This Juicy Honey Mustard Chicken Stew with Chickpeas is a cozy, flavorful one-pot meal that combines tender chicken, creamy chickpeas, vegetables, and a rich honey mustard sauce. The honey adds a touch of sweetness, while Dijon mustard brings tanginess and depth. It’s hearty enough for dinner, easy enough for a weeknight, and perfect with crusty bread, rice, or mashed potatoes.
Ingredients
For the chicken:
- 1½ lb (700 g) boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
For the stew:
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 tablespoon tomato paste
- 1½ cups chicken broth
- 1 can (15 oz/425 g) chickpeas, drained and rinsed
- 2 tablespoons Dijon mustard
- 1½ tablespoons honey
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon paprika
- 1 tablespoon lemon juice
- ½ cup heavy cream or coconut milk, optional
- 2 cups fresh spinach, optional
- 1 tablespoon chopped fresh parsley
Step 1: Prepare the Chicken
Pat the chicken pieces dry with paper towels. This helps them brown properly instead of steaming.
Cut large chicken thighs into bite-sized pieces. If using chicken breasts, cut them into similar-sized pieces so everything cooks evenly.
Season the chicken with salt, black pepper, paprika, and garlic powder. Toss well until every piece is coated.
Step 2: Brown the Chicken
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the seasoned chicken in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
Sear the chicken for about 3–4 minutes per side, until golden brown on the outside. The chicken does not need to be completely cooked at this point because it will finish cooking in the stew.
Transfer the browned chicken to a plate and set aside.
Step 3: Cook the Vegetables
Reduce the heat to medium.
Add the diced onion, carrots, and celery to the same pot. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
Step 4: Add the Tomato Paste
Stir in the tomato paste and cook for approximately 1 minute.
Cooking the tomato paste briefly helps deepen its flavor and gives the finished stew a richer taste.
Step 5: Make the Honey Mustard Sauce
In a small bowl, combine:
- Dijon mustard
- Honey
- Chicken broth
- Dried thyme
- Rosemary
- Paprika
Whisk everything together until smooth.
Pour the mixture into the pot with the vegetables. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Those caramelized pieces add wonderful flavor to the stew.
Step 6: Return the Chicken
Add the browned chicken back into the pot.
Stir in the drained chickpeas and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot partially, and cook for approximately 20–25 minutes.
Stir occasionally while the stew cooks.
Step 7: Check the Chicken
The chicken should be tender and cooked through. For food safety, chicken should reach an internal temperature of 165°F (74°C) at the thickest part.
If the stew becomes thicker than you prefer, add a little extra chicken broth.
Step 8: Add Creaminess
For an extra creamy stew, stir in ½ cup heavy cream or coconut milk during the final few minutes of cooking.
Keep the heat low and avoid boiling vigorously after adding the cream.
The sauce should become silky, rich, and thick enough to coat the chicken and chickpeas.
Step 9: Add Lemon Juice
Turn off the heat and stir in the lemon juice.
The acidity helps balance the sweetness of the honey and richness of the sauce while making all the flavors taste brighter.
Taste the stew and adjust the seasoning with additional salt, pepper, honey, or Dijon mustard if needed.
Step 10: Add Spinach
If using spinach, stir it into the hot stew and allow it to wilt for 1–2 minutes.
You can also leave the spinach out if you prefer a more traditional chicken-and-chickpea stew.
Step 11: Garnish and Serve
Sprinkle freshly chopped parsley over the finished stew.
Serve immediately while hot.
This stew is especially delicious with crusty bread, which is perfect for soaking up the honey mustard sauce. You can also serve it over steamed rice, mashed potatoes, couscous, quinoa, or pasta.
Helpful Tips
Use chicken thighs for maximum juiciness: Chicken thighs stay tender and flavorful during simmering, making them ideal for this stew.
Don’t skip browning: Searing the chicken creates a flavorful golden crust and adds savory browned bits to the pot.
Balance the honey and mustard: If you prefer a sweeter stew, add another teaspoon of honey. For a sharper, tangier flavor, add another teaspoon of Dijon mustard.
Make it thicker: Simmer uncovered for several extra minutes at the end to reduce the sauce.
Make it lighter: Skip the cream and use extra chicken broth for a lighter version.
Add more vegetables: Bell peppers, zucchini, mushrooms, peas, or potatoes can easily be added.
Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.
Reheat gently on the stovetop or in the microwave. Add a splash of broth if the sauce has thickened too much during storage.
The stew can also be frozen in suitable airtight containers for longer storage. Thaw safely in the refrigerator before reheating.
Why You’ll Love This Recipe
This honey mustard chicken stew brings together everything you want in a comforting dinner: juicy chicken, hearty chickpeas, tender vegetables, a creamy sauce, sweet honey, and tangy Dijon mustard.
It’s made in one pot, requires simple ingredients, and creates a satisfying meal with very little cleanup. The chickpeas add extra heartiness and texture, while the honey mustard sauce gives the entire dish a delicious sweet-and-savory finish.
Serve it hot, grab some crusty bread, and spoon up every last bit of that flavorful sauce!