Ugh, anyone else on the struggle bus this week? I’m not sure what it is but I am tired and just mentally done this week. Luckily, with a stocked pantry I don’t have to think too hard when it comes to putting dinner on the table.
One-Pan Honey Mustard Chicken
Cook time: 30 minutes, Serves 4
1 lb. boneless, skinless chicken breast (4 pieces)
1 Tablespoon olive oil
Salt & pepper
1 Tablespoon butter
1 shallot, minced (or 1 Tablespoon red onion, diced fine)
1 cup low-sodium chicken broth
3 Tablespoons whole grain mustard
2 Tablespoons honey
1 Tablespoon Italian parsley, chopped
Pound chicken breasts to an even thickness, season with salt & pepper.
Heat a large cast iron pan over medium-high heat. Add olive oil and heat. Add chicken and cook 2-3 minutes. Flip chicken and cook another 2-3 minutes. Remove chicken from pan to a plate and set aside. It’s okay if its not quite cooked through, we’ll finish in the sauce later.
Reduce heat to medium and add butter. Add shallots and cook for 2 minutes or until translucent. Deglaze pan with chicken broth, scraping up any bits on the bottom. Whisk in mustard and honey. Bring sauce to a bubble and cook 2-3 minutes or until it starts to reduce and will coat the back of a spoon. Add parsley.
Add the chicken and any juices collected on the plate back to the pan. Spoon sauce over chicken. Let chicken simmer for about another 5 minutes or until chicken is cooked through.
Source: Ruth’s Table, 2021.
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