Honey Mustard Chicken Recipe Skillet 25 Mins

Nothing beats a good old classic recipe, right? This chicken is made from scratch just the way my mom use to make it. It’s always been perfect so I’ve never had to change anything.

Why make this chicken

This honey mustard chicken cooks in one skillet and only uses a few ingredients. This is a super easy chicken recipe to make for a quick weeknight meal. Most of the ingredients used in this recipe are simple pantry staples or easy to find. You only need one skillet to make this chicken. But if you prefer to bake it, you can also use a ceramic dish. Today, I am using boneless chicken thighs, but you can also use bone-in thighs, legs, or chicken breast. Today, I served this over rice but you can also serve it along with a salad or side dish such as broccoli, cauliflower, or roast potatoes.

Ingredients and substitutes

Chicken – I always use either chicken thighs or legs for baking. Because you can’t really overcook it as easily as you can chicken breast. You can use chicken breast of course. And, if you do, I have also given you the recommended cooking time and temperature. Mustard – I use a good dijon mustard. Mustard has a strong flavor, but when mixed with honey, it’s absolutely heavenly. You can also replace it with yellow mustard or grainy mustard. Honey – Use good quality thick honey that really brings out the flavor of the mustard when combined with the chicken. I like to use the same amount of honey and mustard but you can add a little more honey as well. Soy Sauce – Add a nice flavor and color to the chicken. Herbs – You can use chopped parsley for garnish as I have. But, you may also like a few sprigs of thyme and rosemary for flavor.

Honey mustard chicken

Prep chicken – Clean, skin, wash and pat dry the chicken legs. Season with salt and pepper. Coat each piece of chicken with flour and dust off excess. Set aside.Pro tip – Too much water in the chicken will result in too much liquid in the finished dish.

Sear chicken – In a large skillet, over medium-high heat add the olive oil and butter. Next, add the chicken to the pan and cook for 3 minutes on each side. Then, add the honey and onions and saute for 2 minutes more until the onions are translucent.Pro tip – Using a cast-iron skillet gives a wonderful color to the chicken.

Honey mustard sauce – Add the soy sauce, honey, mustard, and paprika. Season with salt and pepper. Followed by the chicken broth. Cook for 6 to 8 minutes on medium-low heat until the chicken is tender. The internal temperature of the chicken when cooked should be about 165 F on a meat thermometer.Pro tip – The flour coating on the chicken helps thicken the honey mustard sauce.

Garnish – Add the lemon juice and sprinkle some chopped parsley over the chicken.

Variations

Spices – You can also add other spices such as a sprinkle of cumin or ground ginger. Herbs – I love a sprinkle of chopped parsley. But, a few sprigs of thyme and a few sprigs rosemary are great too. Chicken – You can use boneless or bone-in chicken thighs, legs, or chicken breast. If you use chicken breast, make sure to adjust the cooking temperature accordingly. Instant pot – Do the same process as above but in an instant pot. After you add all the honey mustard sauce ingredients, cover the instant pot lid and. Cook on high pressure for 10 minutes. Use quick release and garnish with chopped parsley and lemon juice. Baked – This chicken bakes wonderfully in a baking dish until lightly golden brown. Season the chicken with salt and pepper. Combine all the honey mustard sauce ingredients in a small bowl and pour it over the chicken. Bake for 30 to 40 minutes at 400F / 200C / gas mark 6 Slow cooker Place all the ingredients in a slow cooker. Combine well and cook on low for 4 hours or on high for 3 hours.

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