20-Minute Honey Mustard Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
416 kcal
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Course
Main Course
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Cuisine
American
20-Minute Honey Mustard Chicken
Description
In this recipe, chicken breast cutlets are liberally seasoned with salt and pepper, then seared in olive oil over medium-high heat until golden and fully cooked through. The pan is deglazed with chicken broth, reducing to concentrate flavor. Butter, whole grain mustard, Dijon mustard, and honey combine into a smooth, rich sauce that coats the chicken with a balance of tanginess from the mustards and sweetness from the honey.
The use of cutlets or thinner pieces allows for quick, even cooking while maintaining moisture. The sauce is made in the same pan, integrating savory browned bits for depth. This dish pairs well with rice, potatoes, or vegetables for a straightforward main course with balanced seasoning.
The recipe offers flexibility for alternative chicken cuts like thighs or whole breasts, with adjusted cooking times noted for thicker or dark meat pieces. Butter can be substituted for ghee to make the sauce dairy-free. Tips include pounding thick breasts for uniform cooking or finishing bone-in cuts in the oven. The dish’s simplicity and flavor balance make it a practical weeknight option.
Ingredients
- 2 lbs. chicken breast see notes, cutlets
- 2 tablespoons extra-virgin olive oil
- kosher salt to taste
- black pepper to taste
- 1 cup chicken stock or broth
- 2 tablespoons butter
- 2 tablespoons whole grain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
Instructions
- Season both sides of the chicken liberally with the kosher salt and black pepper.
- Heat a large skillet over medium-high heat. Add the olive oil (2 tablespoons) and swirl to coat. Add the chicken and cook for 5-6 minutes on each side, until browned on the outside and fully cooked through. Remove the chicken to a plate.
- Add the chicken broth (1 cup) to the skillet, scraping any stuck-on bits up from the bottom of the pan with a wooden spoon. Continue heating over medium-high heat until the liquid has reduced by about half (about 5 minutes)
- Add the butter (2 tablespoons), whole grain mustard (2 tablespoons), dijon mustard (2 tablespoons), and honey (2 tablespoons) to the skillet. Continue heating and stirring until butter has melted and honey and mustards have fully incorporated into the sauce.
- Add the chicken back into the skillet, spooning some of the sauce on top, and heat for another minutes or so.
- Serve the chicken with the sauce on top.
Notes
- Chicken breast cutlets can be bought or made by slicing whole breasts horizontally for even thickness.
- Other cuts such as boneless thighs or whole breasts work, but may need longer cooking; pound whole breasts thinner or sear then cover to stay moist.
- You can omit butter or use ghee for a dairy-free or paleo version.
- Nutrition info excludes added salt or optional ingredients; calculate separately if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 10g | 3% |
| Protein | 49g | 98% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 160mg | 53% |
| Sodium | 699mg | 29% |
| Potassium | 907mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 24mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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