This simple recipe produces juicy, flavorful chicken seared and baked in a honey mustard pan sauce. You’ll love this fool-proof method for perfectly cooked chicken breasts! Pair them with green beans for a healthy, easy, one-skillet meal.
I most often would say I’m not a huge sauce person, but I’ve always made an exception for honey mustard. There’s just something irresistible about the sweet tangy combination.
The challenge, though, is that honey mustard sauces, for all their seeming simplicity, can actually be a bit tricky to balance. Too much of one ingredient or another, and you wind up with something either cloyingly sweet or overly biting.
This particular sauce recipe is, in my humble opinion, perfectly mixed. It uses two kinds of mustard, whole grain and a smooth Dijon. The combination is subtle and rich and all kinds of fabulous.
Honey mustard chicken: how to make it
The other reason this honey mustard shines is that it’s a pan sauce. This adds so much flavor and ties every element of the dish together. Plus, it’s easy to make! Here’s what you’ll need:
- Chicken breasts – boneless, skinless work best. Not thin-sliced.
- Green beans.
- Seasoning – garlic powder, paprika, salt & pepper.
- Honey & the two kinds of mustard.
- Fresh garlic.
- Chicken broth.
First, season and sear the chicken in a hot, oiled skillet. Then the magic happens. Add a little garlic, chicken broth, and the mustards – whisk, stir, and swirl, while all those flavors get to know one another. Scrape the bottom of the pan, and any browned bits from the chicken are just more flavor incorporated straight into your sauce.
No flavor left behind? Is that a thing?
Fool-proof chicken breasts: seared then baked
This recipe also relies on one of the best and easiest ways to make a juicy, perfectly-done chicken breast – every time. After the initial pan sear, which gets you that crisp, brown exterior, you’ll make and spoon over a bit of the sauce, then transfer the chicken to the oven to finish cooking. This ensures the middle is perfectly cooked without any risk of overdoing the crust.
Green beans are a natural pairing here. They’re so darn easy, and perfectly done – tender-crisp and a little wrinkly – in just the amount of time it takes the chicken to bake in the oven. Timed for success, just the way a good one-skillet meal ought to be.
Remove, serve, and enjoy!
If you like these flavors and this method, you might also like my chimichurri chicken skillet, balsamic cranberry chicken skillet, easy chicken thighs in peanut sauce, creamy Tuscan chicken with spinach and sun-dried tomatoes, or lemon thyme chicken. They are all packed full of flavor – no boring chicken dinners here!
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If you try this honey mustard chicken or any other recipe on the blog, please rate the recipe and leave a comment below. I love hearing from you, and other readers will benefit from your experience!
Any questions? Just let me know! Enjoy!
Honey Mustard Chicken Skillet
- 3-4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- a few turns freshly-ground black pepper
- 2 tablespoons extra-virgin olive oil , divided
- 12 ounces green beans
- 3-4 cloves garlic , minced
- 1/2 cup chicken broth
- 1/4 cup honey
- 3 tablespoons whole grain mustard
- 2 tablespoons smooth Dijon mustard
- Preheat oven to 400 degrees F. Sprinkle both sides of the chicken with the garlic powder, paprika, salt, and pepper.
- Warm 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken. Sear for 2-3 minutes on each side, then transfer chicken to a clean plate, keeping the pan on the heat.
- While the chicken cooks, place green beans in a bowl or on a cutting board. Drizzle with the remaining 1 tablespoon olive oil, sprinkle with a bit more salt and pepper, and toss to coat. Set aside.
- After removing the chicken, add garlic to the skillet. Saute for 30-60 seconds, just until fragrant. Whisk in the chicken broth, followed by the honey and both mustards. Stir until smooth and combined, and simmer for 2-3 minutes. Return chicken to the skillet, spoon a bit of sauce over each piece, and tuck the green beans around the sides.
- Transfer pan to the oven, and bake for 15-20 minutes. The chicken’s internal temperature should reach 165 degrees F, and the green beans will be tender and slightly wrinkled. Remove from the oven and let chicken rest for 5 minutes before serving. Enjoy!