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Honey Mustard Chicken

A sweet and tangy one-pan chicken dish that transforms ordinary chicken breasts with a honey mustard glaze, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 3 tablespoons olive oil, divided
  • 1/3 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Season chicken breasts generously with salt and pepper. If pieces are thick, gently pound them to even thickness. Let them sit at room temperature for 10 minutes.
  2. Whisk together honey, both mustards, minced garlic, apple cider vinegar, thyme, and paprika in a small bowl until fragrant and glossy.
  3. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. When oil shimmers, add chicken breasts and sear for 5-6 minutes without moving them to create a golden crust.
  4. Turn chicken over and immediately brush with half the honey mustard mixture. Cook another 3-4 minutes, then brush with remaining sauce.
  5. Check that internal temperature reaches 165°F with a meat thermometer. Remove from heat and let rest 5 minutes. Sprinkle with fresh parsley before serving.

Notes

Let chicken rest at room temperature for 10 minutes before cooking for even results. Don't skip the 5-minute resting period after cooking to keep juices locked in. Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat gently with chicken broth to prevent drying. Yellow mustard can replace whole grain mustard for milder flavor, and maple syrup can substitute honey for deeper sweetness.