Experience the magic of honey mustard in this quick and satisfying chicken dish. This recipe transforms simple ingredients into a restaurant-worthy meal that’s perfect for busy weeknights. The natural sweetness of honey paired with tangy mustard creates an irresistible sauce that coats each piece of chicken perfectly.
Ingredients
For the Main Dish
- 14 ounces (400g) chicken breast
- 1 large onion (about 5.3 oz / 150g)
- 2 tablespoons (30ml) honey
- 2 tablespoons (30g) Dijon mustard
- 1 tablespoon (15ml) vegetable or olive oil
- Salt and freshly ground black pepper to taste
Optional Garnish
- Fresh parsley, chopped
- Fresh thyme leaves
Detailed Instructions
- Preparation Phase (10 minutes)
- Cut chicken breast into 1-inch (2.5cm) pieces
- Peel and dice onion into small, uniform pieces
- Measure out honey and mustard
- Pat chicken pieces dry with paper towels
- Cooking the Base (5-7 minutes)
- Heat oil in a large skillet over medium heat
- Add diced onion with a pinch of salt
- Sauté until onion becomes translucent and slightly golden
- Stir occasionally to prevent burning
- Cooking the Chicken (8-10 minutes)
- Add chicken pieces to the pan
- Season with salt and pepper
- Cook until golden brown on all sides
- Ensure chicken is cooked through (internal temperature 165°F/74°C)
- Creating the Sauce (5 minutes)
- Add honey and mustard to the pan
- Stir well to combine and coat chicken
- Let simmer for 2-3 minutes until sauce thickens slightly
- Adjust seasoning to taste
- Finishing
- Let rest for 2 minutes before serving
- Garnish with fresh herbs if desired
Nutritional Information
(Per serving, serves 4)
- Calories: 245
- Protein: 29g
- Carbohydrates: 14g
- Fat: 9g
- Saturated Fat: 2g
- Sugar: 12g
- Fiber: 1g
- Sodium: 320mg
Total Time:
- Preparation: 10 minutes
- Cooking: 20 minutes
- Total: 30 minutes
Pro Cooking Tips
- Cut chicken pieces uniformly for even cooking
- Don’t overcrowd the pan to ensure proper browning
- Use a heavy-bottomed skillet for even heat distribution
- Let chicken rest 5 minutes before cutting if using whole breasts
- For extra flavor, marinate chicken in mustard for 30 minutes before cooking
Variations and Substitutions
- Protein Options:
- Turkey breast
- Chicken thighs (adjust cooking time)
- Pork tenderloin
- Tofu (extra-firm)
- Mustard Variations:
- Whole grain mustard
- Yellow mustard
- Spicy brown mustard
- Mix of different mustards
- Sauce Additions:
- Add cream for a richer sauce
- Include white wine
- Add fresh herbs (thyme, rosemary)
- Include garlic
- Add sliced mushrooms
Common FAQs
Q: Can I use chicken thighs instead of breast?
A: Yes, chicken thighs work well and tend to be more flavorful and moist. Adjust cooking time accordingly.
Q: How do I know when the chicken is done?
A: Chicken should reach an internal temperature of 165°F (74°C) and show no pink in the center.
Q: Can I make this dish ahead?
A: Yes, it reheats well and the flavors often improve the next day.
Q: Is this recipe gluten-free?
A: Yes, but always check your mustard labels to be certain.
Storage and Make-Ahead Tips
- Refrigerator Storage:
- Keep in airtight container for up to 3 days
- Store sauce separately if making ahead
- Freezer Storage:
- Freeze for up to 3 months
- Thaw overnight in refrigerator
- Reheat gently to prevent tough chicken
- Meal Prep:
- Cut chicken and onions in advance
- Mix honey and mustard ahead of time
- Double recipe for planned leftovers
- Reheating Instructions:
- Stovetop: Low heat with a splash of water
- Microwave: 50% power in 30-second intervals
- Add fresh herbs after reheating
- Serving Suggestions:
- Rice or quinoa
- Roasted vegetables
- Fresh green salad
- Crusty bread for sauce
- Steamed broccoli
