Honey Mustard Chicken is the perfect weeknight meal. It’s made from a simple marinade, but the flavor is so complex that it’s hard to believe you can get away with only a few ingredients.
Easy Honey Mustard Chicken Breast Recipe
The honey mustard recipe combines succulent and juicy chicken breast seasoned with honey and mustard. It can be cooked on the stovetop or in the oven. Pair with pasta, rice, broccoli, or couscous for a busy weeknight dinner.
It will pass for a simple meal if you want a dinner recipe ready in under 30 minutes. It is a crowd-pleasing and family-friendly recipe you’ll enjoy. Definitely, a recipe that will satisfy kids and adults.
Why we love this chicken breast recipe
- Easy and foolproof preparation
- Healthy lean protein
- Delicious
- Family-friendly
Ingredients for making Honey Mustard chicken
This Honey mustard chicken recipe is made with honey, yellow mustard, whole grain mustard, aromatics, fresh herbs, and spices. In addition, it is gluten-free and dairy-free. I used basic ingredients that you probably have in your pantry.
- Chicken breasts: I used boneless and skinless chicken breasts. They absorb seasoning quite easily and remain tasty and juicy without drying out if you cook them at the right temperature.
- Chicken seasoning blend: This savory and flavorful seasoning blend will enhance any chicken taste. If you don’t have this, Cajun seasoning works well too.
- Honey: Use high-quality raw honey, not processed honey.
- Yellow and wholegrain mustard: I used yellow and wholegrain mustard to bring a strong flavor to this recipe. You can replace the yellow mustard with Dijon mustard.
- White vinegar: adds a tanginess that balances the other ingredients.
- Cayenne pepper: adds a kick of spice to the recipe. If you want less heat, you can adjust the quantity of cayenne pepper you use.
- Garlic and onion are flavor powerhouses that enhance your chicken. Add them generously.
- Olive oil: use oil to brown your chicken and fry aromatics before you cook. You can also use other high-heat oils such as canola or vegetable oil.
- Chicken stock: this is a game changer; it deepens the flavor that the chicken seasoning already infused. It also makes the chicken moist while baking.
- Rosemary: rosemary infuses fresh, herby flavor and gives a colorful garnish to the recipe. You can also use thyme as a substitute.
About the Mustard
Mustard is a common condiment that adds a sweet and spicy accent to dishes. It comes in varieties, and in this recipe, I used a combination of wholegrain and yellow mustard to bring in a dose of tang and spice. I enjoy using mustard because of its unique flavor; you can catch up on my homemade honey mustard sauce and see for yourself.
Furthermore, mustards are always a blend of acid-based liquid and spices, which gives them a shelf life that spans years. The long shelf life is good news for those who have kept mustard on the shelf for a long time. This doesn’t mean you shouldn’t check your mustard before use because it can lose flavor with time.
How can you tell if the mustard has lost its kick? Check the texture. There are two conditions; it could separate over time or dry out. For the first condition, you don’t have to fret. It is common for mustard to have a separate texture – all you need to do in this case is to stir it together.
On the other hand, if you find a dry lump at the bottom, it is time to dispose of it. Another way to know that the mustard has lost its flavor is that the smell fades. So, if it smells sour, buy a brand-new one.
How to make honey mustard chicken
There are different methods of making honey mustard chicken. I gave the guideline for the baked honey mustard chicken and skillet honey mustard chicken in the recipe card below.
- Step 1: Season the chicken breasts on all sides
- Step 2: Combine honey, mustard, vinegar, and spice.
- Step 3: Brown the chicken breasts on each side and set aside.
- Step 4: Cook diced and minced garlic for about 30 seconds.
- Step 5: Pour honey mustard sauce and add fresh rosemary to the browned chicken breasts.
- Step 6: Cover with foil and roast in the oven or cook on the stovetop
- Step 7: Serve immediately over white rice, pasta, or couscous.
