Honey-Mustard Glazed Chicken Breasts

Honey-Mustard Glazed Chicken Breasts | ChopChop

Description

This is a great, basic pan-cooked chicken recipe that we’re fancying up with an optional glaze. If you want to use the chicken for something else—like to add to the White-Bean Chili or to top a salad or pasta dish—simply skip the glaze.

Hands-on time: 25 minutes
Total time: 25 minutes
Makes: 4 Servings

Kitchen Gear: 

Cutting board
Plastic wrap
Medium-sized skillet (not nonstick)
Tongs or heatproof spatula
Pot holders
Measuring spoons
Plate

Ingredients

4  
small skinless, boneless chicken breasts (1 to1 1/2pounds)
1⁄2 teaspoon
kosher salt
1⁄4 teaspoon
black pepper
1 tablespoon
vegetable or olive oil
1 tablespoon
honey
2 teaspoons
Dijon mustard (or whatever kind you like)

Instructions

  1. Put the honey and mustard on a plate and mix well. Set it aside.
  2. Put the chicken, smooth side up, on the cutting board and generously cover with plastic wrap.
  3. Using the back of the skillet or a rolling pin, pound the chicken until it is the same thickness all over. (This will help it cook quickly and evenly.)
  4. Put the skillet on the stove and turn the heat to high. When the skillet is hot, add the oil. When the oil is hot, carefully add the chicken and cook until golden on the outside and no longer pink on the inside, about 5 minutes per side.
  5. Use tongs or a fork to add the chicken breasts to the honey-mustard mixture, and swirl around until they are coated on both sides.
  6. Serve right away or cover and refrigerate up to 3 days.

Notes

Safety Tip:
Make sure to wash your hands, and any kitchen tool and surfaces, with hot, soapy water after touching raw chicken.

Fancy That!
Make it Herby: Add 1 tablespoon chopped fresh rosemary, parsley, cilantro, or basil leaves to the glaze.
Make it Spicy: Add 1 teaspoon crushed red pepper akes to the glaze.
Make it Limey: Add the juice of 1 fresh lime to the glaze

Or Else
Swap in chicken thighs for the breasts, but plan to keep them in the pan a few minutes extra as they won’t cook as quickly.