Honey Mustard Chicken

Honey Mustard Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb boneless, skinless chicken tenderloins

  • 1-2

    tb olive oil

  • ½

    tsp freshly ground pepper

  • ¼

    tsp crushed red peppers

  • ½-1

    tsp 33rd & Galena, to taste (penzeys spice)

  • ¼

    cup yogurt

  • 1

    tb honey

  • 1

    tsp brown mustard seed


Preheat oven to 350. Heat 1 tb oil in a Dutch oven or oven-safe pan. Season the chicken with pepper, crushed pepper, and 33rd & galena. Place half of the chicken in the pan and cook both sides until golden. Remove from pan and set aside. Add the second batch of chicken and an extra 1 tb of oil if needed brown both sides. In the meantime mix the yogurt, honey and mustard see in a small bowl. Return all the chicken to the pan, drizzle the yogurt sauce over the chicken and put pan in the oven and bake at 350 for 15-20 minutes.


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