Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.
If you’re looking for a quick and easy chicken dish, may I suggest checking out this one for Honey Dijon Chicken? Boneless skinless chicken breasts are coated in honey mustard sauce, then coated with seasoned breadcrumbs. The chicken breasts are then pan-seared for about 4 minutes per side until they are done!
The recipe comes from simple honey mustard sauce I’ve made in the past, and from a simply spiced breadcrumb topping I have also used in the past. I’ve cooked the chicken in oil before but found I liked the browning and added flavor a small amount of butter provides instead.
This main dish (that serves two) can be made in under 20 minutes, which is awesome! The chicken has great flavor and is juicy on the inside and browned and crunchy on the outside.
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Prepare The Chicken Breasts
Lay one chicken breast on a piece of plastic wrap on a cutting board. Cover it with a second piece of plastic wrap and then use the flat side of a meat mallet to pound the chicken. The plastic wrap helps keep the chicken from splattering.
Continue to pound the chicken until it has flattened to a thickness of about ¼”. Transfer the chicken breast to paper towels, pat dry, and repeat this process with the other chicken breast. Discard the plastic wrap when finished.
Lightly season the chicken breasts (on both sides) with salt, black pepper and garlic powder. Divide the spices evenly between both chicken breasts and make sure to season both sides lightly. Set the chicken aside while you prepare the breadcrumb topping.
Make The Seasoned Breadcrumb Topping
Place dried breadcrumbs, dried parsley and ½ teaspoon of Dijon mustard on a large dinner plate and stir well. Continue mixing these ingredients together until the Dijon has been dispersed throughout the breadcrumbs and the ingredients are well-combined.
NOTE: Use a large plate (or cutting board) for this because you will spread out the breadcrumbs and lay the chicken breasts on this topping later, to completely cover the chicken.
Prepare The Honey Mustard Sauce
Measure honey and Dijon mustard into a small bowl and stir them well, until they’re fully combined. Set the honey mustard sauce aside. See how easy it is to make the honey mustard sauce?
Now we will cover the chicken breasts with the sauce and the seasoned breadcrumb mixture, then cook the honey Dijon chicken. We’re almost done!
Coat And Cover The Seasoned Chicken Breasts
Brush the honey mustard sauce on BOTH sides of the chicken breasts using a pastry brush. It’s easier to do only one chicken breast at a time!
Once the sauce is on both sides of the chicken, dredge it through the seasoned bread crumb topping (on the plate) until both sides are covered. Use your hands to lightly press the seasoned breadcrumbs into the sauce/chicken, so they adhere.
Transfer the coated, covered chicken breast to a platter and repeat this process with remaining chicken breasts. Once they are fully covered, it’s time to cook the chicken!
Cook The Chicken Breasts
Melt 1 Tablespoon of butter in a large skillet on medium heat. After the butter melts and the skillet is HOT, carefully add the seasoned chicken breasts to the skillet. They should sizzle when they hit the hot skillet.
Let the chicken cook (undisturbed) for 4 minutes, then carefully turn the pieces to the other side. The side that was facing down (now on top) should be brown and crispy. Cook the other side of the honey Dijon chicken breasts another 3-4 minutes, or until they are fully cooked through.
Serve The Honey Dijon Chicken
Transfer the chicken breasts out of the skillet and onto individual plates once they’re finished cooking. We served the honey Dijon chicken with home-grown, canned green beans and roasted butternut squash on the side.
The chicken is juicy inside and has great flavor from its simple honey mustard sauce and crispy crumb coating! We really enjoy this simple dish and I’m confident you will too!
I hope you have the opportunity to make honey Dijon chicken for yourself and/or those you love. I really am confident you’ll enjoy this simple recipe!
This is an easy recipe to “keep in your recipe tool bag”, because it’s made without a lot of fuss! Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!
Looking For More CHICKEN Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic chicken recipes to choose from, including:
- Cajun Chicken Pasta
- Chicken Enchilada Meatballs
- Air Fryer Chicken Chimichangas
- Chicken Noodle Soup
- Easy Chicken Salad For Sandwiches
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.
- 2 4-oz. boneless, skinless chicken breasts pounded to ¼" thickness
- ¼ teaspoon salt evenly divided between chicken breasts
- ¼ teaspoon black pepper evenly divided between chicken breasts
- ¼ teaspoon garlic powder evenly divided between chicken breasts
- 1 Tablespoon butter melted (used to cook chicken)
- ½ cup dried breadcrumbs (plain)
- 1 teaspoon dried chopped parsley
- ½ teaspoon Dijon mustard
- 3 Tablespoons honey
- 1 Tablespoon Dijon mustard
Lay 1 chicken breast on plastic wrap on a cutting board. Cover with 2nd piece of plastic wrap (to prevent splatters). Use flat side of a meat mallet to pound the chicken until it's flattened to ¼" thickness. Transfer chicken to paper towels; pat dry. Repeat with remaining chicken breast. Discard plastic wrap when finished.
Lightly season chicken (on both sides) with salt, pepper and garlic powder, dividing spices evenly between the chicken breasts.
Season Breadcrumbs: Place breadcrumbs, parsley and ½ teaspoon of Dijon mustard on a large dinner plate; stir until Dijon is blended, and ingredients are well-combined. Set aside. NOTE: A large plate is recommended because you will spread out the breadcrumbs and lay the chicken on them later, to cover.
Make sauce: Put honey and 1 Tablespoon Dijon in a small bowl; stir to combine. Use pastry brush to apply sauce to BOTH sides of chicken (1 piece at a time). Lay chicken on the bread crumb topping. Dredge until both sides are covered. Press breadcrumbs into the sauce to adhere. Transfer chicken to a platter; repeat with remaining chicken.
Melt butter in large skillet on medium heat. When skillet is HOT (but not smoking), carefully add chicken breasts. Let chicken cook undisturbed for 4 minutes; carefully turn chicken to the other side. The top should be browned and crispy. Continue to cook the other side of the chicken for 3-4 minutes, or until fully cooked through. When done, remove chicken from skillet; serve and enjoy!
Here’s one more to pin on your Pinterest boards!