavor is more balanced and less sugary. You end up with tender chicken coated in a glossy, sticky sauce that actually clings (not watery or overly thick).

If you’re after a reliable weeknight dinner that feels a bit indulgent but still straightforward, this one delivers every time.

You might also like these recipes: honey soy ground chicken rice bowls, gochujang chicken, baked honey soy chicken wings, chicken meatballs with honey garlic soy sauce, or honey sriracha chicken.

What You’ll Need

Here is what you’ll need for this honey bourbon chicken recipe. Find the full measurements in the recipe card below.

• Chicken breast – lean and cooks quickly; cut evenly so it cooks at the same rate. Chicken thighs = juicier, slightly more forgiving
• Cornstarch – helps create that light crust and gives the sauce something to cling to
• Olive oil – neutral oil for searing
• Bourbon – adds depth and a slightly smoky, caramel note (don’t skip simmering it first). Can I make this without bourbon? Yes—use apple juice or chicken stock, but you’ll miss some of the depth
• Honey – brings sweetness and helps create that sticky finish
• Soy sauce – adds salt and umami; this is what balances the sweetness. Low-sodium soy sauce works well if you prefer less salt.
• Brown sugar – deepens the flavor rather than just making it sweet
• Ketchup – sounds simple, but adds tang and body
• Apple cider vinegar – cuts through the richness (this is key for balance)
• Garlic & ginger – essential for that classic savory base. Fresh ginger really makes a difference here—worth using if you can.
• Smoked paprika – adds a subtle smoky layer
• Red pepper flakes – gentle heat that builds slightly
• Dijon mustard – small amount, but rounds everything out
• Cornstarch slurry – thickens the sauce to that glossy consistency

Recipe Tips

• Dry chicken properly: This is one of the biggest differences between good and great texture
• Use a hot pan: If the pan isn’t hot enough, the chicken will release moisture and won’t brown
• Don’t overcrowd: Cook in batches if needed—this keeps the sear intact
• Taste the sauce: Before adding the chicken back, adjust sweetness or acidity if needed
• Watch the sauce: It thickens quickly once the slurry is added
• Storage & Make-Ahead: Store in an airtight container for up to 4 days. Reheat on the stove or microwave with a splash of water. Freeze up to 2 months (texture is still good after reheating). Sauce can be made ahead and stored separately for up to 3 days

If you’ve tried this bourbon chicken or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

How To Make Bourbon Chicken (Step-By-Step Photos)

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make bourbon honey chicken.

• Pat chicken dry, season well, and lightly coat with cornstarch
• Sear in a hot pan until deeply golden (don’t move it too soon)
• Remove chicken and set aside
• Cook garlic and ginger briefly until fragrant

• Add bourbon and let it simmer to reduce and mellow
• Stir in remaining sauce ingredients and simmer
• Add cornstarch slurry and cook until glossy and thick
• Return chicken and toss until fully coated
• Simmer until the sauce clings to the chicken

Serving Suggestions

I usually serve this over jasmine rice because it soaks up all that sauce, but honestly, anything that can catch the extra glaze works. Fried rice or noodles are great if you want something a bit heartier.

For balance, I like adding something green on the side—simple sautéed broccoli or steamed green beans work really well. If you want to stretch the meal, toss the chicken with vegetables right at the end and let everything coat in the sauce together.

More Chicken Dinner Recipes

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This delicious honey teriyaki chicken recipe is naturally sweetened with fresh orange and honey, and comes together in under 30 minutes!

I’m always looking for quick chicken recipes bursting with flavor, and this recipe delivers! We’ve already shared our homemade teriyaki sauce and this sticky teriyaki chicken, so if you liked those recipes, you are sure to love this spin. The sauce does double duty as a quick marinade and requires only 6 simple ingredients.

I love serving this dish over plain white rice or, my personal favorite, coconut rice. It’s also fantastic paired with veggies like our sautéed bok choy, roasted green beans, or roasted broccoli.

