Skillet Honey Mustard Chicken Breasts
25 min
|
easy
|
lactose-free,
Mediterranean diet
Recipe by Eunice
Introduction
Skillet honey mustard chicken that actually tastes like something: juicy seared cutlets in a sweet and tangy Dijon sauce with a proper garlicky kick, all in one pan.
Perfect for weeknights or a low-drama date night, the glossy sauce thickens fast with a touch of cornstarch, loves rice or mashed potatoes, and makes leftovers you will guard with your life.
Ingredients (4 servings)
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Ingredients:
- 2 boneless, skinless chicken breasts, halved lengthwise boneless, skinless chicken breast 1.33 lb
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- 2 Tbsp olive oil olive oil
- ½ cup Dijon mustard Dijon mustard 4.57 oz
- 2 Tbsp honey honey 1.48 oz
- 2 tsp garlic powder garlic powder 0.2 oz
- ½ cup chicken broth chicken broth 4 fl oz
- 1 tsp cornstarch cornstarch 0.1 oz
How to Make Skillet Honey Mustard Chicken Breasts
-
Prep the chicken
Halve the chicken breasts lengthwise to make 4 even cutlets, then pat very dry with paper towels.
Season all over with the salt and black pepper.
-
Sear hard and fast
Heat the olive oil in a large skillet over medium-high until it shimmers and a wisp of smoke appears.
Lay in the cutlets without crowding and sear 2 to 3 minutes per side until deep golden and the thickest part hits about 155 F.
Transfer the chicken to a warm plate and lower the heat to medium.
-
Deglaze the fond
Pour about 6 tablespoons of the chicken broth into the pan and scrape up the browned bits with a wooden spoon.
Let it simmer 30 seconds to mellow any bitterness.
-
Build the honey mustard sauce
Whisk the Dijon, honey, garlic powder, and the remaining broth together in a bowl until smooth.
Stir 1 teaspoon cornstarch with 1 tablespoon cool broth from the pan or measuring cup to make a lump-free slurry.
Pour the mustard mixture into the skillet, then whisk in the slurry and simmer 1 to 2 minutes until the sauce turns glossy and lightly coats a spoon.
-
Finish the chicken in the sauce
Return the chicken and any juices to the skillet and turn to coat.
Simmer 1 to 3 minutes until the chicken reaches 160 to 165 F and the sauce is silky and clings to the cutlets.
-
Rest and serve
Kill the heat and let the chicken rest in the sauce for 3 minutes so the juices settle.
Serve with plenty of sauce over the top and a crack of fresh pepper if you like attitude.
Substitutions
- Dijon mustard -> whole grain Dijon or classic yellow
- Whole grain gives a nubbly texture and a softer, winey tang, while yellow is smoother and slightly sweeter, both yielding a gentler sauce that still feels balanced.
- Honey -> maple syrup
- Maple brings a toasty caramel vibe and a cleaner finish, keeping the sauce glossy while leaning a touch darker and more aromatic.
- Cornstarch -> arrowroot
- Arrowroot thickens at a slightly lower temperature and stays clear and shiny, giving you a silky sauce with the same body.
Tips
- Cutlet uniformity is queen
- Even thickness means even cooking, so if any piece looks hefty, give it a gentle pound between parchment until it matches the others.
- Dry chicken equals great browning
- Moisture is the enemy of crust, so really blot the cutlets before seasoning and searing to get that deep, flavorful sear fast.
- Mind your heat like a pro
- If the fond gets too dark, splash broth to cool the pan, scrape, and continue, because control beats guesswork every time.
- Taste and balance the sauce
- If it needs more swagger, add a pinch of salt; if it feels sharp, whisk in a teaspoon more honey; if it tastes sweet, a teaspoon of apple cider vinegar snaps it into place.
- Thermometer for perfect juiciness
- Pulling chicken at 160 to 165 F is the difference between succulent and sad, so check the thickest point and stop guessing.
- Broth upgrade
- If your broth is bland, whisk in a half teaspoon of chicken bouillon base to deepen the sauce without cranking the salt too high.
Nutrition Facts *
| Energy | 184 | kcal |
|---|---|---|
| Protein | 16 | g |
| Total Fat | 8 | g |
| Carbohydrates | 11 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce did not thicken, what happened?
- Cornstarch needs a brief simmer to activate, so keep it bubbling gently while whisking and it will tighten; if it is still thin after 2 minutes, whisk another 1/2 teaspoon cornstarch with a splash of cool broth and add in small amounts until you like the nap.
- The chicken turned out dry, how do I fix that next time?
- You likely overcooked it, so start with even cutlets, sear hot and quick, and pull the chicken at 160 to 165 F; a 15-minute salt brine also helps lock in moisture if your chicken tends to run lean.
- Can I use chicken thighs instead of breasts?
- Yes, use boneless skinless thighs and sear 4 to 5 minutes per side, then simmer in the sauce until they reach 175 F for tender, juicy results.
- Can I make this ahead without the sauce breaking?
- Yes, cool quickly, store the chicken and sauce together, and reheat gently over low heat while loosening with a splash of broth so the cornstarch stays silky.
- Is this gluten free?
- It is when you use gluten-free chicken broth, since cornstarch and the rest of the ingredients are naturally gluten free.
Serving Suggestions
Serve these saucy cutlets with garlicky mashed potatoes or a pile of lemony green beans so every drop of honey mustard gets a home.
For a little swagger, whisk in a pinch of smoked paprika or a squeeze of lemon at the end, and pour a crisp pilsner or a chilled Riesling to play with the tang and sweet.
More pairings:
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