Elegant, Delicious, Satisfying…and with only 5 major ingredients – all of which are pantry ingredients – it couldn’t get any easier than this Honey-Mustard Chicken.
Let’s start off with the mouthwatering honey-mustard marinade! This insanely easy recipe contains the perfect blend of Dijon mustard and dark amber honey, with a hint of bright lemon running through the background. This sauce is sooo good that you’ll want to eat it up by the spoonful – and guess what – you can! Not only is this honey-mustard recipe fantastic as a marinade, it is just as tasty when used as a dressing for salads, wraps, or over brown basmati rice. It can even be used as a dipping sauce for chicken tenders or raw veggies. Versatile doesn’t even begin to describe this zesty delight!
The ingredients that you will need for this recipe are honey (I love organic dark amber honey), Dijon mustard, light mayonnaise, lemon, kosher salt and freshly cracked black pepper.
In a measuring cup, whisk together the honey, mustard, mayonnaise, lemon juice, salt, and pepper until emulsified and set aside.
Pour the majority of the honey-mustard sauce over the chicken breasts – I like to hold back a couple tablespoons to drizzle on the chicken after it is cooked, helping to reinforce the flavor. Marinate the chicken in the refrigerator for 2-4 hours. (For this particular dish I really love to halve the breasts, creating cutlets to marinate. Since they are thinner and cook quickly, the marinade is not able to burn over the high heat.)
Once the chicken has finished marinating, remove the cutlets from the marinade and season both sides with salt and pepper to ensure that they are seasoned properly. If grilling, I also drizzle a tiny amount of olive oil over each cutlet to help ease grill sticking, since the marinade does contain honey.
Grill the chicken cutlets on high heat for 4-5 minutes to create a nice char on one side. Lower the grill heat to medium-high, flip the cutlets and grill for another 3-4 minutes or until the chicken is slightly firm but not completely stiff to the touch.
If cooking indoors, heat the marinated cutlets in a pan with 1 teaspoon of olive oil over medium-high heat. Cook for 3-5 minutes per side (6-10 minutes total) until cutlets are browned and slightly firm to the touch.
Transfer the cutlets to a plate and drizzle them with the remaining 2 tablespoons of honey-mustard sauce that were set aside. Serve this dish warm over zucchini and squash pasta or brown rice.
This Honey-Mustard Chicken is also amazing as leftovers. Just cut up the chicken and roll it up in a low-carb wrap with lettuce, feta cheese and a drizzle of extra honey-mustard sauce. Making extra honey-mustard sauce is key – as you will have plenty of chances to use it over the week!!!
Gotta love this sauce.
- ¼ cup Dijon mustard
- 2 tablespoons organic dark amber honey
- 1 tablespoon light mayonnaise (Brand: Hellmans)
- 1 tablespoon freshly squeezed lemon juice, approx. ½ lemon
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- In a measuring cup, whisk together the honey, mustard, mayonnaise, lemon juice, salt, pepper until emulsified and set aside.
- Halve chicken breasts, creating cutlets.
- Marinate chicken breasts in honey-mustard sauce, holding back a couple tablespoons to drizzle on chicken after it is cooked.
- Marinate chicken in the refrigerator for 2-4 hours.
- Remove chicken from marinade and season both sides with salt and pepper to ensure proper seasoning. Drizzle a small amount of olive oil over each cutlet to aid in preventing grill sticking.
- Grill cutlets on high for 4-5 minutes to create a nice char on one side. Lower grill heat to medium-high, flip cutlets and grill for another 3-4 minutes or until chicken is slightly firm but not completely stiff to the touch.
- If cooking indoors, heat marinated cutlets in a pan with 1 teaspoon of olive oil over medium-high heat. Cook for 3-5 minutes per side (6-10 minutes total) until cutlets are browned and firm to the touch.
- Transfer cutlets to a plate and drizzle with the remaining 2 tablespoons of honey-mustard sauce that was set aside.
- Serve warm over zucchini and squash pasta or brown basmati rice.