20 MINUTE HONEY MUSTARD CHICKEN
I’ll repeat it a hundred times more if I’ve already said it. Simple pan sauces are the life of the party! They’re the quickest, most straightforward method to make a delicious dish from a single piece of meat. This 20-minute Honey Mustard chicken is a great recipe. With just a few ingredients you may possess in your kitchen, You can prepare this delicious, sweet, and tangy chicken even on the busiest night of the week. Promise.
WHAT IS A PAN SAUCE?
Pan sauces create the magical thing you get when you develop dressings from leftover juices and brown bits (called “fond’) in the pan after cooking an animal. There’s a lot of flavor to these little pieces left over that you shouldn’t let them be wasted!
The first step is to “deglaze” or dissolve those parts of the pan with the help of a liquid (usually wine or broth). Then add some spices, herbs, and butter to create a smooth finish and any other ingredients you’d like to add. For the pan sauce used in this 20-minute recipe, Honey Mustard Chicken, I’ve added a simple mixture of honey and stone ground mustard that gives the sauce some substance. It’s easy, but the formula is foolproof, and you’ll be awed by it.
OTHER RECIPES WITH EASY PAN SAUCES:
Herb Butter Chicken Thighs
Apple Spice Pork Chops
Blackberry Sage Pork Chops
Balsamic Chicken Skillet
WHAT KIND OF CHICKEN CAN I USE FOR HONEY MUSTARD CHICKEN?
I chose to use boneless, skinless chicken thighs for this recipe because they’re always tender and juicy, coo,k quickly, and require minimal preparation. You could also use skinless and boneless chicken breasts, but you’ll need to pound them to the same thickness as 1/2 inch before cooking in the skillet, adding around 5 minutes of prep time. Skin-on and bone-in cuts are fantastic pan sauces but will require a longer cooking time, so they’re not the best choice for this cooking method.
1.5 lbs. skinless, boneless chicken breasts* ($4.50)
1 tsp smoked paprika ($0.10)
14 tsp crushed garlic ($0.02)
1/4 tsp salt ($0.02)
One tablespoon cooking oil ($0.04)
1/2 cup chicken broth ($0.07)
2 Tbsp stone powder or Whole grains of mustard ($0.16)
2 Tbsp honey ($0.24)
1 Tbsp Butter ($0.13)
In a large, heavy-duty skillet, heat it over medium-low heat. As the pan is heating, mix the smoking garlic powder, paprika, and salt in small dishes. Sprinkle the spice mixture on each side of your chicken pieces.
When the skillet is hot and lovely, Add the cooking oil, swirling it to ensure the surface is coated. Place the chicken in and cook each side until nicely browned and cooked to perfection (about 5 minutes on each side, but this will depend on the cookware you use and the size of the poultry pieces). Transfer the chicken cooked on an unclean plate.
Pour the chicken broth into the skillet, stirring to remove the brown bits left on the pan’s surface. Let the broth simmer in the skillet for around 5 minutes or until it’s decreased by half.
Then, add honey and mustard, along with butter, to the pot. Stir to melt and dissolve the ingredients. Incorporate the cooked chicken and juices into the pan, and let the sauce return to simmer. Pour the sauce made with honey on the chicken, and then serve.