Honey Mustard Chicken Recipe

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Tamari is a gluten-free alternative.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: bone-in chicken

Bone-in chicken is often less expensive.

In a bowl, add grated garlic, honey, Dijon mustard, chili flakes, and a little salt. Whisk to combine and set aside.

Season the thin boneless skinless chicken breasts on both sides with salt, ground black pepper, and garlic powder.

In a plate, mix all purpose flour, salt, garlic powder, and black pepper.

Heat a wide pan with enough oil to coat the bottom.

Dip each piece of chicken in the seasoned flour, coating both sides well, and shake off the excess flour.

Once the oil is hot, place each piece of chicken in the pan gently, cooking in batches if necessary.

Cook for 2-3 minutes on one side until golden, then turn over and cook the other side until golden.

Remove the chicken from the pan and set aside, discarding the remaining oil but leaving any brown bits in the pan.

Add chicken stock to the pan and bring to a boil.

Add the sauce made earlier to the pan and whisk until combined. Taste and adjust salt and honey if needed.

Return the chicken to the pan and coat both sides with the sauce. Cover and cook on low heat for 3 minutes until the sauce thickens.

Turn the chicken over and coat it in the sauce. Optionally add chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens