Honey-Mustard Chicken Breasts
Published by Hyperion
Honey and mustard have become popular partners over the years, and here they work their magic on boneless chicken breasts. It’s hard to fit four chicken breasts in most skillets, but I do so because it works so well to fry the breasts first to set the crusts and then bake them for a final crisping. This is truly a family-friendly recipe!
Cooking Methodbaking, pan-frying
Total Timeunder 30 minutes
Make Ahead RecipeYes
Recipe Coursemain course
Dietary Considerationlactose-free, peanut free, tree nut free
Five Ingredients or LessYes
Taste and Texturecrisp, sharp, sweet
- Nonstick vegetable oil spray for the pan
- Four 6-ounce boneless and skinless chicken breasts, trimmed and lightly pounded to uniform thickness
- Salt and freshly ground pepper to taste
- 2 tablespoons Dijon mustard, preferably whole grain
- 2 tablespoons honey
- 2½ cups fresh bread crumbs
- 4 tablespoons olive oil, divided
Position a rack in the center of the oven and preheat the oven to 400°F. Coat a baking sheet with vegetable oil spray.
Season the chicken with salt and pepper. Combine the mustard and honey in a shallow dish. Spread the bread crumbs in another dish. Dip each breast in the mustard to coat on both sides. Dip both sides of each breast in the crumbs, patting them to make them adhere. Set aside on a plate.
Heat 2 tablespoons oil in a large skillet over medium heat until the oil is very hot but not smoking. Add 2 chicken breasts and cook until the undersides are golden brown, about 2 minutes. Turn and brown the other sides, about 2 minutes more. Transfer to the baking sheet. Repeat with the remaining 2 tablespoons oil and breasts.
Bake the breasts on the baking sheet until they feel firm when pressed in the centers, about 10 minutes. Serve hot.
2004 Art Smith