Honey Mustard Skillet Chicken is basically the lazy version of baked chicken fingers dipped in honey mustard sauce. AKA the best kind of meal… Who doesn’t love honey mustard and chicken fingers?
Most nights our dinners are pretty basic, boring even, chicken of some type and usually thrown together, says the food blogger who mostly blogs about dinner recipes. Who better to bring you an easy throw-together type chicken dinner then? Right! Maybe…
Honey Mustard Skillet Chicken
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 1/3 cup Whole Grain Dijon Mustard
- 1/4 cup Honey
- 4 to 6 Garlic Cloves, peeled and minced
- 2 tablespoons Lemon Juice
- 1/4 teaspoon Paprika
- 1/4 teaspoon Salt
- 1/8 teaspoon Black Peper
- 4 Boneless, Skinless, Chicken Breast, thin cut
- 1 tablespoon Butter
- Salt and Pepper, seasoning
- 1 batch Honey Mustard Sauce (see above)
- 1 tablespoon Olive Oil
- 3 Garlic Cloves, peeled and minced
- 1 cup Water
- 1/8 teaspoon Salt
- Pinch of Black Pepper
- 1 cup Dried Couscous
- Heat the oven to 375 degrees.
- Sauce: prepare the honey mustard sauce by whisking ALL the ingredients for the sauce together in a small bowl and set aside.
- Chicken: Melt Butter over medium-high in an iron (or oven safe) skillet and season the Chicken with Salt and Pepper on both sides. Place the chicken in the skillet and sear on each side for 3 minutes. Remove the chicken from the skillet and place on a plate (but only briefly). Pour the honey mustard sauce into the skillet and allow to bubble for 1 minute. Return the chicken to the skillet and spoon sauce over the chicken breasts.
- Place the skillet in the oven and cook for 15 to 18 minutes or until the internal temp reaches 165 degrees.
- Couscous: heat the olive oil over medium-high heat and add the minced garlic. Cook, stirring occasionally, until fragrant, about 1 minute. Add Water, Salt, and Pepper and bring to a boil. Add the Couscous and stir occasionally until all water is soaked up and the grains become fluffy. Serve with chicken.