This delicious Pioneer Woman Honey Mustard Chicken is a quick and easy meal perfect for busy weeknights. The juicy chicken is coated in a flavorful mustard-honey marinade, giving it the perfect balance of sweet and tangy. You can make it on the stovetop or grill, using simple ingredients you likely have on hand!
Ingredients Needed:
- 1/4 cup country Dijon mustard
- 1/4 cup honey
- 1/4 cup yellow mustard
- 3 tablespoons olive oil, divided
- 2 tablespoons apple cider vinegar
- 2 garlic cloves, finely chopped
- 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried rosemary)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 2 tablespoons mayonnaise
- 8 boneless, skinless chicken thighs or breasts
How To Cook Honey Mustard Chicken :
- Make the marinade and dipping sauce: In a medium bowl, whisk together the country Dijon mustard, honey, yellow mustard, 2 tablespoons of olive oil, apple cider vinegar, garlic, rosemary, salt, paprika, and pepper. Set aside 1/3 cup of the marinade, whisk in the mayonnaise, and refrigerate for use as a dipping sauce.
- Pound the chicken: If using chicken breasts, place them between two pieces of plastic wrap and pound with a meat mallet until they’re an even thickness.
- Marinate the chicken: Place the chicken thighs or breasts in a gallon-sized zip-top bag, pour in the remaining marinade, seal the bag, and refrigerate for 30 minutes or up to 4 hours.
- Cook on the stovetop: Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Remove the chicken from the marinade, pat dry, and discard the marinade. Place the chicken in the pan and cook for 4-5 minutes until seared. Flip, reduce the heat to medium-low, and cook until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes.
- Grill the chicken: Preheat the grill to medium heat (about 350°F) and oil the grates. Remove the chicken from the marinade, pat dry, and discard the marinade. Grill the chicken for 6-8 minutes on the first side until grill marks appear, then flip and cook for another 2-3 minutes until the internal temperature reaches 165°F. Let it rest for 5 minutes.
- Serve: Serve the cooked chicken with the refrigerated honey mustard dipping sauce. Enjoy!
Recipe Tips
- Marinate for Best Flavor: Let the chicken marinate for at least 30 minutes, but if you have more time, go up to 4 hours. This allows the flavors to really soak into the meat for a tastier dish.
- Pat the Chicken Dry: Before cooking, always pat the chicken dry with paper towels. This helps create a nice sear and prevents the chicken from steaming.
- Check the Internal Temperature: Use a meat thermometer to make sure the chicken reaches 165°F. This ensures the chicken is fully cooked but still juicy.
- Rest the Chicken After Cooking: Let the chicken rest for 5 minutes after cooking. This locks in the juices and makes the chicken more tender.
- Don’t Skip the Dipping Sauce: The honey mustard dipping sauce adds extra flavor and brings the dish together, so don’t forget to serve it on the side.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover Honey Mustard Chicken cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: Let leftover Honey Mustard Chicken cool completely before freezing. Place it in a freezer-safe container and freeze for up to 3 months. To thaw, move it to the refrigerator overnight before reheating.
- Reheating: Warm leftover Honey Mustard Chicken in a skillet over medium heat for 5-7 minutes or in the oven at 350°F for about 10 minutes, ensuring it reaches 165°F. Avoid microwaving to prevent dryness.
Nutrition Facts
Serving Size: 1 cup (100g)
- Calories: 440
- Total Fat: 33g
- Saturated Fat: 4g
- Cholesterol: 90mg
- Sodium: 1130mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Sugars: 7g
- Protein: 28g
Try More Pioneer Woman Recipes:
- Pioneer Woman Pretzel Crusted Chicken
- Pioneer Woman Hasselback Chicken
- Pioneer Woman Hasselback Chicken
- Pioneer Woman Roasted Chicken And Vegetables
- Pioneer Woman Oven Barbecue Chicken
Pioneer Woman Honey Mustard Chicken
Description
This delicious Pioneer Woman Honey Mustard Chicken is a quick and easy meal perfect for busy weeknights. The juicy chicken is coated in a flavorful mustard-honey marinade, giving it the perfect balance of sweet and tangy. You can make it on the stovetop or grill, using simple ingredients you likely have on hand!
Ingredients
Instructions
- Make the marinade and dipping sauce: In a medium bowl, whisk together the country Dijon mustard, honey, yellow mustard, 2 tablespoons of olive oil, apple cider vinegar, garlic, rosemary, salt, paprika, and pepper. Set aside 1/3 cup of the marinade, whisk in the mayonnaise, and refrigerate for use as a dipping sauce.
- Pound the chicken: If using chicken breasts, place them between two pieces of plastic wrap and pound with a meat mallet until they’re an even thickness.
- Marinate the chicken: Place the chicken thighs or breasts in a gallon-sized zip-top bag, pour in the remaining marinade, seal the bag, and refrigerate for 30 minutes or up to 4 hours.
- Cook on the stovetop: Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Remove the chicken from the marinade, pat dry, and discard the marinade. Place the chicken in the pan and cook for 4-5 minutes until seared. Flip, reduce the heat to medium-low, and cook until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes.
- Grill the chicken: Preheat the grill to medium heat (about 350°F) and oil the grates. Remove the chicken from the marinade, pat dry, and discard the marinade. Grill the chicken for 6-8 minutes on the first side until grill marks appear, then flip and cook for another 2-3 minutes until the internal temperature reaches 165°F. Let it rest for 5 minutes.
- Serve: Serve the cooked chicken with the refrigerated honey mustard dipping sauce. Enjoy!
Notes
- Marinate for Best Flavor: Let the chicken marinate for at least 30 minutes, but if you have more time, go up to 4 hours. This allows the flavors to really soak into the meat for a tastier dish.
- Pat the Chicken Dry: Before cooking, always pat the chicken dry with paper towels. This helps create a nice sear and prevents the chicken from steaming.
- Check the Internal Temperature: Use a meat thermometer to make sure the chicken reaches 165°F. This ensures the chicken is fully cooked but still juicy.
- Rest the Chicken After Cooking: Let the chicken rest for 5 minutes after cooking. This locks in the juices and makes the chicken more tender.
- Don’t Skip the Dipping Sauce: The honey mustard dipping sauce adds extra flavor and brings the dish together, so don’t forget to serve it on the side.
Pioneer Woman Honey Mustard Chicken