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Healthy Honey Mustard Chicken - Simple, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/3 cup Dijon mustard (smooth, not whole grain)
  • 2 to 3 tablespoons honey (adjust to taste)
  • 1/3 cup low-sodium chicken broth (or water)
  • 2 tablespoons plain Greek yogurt (2% or 5%) or 1 tablespoon olive oil for dairy-free
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon apple cider vinegar (optional for extra tang)
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley or chives, chopped, for garnish

Method
 

  1. Pound and season: If using chicken breasts, pound to even thickness (about 3/4 inch) for quick, even cooking. Pat dry. Season both sides with salt and pepper.
  2. Mix the sauce: In a bowl, whisk together Dijon mustard, honey, broth, Greek yogurt (or olive oil), lemon juice, apple cider vinegar (if using), garlic, paprika, and red pepper flakes. Taste and adjust honey, lemon, and salt as needed. You’re aiming for tangy-sweet with a smooth finish.
  3. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and sear 2–3 minutes per side until golden. Don’t cook through yet; just build color.
  4. Deglaze and simmer: Reduce heat to medium-low. Pour in the sauce and use a spatula to scrape up the browned bits. Spoon sauce over the chicken and let it simmer gently for 6–10 minutes, flipping once, until the chicken reaches 165°F (74°C).
  5. Rest and thicken: Transfer chicken to a plate to rest 3 minutes. If the sauce is thin, let it bubble for 1–2 minutes to thicken slightly. If it’s too thick, add a splash of broth.
  6. Finish and serve: Return chicken to the pan and coat with sauce. Garnish with chopped parsley or chives. Serve with steamed broccoli, roasted sweet potatoes, rice, or a crisp salad.