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Protein-Packed Honey Mustard Chicken - Simple, Juicy, and Satisfying

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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 (about 4 small or 3 large)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil or avocado oil
  • 1/3 cup Dijon mustard
  • 2 tablespoons whole-grain mustard (or more Dijon)
  • 3 tablespoons honey
  • 1/4 cup plain 2% Greek yogurt
  • 2 tablespoons apple cider vinegar (or lemon juice)
  • 1/4 teaspoon smoked paprika (optional, for warmth)
  • 1/8 teaspoon red pepper flakes (optional, for a little heat)
  • 2 cloves garlic, minced
  • Fresh parsley, chives, or thyme for garnish (optional)
  • Lemon wedges for serving (optional)

Method
 

  1. Prep the chicken. Pat the chicken breasts dry. If they’re thick, slice them in half horizontally or lightly pound to an even 1/2–3/4-inch thickness. Season both sides with salt, pepper, and garlic powder.
  2. Make the sauce. In a bowl, whisk together Dijon mustard, whole-grain mustard, honey, Greek yogurt, apple cider vinegar, smoked paprika, red pepper flakes, and minced garlic. Taste and adjust salt or honey as needed. You want a balanced sweet-tangy flavor.
  3. Preheat and set up. Heat the oven to 375°F (190°C). Set a large oven-safe skillet over medium-high heat and add the oil.
  4. Sear the chicken. When the oil shimmers, add the chicken. Sear 2–3 minutes per side until lightly golden. You’re not cooking it through—just building color.
  5. Add the sauce. Reduce heat to medium. Pour the honey mustard sauce over and around the chicken, turning pieces to coat. Let it bubble for 1 minute to thicken slightly.
  6. Finish in the oven. Transfer the skillet to the oven. Bake 8–12 minutes, depending on thickness, until the chicken reaches 165°F (74°C) at the thickest part.
  7. Rest and glaze. Remove from the oven and let the chicken rest 5 minutes. Spoon the sauce over the top so it glazes as it cools. Sprinkle with chopped herbs and a squeeze of lemon if you like.
  8. Serve. Plate with steamed green beans, roasted Brussels sprouts, quinoa, or brown rice. Spoon extra sauce over everything—it’s too good to waste.