These honey mustard chicken cutlets are simple, quick, and most importantly delicious! The first time I tested this recipe my mom told me they were ORGASMIC, LOL. Imagine your mom shouting that across the house. Crazy! But, honestly…these honey mustard chicken cutlets ARE that good. Throwing it back to the days of dipping chicken tenders in honey mustard (so like…two weeks ago for me.)
Honey Mustard Chicken Cutlets – The Details
Pat those chicken cutlets dry and get to seasoning! Lots of garlic powder, salt and pepper, and into the pan they go. But trust me, it gets better. After they’re browned and out of the way, it’s time to make that delicious creamy honey mustard sauce. The tangy mustard mixed with the sweet honey and mellow heavy cream comes together to make the best sauce for this chicken. It’s a perfect balance of sweet and savory. And the best part about this recipe? It’s super easy! It’s a great weeknight dinner, it comes together quickly and packs a big flavor.
My boyfriend and I really love honey mustard, it’s something that we bonded over long before we started dating. So obviously this is a well loved dish not just among my parents but with Phil as well. Even though he isn’t THAT fond of chicken cutlets. But these honey mustard chicken cutlets and so juicy and tender.
Honey Mustard Chicken Cutlets – Cooking The Chicken
Chicken cutlets can overcook and get really dried out so quickly when you cook them in the oven. And I definitely agree with Phil when he says the chicken isn’t his favorite (except in the form of chicken soup apparently.) But this honey mustard chicken recipe? I tested this at least once a week for over a month, and it was perfect from the first test. I just kept thinking it was so easy and so delicious, so I kept making it (and pretended that I need to keep testing it LOL.) But you didn’t hear anyone complaining!
And my secret it super juicy chicken cutlets? Either I’m cooking them in a sauce (like these honey mustard chicken cutlets) or I’m checking them every like two minutes until they come up to temperature. Overcooked chicken is my enemy! I’ll stand there in the kitchen and watch them cook if I have to.
Cabbage is the perfect addition to this honey mustard chicken. The salty garlicky cabbage mixed with the honey mustard is so delicious! And that’s coming from someone who generally dislikes cabbage. I mean boiled cabbage is on my list of things that I just WILL NOT eat, sorry for any cabbage lovers out there. But if it’s roasted? Oh I’m shoveling that shit in my mouth like a lunatic (I’ll fight you for the roasted cabbage, watch out!)
Other Recipes To Try:
- Chicken in Creamy Fennel Sauce with Crispy Bacon
- Chicken Thighs in Creamy Caper Sauce
- Easy One Pot Chorizo Chili
- Kale Pesto and Sausage Pasta
Make sure to tag me on Instagram if you’ve tried any of these recipes! @Happystirring! And if you have any leftover honey mustard sauce (which is unlikely, but did happen to me ONCE) you can make homemade pretzels and dip them into the sauce like my boyfriend and I did!
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Honey Mustard Chicken Cutlets with Roasted Cabbage
Chicken & Seasoning
- 3 large chicken cutlets cut in half
- 1 Tbsp garlic powder
- salt to taste
- pepper to taste
- 1 Tbsp olive oil
- 1 Tbsp butter
Honey Mustard Sauce
- 3 Tbsp butter
- 3 cloves garlic minced
- 2 Tbsp flour
- 1 1/2 cups chicken stock
- 3 Tbsp dijon mustard
- 2 Tbsp honey
- 1 cup heavy cream
- 1 large head of cabbage sliced into 1 inch thick steaks
- olive oil
- garlic powder
- Heat oven to 375°
- Lay cabbage on baking sheet, cover in olive oil, and generously add salt, pepper, and garlic powder. Cook for at least 30 – 35 minutes, until cabbage is soft. I like to do this while preparing and cooking the chicken and sauce.
- Toss on pan after removing from oven.
Chicken Cutlets and Honey Mustard Sauce
- Pat chicken cutlets try with paper towels. Sprinkle salt, pepper, and garlic powder. Flip cutlets and repeat.
- In a large pan over medium heat, add 1 Tbsp olive oil, and 1 Tbsp butter. Brown chicken cutlets for 5 minutes on each side. Remove from pan and cover with aluminum foil.
- Add 3 Tbsp butter, and garlic and cook for about 3 minutes, or until garlic is fragrant
- Add flour, and whisk together
- Add chicken broth 1/2 cup at a time, whisking each time until thickened.
- Add dijon mustard, and honey. Stir to combine, simmer for 2 minutes.
- Add heavy cream, stir, simmer 5 minutes, stirring occasionally. Add salt and pepper to taste. Remove from heat.
- Return chicken cutlets to pan, flip to cover in sauce. Cook in oven for 12 – 15 minutes, or until chicken is at least 165° internally.