Crispy Honey Mustard Chicken Recipe Is a Dinner Homerun (4 Ingredients, 20 Minutes) by Donna John
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Honey and mustard is a classic combination. This easy chicken recipe starts with boneless chicken breasts that are dipped in creamy honey mustard and breadcrumbs then quickly pan-fried until super crispy. Yum! This easy high-protein dinner recipe only has four simple ingredients and is on the table is about 20 minutes.
The list of ingredients is short, and can be altered to be a gluten-free meal by simply using gluten-free breadcrumbs. Here is what to grab from fridge and pantry for this delicious chicken dinner: boneless/skinless chicken breasts, breadcrumbs (dry breadcrumbs or panko), Dijon mustard, honey and either olive oil or butter.
Variation: You could use whole-grain Dijon mustard for this recipe.
There was only two of us, so I just cooked two chicken breasts. Next time I'm going to add a few shakes of ground cayenne pepper to the breadcrumbs and honey-mustard sauce. I served this crispy pan-fried chicken breast for dinner with buttered turnips and green beans with caramelized shallots. The chicken breasts would also make delicious chicken sandwiches.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 4 boneless/skinless chicken breasts, pounded to 1/4- to 1/2-inch thickness
- 1 cup dry breadcrumbs (I used panko)
- 3 tablespoons Dijon mustard (divided)
- 3 tablespoons honey
- 2 tablespoons olive oil or butter (I used olive oil)
Here's how to make it:
- Combine 2 tablespoons mustard and 3 tablespoons honey in a small bowl.
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Combine the breadcrumbs and 1 tablespoon Dijon mustard on a plate. (Using your fingers to mix it together makes it easier.)
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Season the chicken with salt and pepper. Dip the chicken into the honey-mustard mixture and then into the breadcrumbs, pressing so they stick well.
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Heat the olive oil or butter in a large skillet. Add the chicken and cook until well browned on the first time, about 4 to 5 minutes.
- Flip the chicken over and continue to cook until golden and cooked through, about 4 to 5 minutes.
- Serve. Store any leftover chicken breasts in an airtight container in the fridge. (I only cooked two chicken breasts but made the full amount of sauce, so I removed some before dipping the chicken into it and served it on the side to drizzle over the chicken.)
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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