Description
A quick and easy chicken recipe, with a honey mustard glaze and mushrooms.
Ingredients
Scale
- 2–3 tbsp vegetable oil (for browning the chicken)
- 4 large chicken breasts, cut into strips (~4 strips per breast)
- ground black pepper, to taste (optional)
- 1 tbsp unsalted butter + 1 tbsp vegetable oil (for sautéing the mushrooms)
- 2 cups mushrooms, chopped
- 3 tbsp honey
- 3 tbsp dijon mustard
- 3 tbsp grainy mustard
- 3 tbsp lemon juice
Instructions
- Preheat oven to 375F. Grease a baking dish with oil.
- Brown the chicken: Place a large pan with 1-2 tbsp oil over medium-high heat. Once the oil is hot, carefully place around 4-5 chicken strips into the pan, being careful not to overcrowd the pan. Brown each side of the chicken strips for 3-4 minutes per side. You may season the chicken with ground black pepper while it’s browning in the pan. The chicken shouldn’t be fully cooked through, this step is just to brown the outsides before you bake it!
- Sauté the mushrooms: Add 1 tbsp butter and 1 tbsp oil to a different pan and bring to medium heat. Add the chopped mushrooms and cook until just softened.
- Make the honey mustard sauce: In a small bowl, mix together the honey, dijon mustard, grainy mustard, and lemon juice.
- Assemble in the baking dish: Place the browned chicken and sautéed mushrooms into a greased baking dish and top with the honey mustard sauce, ensuring each piece of chicken is coated.
- Bake for 30 minutes, until the chicken has reached an internal temperature of 165F.
- Serve warm! This pairs really well with rice or pasta and a side of greens (broccoli, asparagus, a salad).
- Store in a shallow airtight container in the fridge for 2-3 days.
Keywords: honey mustard mushroom chicken
