Honey-Mustard Breaded Chicken Recipe

4.5 21 25
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 21 25
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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cookie20 User ID: 3125668 277976
Reviewed Nov. 19, 2017

"I used Paul Newman's honey mustard mayo and added a little corn meal and seasoned salt to panko crumbs. I baked it on a rack on a cookie sheet in a convection oven at 375 till 165 degrees. It was crisp on both sides. The mayo in the honey mustard lent moisture."

MY REVIEW
Lady Fingers User ID: 2682286 276799
Reviewed Oct. 26, 2017

"Tasty recipe, and the chicken does stay nicely moist. Be a bit sparing on the coating and it will stay on."

MY REVIEW
monibarrientos User ID: 6788142 267787
Reviewed Jun. 8, 2017

"Great flavors but all the breading fell off chicken, very messy. Probably will not make again, we had company and wanted a great meal....chicken was moist but not a pretty mess! Thank God for wine and a good laugh!!"

MY REVIEW
Judy User ID: 9171454 266116
Reviewed May. 19, 2017

"Totally yummy, will definitely make this again and again"

MY REVIEW
mamamarie User ID: 568814 266094
Reviewed May. 18, 2017

"This was good. I used olive oil instead of butter. I used italian flavored bread crumbs and also added some grated parmesan cheese to the coating. Thanks for the recipe."

MY REVIEW
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."

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