Description
This Honey Mustard Chicken recipe offers a perfect balance of sweet and savory flavors, featuring tender chicken thighs or breasts marinated in a rich blend of Dijon mustard, honey, and spices. The chicken can be cooked either on the stovetop in a cast-iron skillet or grilled for a smoky finish. Served with a creamy honey mustard dipping sauce, this dish is easy to prepare and ideal for a delicious weeknight dinner.
Ingredients
Scale
Marinade and Dipping Sauce
- 1/4 cup country Dijon mustard
- 1/4 cup honey
- 1/4 cup yellow mustard
- 3 tablespoons olive oil, divided
- 2 tablespoons apple cider vinegar
- 2 garlic cloves, finely chopped
- 1 teaspoon chopped fresh rosemary leaves (or 1/2 teaspoon dried rosemary)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 2 tablespoons mayonnaise
Chicken
- 8 boneless skinless chicken thighs or breasts
Instructions
- Prepare the marinade and dipping sauce: In a medium bowl, whisk together the country Dijon mustard, honey, yellow mustard, 2 tablespoons of olive oil, apple cider vinegar, chopped garlic, rosemary, kosher salt, smoked paprika, and ground black pepper. Transfer 1/3 cup of this marinade to a separate bowl and whisk in the mayonnaise. Cover and refrigerate this as the dipping sauce until ready to serve.
- Prepare the chicken: If using chicken breasts, place them between two pieces of plastic wrap and gently pound with a meat mallet or heavy skillet to ensure even thickness for consistent cooking.
- Marinate the chicken: Place the chicken in a gallon-sized zip-top bag. Pour in the remaining marinade, seal the bag tightly, and refrigerate for at least 30 minutes, or up to 4 hours, to soak up all the flavors.
- Cook the chicken on the stovetop: Remove the chicken from the marinade and pat it dry with paper towels, discarding any leftover marinade. Heat a large cast-iron skillet over medium heat and add the remaining 1 tablespoon of olive oil. Place the chicken in the pan and cook until nicely seared and golden, about 4 to 5 minutes. Flip the chicken, reduce the heat to medium-low, and continue cooking until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes before serving with the honey mustard dipping sauce.
- Alternatively, grill the chicken: Preheat a grill to medium heat, approximately 350°F (175°C), and oil the grates to prevent sticking. Remove the chicken from the marinade and pat dry. Place chicken on the grill and cover. Grill 6 to 8 minutes until grill marks appear, then flip and cook until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving with the dipping sauce.
Notes
- Marinating for longer (up to 4 hours) enhances flavor and tenderness.
- Both chicken thighs and breasts work well; thighs remain juicier while breasts are leaner.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- You can prepare the dipping sauce in advance and keep it refrigerated.
- For an extra smoky flavor, opt for the grilling method.
- If you prefer a thicker dipping sauce, adjust mayonnaise quantity to taste.
