Even for a chef it can be challenging to think of meals on the fly to feed your family, and sticking to my guns about Eating Through the Kitchen Cabinets, I whipped up this tasty Honey Balsamic Mustard Glazed Chicken Recipe. My biggest problem is that I always want to add like 9,000 ingredients to a dish to make it all fancy. However more often than not, too fancy doesn’t get a thumbs up at the dinner table, simplicity does. This Honey Balsamic Mustard Glazed Chicken Recipe is easy, it’s delicious and you probably have all of these ingredients already in your cupboards. Maybe it’s just me but the two things I’ve got the most of in my refrigerator is pickles and different mustard flavors. Not sure why I have so many pickles, maybe it’s my daughter, but I know why I’ve got so many mustard flavors!
Truth be told we used to make a glaze pretty similar to this in a restaurant I used to work at in St. Louis. Man we put that mustard glaze on just about everything over there, from salmon all the way down to a brick chicken. It was super good, but became overkill after a while. It’s been more than a decade since I worked there so I figured I’d try and reimagine it in my own kitchen, with a few twists of course. The mustard glaze is so flippin’ good it got me thinking that it would be superb on pork and a grilled steak as well. In all honesty it would be killer on just about anything and incredibly versatile as well. Maybe even whisk in a little beer to change it up a bit, or possibly add in some more olive oil to make a delicious Honey Balsamic Mustard Vinaigrette? Just trying to pass along all of your options when making this :-).
It all starts though with properly seasoning and sautéing the chicken to a perfect golden brown crust. The most fool proof way I know how to cook chicken is by adding a small amount of cold olive oil to a sauté pan on high heat. Once the oil begins to lightly smoke simply add in your seasoned chicken, turn the heat down to medium-high and brown for 3 to 4 minutes. Next, flip over the chicken and finish in the oven on 350° for 10 to 12 minutes. The reason I like to use olive oil when sautéing is because of its smoking point which is in between 350° and 375°. Now ask yourself, what’s the best temperature to roast in the oven at? Exactly!! This method works for a chicken breast and honestly is the easiest way I’ve found to date. You’ll notice for this Honey Balsamic Mustard Glazed Chicken Recipe that I used split chicken breasts and thighs instead of just breasts. Using these cuts of chicken requires a little more time on the burner browning and a few more minutes in the oven to ensure it’s cooked through. To me chicken, or beef and pork for that matter, are a whole lot juicier and flavorful when the bone is left intact while cooking. It holds in more moisture by acting as a wall for juices to stay running through the protein instead of leaking out.
Once the chicken is done cooking you can then brush or pour on the honey balsamic mustard glaze. If you want you can absolutely put some on before it goes into the oven, however if you cook mustard too long it really takes an almost a bitter flavor which to me isn’t good. My suggestion to you would be to watch it and make sure it doesn’t bubble while in the oven. This honey balsamic mustard glaze packs a mighty punch in the flavor department so don’t go overboard and drown your chicken in it because honestly it won’t be good. This mustard was intended to flavor and enhance, not take over! Enough talking, it’s time to eat! Enjoy!
Oh yeah, I finished with some fresh chopped chives for a little more love and of course delicious onion flavor. It also adds that elegant touch without going over the top.
A big ol picture below for pinning on Pinterest.
- 2 split chicken breasts
- 4 chicken thighs
- 6 sprigs of fresh rosemary
- 2 tablespoons of grainy mustard
- 2 tablespoons of Dijon mustard
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of honey
- 2 tablespoons of olive oil + more for sautéing
- Kosher salt and fresh cracked pepper to taste
- Season the chicken on all sides with salt and pepper. Add a small amount of olive oil to a very large sauté pan on high heat and add in the chicken to caramelize (about 3 to 4 minutes).
- Once the chicken is brown, flip them over add a sprig of rosemary on top of each piece of chicken and finish cooking in the oven on 350° for 12 to 14 minutes or until it is cooked through (no pink).
- In a medium bowl, add in the mustards, vinegar and honey and whisk until combined. Finish by slowly whisking in the 2 tablespoons of olive oil. Season with salt and pepper.
- Once the chicken is done cooking, brush thm with the honey balsamic mustard and serve.