Honey Mustard Chicken

If you’re looking for a fast simple dish that’s sure to satisfy, steal my honey mustard chicken recipe.

The ingredients are something that everyone has in their pantry but very few pair together.

Heres’s why it works:

Balanced Flavor Profile:

  • Honey brings a natural sweetness that balances the sharpness of the mustard.
  • Dijon mustard adds a tangy, slightly spicy flavor that complements the honey without overpowering it. Its smooth texture works well as a base for marinades.
  • Garlic and lemon juice (optional) add depth and freshness, cutting through the sweetness and tang to give the dish a more rounded flavor.
  • Paprika (optional) adds a mild smokiness that can enhance the savory elements, especially if you sear or roast the chicken.
  • The combination of these ingredients creates a sweet-savory-tangy balance that pleases the palate.

Marination for Flavor Penetration:

  • Marinating the chicken for at least 30 minutes allows the flavors to soak into the meat, making each bite flavorful from the inside out. If you can marinate it longer (up to 4 hours), it enhances the taste further, making the chicken more tender and infused with the honey mustard goodness.
  • The acidity from the mustard and lemon juice (if used) also helps break down the fibers in the chicken slightly, which can make the meat more tender and juicy when cooked.

Versatility of Cooking Methods:

  • Stovetop: Cooking the chicken in a skillet gives you that golden-brown sear, adding a layer of texture and caramelization from the sugars in the honey. It also creates flavor complexity through the Maillard reaction (browning), which intensifies the savory notes.
  • Oven baking: This method ensures even cooking without having to tend to the chicken constantly. It’s also a bit healthier since it uses less oil and can keep the chicken moist if covered during baking or if some of the marinade is poured over the chicken before baking.
  • Both methods work with this marinade, so it’s adaptable depending on your kitchen setup and preference.

Why Chicken Works Well with Honey Mustard:

  • Chicken has a mild flavor, which makes it the perfect canvas for bold sauces. The honey mustard clings well to the chicken’s surface and flavors the meat without overwhelming its natural taste.
  • Boneless, skinless chicken breasts or thighs are great options here because they cook relatively quickly, and the honey in the marinade creates a light caramelized crust when seared or roasted.

Flexibility of Sides:

  • This dish pairs well with a wide variety of sides: roasted potatoes, steamed vegetables, or even rice. The sweetness of the honey mustard sauce complements starchy sides, while the tanginess cuts through the richness of buttered vegetables.
  • You can also drizzle the leftover marinade (after cooking) as a sauce over the chicken and sides, making it cohesive and flavorful.

Aesthetic Appeal:

  • The caramelized glaze from the honey makes the dish visually appealing, with a shiny, slightly sticky finish that entices you to dig in.
  • Garnishing with herbs like rosemary or thyme adds a pop of green and a fresh aroma that elevates the presentation.

Honey Mustard Chicken

Quick and easy honey mustard sauce and chicken breast that is sure to satisfy
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Prep Time: 10 minutes
Cook Time: 12 minutes
Marinade: 3 hours
Servings: 4
Calories: 691kcal

Ingredients

  • 4 boneless skinless chicken breasts (or thighs)
  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice optional, for added tanginess
  • 3 cloves garlic minced
  • 1 teaspoon paprika optional
  • Salt and pepper to taste
  • Fresh rosemary, parsley, or thyme for garnish optional

Instructions

Prepare the Honey Mustard Marinade:

  • In a small bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, lemon juice, paprika (if using), salt, and pepper.

Marinate the Chicken:

  • Place the chicken breasts in a shallow dish or a zip-lock bag.
  • Pour the honey mustard marinade over the chicken, ensuring each piece is well coated.
  • Let the chicken marinate for at least 30 minutes, or up to 4 hours in the fridge for more flavor.

Cook the Chicken:

  • Stovetop Option: Heat a skillet over medium heat. Add a bit of olive oil and sear the chicken on both sides for about 4-5 minutes per side, or until fully cooked (internal temperature of 74°C / 165°F).
  • Oven Option: Preheat the oven to 375°F (190°C). Place the marinated chicken in a baking dish and bake for 25-30 minutes, or until fully cooked.

Serve:

  • Drizzle some of the leftover honey mustard sauce (from the marinade) over the cooked chicken.
  • Garnish with fresh rosemary or thyme if desired.

Suggested Sides:

  • Serve with roasted potatoes, a simple green salad, or steamed vegetables like broccoli or green beans.

Notes

I’ve made this recipe many times in various ways, my personal preference is for thighs over breasts, as they have much more flavor, I also prefer cooking in the oven as it makes the chicken juicier.

Nutrition

Calories: 691kcal | Carbohydrates: 20g | Protein: 98g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 258mg | Sodium: 462mg | Potassium: 1692mg | Fiber: 1g | Sugar: 18g | Vitamin A: 261IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 4mg

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