When it comes to weeknight meals, nothing beats the convenience of chicken for dinner, especially if it is one of those crazy busy days that we barely have half an hour to put something warm and inviting on the table. These super easy honey-Dijon mustard chicken cutlets are not only moist and delicious, but they prove that a quick chicken dish does not have to be boring! We just need to choose a few bold ingredients to amp up the flavor of this simple and lean protein and use the right technique to cook it. I think of chicken as a blank canvas; it easily absorbs the flavors in which we marinate it, and, it is even easier to pair with almost any side dish you want to serve: rice, pasta, vegetables or cooked grains.
How to impart great flavor to a lean protein, such as chicken:
- Season it really well with salt and pepper, but only just before cooking. If you do this much earlier, the salt will draw the juices out of the meat to the surface which will then not allow the chicken to sear properly. (Note: This is not true if you cook a thicker protein, like steak, and have more time. If that is the case, salt the protein 40-45 minutes before cooking. The liquid will be reabsorbed into the meat and the flavor will become more concentrated.).
- Use a couple of bold ingredients and balance their flavors. In this recipe, I use garlic and Dijon mustard. Both get balanced with a little honey.
- Don’t overcook it. Use a hot skillet, sear the chicken well, and cook it for only a few minutes on each side. Then remove it from the heat and let it rest, covered, so the juices redistribute.
What to serve with these easy honey-Dijon mustard chicken cutlets:
This is such a versatile recipe and you can easily pair it with a grain salad, like this Mediterranean Couscous Salad, or, a favorite pasta, like this Mushroom Fettuccine, or, of course, mashed potatoes, or, creamy polenta
Make more than you need:
Even when you are cooking for only two people, make the whole recipe. It is super easy to reheat and enjoy it again another day. You will be happy you did!
- 3 medium chicken breasts, boneless & skinless
- --- sea salt and freshly ground pepper
- ¼ cup extra virgin olive oil
- 5 medium garlic cloves, very finely minced (or, use a microplane)
- 1 tsp. lemon zest
- ½ TBSP. honey
- 1 TBSP. Dijon mustard
- ¼ tsp. red pepper flakes
- ½ tsp. paprika
- ½ tsp. coriander, ground
- --- olive oil for the skillet
- --- lemon wedges for serving
- Place the chicken on a cutting board. Holding your knife parallel to the cutting board, slice the chicken breasts in half so that one breast becomes two cutlets. (You can also ask the butcher to do that for you.) If the chicken breasts are too large, lay the chicken between two sheets of plastic wrap and pound them out with a meat mallet to ¼” thickness. Even thickness is important to this recipe, so do not skip this important step. Season the chicken breasts generously on both sides with salt and pepper.
- In a large bowl whisk together the olive oil, garlic, lemon zest, honey, Dijon mustard, paprika and coriander. Add the chicken cutlets and turn to coat well on both sides.
- Bring a large nonstick or cast iron skillet to medium-high heat. When the skillet gets hot, add some olive oil. Wait until the olive oil is hot and add the cutlets (if they do not all fit, cook them in two batches). Cook briefly on both sides and then pour any remaining honey-Dijon mustard mixture from the bowl over the cutlets and cook for about 2-3 minutes on each side, or, until their internal temperature reaches 165°F.
- Remove the cutlets from the heat, cover them with aluminum foil for a few minutes to allow the juices to settle, and serve with the lemon wedges.
When do you put garlic in
Hi Jim,
The garlic is mixed in with the olive oil, zest, honey and mustard!