This deliciously Easy Honey-Mustard Chicken Skillet is quick, healthy, and kid-friendly!
Outside of baking, I rarely use my oven. That’s not to say I don’t roast veggies and chickens every now and again. There’s just something about the stovetop that calls my name. I think it’s in part because I’m in complete control. If I want to add more spice or stir in some more butter, I can easily tweak whatever I’m cooking. If I want to turn up the heat or eyeball my seared steak, I can. Also, there’s just something about pan-fried meat, you know?
This honey-mustard chicken skillet is exactly that—a one-pan wonder that’s simple, flavorful, and endlessly customizable. The combination of tender chicken, crowd-pleasing veggies, and an irresistible honey-mustard sauce makes it a surefire hit, especially with my kids! Most importantly, this recipe is ideal for busy school nights filled with basketball practice, play rehearsals, and whatever the heck else I have on my plate.
And as far as tastes go, this skillet delivers. The sweet honey contrasts with the tangy Dijon mustard and helps balance the acidity of balsamic vinegar. Though my favorite parts of the recipe are the toasted almonds and fresh basil. They add a nutty earthiness to the skillet.
Like I said before, this skillet is pretty customizable. Use whatever veggies you prefer, and feel free to swap the chicken breast for thighs. Heck, even sirloin tips would go well with this delicious sauce!
Is This Honey-Mustard Chicken Skillet Healthy?
Absolutely! Between the lean chicken breast and vegetables, you’re getting protein, fiber, and nutrients. And the sauce keeps it simple with reduced-sodium chicken broth, honey, and Dijon mustard.
To fit specific diets, you can make the recipe fully gluten-free by using tamari instead of soy sauce; coconut aminos also works. For a vegan twist, replace the chicken with tofu and substitute vegetable broth for chicken broth in the sauce. I’m sure it’ll be just as yummy!
Can’t I Just Use Honey Mustard?
I love shortcuts in cooking. I’m no Wolfgang Puck, people. I totally get why you’d want to grab a bottle of ready-made honey mustard. It’s not worth it, though. Honey mustard simply won’t deliver the same flavor as this homemade sauce. Store-bought honey mustard is often sweeter, with a one-dimensional taste that would likely overpower the dish. By making the sauce, you control the flavor.
Plus, this recipe takes it up a notch with additions like balsamic vinegar and soy sauce, two ingredients that are not in store-bought honey mustard. In my not-so-humble opinion, it’s worth the few extra minutes to whisk together a sauce that’s worthy of your taste buds!
How To Make Ahead And Store?
You can prep the sauce and chop the chicken and veggies 1 day beforehand. Store them separately in airtight containers in your fridge to keep everything fresh. When it’s time to cook, just assemble the dish per the recipe instructions. Leftovers should last you around 3 to 4 days. Reheat on the stovetop over medium heat, and it’ll taste nearly as good as the day you originally made it!
Serving Suggestions
This honey-mustard chicken skillet goes with a variety of sides. Of course, the obvious pick would be quinoa or Steamed Rice, but I also like serving it with these Easy Oven-Roasted Potatoes. They add a hearty and flavorful starch. Braised Red Cabbage is also a surprisingly fantastic choice. It may be a German dish, but the cabbage pairs well with the honey-mustard sauce. Or, keep it simple with Glazed Stovetop Carrots—they’re tender and naturally sweet, complementing the savory and tanginess of the skillet without commandeering the flavor.
Recipe
Ingredients
- 1/4 cup slivered almonds
- 1 1/2 tablespoons olive oil divided
- 1 tablespoon fresh garlic minced
- 1 pound grass-fed chicken breast cut into strips
- 4 cups zucchini sliced (about 2 small)
- 2 cups asparagus chopped (about 1 large bunch)
For the sauce:
- 1 cup reduced-sodium chicken broth
- 4 tablespoons honey
- 1/4 cup Dijon mustard (make sure it's Paleo-friendly)
- 1 tablespoon balsamic vinegar
- 1 tablespoons tapioca starch
- 2 teaspoons reduced-sodium soy sauce (gluten-free if needed)
- Pinch of sea salt
- Sliced fresh basil for garnish
- Hot cooked rice or cauliflower rice for serving
Instructions
- Heat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Toast the almonds in the oven until they are a light golden brown, only a few minutes. Set side.
- Heat 1 tablespoon of the olive oil in a large pan on medium-high heat. Add in the garlic and cook until golden brown, about 1 minute.
- Turn the heat down to medium and add in the chicken breast strips. Cook, stirring occasionally, until the pieces are no longer pink inside. Once cooked, transfer to a bowl and cover.
- Turn the heat back up to medium-high and add the remaining oil. Add the zucchini and asparagus. Cook, stirring frequently, until the veggies are lightly browned. Add in the chicken pieces and cook for 1-2 minutes.
- In a medium bowl, whisk together all the sauce ingredients, making sure to dissolve the tapioca.
- Add the sauce to the pan, stir, and bring to a boil for 1 minute. Reduce the heat to medium and simmer until the sauce is nice and thick, about 3-5 minutes.
- Serve over rice and garnish with toasted almonds and basil.
Nutrition
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