Honey Mustard Chicken

Succulent Chicken in Sweet and Tangy Honey Mustard Glaze


  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Fresh parsley, chopped (for garnish)


Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through, about 7-8 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, reduce the heat to low and add the honey, Dijon mustard, apple cider vinegar, garlic powder, paprika, and cayenne pepper. Stir well to combine and to lift any browned bits off the bottom of the skillet.
Return the chicken to the skillet and spoon the honey mustard sauce over the chicken. Cook for an additional 2-3 minutes, until the chicken is well coated and the sauce is heated through.
Serve the chicken garnished with chopped parsley.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 310 kcal | Servings: 4 servings

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