Crispy Honey Mustard Chicken Cutlets

Let me tell you about one of my go-to dinner recipes that never fails to make everyone happy at my table. These honey mustard chicken cutlets have gotten me through countless busy weeknights when I need something that’s both tasty and quick. The combination of sweet honey and tangy mustard creates a sauce that my kids actually get excited about – and trust me, that’s saying something!

I’ve learned that keeping chicken cutlets in my freezer and a jar of honey mustard in my pantry means I’m always ready to whip up this meal. Sometimes I’ll prep the sauce in the morning while making breakfast, and it makes dinner time so much smoother. The best part? You don’t need any fancy ingredients or complicated techniques to make these cutlets taste great.

If you’re anything like me and love simple recipes that deliver on flavor without a lot of fuss, you’re going to want to keep this one handy. It’s become such a regular part of our dinner rotation that my family actually cheers when they smell that honey mustard scent wafting from the kitchen.

What Kind of Chicken Should I Use?

For this recipe, you’ll want to start with boneless, skinless chicken breasts that you can easily slice or pound into cutlets. Regular chicken breasts from the grocery store work perfectly fine – just look for pieces that are roughly the same size so they cook evenly. If you’re short on time, many stores sell pre-sliced chicken cutlets, though they tend to cost a bit more than whole breasts. When preparing your chicken, try to slice or pound the pieces to about 1/4-inch thickness – this helps them cook quickly and evenly while staying juicy. If you’re slicing them yourself, it’s easier if the chicken is slightly frozen (about 15 minutes in the freezer will do the trick).

Options for Substitutions

This simple honey mustard chicken recipe can be adapted with several easy swaps:

• Dijon mustard: While Dijon gives the best flavor, you can use whole grain mustard or even regular yellow mustard. Stone ground mustard works too, though the texture will be slightly different.
• Honey: Maple syrup makes a great substitute for honey, using the same amount. Agave nectar also works well, but start with a bit less as it’s sweeter than honey.
• Fresh thyme: No fresh thyme? Use 2 teaspoons dried thyme instead. You could also swap in fresh rosemary or oregano, or even a mix of Italian herbs.
• Chicken breast slices: While chicken breasts are perfect here, you can use chicken thighs instead – just adjust cooking time slightly as thighs take a few minutes longer. Turkey cutlets would work too, keeping the same cooking time as chicken.
• Olive oil: Any neutral cooking oil works fine here – try avocado oil, vegetable oil, or even melted butter for a richer taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking chicken cutlets is achieving that perfect golden-brown crust without drying out the meat – the key is to heat your pan until it’s properly hot before adding the chicken, but not so hot that the honey in the sauce burns.

A common mistake is overcrowding the pan with too many cutlets at once, which causes the meat to steam rather than sear – instead, cook in batches if needed, giving each piece enough space to develop a nice crust.

The honey mustard sauce can become too thick and sticky if cooked at too high a temperature, so keep the heat at medium and watch carefully, adjusting as needed – if the sauce starts to darken too quickly, lower the heat immediately.

For the juiciest results, let the chicken rest for 5 minutes after cooking, and if you’re making the sauce separately, remember to strain any burned bits before serving to keep it smooth and fresh-tasting.

What to Serve With Honey Mustard Chicken?

This sweet and tangy chicken pairs really well with simple sides that can soak up all that delicious honey mustard sauce. Rice or mashed potatoes make perfect base options – I usually go for white rice since it’s quick and easy. A green veggie like roasted broccoli or steamed green beans adds nice color to the plate and balances out the richness of the sauce. For a complete meal, you might want to add a simple green salad dressed with just olive oil and lemon juice, letting the chicken be the star of the show. If you’re feeling extra hungry, some warm dinner rolls on the side are great for mopping up any extra sauce!

Storage Instructions

Keep Fresh: These honey mustard chicken cutlets stay good in an airtight container in the fridge for up to 4 days. They make great leftovers for lunch boxes or quick dinners! I like to slice them up and add them to salads throughout the week.

Freeze: Want to meal prep? These cutlets freeze really well! Let them cool completely, then wrap them individually in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months. This is super handy for those busy weeknights when you need a quick protein option.

Reheat: To warm up your chicken cutlets, pop them in the microwave for 1-2 minutes, or heat them in a 350°F oven for about 10 minutes until heated through. If you’re worried about them drying out, add a splash of chicken broth or water before reheating. The honey mustard sauce helps keep them moist!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	195-200 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 150-160 g
• Fat: 70-80 g
• Carbohydrates: 80-90 g

Ingredients

• 1/2 cup dijon mustard
• 1/2 cup honey
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh thyme
• 2 pounds chicken breast slices

Step 1: Prepare the Honey Mustard Mixture

In a small bowl, whisk together mustard, honey, salt, pepper, oil, and thyme until the mixture is smooth and well combined.

This will create a delicious honey mustard marinade and sauce.

Step 2: Marinate the Chicken

Divide the prepared honey mustard mixture in half.

Set one portion aside for later use.

Place your chicken in a large resealable plastic bag and pour half of the honey mustard mixture over the chicken.

Seal the bag and gently massage it to ensure the chicken is evenly coated in the marinade.

Let the chicken marinate in the refrigerator for at least 3 hours, allowing the flavors to infuse.

Step 3: Grill the Chicken

After marinating, remove the chicken from the bag and discard the used marinade.

Preheat a gas or charcoal grill to medium-high heat.

Grill the chicken, brushing with the reserved honey mustard mixture as it cooks.

Turn the chicken once to ensure even grilling.

Cook until the chicken reaches an internal temperature of 165°F, which should take about 15-20 minutes depending on the thickness of the chicken.

Step 4: Serve and Enjoy

Once the chicken is fully cooked, remove it from the grill and allow it to rest for a minute.

Serve the grilled chicken warm, and if desired, accompany it with the additional reserved honey mustard sauce for extra flavor.

Enjoy your perfectly marinated and grilled chicken!