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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.
Print Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Servings: 2 servings
Calories: 276
Ingredients Method Notes

Ingredients
  

  • 300 g boneless skinless chicken breast cutlets
  • 18 g Dijon mustard
  • 18 g honey
  • 14 g olive oil
  • 15 g lemon juice
  • 45 g water
  • 1.5 g fine salt

Method
 

  1. Pat the chicken dry and season both sides with salt. Whisk the mustard, honey, lemon juice and water in a small bowl.
  2. 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.
  3. 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.
  4. 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.