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Honey Mustard Chicken

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A quick and flavorful Honey Mustard Chicken recipe featuring a glossy pan sauce made with simple pantry ingredients, perfect for weeknights and dinner parties alike.

Ingredients

Scale
  • 1.5–2 lb (680–900 g) chicken breasts or thighs, boneless/skinless
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 tsp paprika (optional, for color)
  • 1–2 tbsp olive oil or neutral oil
  • 1/4 cup Dijon mustard
  • 2 tbsp whole-grain mustard (or more Dijon)
  • 1/3 cup honey (adjust to taste)
  • 2 cloves garlic, minced
  • 1 tbsp apple cider vinegar or lemon juice
  • 1/4 cup low-sodium chicken broth (or water)
  • 1 tbsp butter (optional, for gloss)
  • 1 tsp fresh thyme or 1/2 tsp dried (optional)
  • Pinch red pepper flakes (optional)
  • Chopped parsley or chives for garnish
  • Lemon wedges for serving

Instructions

  1. Pat chicken dry. Season both sides with salt, pepper, and paprika.
  2. In a bowl, whisk Dijon, whole-grain mustard, honey, garlic, vinegar or lemon, and broth until smooth.
  3. Heat oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden.
  4. Reduce heat to medium. Pour in the sauce around the chicken. Add thyme and red pepper flakes if using.
  5. Simmer, spooning sauce over chicken, until slightly thickened.
  6. Cook until chicken reaches 165°F/74°C. This takes about 5–8 minutes more on the stovetop, or transfer skillet to a 375°F/190°C oven for 6–10 minutes to finish.
  7. Stir in butter for a glossy sauce (optional). Rest 3 minutes. Garnish with herbs and serve with extra sauce and lemon wedges.

Notes

This dish can be prepared as a sheet-pan version or grilled for added flavor. Adjust sweetness and acidity based on personal taste.

Nutrition

Find it online: https://recipesunfolded.com/honey-mustard-chicken/

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