This Honey Mustard Chicken is an easy and delicious skillet meal! It is a sweet and savory delight that quickly became a family favorite in my home! It is the perfect recipe for busy weeknights because you can let the chicken marinate all day then come home and it’s ready to be cooked. To make this delicious honey mustard chicken recipe just gather the simple ingredients listed and follow recipe card below!
Ingredients
- Boneless Skinless Chicken Breasts sliced into cutlets
- Mayonnaise
- Honey
- Dijon Mustard
- Lemon juice
- Minced Garlic
- Kosher Salt
- Black Pepper
- Bacon Pieces
- Colby Jack Cheese
- Olive Oil
How To Make Loaded Honey Mustard Chicken
Into a gallon zip lock bag add the mayonnaise, honey, Dijon mustard, lemon juice, minced garlic, kosher salt and black pepper. Seal the bag and then shake until the marinade is well combined. Place the chicken cutlets into the zip lock bag with the honey mustard mixture, seal it and give it another shake to coat the chicken. Allow to marinate in the refrigerator for 6-12 hours for best results.
In a large skillet over medium-high heat, add a generous amount of olive oil to the bottom of the pan and place chicken cutlets into the skillet. Allow them to sear for 4-5 minutes or until a golden brown crust has formed. Flip the chicken and cook for an additional 7-8 minutes until the internal temperature reaches 165 degrees (cooking time varies based on size of the chicken).
Top the cooked chicken with bacon and shredded cheese then allow the cheese to melt. Serve & enjoy!
Why You’ll Love This Easy Dinner Recipe
This recipe is so quick and easy to make so it’s perfect for busy weeknights. It features a classic honey mustard flavor without being too overbearing and taking away from the savory flavor of the delicious chicken. It is also high customizable and you can add a number of different toppings to make it fit your personal taste.
Variations
- Use different cuts of chicken- You can use virtually any cut of chicken from chicken tenders to skinless chicken thighs.
- Extra toppings- Add sautéed mushrooms, red bell pepper or onions to make the dish even more flavorful!
- Bake it- If you prefer baked chicken, throw the marinated chicken into a baking dish and bake at 400 degrees for 15-20 minutes until it reaches and internal temperature of 165 degrees.
Storage
- Store leftover honey mustard chicken in an airtight container in the refrigerator.
- Eat all leftovers within 3-4 days.
Why Is My Chicken Dry?
- Dry chicken is always the result of overcooking.
- Anytime I cook meat I always use a instant-read thermometer to ensure the meat is fully cooked but not overcooked.
Does It Have To Marinate 6-12 hours?
- For best results I do recommend 6-12 hours. However, if you are in a pinch for time then you may marinate the chicken for 30 minutes but may taste bland since the marinade hasn’t had time to absorb into the meat. In that case I recommend seasoning the chicken with little extra salt, garlic powder and onion powder to taste. That will prevent it from tasting too bland.
What To Serve With this Delicious Chicken?
- I like to serve this dish with either green beans, mashed potatoes or brown rice. Any one of these sides give the meal a good balance and pair with the savory honey mustard sauce well.
Have more questions? Drop a comment below!
If you enjoyed this recipe, check out a few more:
Creamy Garlic Parmesan Chicken
Ingredients
- 4 large boneless skinless chicken cutlets
- ½ cups mayonnaise
- ½ cup honey
- ½ cup Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup cooked bacon pieces
- 1 cup shredded Colby jack cheese
- Olive oil
Instructions
- Into a gallon zip lock bag add the mayonnaise, honey, Dijon mustard, lemon juice, minced garlic, kosher salt and black pepper. Seal the bag and then shake until the marinade is well combined. Place the chicken cutlets into the zip lock bag, seal it and give it another shake to coat the chicken. Allow to marinate in the refrigerator for 6-12 hours for best results.
- In a large skillet over medium-high heat, add a generous amount of olive oil to the bottom of the pan and place chicken cutlets into the skillet. Allow them to sear for 4-5 minutes or until a golden-brown crust has formed. Flip the chicken and cook for an additional 7-8 minutes until the internal temperature reaches 165 degrees. Top with bacon and shredded cheese then allow the cheese to melt. Serve & enjoy!
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