Honey Mustard Chicken Skillet

by 30MinuteMeals
Prep: 10m
Cook: 20m
poultry
Honey Mustard Chicken Skillet - Image

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Ingredients
Servings:4
2chicken breasts
salt and pepper
1/2tspgarlic powder
1/2cupall-purpose flour
1tbspolive oil
3tbspbutter
1cupchicken broth
2tbspgrainy mustard
1tbspDijon mustard
2tbsphoney
fresh parsley
Nutrition Facts

Per serving

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Instructions
  1. 1

    Prep the chicken

    Cut the chicken breasts in half lengthwise so you have 4 thin cutlets. Season both sides with salt, pepper, and the garlic powder, then dredge each piece in flour and shake off the excess.

  1. 2

    Sear

    Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high. Once hot, sear the cutlets 4-5 minutes per side until golden and nearly cooked through. Move them to a plate.

  2. 3

    Build the sauce

    Add the remaining 2 tablespoons butter to the same skillet. When it melts, sprinkle in 1 tablespoon flour and stir 30-60 seconds. Whisk in the chicken broth until smooth, then whisk in the grainy mustard, Dijon, and honey.

  3. 4

    Finish

    Return the chicken and any juices to the pan. Simmer gently 4-5 minutes until the sauce thickens and the chicken hits 165F. Turn the heat down if it boils hard. Taste, adjust salt and pepper, and scatter chopped parsley over the top before serving.

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Honey Mustard Chicken Skillet

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 20m
Servings: 4

Ingredients

  • 2 chicken breasts
  • salt and pepper
  • 1/2 tsp garlic powder
  • 1/2 cup all-purpose flour
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 1 cup chicken broth
  • 2 tbsp grainy mustard
  • 1 tbsp Dijon mustard
  • 2 tbsp honey
  • fresh parsley

Instructions

  1. Prep the chickenCut the chicken breasts in half lengthwise so you have 4 thin cutlets. Season both sides with salt, pepper, and the garlic powder, then dredge each piece in flour and shake off the excess.
  2. SearHeat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high. Once hot, sear the cutlets 4-5 minutes per side until golden and nearly cooked through. Move them to a plate.
  3. Build the sauceAdd the remaining 2 tablespoons butter to the same skillet. When it melts, sprinkle in 1 tablespoon flour and stir 30-60 seconds. Whisk in the chicken broth until smooth, then whisk in the grainy mustard, Dijon, and honey.
  4. FinishReturn the chicken and any juices to the pan. Simmer gently 4-5 minutes until the sauce thickens and the chicken hits 165F. Turn the heat down if it boils hard. Taste, adjust salt and pepper, and scatter chopped parsley over the top before serving.

Notes & Tips

This is a 30-minute dinner that eats like you fussed over it. Two things matter: pound or slice the breasts thin so they cook fast and stay juicy, and don't skip the flour dredge, it's what gives the chicken its golden crust and quietly thickens the sauce. Use two mustards if you can, grainy for texture and Dijon for the sharp bite that keeps the honey in check. If the sauce turns out sweeter than you like, pull the honey back to 1.5 tablespoons. Serve it over rice, mashed potatoes, or egg noodles to catch every drop of that sauce, with green beans on the side.