- 4
- 5 mins
- 5 mins
Ingredients
- 1/2 cup honey, or to taste
- 1/4 cup yellow mustard
- 1/4 cup dijon mustard (grainy or spicy brown mustard may be substituted)
- 2 tablespoons olive oil
- 1.25 about 1.25 pounds boneless skinless chicken breasts (I used breast tenders)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 2 to 3 cups broccoli florets
Preparation
Step 1
To a medium bowl add the honey, mustards, whisk to combine, taste and check for flavor balance, adding more honey or mustard to taste if necessary; set aside.
To a large skillet, add the oil, chicken, and cook over medium-high heat for about 3 to 5 minutes on the first side. Flip and cook for about 3 to 5 minutes on the second side. Cooking time will vary on the thickness of the chicken. Chicken should be about 90% cooked through.
Evenly drizzle the honey mustard over the chicken and flip each piece over a few times to ensure both sides are coated evenly.
Add the broccoli and stir to combine, making sure the broccoli gets coated with honey mustard. Cover and cook over medium-low heat allowing broccoli to steam for about 3 to 5 minutes or until broccoli is crisp-tender and chicken is cooked through. Serve immediately. Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days, reheat gently as desired.