This Mustard Glazed Chicken is tender and juicy and bursting with amazing flavor! Made with 6 ingredients, in ONE skillet. Preparing dinner has never been so deliciously simple.
6 Ingredient Mustard Glazed Chicken Recipe
This Mustard Glazed Chicken has to be one of my favorite chicken recipes!
Tender and juicy chicken cooked in a honey mustard sauce that is infused with soy and fresh scallions. It is an AMAZING combination that you are going to love.
The flavor of this sauce is amazing, and it is so easy to throw together. Plus, it is made with 6 ingredients, in ONE pot, and is packed with flavor!
The whole family loves this recipe, even the picky eaters.
MUSTARD GLAZED CHICKEN INGREDIENTS
I love this recipe because you are able to make a gourmet dish with just 6 simple ingredients.
- Scallions
- Honey
- Whole-grain mustard
- Soy sauce
- Apple cider vinegar
- Boneless, skinless chicken breasts or thighs
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
WHAT KIND OF MUSTARD DO I NEED FOR THIS RECIPE?
For this recipe, you’ll need whole-grain mustard, which helps flavor the chicken. Please don’t use regular mustard or Dijon mustard since these two are too acid.
HOW TO MAKE MUSTARD GLAZED CHICKEN
Preparing dinner has never been so deliciously simple!
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- Slice scallions; keep whites and greens separate. Add sliced white scallions in a nonstick skillet.
- Add honey, mustard, soy sauce, vinegar to the skillet and mix to combine.
- Bring mixture to simmer over medium-high heat.
- Add chicken to the skillet and until the chicken is no longer pink.
- Transfer chicken to a plate.
- Reduce sauce until slightly thickened.
- Return chicken to the skillet and toss to coat.
- Garnish with chopped parsley, if desired. Serve hot with the sauce.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
TIPS TO MAKE MUSTARD GLAZED CHICKEN
- I like to use boneless, skinless breasts with this recipe but feel free to substitute for chicken thighs or drumsticks.
- If your chicken breasts are really thick, pound them to thin them out. It will reduce cooking time and help it to cook more evenly.
- Using a meat thermometer is best to make sure that your chicken meat reaches 165 degrees Fahrenheit.
- This mustard chicken recipe is perfect for leftovers and making more meals out of it. The chicken meat can be cut and used for sandwiches or salads
What can you serve with baked mustard chicken breast?
This dish is very flavorful yet versatile enough to be served with a variety of sides. Our favorite side is Roasted Potatoes. Rice, quinoa, or couscous are also great options.
STORING MUSTARD GLAZED CHICKEN
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To Freeze:
- Allow cooling after cooking.
- Place chicken in a freezer container.
- Freeze for up to 3 months.
When ready to serve, thaw in the refrigerator, preferably overnight. Reheat covered in a 350 º F until warmed through.
LOOKING FOR MORE CHICKEN RECIPES?
- Sheet Pan Lemon Garlic Roasted Chicken and Potatoes
- Easy Chicken Lo Mein
- Instant Pot Creamy Chicken with Mushrooms
- Easy Grilled Hawaiian Chicken Skewers
- Chicken and Corn Enchiladas
- Easy Peri Peri Chicken Breasts
- Easy Instant Pot Chicken Marsala
Easy Mustard Glazed Chicken
Ingredients
- 4 scallions
- ½ cup honey
- 1/3 cup whole-grain mustard
- 3 tablespoons soy sauce
- 4 teaspoons apple cider vinegar
- 5 – 6 boneless skinless chicken breasts (see notes)
- Fresh parsley leaves to garnish, chopped (optional)
Instructions
- Slice scallions; keep whites and greens separate. Add sliced white scallions in a nonstick skillet.
- Add honey, mustard, soy sauce, vinegar to the skillet and mix to combine. Bring mixture to simmer over medium-high heat.
- Add chicken to the skillet. Reduce heat to medium-low, cover, and simmer gently for 10 minutes. Flip the chicken and cook for 5-10 more minutes, or until the chicken is no longer pink and inside temperature reaches 165º F. NOTE: The cooking time can vary depending on the thickness of your chicken.
- Transfer chicken to a plate.
- Increase heat to medium-high and simmer the sauce, uncovered, until slightly thickened and reduced, about 3 – 4 minutes.
- Return chicken to the skillet and toss to coat. If desired, let the chicken caramelized with the sauce for 1-2 minutes. Turn off the heat. Stir in scallion greens.
- Garnish with chopped parsley, if desired. Serve hot with the sauce
STORE: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. FREEZE: Allow cooling after cooking, place chicken in a freezer container. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator, preferably overnight. Reheat covered in a 350 º F until warmed through. Looking for more chicken recipes?
- Sheet Pan Lemon Garlic Roasted Chicken and Potatoes
- Easy Chicken Lo Mein
- Instant Pot Creamy Chicken with Mushrooms
- Easy Grilled Hawaiian Chicken Skewers
- Chicken and Corn Enchiladas
- Easy Peri Peri Chicken Breasts
- Easy Instant Pot Chicken Marsala
Nutrition
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- Everyday Pan
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- Nesting Measuring Beaker Set
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- Magnetic Measuring Spoons Set
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- 7-Inch Knife
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Can’t stop eating…..
I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)