Honey-Mustard Breaded Chicken Recipe

4.5 16 21
Honey-Mustard Breaded Chicken Recipe
Honey-Mustard Breaded Chicken Recipe photo by Taste of Home
Publisher Photo

Honey-Mustard Breaded Chicken Recipe

Read Reviews
4.5 16 21
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

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.
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

Nutritional Facts

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

  • 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
  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

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Reviews forHoney-Mustard Breaded Chicken

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Kdorfman User ID: 7269420 264610
Reviewed Apr. 12, 2017

"Too much work and messy. All breading stuck to non-stick pan. Would not make again"

MY REVIEW
Eileen User ID: 9084730 264251
Reviewed Apr. 3, 2017

"This was good. I have been looking for something like the shake and bake Honey Mustard chicken and this was not that, but tasty. I ran out out bread crumbs and cooked some without them . They were very good and moist."

MY REVIEW
s_pants User ID: 174050 263235
Reviewed Mar. 8, 2017

"Loved this!"

MY REVIEW
Cowboy4540 User ID: 8259444 246089
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 User ID: 4288906 242066
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 User ID: 5273532 233214
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 User ID: 7538379 203416
Reviewed Oct. 31, 2014

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

MY REVIEW
lmmanda User ID: 1101093 29127
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 User ID: 146806 26250
Reviewed Jun. 13, 2013

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

MY REVIEW
tocat83 User ID: 1470716 26249
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."

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