HONEY MUSTARD CHICKEN

HONEY MUSTARD CHICKEN

Honey Mustard Chicken is a perfect blend of sweet and tangy flavours, making it a delicious and easy option for a weeknight dinner. The mixture of Dijon mustard, honey, and olive oil marinates the chicken breast, tenderizing the meat and infusing it with a rich flavour. The result is a juicy, flavourful chicken that pairs well with various sides, from roasted vegetables to a fresh salad. This dish is quick to prepare and healthy, offering a balance of protein and essential nutrients, making it a family favourite that’s sure to please.

RECIPE CATEGORY

Entrée, Dinner

SERVING SIZE

1

CUISINE

American

PREPARATION / TECHNIQUES

Marinate, Pan-Fry

OCCASION / HOLIDAY

Weeknight Dinner, Family Gathering, Summer BBQ, Quick Lunch

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, Low Fat, Gluten-Free, Quick & Easy, High Protein, Kid Friendly

DISH TYPE

Chicken Dish, Entrée

INGREDIENTS FOR HONEY MUSTARD CHICKEN

• 1 chicken breast (150g)

• 1 tbsp Dijon mustard

• 1 tbsp honey

• 1/2 tbsp olive oil

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 250 kcal

• Protein: 26g

• Carbohydrates: 10g

• Sugars: 8g

• Fibre: 0g

• Fat: 12g

• Saturated Fat: 2g

• Sodium: 300mg

• Potassium: 450mg

• Vitamin C: 0% of Daily Value (DV)

• Calcium: 2% of Daily Value (DV)

• Iron: 4% of Daily Value (DV)

PREPARATION FOR HONEY MUSTARD CHICKEN

1. Prepare the Marinade: In a small bowl, whisk together Dijon mustard, honey, olive oil, salt, and pepper until well combined.

2. Marinate the Chicken: Place the breast in a resealable plastic bag or a shallow dish. Pour the honey mustard marinade over the chicken, and ensure you thoroughly coat it. Seal the bag or cover the dish and refrigerate for at least 30 minutes or 2 hours for deeper flavour.

3. Preheat the Pan: Heat a non-stick pan over medium heat. Add a slight drizzle of olive oil if needed.

4. Cook the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken in the hot pan and cook for 5-7 minutes on each side until the internal temperature reaches 75°C (165°F) and the chicken is golden brown and fully cooked.

5. Rest and Serve: Let the chicken rest for 5 minutes to allow the juices to redistribute. Serve hot with your favourite sides.

PREP TIME

10 minutes (plus 30 minutes to 2 hours of marinating time)

COOKING TIME

12-14 minutes

TIPS FOR HONEY MUSTARD CHICKEN

• Increase the Dijon mustard to 1.5 tbsp for a more strong mustard flavour.

• Use whole-grain mustard for added texture and a more rustic flavour.

• If the chicken starts to brown too quickly, reduce the heat slightly to ensure even cooking.

VARIATIONS

• Add a teaspoon of soy sauce to the marinade for an umami twist.

• Substitute the chicken breast with chicken thighs for a juicier option.

• Mix a teaspoon of minced garlic with the marinade for an extra kick.

PREPPING AND STORAGE

• Fridge: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.

• Freezer: Marinate the chicken, then freeze it raw in a sealed bag for up to 3 months. Thaw in the fridge overnight before cooking.