Pan-seared chicken in mustard sauce

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Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
chicken breasts
4 tsp whole grain mustard (divided)
6 tsp olive oil (divided)
4 tsp Dijon mustard
2 tbsp honey
100 ml vegetable stock
10 g rosemary
salt
pepper
rice for serving
Metric
Imperial

Utensils

  • large bowl
  • paper towel
  • small bowl
  • silicone spatula
  • stainless steel pan

Nutrition per serving

Cal
257
Protein
36g
Fat
9g
Carb
7g

Step 1/4

  • 4 chicken breasts
  • 1 tsp whole grain mustard
  • 4 tsp olive oil
  • salt
  • pepper
  • large bowl
  • paper towel

Wash chicken breast and pat dry. Add a portion of the whole grain mustard and olive oil to a large bowl and stir to combine. Season with salt and pepper. Toss chicken breast in the mustard mixture, transfer to a plate, and let marinate for at least 30 min.

Step 2/4

  • 4 tsp Dijon mustard
  • 3 tsp whole grain mustard
  • 2 tbsp honey
  • 100 ml vegetable stock
  • salt
  • small bowl

Add Dijon mustard, remaining whole grain mustard, honey, and vegetable stock to a small bowl. Stir to combine and season with salt.

Step 3/4

  • 2 tsp olive oil
  • silicone spatula
  • stainless steel pan

Slowly heat remaining olive oil in a stainless steel pan set over medium heat. Once pre-heated, transfer chicken breast to the pan and sear for approx. 2 – 3 min. The chicken may initially stick to the bottom of the pan, but after 2 – 3 min., the chicken can be lifted easily. Flip and sear the other side for another 3 min.

Step 4/4

  • 10 rosemary
  • rice for serving

Add honey mustard sauce to the pan and top with rosemary. Reduce heat and simmer chicken in sauce for approx. 5 – 7 min. Enjoy with rice!