Easy Honey Mustard Chicken
This Honey Mustard Chicken recipe delivers tender, juicy chicken coated in a perfectly balanced sweet and tangy glaze. It's a quick, flavorful, and satisfying meal that's sure to become a family favorite, perfect for busy weeknights or a simple weekend dinner.
Equipment
- Baking dish or skillet
- Medium bowl
- Whisk
- Measuring cups and spoons
- Meat mallet (optional)
- Oven or Stovetop
- Tongs or spatula
- instant-read thermometer
Ingredients
- 1.5 lbs boneless, skinless chicken breasts about 3-4 breasts
- ¼ cup Dijon mustard
- ¼ cup yellow mustard
- ¼ cup honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt to taste
- Pepper to taste
- Chopped fresh parsley optional, for garnish
- Sesame seeds optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Alternatively, prepare a skillet for stovetop cooking.
- Lightly grease a baking dish or skillet.
- Place the chicken breasts in the prepared baking dish or skillet.
- In a medium bowl, whisk together Dijon mustard, yellow mustard, honey, olive oil, apple cider vinegar, garlic powder, paprika, salt, and pepper.
- Pour the honey mustard sauce over the chicken, making sure to coat each piece evenly. Marinate for at least 15 minutes, or longer in the fridge for more flavor.
- For Baking: Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- For Pan-Frying: Cook over medium heat for about 6-8 minutes per side, or until cooked through.
- Once the chicken is cooked, you can broil it for the last 1-2 minutes to get a nice, caramelized glaze on top. Watch closely to prevent burning.
- Garnish with chopped fresh parsley and sesame seeds, if desired.
- Serve immediately and enjoy!
Notes
For extra juicy chicken, pound the breasts to an even thickness before cooking. You can substitute different types of mustard for a variation in flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet, adding a splash of broth or water to keep it moist. For a spicier version, add a pinch of red pepper flakes to the sauce. This recipe also works well with chicken thighs or drumsticks; adjust the cooking time accordingly.