Key Ingredients

• Chicken: I love boneless, skinless chicken thighs for this recipe. They cook quickly and turn out so juicy and tender. Feel free to substitute chicken breasts.
• Honey: I usually use plain sugar for my homemade teriyaki sauce, but in this recipe, I swap the sugar for honey, adding a floral, sweet flavor.
• Soy Sauce: Use light soy sauce or light tamari. Dark soy sauce or tamari will make the sauce taste too rich.
• Orange: Another change from authentic teriyaki is using fresh orange juice to add an extra layer of flavor. Fresh squeeze is best as it usually has more of a tart flavor profile, while store-bought is typically a bit more sweet.
• Ginger: Honey, orange, and ginger work so well that I add a tablespoon of finely grated ginger to this recipe. It makes the dish smell and taste incredible.
• Mirin: This sweet Japanese rice wine adds flavor and gives the teriyaki sauce a beautiful luster. You can usually find it in the international aisle of larger grocery stores or Asian markets. If you can’t find it, substitutes include dry sherry, sweet marsala wine, dry white wine, or rice vinegar. You may need to add a touch more honey to the sauce when using a substitute.
• Sesame Oil: I use toasted sesame oil, which adds a lovely, nutty aroma to the sauce.

Find the full recipe with measurements below.

How to Make Teriyaki Chicken

Tip 1: Start by marinating. Whisk the marinade ingredients in a bowl (soy sauce, honey, orange juice, ginger, mirin, and sesame oil). Then, cut the chicken into bite-size pieces and toss them into the marinade. Let the chicken soak up all that flavor for 10 to 15 minutes, then move to the stove to cook it.

Tip 2: Our marinade doubles as sauce. Our marinade doubles as our sauce as it cooks down, thickens, and sticks to the chicken. Use a slotted spoon to add the marinated chicken to hot oil in a pan, then cook until browned on all sides. Pour in the marinade and let everything simmer until the chicken is cooked through and the marinade thickens and clings to the chicken. Serve your chicken however you like. I especially love it over rice!

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These easy honey chicken bites are perfect for a simple dinner or appetizer! You can enjoy them over salads, with veggies, or skewered on toothpicks for easy finger food.

These honey chicken bites are the perfect trifecta of deliciousness: sweet honey, tender chicken, and a bright burst of fresh orange. They’re so easy to make, even the kids can help! Make them for a party or a quick weeknight dinner.

Serve these chicken bites next to cilantro lime rice, alongside roasted broccoli, tucked into warm corn tortillas, or on top of one of our favorite salad recipes.

Key Ingredients

• Chicken: I usually make this recipe with boneless, skinless chicken breasts, but it works just as well with chicken thighs. Whichever you use, cut the chicken into 1-inch pieces to make them bite-size.
• Butter: I love the flavor of butter in this recipe, but olive oil works just fine if that is all that you have. If you plan to marinate your chicken longer than my suggested 15 minutes, you may find that the butter hardens again. Don’t worry about this, as it will melt again and help the chicken brown as it bakes in the oven.
• Honey: Honey baked chicken is super delicious (especially with the butter), but maple syrup is an excellent substitute!
• Orange: I love fresh orange zest in this recipe and use my fine grater (often called a Microplane) to grate it. Lime or lemon are also great options.
• Hot Sauce (optional): When making this for my son, I leave the hot sauce out, but if it’s just for me or Adam, I go all in with four or five dashes of hot sauce.

Honey Chicken Bites

• PREP
  15 mins
  
• COOK
  20 mins
  
• TOTAL
  35 mins
  

These little chicken bites make the perfect easy dinner or simple chicken appetizer! I love them on top of a salad or with a side of veggies. To serve as an appetizer, skewer each chicken bite with a toothpick to turn them into finger food!

