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Pioneer Woman Honey Mustard Chicken

Pioneer Woman Honey Mustard Chicken - recipe card
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This honey mustard chicken brings together the perfect balance of sweet honey and tangy Dijon mustard with a touch of garlic and herbs. The chicken is seared to a golden brown, then roasted in a rich, creamy sauce that clings to every bite. It’s a comforting, family-friendly main course that feels special enough for a Sunday dinner yet easy enough for a weeknight.

Ingredients

Scale
  • 4 boneless, skinless chicken breast halves (about 1.5 lb / 680 g total), pounded to even 1-inch thick
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour (for dusting)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/3 cup Dijon mustard
  • 1/3 cup honey
  • 2 tablespoons whole-grain mustard
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Preheat the oven to 375°F / 190°C. Season the chicken breasts on both sides with the salt and pepper. Dredge each piece lightly in the flour, shaking off the excess. This thin coating will help the chicken develop a nice golden crust and also thicken the sauce slightly.
  2. In a large ovenproof skillet (such as cast iron or stainless steel), heat the butter and olive oil over medium-high heat. When the butter foams and the oil shimmers, carefully place the chicken in the skillet. Sear for 4–5 minutes per side, until the chicken is golden brown and releases easily from the pan. Do not crowd the pan; work in batches if necessary.
  3. Transfer the seared chicken to a plate and set aside. The chicken will not be cooked through yet—it will finish in the oven.
  4. Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for 30–60 seconds, until fragrant, stirring constantly to avoid burning.
  5. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan—this is called deglazing and it adds deep flavor to the sauce.
  6. Whisk in the Dijon mustard, honey, and whole-grain mustard until smooth. Add the fresh thyme. Bring the sauce to a gentle simmer and let it cook for about 2 minutes, until it slightly thickens. Taste and adjust if needed (for more sweetness add a teaspoon of honey, for more tang add a teaspoon of mustard).
  7. Return the chicken breasts to the skillet, spooning some of the sauce over the top. Place the skillet in the preheated oven, uncovered, and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F / 74°C. The sauce will reduce and become glossy.
  8. Once the chicken is done, remove the skillet from the oven and let it rest for 5 minutes. This resting period allows the juices to redistribute, ensuring moist, tender chicken.
  9. Spoon the sauce over the chicken generously and garnish with chopped parsley before serving.

Notes

Store leftover honey mustard chicken in an airtight container in the refrigerator for up to 3 days. To freeze, place the chicken and sauce in a freezer-safe container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in a 350°F / 177°C oven for 15–20 minutes, or in the microwave in 30-second intervals until heated through. The sauce may thicken upon standing; stir in a splash of chicken broth or water when reheating if a thinner consistency is desired.

Nutrition

Keywords: honey mustard chicken, pioneer woman honey mustard chicken, baked chicken, chicken breast, honey mustard sauce, dijon mustard, weeknight dinner, comfort food, roasted chicken, creamy chicken

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-honey-mustard-chicken-recipe/