Caramelized Honey Dijon Chicken.
Wanna hear something weird? I love mustard. Really love mustard.
I love it so much that I just showed you a bowl full of mustard. The things we do for love…
And I know I’ve kind of worn out chicken’s welcome this week. I don’t know what got in to me.
With Mr. How Sweet still recuperating, I think I was trying to cheer him up with multiple chicken dishes. Because honestly, he has driven me insane the last 14 days from his prison on the couch. In a loving way… of course.
Thank goodness he is back up and running.
Do you know the secret to perfectly golden chicken? You just need to make sure it is dry! It’s that easy. It’s so simple that I’m practically embarrassed to share.
You can really do anything you want with this too. Serve it with mashed potatoes, put it on skewers, eat it with your hands like Mr. How Sweet. Or throw it in a wrap like I did. Because everything is better in a wrap. Especially when cheese is involved.
Caramelized Honey Dijon Chicken
makes 4 chicken breasts
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 Trader Joe’s Sweet + Hot)
salt & pepper
Heat a skillet on medium high heat and add olive oil. Pat chicken dry with a paper towel so it is very, very dry. Season with salt and pepper generously. Add chicken to skillet and brown on both sides, about 6-8 minutes each, depending on the thickness.
In a bowl, combine honey and both mustards. Whisk well.
Remove chicken and while it is still hot, brush on mustard. Serve!
Now that I’ve provided you with a plethora of dinner recipes in the last 7 days, get ready for a week full of bacon and chocolate only. I think. Maybe? I didn’t think about that until I just wrote it out. I wonder if I could do it? Obviously. Like I even need to question that. I might. We’ll see. But maybe not.
I’ll stop now. It was nice having this chat.
124 Comments on “Caramelized Honey Dijon Chicken.”
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I was wondering,wouldnt it be better if chicken was marinade in that mixture for a while then cook?
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Lovely, I like the zweet and soure in this recepe and wil iT dure make again!