Easy Honey-Dijon Chicken Cutlets
 
Prep time
Cook time
Total time
 
Easy, flavorful chicken dish, perfect fo a weeknight meal!
Author:
Recipe type: Main Course
Cuisine: Mediterranean
Serves: 4-6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Notes
Instead of the chicken breasts, you can also use boneless chicken thighs. Given their usual size, you will not need to cut those in half – just pound them lightly so they are about the same thickness.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-honey-dijon-chicken-cutlets/