Honey Mustard Chicken
A quick and flavorful dish that brings families together, this Honey Mustard Chicken is perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts lean and juicy; thighs can be substituted for a richer taste
- 1/4 cup honey use local honey for an extra touch of sweetness
- 1/4 cup Dijon mustard this adds depth; feel free to swap with whole grain mustard for texture
- 2 tablespoons olive oil for cooking; avocado oil works beautifully too
- 2 cloves garlic, minced fresh garlic brings wonderful depth; garlic powder can be used in a pinch
- to taste salt and pepper always adjust based on your preference
- for garnish fresh thyme or parsley to elevate both flavor and presentation
Instructions
Preparation
- Pat the chicken breasts dry with a paper towel for a beautifully golden sear.
- In a bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, and pepper.
- Pour half of the marinade over the chicken, ensuring each piece is well-coated. Allow it to marinate for at least 10 minutes while your pan heats up.
Cooking
- In a large skillet, heat a drizzle of olive oil over medium-high heat.
- Add the marinated chicken breasts to the skillet. Sear each side for about 5–7 minutes, until golden brown.
- Once browned, pour the remaining marinade over the chicken and reduce the heat to medium. Cover the pan and let it simmer for an additional 10 minutes, until the chicken is cooked through (internal temperature of 165°F).
- Let the chicken rest for a few minutes before slicing. Drizzle the sauce from the pan over the top and sprinkle with fresh herbs.
Notes
Consider using Greek yogurt instead of honey for a tart twist in the marinade. In the fall, add a pinch of cinnamon or nutmeg for a cozy note. For a kick, stir in a teaspoon of chili flakes or sriracha to the marinade. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.