I know this sounds odd, but I genuinely love mustard. Really love it.
I love it so much I had to show you a bowl full of mustard. The things we do for love…
And yes, I’ve posted a lot of chicken recipes this week. I’m not sure what came over me.
With Mr. How Sweet still recuperating, I think I was trying to cheer him up with multiple chicken dishes. He’s been confined to the couch for two weeks and, in a loving way, has driven me a little crazy. Thankfully he’s on the mend.
Want the secret to perfectly golden chicken? Make sure the surface is completely dry. That’s it. It’s such a simple trick that it almost feels silly to mention.
You can serve this chicken a dozen ways: with mashed potatoes, on skewers, eaten with your hands, or wrapped up in a warm tortilla. Personally, I love it in a wrap—especially when cheese is involved.
Caramelized Honey Dijon Chicken
Makes 4 chicken breasts
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1–2 tablespoons spicy mustard (I used a sweet-and-hot variety)
- Salt and pepper
Instructions:
- Heat a skillet over medium-high and add the olive oil.
- Pat the chicken very dry with paper towels—dryness is key for a golden crust. Season both sides generously with salt and pepper.
- Add the chicken to the hot skillet and brown on both sides, about 6–8 minutes per side depending on thickness, until cooked through.
- While the chicken is cooking, whisk together the honey and both mustards in a small bowl.
- Remove the chicken from the pan and, while still hot, brush the honey-mustard mixture over each breast to caramelize slightly from the residual heat. Serve immediately.
After sharing several dinner ideas this week, I’m tempted to dedicate the next week to bacon and chocolate. Maybe I’ll try it—who knows? For now, I’ll stop rambling. It’s been nice chatting about mustard and chicken.