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Honey Mustard Chicken

Updated: Oct 11, 2022

I strive to make simple, delicious recipes that make your life easier. Are some of my recipes more involved? Yes. But like you, I'm just a woman trying to make it through the work week. I'm busy, I'm hungry, and I love food. Of course I have a carousel of rotating weeknight dinners, but coming up with new, easy recipes to add to that carousel is something I love to do.


Grilled chicken is one of the easiest meals you can make. The key to good chicken really is a great marinade and letting the chicken sit in the marinade long enough to break down a bit and really absorb the flavors.


This honey mustard chicken is so simple and it's perfect for an easy weeknight meal. It also makes for a perfect meal prep dish. It goes great in a wrap, over a salad, or just on its own with some veggie and a starch on the side. You only need a few ingredients, most of which (if not all) you already have in your fridge and pantry.


It's not complicated so neither is this blog post. Whip some up today and surprise your family with a bright and flavorful chicken that took you almost no time at all to bring together.





Honey Mustard Chicken
Makes ~ 4 servings
Cook time: 12-15 minutes | Prep time: 5 minutes
Idle time: 2+ hours (to marinade)

Click the file below to download and print the recipe

Honey Mustard Chicken
.pdf
Download PDF • 128KB

I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.


Ingredients:

  • 1.5-1.75 lbs. chicken breast (cut in half lengthwise to make 4 pieces if you have big pieces)

  • Juice of 1 lemon

  • 3.5 TB honey

  • 1/4 C. dijon mustard

  • 2 TB olive oil

  • 1/4 tsp. kosher salt

  • 1/4 tsp. ground black pepper

  • 1 TB minced fresh rosemary (2-3 sprigs)

Directions:

  • In a bowl or measuring cup, whisk together all of the ingredients except the chicken.

  • Reserve 1/4 - 1/2 C. of the marinade to a separate bowl or ramekin*.

  • Put the chicken breasts into a zip top bag and pour the remaining marinade over. Squish everything around so all of the chicken is coated in the marinade then place in the refrigerator for at least 2 hours, but at up to 24 hours.

  • To cook, heat your grill with medium-high heat to about 400°. Put the chicken on the grill, discarding the used marinade, and grill the chicken on one side for 4-5 minutes or until there are nice grill marks and the chicken isn't sticking to the grates.

  • Flip the chicken then brush the reserved marinade on the cooked side of the chicken. Close the lid and continue cooking for an additional 5-6 minutes.

  • Flip the chicken again once the other side is cooked and baste that side with the reserved marinade. Allow to cook an additional minute or until the chicken is cooked through.

  • Remove from the grill and serve with your favorite sides, slice and put on top of a salad, or save extras for lunches throughout the week. Serve with extra of the reserved marinade for dipping.


*Recipe notes + Variations*


*Make sure to reserve the marinade before you combine any of it with the chicken. You'll want this to baste while cooking and you don't want any that has already touched raw chicken. You can use any leftover of the reserved marinade for dipping when serving.


If you don't have a grill or you don't want to grill, you can pan cook the chicken. Follow similar instructions for pan cooking, but you may need to turn the temperature down to avoid smoke from the sugars in the honey and mustard. Cooking times may vary.



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