5 from 18 votes
Easy Honey Mustard Chicken Skillet
This skillet recipe combines chicken breast strips with sautéed zucchini and asparagus in a tangy honey mustard sauce made from Dijon mustard, honey, balsamic vinegar, and chicken broth. Toasted slivered almonds add a crunchy contrast. The sauce thickens in the pan, coating the protein and vegetables for a balanced texture and subtly sweet and savory flavor.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
People
Calories:
335 kcal
Course:
Main Course, Dinner
Cuisine:
American
Ingredients
- 1/4 cup almonds slivered
- 1 1/2 tablespoons olive oil divided
- 1 tablespoon garlic minced, fresh
- 1 pound chicken breast cut into strips, grass-fed
- 4 cups zucchini sliced (about 2 small)
- 2 cups asparagus chopped (about 1 large bunch)
For the sauce:
- 1 cup chicken broth reduced-sodium
- 4 tablespoons honey
- 1/4 cup Dijon mustard (make sure it's Paleo-friendly)
- 1 tablespoon balsamic vinegar
- 1 tablespoons tapioca starch
- 2 teaspoons soy sauce gluten-free if needed, reduced-sodium
- sea salt pinch
- basil for garnish, sliced, fresh
- rice for serving, hot cooked, or cauliflower rice
Instructions
- Heat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Toast the almonds in the oven until they are a light golden brown, only a few minutes. Set side.
- Heat 1 tablespoon of the olive oil in a large pan on medium-high heat. Add in the garlic and cook until golden brown, about 1 minute.
- Turn the heat down to medium and add in the chicken breast strips. Cook, stirring occasionally, until the pieces are no longer pink inside. Once cooked, transfer to a bowl and cover.
- Turn the heat back up to medium-high and add the remaining oil. Add the zucchini and asparagus. Cook, stirring frequently, until the veggies are lightly browned. Add in the chicken pieces and cook for 1-2 minutes.
- In a medium bowl, whisk together all the sauce ingredients, making sure to dissolve the tapioca.
- Add the sauce to the pan, stir, and bring to a boil for 1 minute. Reduce the heat to medium and simmer until the sauce is nice and thick, about 3-5 minutes.
- Serve over rice and garnish with toasted almonds and basil.
Cup of Yum
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
28.1g
(9%)
Protein
31.2g
(62%)
Fat
5.5g
(8%)
Saturated Fat
0.7g
(4%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
3.7g
(19%)
Sodium
669mg
(28%)
Potassium
679mg
(14%)
Fiber
4g
(16%)
Sugar
21.6g
(43%)
Vitamin A
2400IU
(48%)
Vitamin C
23.9mg
(27%)
Calcium
39mg
(4%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4 People
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 28.1g | 9% |
| Protein | 31.2g | 62% |
| Fat | 5.5g | 8% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3.7g | 19% |
| Sodium | 669mg | 28% |
| Potassium | 679mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 21.6g | 43% |
| Vitamin A | 2400IU | 48% |
| Vitamin C | 23.9mg | 27% |
| Calcium | 39mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.