Ingredients:

  • 1/4 cup Dijon mustard (60g)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons honey (30g)
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 4 boneless, skinless chicken breasts (approximately 1.5 lbs or 680g total)
  • 2 tablespoons olive oil (30ml)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Marinate the Chicken: In a large mixing bowl, combine Dijon mustard, olive oil, honey, minced garlic, salt, and pepper. Add chicken breasts and coat them evenly. Let marinate for 10 minutes while heating the skillet.
  2. Heat the Skillet: In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.
  3. Cook the Chicken: Remove chicken from the marinade (reserve excess marinade) and place it in the skillet. Sauté chicken for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
  4. Create the Sauce: Pour the reserved marinade into the skillet and simmer for 1-2 minutes until slightly thickened.
  5. Serve: Transfer chicken to a serving platter and drizzle with sauce. Garnish with chopped parsley if desired.