Prep 10 mins
Cook 15 mins
Yes, there are already lots of recipes posted for honey mustard chicken. But this one *is* different and more importantly, it is really good. I prefer this with chicken with bone as is is a bit more juicy, but you could switch to one pound of boneless chicken and reducing the cooking time.
- 1 1⁄2 lbs skinless chicken breasts (4)
- 2 tablespoons flour
- 1⁄4 teaspoon salt (divided)
- 1⁄2 teaspoon pepper, freshly ground is best (divided)
- 2 teaspoons olive oil
- 2 small red onions, tops trimmed and quartered
- 1 green pepper, cut into 1 inch squares
- 2 garlic cloves, minced
- 3⁄4 teaspoon lemon zest
- 1⁄2 teaspoon dried sage
- 1 cup low sodium chicken broth (look for fat free)
- 2 tablespoons Dijon mustard
- 1 -2 tablespoon honey (I prefer just 1, but if you like sweet use a bit more)
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch (optional)
- 1 tablespoon water (optional)
- Cut the chicken with the bone into two inch pieces (use a good sharp knife or kitchen shears). Mix together the flour with 1/8 teaspoon of salt and 1/4 teaspoon of black pepper. Dredge the chicken in the seasoned flour.
- Using a large non-stick skillet, heat the olive oil until hot. Add the chicken pieces and cook about 2 minutes per side until the chicken has a nice golden exterior. Transfer chicken to plate.
- Using the same skillet, add the red onions, green peppers, lemon zest, sage, garlic and remaining salt and pepper to the pan. Give a quick stir to scrape some of the bits on the bottom of the pan.
- Add the chicken broth, mustard and honey and bring the liquid to a low boil. Add the reserved chicken to the pan and cover. Reduce heat to a simmer and cook for about 10 minutes until the chicken is cooked through and the vegetables have softened.
- If you like a thicker sauce, bring the pan up to a boil and add a slurry of the water and cornstarch. Stir frequently until the sauce is bubbly and thick, about a minute or so.
- I like this with bulgar but rice, white or brown, would work well.
This was quite easy to prepare and is ready in a snap. I didn't like the texture of the flour and it could have been a little more "mustardy" for me. But overall received well by family.
This was so good. Everyone liked it even the 3 yo. She just ate the chicken and not the sauce. I made as is except I added a little garlic powder to the flour salt and pepper. Very easy and quick for weeknight meal. I used boneless chicken tenders.
Very good chicken and vege's! Instead of chicken breasts I used chicken breast tenderloins that I cut into bite size pieces. Loved the zip from the dijon mustard and I also used only 1 tablespoon of honey. This is easy to put together and love that everything was in one pot. Served with brown rice and really enjoyed! Thanks for posting hon!