Honey Mustard Chicken

Honey mustard chicken is a combination of succulent and juicy chicken seasoned with honey and mustard. It is cooked to perfection with ease on the stovetop or in the oven. Pair with pasta, rice, broccoli, or couscous for a busy weeknight dinner.

Course Lunch/Dinner, Main Course

Cuisine American

Keyword chicken, honey mustard chicken

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 191.3kcal

Ingredients

3 boneless skinless chicken breasts
1 teaspoon chicken seasoning blend or cajun seasoning [add to taste]
1-½ tablespoon olive oil divided
4 tablespoon honey
1 tablespoon yellow mustard or dijon
1 tablespoon wholegrain mustard
½ teaspoon white vinegar
⅛ teaspoon cayenne pepper
1 Onion medium size [sliced into half moon]
1 clove garlic minced
½ cup chicken stock
3 sprigs fresh rosemary or thyme [optional]

US Customary - Metric

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