Typical store-bought honey mustards are often a bit too sweet and don’t even contain real honey! And while they’re tasty with all that salty fast food, classy seared chicken breasts call for a more upscale approach. I made this honey mustard chicken with real wildflower honey and the fanciest mustards I could find. The result is a complex-tasting sauce that’s miles above anything from the store.
How to Store and Reheat
Store leftover honey mustard chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet over medium-low heat, adding a splash of chicken broth to rehydrate the sauce.
Serving Suggestions
This honey mustard chicken goes with just about anything! I particularly like to serve it with tangy German potato salad or roasted baby potatoes. Some easy air fryer asparagus is the perfect veggie side!
How to Make Honey Mustard Chicken Step by Step
Season the Chicken: Preheat the oven to 375°F. Pat 1 pound of boneless, skinless chicken breasts (or thighs) dry and season both sides with salt and pepper. Sear the Chicken: Heat 2 teaspoons of olive oil in a large oven-safe skillet set over medium-high heat. Sear both sides of the chicken until golden brown, about 2-4 minutes per side. Whisk the Sauce: While the chicken sears, in a medium bowl whisk ¼ cup of honey, 2 tablespoons of Dijon mustard, 2 tablespoons of whole grain mustard, 3 tablespoons of low-sodium chicken broth, 1 finely minced clove of garlic, and 1 teaspoon of fresh thyme leaves. Sauce the Chicken: Pour the mustard sauce over the chicken and use a pastry brush to spread it out evenly over the chicken. Bake the Chicken: Bake for 15-25 minutes or until the chicken is cooked through. Smaller chicken breasts will cook faster, so start checking them earlier
