American
Honey Mustard Chicken Cutlets
Cutlets sear quickly, then honey and Dijon reduce with a little broth into a sharp-sweet sauce. It is a weeknight chicken dinner that is not another garlic glaze.
- Prep
- 8 min
- Cook
- 14 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The sauce is three ingredients plus broth.
- Cutlets finish in minutes.
- Mustard keeps the honey from tasting like candy.
- It sits well next to rice or a simple green vegetable.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Season the cutlets with salt and pepper.
- 2
Sear them in the oil in a 12-inch skillet over medium-high until golden and 165°F, about 3 to 4 minutes per side. Set them aside.
- 3
Add the garlic and stir 20 seconds.
- 4
Whisk in the mustard, honey, and broth. Simmer 2 to 3 minutes, until the sauce looks glossy and lightly thickened.
- 5
Swirl in the butter. Return the chicken for 1 minute to coat.
- 6
Taste. If it is too sharp, add another teaspoon of honey. Finish with parsley.
Pro tips
- Honey burns if the pan is screaming hot. Lower the heat before it goes in.
- Dijon matters here. Yellow mustard will taste flatter.
- Pull the chicken at 165°F. The sauce will not raise the temperature much.
Easy substitutions
- Honey
- Maple syrup, same amount.
- Butter
- Skip it for a dairy-free sauce. It will be thinner.
- Parsley
- Thyme leaves, a teaspoon.
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm gently in a skillet with a spoon of water so the sauce loosens.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 360
- Protein
- 39 g
- Carbs
- 12 g
- Fat
- 16 g
- Fiber
- 0 g
Moderate · Stovetop · Gluten-Free, High Protein
You might also like
Maple Dijon Pork Tenderloin
Pork tenderloin medallions sear fast, then maple and Dijon reduce into a glaze in the same pan. It feels a little like a weekend plate on a weeknight clock.
22 min · Easy
View recipe
Teriyaki Chicken and Rice
Chicken thighs simmer in a soy, honey, and ginger sauce you mix yourself, then go over rice. It is sticky and salty in a measured way, not a bottle poured over plain meat.
30 min · Easy
View recipe
Skillet Lemon Pepper Chicken
Thin cutlets pick up a hard sear, then lemon, cracked pepper, and a little butter turn the pan juices into a sauce. Dinner is on the table before the evening gets away, and it does not rely on a cream sauce.
24 min · Easy
View recipe
Weeknight Chicken Cutlets
Thin chicken cutlets sear, then a quick mustard pan sauce comes from the browned bits, broth, and a spoon of mustard. No breading.
22 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Cheesy Chicken and Broccoli Skillet
Chicken and broccoli share a skillet with a simple cheddar sauce made from milk and cheese. It is the weeknight version of the casserole, without turning on the oven.
28 min · Easy
View recipe
Pork Chops with Pan Gravy
Boneless chops sear, rest, and come back to a gravy made from the drippings, a spoon of flour, and broth. It is a plain weeknight plate that still has a sauce worth pouring.
24 min · Easy
View recipe
Caprese Chicken Skillet
Chicken, cherry tomatoes, and mozzarella share a skillet, with basil and balsamic at the end. It looks like a summer plate and cooks like a Tuesday.
24 min · Easy
View recipe
Chicken Fajita Rice Bowls
Chicken strips, peppers, and onion get a quick sear, then land on rice with lime. It is a fajita dinner that does not require a stack of tortillas unless you want them.
28 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.