Honey Mustard Chicken
Succulent chicken breasts are infused with a zesty honey-mustard blend, seared briefly for a golden crust, and then oven-baked in a rich sauce until tender and flavorful. This quick and satisfying dish balances sweet, tangy, and mildly spicy notes for a savory finish.
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Servings: 4
Ingredients
- 1/2 teaspoon coarse kosher salt
- 2 tablespoons divided light olive oil
- 1/4 teaspoon cayenne powder or more if preferred
- 4 boneless skinless chicken breasts, approximately 4 oz each
- 1 teaspoon crushed mustard seed
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon smoked or sweet paprika
For the Honey Mustard Sauce:
- 2 tablespoons dijon-style mustard
- 1 teaspoon sriracha adjust to desired spice level
- 1 tablespoon whole grain mustard
- 1 teaspoon distilled white vinegar
- 1/4 cup natural honey
- 3 tablespoons low-sodium chicken broth
- A few sprigs of fresh thyme for finishing
Instructions
- In a mixing bowl, whisk together the sauce components: honey, chicken broth, dijon mustard, whole grain mustard, white vinegar, and sriracha. Set this prepared mixture aside.
- In a separate small bowl, blend the paprika, ground mustard seed, cayenne, kosher salt, and black pepper. Use this dry seasoning mixture to thoroughly coat each chicken breast on all surfaces.
- Warm a non-stick skillet over medium heat. Drizzle in half the olive oil and sear each seasoned chicken breast for approximately 2 minutes per side, just until lightly browned.
- While searing, begin heating the oven to 375°F (190°C).
- Transfer the seared chicken pieces into a baking dish suitable for the oven. Pour the honey mustard sauce evenly over the top of the chicken.
- Place the baking dish in the preheated oven and cook for 15 to 25 minutes, depending on thickness, or until the internal temperature reaches 165°F (74°C).
- Once baked through, remove from the oven. Sprinkle with fresh thyme just before serving.
Notes
Protein Options:
Chicken breasts can be substituted with boneless, skinless thighs. Alternatively, seafood such as salmon or a firm white fish may be used for a lighter variation. Stock Alternatives:
Vegetable broth or even water can replace chicken stock if needed. Oil Substitutes:
Any neutral oil such as avocado or grapeseed oil can be used in place of olive oil. Sweetener Option:
Maple syrup may be used in place of honey for a deeper, earthy sweetness.
Chicken breasts can be substituted with boneless, skinless thighs. Alternatively, seafood such as salmon or a firm white fish may be used for a lighter variation. Stock Alternatives:
Vegetable broth or even water can replace chicken stock if needed. Oil Substitutes:
Any neutral oil such as avocado or grapeseed oil can be used in place of olive oil. Sweetener Option:
Maple syrup may be used in place of honey for a deeper, earthy sweetness.