30 Minute Honey Mustard Chicken

Introducing the perfect weeknight warrior: the 30 Minute Honey Mustard Chicken. This dish is a testament to the beauty of simplicity in the kitchen, marrying the tender juiciness of pan-seared chicken breasts with the bold, tangy sweetness of honey mustard sauce. The accompanying fresh garden salad, brimming with crisp vegetables and a hint of fruit, offers a refreshing counterbalance to the rich flavors of the chicken, making this meal a harmonious blend of textures and tastes.

Whether you’re an experienced cook looking for a quick and satisfying meal or a beginner eager to impress, this recipe promises ease and elegance on a plate. The honey mustard chicken, with its golden, caramelized exterior and succulent interior, serves as a versatile centerpiece that could easily adapt to any dining table’s demands. Pair it with a side of creamy macaroni and a vibrant salad for a dinner that’s as nutritious as it is delightful.

Full Recipe:

Ingredients:

• For the chicken:
  • 2 medium boneless chicken breasts, 175g each
  • 1 cup macaroni
  • 3 tbsp oil
  • 3 tbsp butter
  • Some flour for dredging the chicken
• Seasoning for the chicken:
  • Salt and pepper to taste
  • Chili flakes
  • Garlic powder
• Honey mustard sauce:
  • 2 tbsp Dijon mustard
  • 3 tbsp honey
  • 1 tsp hot chili sauce
  • 1/2 tbsp smoked paprika
  • Salt and pepper to taste
• Additional ingredients:
  • 4/5 minced garlic cloves
  • 1 red Thai chili, chopped
  • 2 cups chicken stock
  • Sweet pepper, sliced
  • Chives, finely chopped
• For the salad:
  • Store-bought kimchi
  • Cucumber, sliced
  • Cherry tomatoes, halved
  • Mango, diced
  • Apple, diced
  • Coriander leaves, chopped
  • Sweet pepper, sliced
  • Mint leaves, chopped
• Salad sauce:
  • Salt and pepper to taste
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • Freshly squeezed lime juice

Directions:

1. Season the chicken breasts with salt, pepper, chili flakes, and garlic powder. Dredge them in flour.
2. Heat oil and butter in a pan over medium heat. Add the chicken breasts and cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
3. In the same pan, add minced garlic and red Thai chili. Cook for a minute until fragrant.
4. Add Dijon mustard, honey, hot chili sauce, smoked paprika, salt, and pepper to the pan. Stir to combine.
5. Pour in the chicken stock and bring to a simmer. Add the cooked chicken breasts back into the pan and coat them with the honey mustard sauce. Simmer for a few minutes until the sauce thickens.
6. In the meantime, cook the macaroni according to the package instructions. Drain and set aside.
7. For the salad, combine kimchi, cucumber, cherry tomatoes, mango, apple, coriander leaves, sweet pepper, and mint leaves in a bowl.
8. In a small bowl, whisk together the ingredients for the salad sauce. Pour the sauce over the salad and toss to combine.
9. Serve the honey mustard chicken with the cooked macaroni and the fresh salad on the side.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 580 kcal | Servings: 4 servings