4 Servings

You Will Need

1 ½ pounds skinless, boneless chicken breast or thighs

2 tablespoons butter, melted

2 tablespoons honey

1 tablespoon orange zest

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

Hot sauce, optional

Directions

1Cut the chicken into 1-inch chunks.

2Combine the melted butter, honey, orange peel, salt, pepper, and 2 or more dashes of hot sauce (optional) in a medium bowl.

3Add the chicken and toss well. Set aside for 15 minutes to marinate.

4Preheat the oven to 375°F (190°C) and line a baking sheet with foil or parchment paper.

5Arrange the chicken on the baking sheet. Drizzle any marinade left in the bowl over the chicken. Bake until the internal temperature of the chicken reaches 165°F, 15 to 20 minutes.

Adam and Joanne’s Tips

• Butter: I love the flavor of butter in this dish. If you plan to marinate your chicken in the fridge, the butter will harden again. This is fine and it will melt as you bake the chicken in the oven later. If you’d prefer a substitute, use olive oil.
• Nutrition facts are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe (about 6 ounces)
/
Calories
290
/
Total Fat
10.2g
/
Saturated Fat
4.5g
/
Cholesterol
139.4mg
/
Sodium
392.3mg
/
Carbohydrate
9.4g
/
Dietary Fiber
0.3g
/
Total Sugars
8.9g
/
Protein
38.4g

AUTHOR:

Joanne Gallagher

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I love roasted chickpeas and have fallen hard for this honey roasted version! They’re so easy to make with just a handful of ingredients, and seriously, once you start, you won’t be able to stop!

There’s no shortage of chickpea recipes on Inspired Taste. We’ve shown you how to cook chickpeas from scratch, make the best hummus, add them to salads, and more. And today, we’re sharing another of our favorites: these crispy honey roasted chickpeas!

Roasted chickpeas are easy to make, and you can adapt the recipe to your favorite flavors. Our recipe below uses honey and sea salt for a sweet and salty snack, but feel free to change things up to match your favorite flavors!

Key Ingredients

• Chickpeas: For this recipe, you can use canned or cooked chickpeas. Whatever you choose, before roasting them, you need to get the chickpeas very dry. I pat them dry and then leave them out to air dry for about half an hour.
• Honey: You’ll add the honey towards the end of the roasting time, which caramelizes it onto the chickpeas. Use something you love!
• Oil, Cinnamon, and Salt: I love the flavor combination of honey, olive oil, cinnamon, and sea salt. It’s delicious!

How to Make Honey Roasted Chickpeas

These homemade roasted chickpeas are a delicious and healthy snack. To make the best roasted chickpeas, there are a few things to keep in mind. First, we want them to be really dry, so pat them dry and let them air dry on the counter for 30 minutes to an hour. From there, you’ll roast them in the oven. I roast them plain without any oil so they can crisp up. I don’t peel them, and I like how some peels turn extra crispy in the oven.

When the chickpeas are nice and crispy, I toss them with my seasonings. For this recipe, that means honey, olive oil, cinnamon, and salt, but you can always change the seasonings to what you love. For example, you could skip the honey and cinnamon and use your favorite savory seasoning blend (think chili powder, Cajun seasoning, or ranch).

After 5 to 10 more minutes in the oven, I turn the oven off, open the door, and let them sit in there until the oven and chickpeas are cooled down. This last step gives them one more chance to crisp up even more.

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Crispy shrimp tossed in a creamy sweet sauce with candied walnuts. This honey walnut shrimp is so much better than takeout and one of the best shrimp recipes that you will make!

Calling all shrimp lovers! Here are more recipes you need to add to the dinner lineup: bang bang shrimp, dynamite shrimp, and Hawaiian-style garlic shrimp!

Honey Walnut Shrimp Recipe

Let’s talk shrimp. Do you love it or hate it? My husband LOVES shrimp! He asks me to make it all the time. I wasn’t the biggest fan of it before, but I am a firm believer in giving things a second try. I’m so happy I did because shrimp is so delicious and versatile! Since honey walnut shrimp is such a popular dish, I decided to try recreating it at home with fresh, simple ingredients. No need to make a trip to Panda Express this time!

