Thin chicken cutlets cook quickly and evenly. Honey and Dijon form a glossy pan sauce when added after the cutlets come out of the skillet.
Before you start
Slice a thick breast horizontally and aim for cutlets about ½ inch thick. Dry both sides before cooking for faster browning.
Honey Dijon Chicken Cutlets in a Skillet
Thin chicken cutlets cook quickly and evenly. Honey and Dijon form a glossy pan sauce when added after the cutlets come out of the skillet.
Ingredients
Method
- Pat the chicken dry and season both sides with salt. Whisk the mustard, honey, lemon juice and water in a small bowl.
- Heat oil in a wide skillet over medium-high heat. Cook the cutlets for about 4–5 minutes per side, until the thickest part reaches 165°F (74°C). Transfer to a plate.
- Reduce the heat to medium-low. Pour in the mustard mixture and scrape the browned bits into the sauce. Simmer for 1–2 minutes until it lightly coats a spoon.
- Return the chicken and any juices to the pan. Turn once to coat and serve.
Notes
Add a tablespoon of water if the sauce tightens before the chicken is coated.
Nutrition estimate per serving
| Energy | 276 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrate | 8 g |
| Fat | 11 g |
| Fiber | 0 g |
Calculated from the listed ingredient weights using standard food composition estimates. Brands, draining and cooking losses can change the values. USDA FoodData Central
Kitchen note
Add a tablespoon of water if the sauce tightens before the chicken is coated.
Browse more ideas in the SkilletGlow recipe index.
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