Description
This Easy Honey Mustard Chicken recipe delivers tender, golden chicken cutlets smothered in a rich, tangy, and slightly sweet honey mustard sauce. Perfect for a quick weeknight dinner, it combines simple pantry staples like mustard, honey, and chicken broth to make a flavorful sauce that perfectly complements the seared chicken. Garnished with fresh parsley, it’s a delicious and satisfying meal the whole family will enjoy.
Ingredients
Scale
Chicken and Seasoning
- 2 chicken breasts (cut in half lengthwise)
- Salt & pepper (to taste)
- 1/2 teaspoon garlic powder
- Flour for dredging + 1 tablespoon flour
Cooking Fats
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
Sauce
- 1 cup chicken broth
- 2 tablespoons grainy mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
Garnish
- Fresh chopped parsley (optional, to taste)
Instructions
- Prepare Chicken: Cut the chicken breasts in half lengthwise so that you end up with 4 thinner cutlets. Season each piece generously with salt, pepper, and garlic powder. Dredge each piece thoroughly in flour, shaking off any excess to ensure an even coating.
- Heat Skillet and Add Fats: Place a skillet over medium-high heat and add the olive oil along with 1 tablespoon of butter. Allow the skillet to heat thoroughly for a few minutes so the fats are hot and shimmering before adding the chicken.
- Sear the Chicken: Add the prepared chicken cutlets to the hot skillet and cook for about 4-5 minutes on each side until they develop a golden-brown crust and are almost cooked through. Once seared, transfer the chicken to a plate and set aside.
- Make the Roux: Lower the heat slightly, then add the remaining 2 tablespoons of butter to the pan. Once melted, sprinkle in 1 tablespoon of flour. Stir continuously for 30 seconds to 1 minute to cook out the raw flour taste, creating a smooth roux base for the sauce.
- Prepare the Sauce: Gradually whisk in the chicken broth to the roux, stirring continuously until the flour dissolves and the mixture smooths out. Add both the grainy mustard and Dijon mustard, along with the honey, then whisk until all components are well incorporated and the sauce is even.
- Finish Cooking Chicken in Sauce: Return the chicken cutlets along with any collected juices back into the skillet with the sauce. Cook for another 4-5 minutes, gently bubbling, until the chicken reaches an internal temperature of 165°F and the sauce thickens slightly. Adjust the heat as needed to avoid boiling vigorously. Taste and season with additional salt and pepper if required.
- Serve and Garnish: Plate the honey mustard chicken and sprinkle freshly chopped parsley over the top if desired for a fresh, vibrant finish. Serve immediately while hot.
Notes
- For less sweetness, reduce honey to 1.5 tablespoons but be mindful this changes the sauce balance.
- Ensure chicken is cooked to 165°F for food safety.
- Dredging chicken in flour gives the sauce a nice thickness and the chicken a crisp texture.
- A skillet with good heat retention ensures better searing and sauce consistency.
- Fresh parsley adds color and a subtle herbaceous note but is optional.