This is a great recipe to start with if you aren’t a huge shrimp fan. (It will make you a believer!) First of all, the walnuts get a crunchy candied outside. Then, you pan fry the shrimp until the outside gets nice and crispy. But this honey glaze you guys… it is out of this world! It’s sweet, savory, creamy, and coats each piece of crispy shrimp perfectly. With honey walnut shrimp this good, you won’t be able to load enough onto your plate.

Ingredients for Honey Walnut Shrimp

The sauce is a combination of honey, mayonnaise, and sweetened condensed milk. Yes, you heard that right. Sweetened condensed milk! Just a little of this added to the sauce brings all of the flavors together and adds such a delicious and sweet glaze to the shrimp. And the candied walnuts throughout, so amazing!

• Water: Adjusts the consistency of the honey glaze.
• Sugar: Sweetens everything, making the walnuts sugary and giving a sweet taste to the shrimp.
• Walnuts: Makes the dish crunchy and nutty when coated with sugar, which pairs nicely with the shrimp and sauce.
• Vegetable Oil: Used to fry the shrimp, making them crispy and golden on the outside while keeping them soft inside.
• Egg: Helps the cornstarch stick to the shrimp.
• Cornstarch: The main coating for the honey walnut shrimp.
• Shrimp: I used large deveined shrimp, but you can use any size you want. You may just need to adjust the cooking times a bit.
• Mayonnaise: So the sauce is creamy and rich. Regular mayo and Japanese mayo (also known as kewpie mayo) both work!
• Honey: Adds sweetness to the sauce, making it tasty and blending well with the walnuts.
• Sweetened Condensed Milk: The secret ingredient! This adds a wonderful creaminess to the sauce.
• Sliced Green Onions: Adds a little fresh onion taste and makes the dish look nice.

Let’s Get Cooking!

Honey walnut shrimp is the perfect 30-minute meal to impress your family with. Make a batch of my General Tso’s Chicken and Beef Chow Mein for the full takeout experience!

1. Candy Walnuts: In a small saucepan stir together the water and sugar. Then bring to a boil and add the walnuts. Boil for about 2 minutes then drain and place on a cookie sheet to dry.
2. Fry Shrimp: Heat the oil in a heavy deep skillet over medium high heat. In a small bowl whisk the egg. Then add the cornstarch to another small bowl. Dip the shrimp into the egg and then the cornstarch. Fry the shrimp for about 5 minutes or until they turn pink and the outside is golden brown. Remove with a slotted spoon and drain on a paper towel.
3. Sauce Mixture: In a medium bowl whisk together mayonnaise, honey, and sweetened condensed milk. Add the fried shrimp and toss to coat. Sprinkle with candied walnuts and green onions. Serve honey walnut shrimp fresh with fried rice or any of your other favorite Chinese takeout recipes!

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If you need an easy dinner, this slow cooker honey mustard chicken is a lifesaver. Juicy chicken breasts cook in a sweet and tangy honey Dijon sauce. Great for meal prep and making ahead.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Slow Cooker Recipes

At A Glance

• Ready In: 3 hours 10 minutes
• Serves: 6
• Diet: Gluten-free, dairy-optional, high-protein
• Nutrition Highlights: High in lean protein, low-carb, family-friendly
• Main Ingredients: Chicken breasts, honey, Dijon mustard, butter, spices
• Flavor Profile: Sweet, tangy, savory with a rich honey mustard glaze
• Meal-Prep: Keeps up to 4 days in the fridge and reheats well
• Best Served With: Rice, mashed potatoes, wraps, sandwiches, or fresh salads

This slow cooker honey mustard chicken is a great weeknight recipe because the slow cooker does all the work while you get on with your day. The chicken slowly cooks in a glossy honey Dijon sauce that’s sweet, tangy, and buttery. As it cooks, the chicken becomes incredibly tender and perfect for shredding.

