Honey Mustard Chicken

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4

This honey mustard chicken is another of my family’s favorite chicken meals. Tender and juicy chicken breasts in a simple honey and mustard marinade. Mouthwatering, simple to make, and best to serve with mashed cauliflower, potato wedges, etc.

Ingredients

1 teaspoon ground mustard seed

4 medium boneless, skinless chicken breasts 4 ounces each

1 teaspoon paprika

¼ teaspoon cayenne pepper or to taste

2 tablespoons olive oil, divided

½ teaspoon kosher salt

⅛ teaspoon ground pepper

Mustard sauce:

2 tablespoons Dijon mustard

¼ c. honey

3 tablespoons chicken stock

1 tablespoon whole-grain mustard

1 teaspoon white vinegar

a small handful of fresh thyme to garnish

1 teaspoon sriracha sauce or to taste

How to make Honey Mustard Chicken

Step 1: Mix the spices until well combined, then thoroughly rub on all sides of the chicken.

Step 2: Place the mustard sauce ingredients in a small bowl. Mix well until blended.

Step 3: On a hot non-stick pan over medium heat, add the oil. Place the chicken into the pan and sear for about 2 minutes on both sides or until golden brown.

Step 4: While cooking the chicken, prepare the oven and preheat it to 375 degrees F.

Step 5: Into an oven-safe dish, transfer the seared chicken and pour the mustard sauce on top. Place in the preheated oven and bake for about 15 to 25 minutes or until the chicken is completely cooked and the internal temperature reaches 165 degrees F.

Notes:

Substitutes:

For this recipe, you can use boneless and skinless thighs in place of chicken breast.

If desired, you can replace the chicken with seafood such as salmon or whitefish.

For this recipe, vegetable stock, chicken stock, or water works well.

You are welcome to use any oil. I like grapeseed or avocado oil.

You can also use maple syrup.

Storage:

In a container, keep any leftovers and store them in the fridge for up to 5 days. When ready to eat, reheat in the microwave.

Or freeze for up to 3 months.

Nutrition Facts: