Healthy Honey Mustard Chicken
"The whole family enjoys this saucy chicken served over rice, so I make it often. It cooks up so tender and juicy that I sometimes serve the chicken on rolls with lettuce and tomato."
"The whole family enjoys this saucy chicken served over rice, so I make it often. It cooks up so tender and juicy that I sometimes serve the chicken on rolls with lettuce and tomato."
- Carbohydrate 0.2665 g
- Cholesterol 0 mg
- Fat 0.2005 g
- Fiber 0.164999997615814 g
- Protein 0.2185 g
- Saturated Fat 0.0124 g
- Serving Size 1 1 serving (5g)
- Sodium 56.75 mg
- Sugar 0.101500002384186 g
- Trans Fat 0.00905000000000003 g
- Calories 3 calories
Step-by-step
- In a large skillet coated with cooking spray, cook chicken over medium-high heat for 5 minutes on each side.
- Combine the gravy, mustard and honey; pour over chicken.
- Bring to a boil.
- Reduce heat; cover and simmer for 8-12 minutes or until chicken juices run clear.
- Serve with rice if desired.
Traditional honey mustard preparations rely on emulsified cold dressings applied as dips or post-bake drizzles, whereas this method incorporates the condiment directly into a simmering braising liquid. Direct pan-searing requires careful thermal control to build surface protein bonds without scorching the natural sugars present in honey.
Skillet Selection and Heat Management
Coat a heavy-duty skillet, preferably cast iron or heavy stainless steel, with cooking spray and bring it to medium-high heat. Sear the chicken breasts for precisely 5 minutes per side. Thin or uneven cutlets require meat mallet pounding to an even 3/4-inch thickness before cooking to prevent overcooked edges and raw centers. Maintain medium-high heat during the sear to achieve adequate Maillard browning, then drop the burner setting immediately before introducing the liquid components.The Role of Prepared Gravy
Commercial jarred gravy functions as a pre-thickened starch suspension that eliminates the need to build a separate roux. Whisking Dijon mustard and honey directly into the gravy creates a uniform simmering medium. Cover the skillet tightly with a lid to trap steam, and simmer the meat for 8 to 12 minutes until internal temperatures reach 165 degrees Fahrenheit. Substituting homemade stock thickened with cornstarch slurry requires a 1:1 liquid ratio replacement for the jarred product, though added seasoning adjustments will be necessary due to varying sodium baselines.