The seasoning blend adds depth so it doesn’t taste overly sweet — just balanced and savory with a little warmth from paprika and Italian herbs. I especially love how versatile this dish is. Some nights we pile it over rice or mashed potatoes, other nights it ends up in wraps or sandwiches.

If you enjoy simple chicken dinners, this slow cooker dinner recipe guarantees juicy results.

You might also like these dishes: slow cooker steak bites, slow cooker chicken tikka masala, or try my shredded chicken slow cooker recipe. Find more slow cooker chicken meals here.

What You’ll Need

Here is what you’ll need for this slow cooker honey mustard chicken recipe. Find the full measurements in the recipe card below.

• Chicken breasts – Lean protein that becomes tender and easy to shred in the slow cooker. You can swap for boneless thighs or even drumsticks if you prefer darker meat.
• Seasoning Blend: Italian seasoning or Italian herbs, paprika for mild warmth and color, garlic powder for savory base, onion powder for subtle sweetness and depth, salt, and pepper (essential for bringing out the flavor of the chicken.
• Honey Mustard Sauce: honey for natural sweetness and glossiness, Dijon mustard for that tangy, slightly spicy flavor that balances the honey, a little fresh garlic for extra punch, and melted butter to add richness and help the sauce coat the chicken beautifully.
• Optional: Sometimes, I make a creamy version of this dish and add a little light cream in the last 30 minutes of cooking. It gives it a more mellowed out flavor and more luxurious finish.

Ingredient Swaps & Tips

• Whole grain mustard can replace Dijon for more texture
• Add a splash of lemon juice for brightness
• Maple syrup works as a substitute for honey if needed

How To Make Slow Cooker Honey Mustard Chicken

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for slow cooker honey mustard chicken.

• Mix Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
• Season both sides of the chicken breasts with the spice mixture.
• Place the seasoned chicken into the slow cooker.
• In another bowl, whisk together honey, Dijon mustard, minced garlic, and melted butter.

• Pour the honey mustard sauce over the chicken.
• Cook on HIGH for 1.5-2 hours or LOW for 3-3.5 hours or until the internal temperature reaches 165°F (75°C).
• Shred the chicken using two forks.
• Let it cook for an additional 30 minutes (on LOW) so the chicken soaks up the sauce. Optional: Sometimes, I make a creamy version of this dish and add a little light cream in the last 30 minutes of cooking. It gives it a more mellowed out flavor and luxurious finish.

Recipe Tips/Variations

• Don’t overcook chicken breasts. Chicken breasts can dry out if cooked too long. Check around the 3-hour mark.
• Season ahead for more flavor. You can season the chicken up to 24 hours in advance and store it in the fridge. This helps the spices soak into the meat.
• Adjust the sauce balance. Sweeter: add more honey. Tangier: add extra Dijon mustard. Richer: add an extra tablespoon of butter
• Use different chicken cuts: Boneless chicken thighs work great and stay extra juicy Bone-in thighs can be cooked to 175°F for the most tender texture
• Meal Prep: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave with a spoonful of sauce. It also freezes well for up to 2 months.

Serving Suggestions

This crockpot honey mustard chicken is incredibly versatile. The shredded chicken soaks up the sauce beautifully, which means it works in so many meals.

Serve it over fluffy rice or creamy mashed potatoes, so the sauce doesn’t go to waste. It’s also fantastic tucked into wraps, chicken sandwiches, or sliders for an easy lunch.

Another favorite in my kitchen is using the shredded chicken on top of a fresh salad with crunchy veggies, avocado, and a light vinaigrette — the sweet and tangy flavor pairs surprisingly well with greens.

