If you like dipping your chicken in honey mustard, you're going to LOVE every bite of this chicken that's coated in homemade honey mustard sauce!! Fast, EASY, juicy, tender, and made in one skillet!!
1 ½poundsboneless skinless chicken breaststhighs can be substituted, cut into bite-sized pieces
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
½cuphoneyor to taste
¼cupyellow mustard
¼cupdijon mustard
2teaspoonscorn starch dissolved in 2 teaspoons cold wateroptional (slurry)
fresh parsley for garnishingoptional
Instructions
To a large skillet, add the oil, chicken, evenly season with salt and pepper, and sauté for about 5 to 7 minutes, or until chicken is just cooked through; stir and flip intermittently to ensure even cooking.
While chicken is sautéing, to a small bowl, add the honey, both mustards, and stir to combine. Taste and check for flavor balance and add either additional honey or mustard(s), if desired to taste.
Add the honey mustard to the skillet, reduce the heat to medium-low, and stir well to combine and coat all pieces of chicken. Allow chicken to simmer in sauce for about 2 to 3 minutes, or as desired.
Optionally, for a thicker and clingier sauce, add the cornstarch slurry to the skillet, stir to combine, and stir nearly constantly for 1 to 2 minutes, or until the sauce is as thick as desired. Tip - The sauce will thicken up more as it's cooled so in an effort to prevent it from becoming overly thick or getting a little gloppy when it cools, don't overdo it with the heat.
Optionally garnish with parsley and serve immediately.
Notes
Storage: Chicken is best fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.