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Honey-Mustard Breaded Chicken Recipe
Honey-Mustard Breaded Chicken Recipe photo by Taste of Home
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Honey-Mustard Breaded Chicken Recipe

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5 13 18
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I get bored with the same old chicken, so I came up with this simple recipe. The coating adds fast flavor to tender chicken cooked on the stovetop. —Laura Theofilis, Leonardtown, Maryland
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 cup dry bread crumbs
  • 1 teaspoon plus 2 tablespoons Dijon mustard, divided
  • 3 tablespoons honey
  • 2 tablespoons butter

Nutritional Facts

338 calories: 1 each, 9g fat (0g saturated fat), 73mg cholesterol, 583mg sodium, 34g carbohydrate (0g sugars, 1g fiber), 31g protein Diabetic Exchanges: 2 starch, 3 lean meat 1 fat.

Directions

  1. Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs.
  2. In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear. Yield: 4 servings.
Originally published as Honey-Mustard Chicken in Quick Cooking January/February 2000, p8

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Honey-Mustard Breaded Chicken

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Cowboy4540
Reviewed Mar. 27, 2016

"I tried this coating on fresh Alaskan Cod I got from Costco. Huge pieces of Cod. Can't wait to do the chicken recipe."

MY REVIEW
rebelwithoutaclue
Reviewed Jan. 19, 2016

"For those of you that are having trouble with the breading sticking to the chicken; place dipped and battered chicken in the freezer for 15 min and then straight to the hot skillet. This works great for shrimp and mushrooms. I could never get the batter to stay on mushrooms till I tried the freezer trick.

I used equal parts Dijon, honey and mayo for my sauce and I loved this dish that way."

MY REVIEW
devans7474
Reviewed Sep. 20, 2015

"Excellent recipe. My husband and I really liked it. I made one change -- instead of butter, I used coconut oil. I will definitely make this recipe for company."

MY REVIEW
h13
Reviewed Oct. 31, 2014

"Dijon mustard and pinko crumbs.mixed with the flour....omg-great!!"

MY REVIEW
lmmanda
Reviewed Apr. 7, 2014

"Very good. I have made it with bottled ranch dressing when I didn't have an envelope and it turned out just as good (I used about 1T of bottled ranch). I've found with any recipe that you pan fry that if you put it in the fridge for about 15 mins, the coating sticks better while cooking."

MY REVIEW
daisey5
Reviewed Jun. 13, 2013

"Great flavor. I loved it. Next time I might try adding a little garlic."

MY REVIEW
tocat83
Reviewed May. 8, 2013

"The coating doesn't stay on and it's a bit mushy. If I used oil instead of butter so I could get the pan real hot then it probably would be better. If I try it again, I will put the butter in the sauce and bake it. The flavor was fine though."

MY REVIEW
MITZEL807
Reviewed Apr. 29, 2013

"Would have liked it to turn out a little more crispy, slightly "mushy." Probably just need to perfect the cooking based off of my skillet/heat. Will make again as it was nice taste and good change of pace."

MY REVIEW
glrbsn
Reviewed Apr. 1, 2013

"I needed something different and this was a good one to make. Very tasty and will make it again"

MY REVIEW
tzarhall
Reviewed Feb. 11, 2013

"I think this is a great recipe for a quick meal. My husband really loved it and said it was a keeper. We both really liked that it was simple and full of flavor."

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