Tips for making honey mustard chicken
- I baked this chicken at 375 degrees F. But don’t forget that ovens vary, so the roasting time can differ slightly if you use the oven method. To prevent burning, you can lower your oven’s temperature when you notice the skin is brown.
- Pound the chicken breast with a mallet to even the thickness of the meat. Pounding ensures that the chicken cooks at the same time. Don’t strike the chicken hard to avoid the meat splitting. Use the mallet slowly until you get an even thickness.
- It will help if you use a cast-iron skillet for cooking this recipe on the stove because it allows the chicken to simmer well.
- People often ask if the chicken should be covered or not. I covered them with foil while cooking in the oven to seal the moisture. It is okay to leave it uncovered based on personal preference.
How to serve this recipe
This recipe pairs perfectly with air fryer breakfast potatoes, Baked Sweet Potato, garlic roasted potatoes, Broccoli, Rice and beans, Jollof rice, and Jollof couscous.
Storage and reheating instruction.
Honey mustard mix has a long shelf life when uncooked but does not have the same shelf life when cooked. You can refrigerate or freeze the leftover.
- Refrigerate for up to 5 days with an airtight container
- You can also freeze for up to 3 months using an airtight container
- You can reheat it in the microwave, oven, or stovetop when you want to eat it again. Reheat until warm before serving.
More Chicken Recipe
- Crispy Crunchy Fried Chicken
- Juicy baked chicken thigh
- Chicken Fricassee
- Harissa Chicken wings
- Air fryer chicken Tenders
Honey Mustard Chicken
Ingredients
- 3 boneless skinless chicken breasts
- 1 teaspoon chicken seasoning blend or cajun seasoning [add to taste]
- 1-1/2 tablespoon olive oil divided
- 4 tbsp honey
- 1 tablespoon yellow mustard or dijon
- 1 tablespoon wholegrain mustard
- 1/2 teaspoon white vinegar
- 1/8 teaspoon cayenne pepper
- 1 Onion medium size [sliced into half moon]
- 1 clove garlic minced
- 1/2 cup chicken stock
- 3 sprigs fresh rosemary or thyme [optional]
Instructions
- Season the chicken breasts on all sides with the chicken seasoning blend.
- In another bowl, combine the honey, dijon mustard, wholegrain mustard, white vinegar, and cayenne pepper.
- Heat one tablespoon of olive oil in the cast iron over high heat. Add the chicken breasts and brown each side for about 4-5 minutes each. Remove from heat and set aside.
- Add the half tablespoon of oil and the diced onions. Cook for 3 minutes, add the minced garlic and cook for another 30 seconds.
- Place the browned chicken breasts back into the skillet, pour the honey mustard mixture over them and place the 3 rosemary sprigs between them.
Oven method:
- Cover with a lid or foil and place in a 375F preheated oven—Cook for 15 minutes. Afterward, remove the lid (foil) and cook for another 10 to 15 minutes until the kitchen is cooked through and reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Serve immediately over white rice, pasta, or couscous.
Stovetop method:
- Cover with a lid and cook over low heat for 10 to 15 minutes or until the chicken reaches an internal chicken of 165 degrees F.
- Uncover and allow the sauce to thicken for a few more minutes.
- Serve immediately over white rice, pasta, or couscous.
Notes
- I baked this chicken at 375 degrees F. But don’t forget that ovens vary, so the roasting time can differ slightly if you use the oven method. To prevent burning, you can lower your oven’s temperature when you notice the skin is brown.
- Pound the chicken breast with a mallet to even the thickness of the meat. Pounding ensures that the chicken cooks at the same time. Don’t strike the chicken hard to avoid the meat splitting. Use the mallet slowly until you get an even thickness.
- It will help if you use a cast-iron skillet for cooking this recipe on the stove because it allows the chicken to simmer well.
- People often ask if the chicken should be covered or not. I covered them with foil while cooking in the oven to seal the moisture. It is okay to leave it uncovered based on personal preference.
Nutrition
Let’s Connect! You can find me on Facebook, and Instagram. I love keeping in touch with all of you! If you make this recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen