Happy Monday, all! I hope you all had a fabulous weekend and Easter Sunday! My office was closed on Friday, and a 3-day weekend is always welcome. Of course, that meant I was going non-stop, trying to cram as much as I could into each one of those days. I’m still trying to recoup, today!! I don’t think I cooked dinner for Friday or Saturday, but spent most of Saturday evening in the kitchen cooking for Easter lunch on Sunday. Thank goodness for leftovers to get us through until Sunday!!
This amazing skillet of deliciousness, however, may be too good for you to count on any leftovers. Unless you are making it only for yourself, that is.
I have almost as much love for honey and Dijon mustard as I do for all things lemon and balsamic vinegar. That’s saying something, y’all.
And of course, chicken is such a versatile protein, that just goes so well with honey-mustard in pretty much any capacity. When I was a kid, all the fast-food places used to offer honey (just honey, by itself) as a dipping sauce to go with chicken nuggets, and you can bet your booty, that’s what I always ate them with. As I got older, place by place started doing away with honey and offered honey mustard instead. I think McDonald’s and Chick-fil-a are the only ones that still have honey, by itself. Sad, really, even if I very rarely eat fast food anymore. But at least they still have honey mustard. And let me just say, much to my dear husband’s dismay, I still love me some spicy chicken nuggets with honey mustard, from Wendy’s.
Anywho, I digress. This honey Dijon chicken skillet is leaps and bounds above any store or fast food chicken nuggets with honey mustard dipping sauce, but the kiddies will still eat it up, I’m quite sure!!
And, if you prefer chicken thighs to breasts, you could absolutely use those instead!!
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 Tbsp olive oil
- 1/2 cup dry sherry
- 1/2 cup low-sodium chicken stock
- 1/4 cup Dijon mustard
- 2 Tbsp whole grain mustard
- 3 Tbsp honey
- parsley and/or chives, for garnish
- Preheat the oven to 400 degrees F.
- Combine the salt, pepper, paprika and garlic powder together in a small bowl. Use paper towels to pat both sides of your chicken completely dry then sprinkle the seasoning mixture all over both sides of the chicken.
- Heat oil in a large over-safe skillet over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side.
- Add the sherry and stir to deglaze the pan. Cook for 1 to 2 minutes, then reduce the heat to low. Most of the sherry will be cooked off by this point.
- Meanwhile, in a small bowl, stir together the chicken stock, both mustards and honey. Pour the mixture over the chicken and turn the chicken a few times to coat. Cover the skillet and place it in the oven for 15 minutes, or until the chicken is cooked through.
- Remove the skillet from the oven, garnish with your herbs of choice, as well as a few spoonfuls of the sauce left in the skillet, and serve!