If you’ve tried this slow cooker honey mustard chicken or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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These honey soy ground chicken rice bowls are sweet, salty, garlicky, and come together fast — perfect for healthy weeknight dinners that don’t taste “healthy” but actually are. This recipe is part of my high-protein, high-fiber meals series.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Healthy Chicken Dinner Recipes And More Rice Bowls

This honey soy garlic ground chicken and rice bowl situation is what I call a weeknight win. It’s fast, family-friendly, packed with flavor, and sneaky healthy — the kind of thing you’ll make once and then start craving weekly.

The chicken is juicy and saucy with that perfect salty-sweet garlic-ginger thing going on, and the rice? It’s kind of like fried rice but a healthy version. It’s a “dump and cook” version that steams right in the pan with veggies and stock, meaning less oil and way less effort.

It’s giving: takeout vibes but lower in calories, higher in protein and fiber, and way more satisfying. Plus, it uses super accessible ingredients (hello freezer peas and corn, and pantry soy sauce) and makes great leftovers. Basically: healthy dinner gold.

Nutrition per serving: 550 calories, 32 g protein and 5 g fiber.

You might also like these chicken and rice recipes: chicken shawarma with baked rice, coconut chicken & cauliflower rice, chicken rice bowls, gochujang chicken, or ground chicken stir fry. You might also like my turkey baked meatballs & potatoes with garlic yogurt.

What You’ll Need

Here is what you’ll need for this honey soy chicken & rice bowls recipe. Find the full measurements in the recipe card below.

For the honey soy chicken

• Ground chicken – Lean but still juicy; loaded with protein.
• Onion, garlic & ginger – The holy trinity for depth and umami.
• Light & dark soy sauce – Light for salty goodness, dark for richness and color.
• Honey – Balances the saltiness and adds that sticky-glaze texture.
• Sesame oil – A finishing oil that adds major aroma.
• Chicken stock – Helps create a saucy coating; water will work, too.
• Green onions – For color and a mild oniony bite.

For the healthy “fried” rice

• Butter – Just a tiny bit for richness and flavor.
• Garlic – For the base of the rice.
• Medium grain rice – It cooks right in the pan and soaks up all the flavor. I prefer medium grain but long-grain rice will work, too. Brown rice will take much longer to cook, so you could pre-cook it partially separately ahead of time.
• Carrot & cauliflower – Add texture, fiber, and natural sweetness.
• Frozen peas & corn – No prep, all the goodness, extra protein and fiber.
• Chicken stock + water – Steams the rice and veggies without needing to fry.
• Light soy sauce, oyster sauce, sesame oil – For that fried rice taste, without actual frying.
• Whisked egg – Adds protein and that classic fried rice finish.

To serve

• Toasted sesame seeds, chili crisp, chopped green onions – Optional but highly recommended for extra flavor and crunch.

How To Make Honey Soy Chicken & Rice Bowls

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this ground chicken and rice dinner.

For the rice

• Sauté garlic in butter.
• Add rice, veggies, stock, sauces, and seasoning.
• Cover and simmer until liquid is absorbed.
• Add peas and corn, cook a few more minutes.
• Pour whisked egg over the top, cover briefly.
• Finish by stirring through on high heat to cook the egg.

For the chicken

• Sauté onions until soft.
• Add garlic and ginger.
• Add chicken, break it up and cook until browned.
• Pour in sauces, honey, stock.
• Simmer until sticky and saucy.
• Stir in green onions.

To serve

• Spoon rice into bowls, top with chicken, and finish with sesame seeds, chili crisp, and green onions.

Watch The Video

Recipe Tips

• Short on time? Use pre-chopped veggies or frozen cauliflower rice.
• Swap it up: Ground turkey or beef would also work well here.
• Make-ahead: The chicken keeps great for up to 3-4 days and rice for 1-2 days. Store separately and reheat together.
• Low-carb option: Swap rice for all cauliflower rice — just reduce the stock and cook for less time.
• Extra veggies: Throw in chopped spinach or kale at the end.

