Honey Mustard Chicken
Honey mustard chicken is a delicious, saucy recipe that comes together in just 15 minutes with on-hand ingredients. Great for an easy weeknight dinner!
Yield: 4 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 ½ lbs. boneless, skinless chicken breasts, cut into ½ inch cubes
- ¾ teaspoon Italian seasoning
- ¾ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons Dijon mustard
- ½ tablespoon coarse grain mustard
- 2 tablespoons honey
- 1-2 tablespoons low-sodium chicken broth
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and saute for 5 minutes, until tender. Add the garlic and saute for another minute.
- Meanwhile, season the chicken cubes with the Italian seasoning, paprika, salt and pepper.
- Once the onion is tender, add the chicken pieces to the pan and cook for about 3-4 minutes, then flip the pieces over and cook for another 2-3 minutes.
- Meanwhile, in a small bowl, combine the Dijon mustard, coarse grain mustard, honey and 1 tablespoon of the broth. Stir well.
- Once the chicken is almost cooked through, add the honey mustard mixture to the pan and toss to coat.
- Let cook for 2-3 more minutes, until the chicken is cooked through and everything is well coated in the sauce. (Add the remaining tablespoon of broth if needed to make it more saucy.) Serve hot and enjoy!
Notes
Chicken: We’re using boneless, skinless chicken breasts here. You could also substitute boneless, skinless chicken thighs if you prefer.
Mustard: The combination of Dijon mustard and coarse grain mustard gives good flavor and texture. However, you can use all Dijon - or try a combination of Dijon and yellow mustard - if you don’t have coarse ground mustard.
Honey: This dish isn’t very sweet on its own, intentionally. The onion and garlic and mustard mixture help balance the sweetness so it’s mellow enough for dinner. You could always increase the honey if you’d like it to be a touch sweeter.
Broth: A couple of tablespoons of chicken (or vegetable) broth help ensure there’s enough sauce here to coat the chicken and spoon onto your plate. You could try substituting water if you don’t have any broth on hand.
Leftovers: Leftovers, once cooled, will keep for up to 5 days in a covered container in the refrigerator. Reheat in a skillet on the stove over medium-low heat or in the microwave. You can also freeze the leftovers, in a freezer-safe container, for up to 5-6 months.
Video
Nutrition
Serving: 1serving | Calories: 351kcal | Carbohydrates: 12g | Protein: 54g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 511mg | Fiber: 1g | Sugar: 10g
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