Serving Suggestions

This bowl is a full dinner meal on its own — protein, carbs, veggies, all in one. But if you’re feeling fancy, you could serve it with a quick cucumber salad or some steamed edamame on the side. A fried egg on top wouldn’t hurt either. I always love extra veggies, so you could try one of these side dishes.

If you’ve tried this honey soy chicken & rice bowls or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Healthy Chicken Dinner Recipes

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This recipe is the reason people ask me why my honey lime chicken thighs are so good — bold spices, crispy edges, and that sticky-sweet zingy glaze at the end. Plus, made with boneless, chicken thighs, so this recipe is quick and with a few calories.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Chicken Recipes To Try

These honey lime chicken thighs are my weeknight secret weapon. The bold spice rub and pan-frying make the chicken sooo flavorful – tender and juicy on the inside with golden, slightly charred bits on the outside, and then boom — sweet and tangy honey lime glaze at the end to take it all to the next level.

It’s savory, a bit sweet, a bit spiced, and honestly tastes like something you’d get at a great little bistro. The best part? It’s made with boneless, skinless chicken thighs (so fast and fuss-free), and it’s high-protein, low-carb, gluten-free, and paleo-friendly. I’ve made this chicken thigh recipe more times than I can count and people always ask for the recipe, so I hope you give it a go!

More recipes with chicken thighs: honey lemon garlic pepper chicken thighs, chicken and potato bake, roasted chicken thighs (with oregano garlic marinade), coconut chicken and cauliflower rice, Spanish chicken and rice and baked chicken thighs (with special green sauce).

What You’ll Need

Here is what you’ll need for this honey lime chicken thighs recipe. Find the full measurements in the recipe card below.

• Boneless, skinless chicken thighs – juicy, quick-cooking, and lower in calories than the bone-in kind.
• Olive oil – for that perfect sear. You can also use avocado oil or ghee. You don’t need a lot!
• Spices (the flavor bomb rub): Smoked paprika adds a smoky depth, cumin powder is warm and earthy, onion and garlic powder are base flavor magic, and salt and pepper to season.
• For the glaze: Honey gives that sticky caramelized finish while lime juice is bright and tangy to balance the sweet; you can use lemon if you like.

How To Make Boneless Skinless Chicken Thighs With Glaze

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to cook the best boneless, skinless chicken thighs with honey lime glaze.

• Cut chicken thighs in half and trim large bits of fat.
• Mix all spices with salt and pepper, then rub evenly on both sides of the chicken.
• Heat a large skillet with olive oil on high, then reduce to medium-high.
• Cook chicken for 8–10 minutes per side (in batches if needed).
• Flip, add more oil if needed, and cook through until golden.
• Drizzle over honey and lime juice, toss to coat, and let the glaze bubble up.
• Let rest for 1 minute, then serve whole or slice up.

Watch The Video

Recipe Tips

• Don’t overcrowd the pan—space equals better sear.
• Thin thighs cook faster—watch them so they don’t dry out.
• If you’re air-frying, they’ll still be great but a little less juicy.
• Add chili flakes or sriracha to the glaze for a spicy twist.
• You can double the spice mix and keep some in a jar for next time!
• Storage Tips: Leftovers will keep in the fridge for 3-4 days. Reheat gently in a skillet or microwave. You can freeze them too—just thaw overnight in the fridge and reheat as above.
• Make-Ahead Tips: You can season the chicken and store it in the fridge for up to 24 hours before cooking. You can also cook the whole thing and slice it ahead for easy lunch meal prep bowls.

Serving Suggestions

Slice it up for chicken rice bowls (my fave!), wrap in tortillas, toss over a salad, or pop it in a sandwich. It also makes a killer protein addition to scrambled eggs (check out my curried scrambled eggs or scrambled eggs with zucchini) or even a breakfast taco (try my chorizo breakfast tacos).

If you’ve tried these honey lime chicken thighs or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Chicken Recipes To Try

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