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Honey Mustard Chicken With Broccoli - A Simple, Satisfying Weeknight Dinner

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 1.5 pounds boneless, skinless chicken thighs (or breasts, cut into cutlets)
  • 1 large head broccoli, cut into small florets (about 5–6 cups)
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
  • 1/2 teaspoon smoked paprika (optional, for warmth)
  • 1/3 cup Dijon mustard
  • 2 tablespoons whole-grain mustard (optional, for texture)
  • 1/4 cup honey (adjust to taste)
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1/3 cup low-sodium chicken broth (or water)
  • 1 tablespoon unsalted butter (optional, for a silky finish)
  • Red pepper flakes, a pinch (optional, for heat)
  • Fresh parsley, chopped, for garnish (optional)
  • Lemon wedges (optional, to brighten at the end)

Instructions

  • Prep the chicken: Pat the chicken dry. Season both sides with salt, pepper, garlic powder, and smoked paprika. This helps build flavor and a nice sear.
  • Whisk the sauce: In a small bowl, mix Dijon, whole-grain mustard, honey, vinegar, and chicken broth. Taste and adjust—add more honey for sweetness or mustard for extra tang. Set aside.
  • Start the broccoli: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccoli and a pinch of salt. Cook 3–4 minutes, stirring occasionally, until bright green with some char. Transfer to a plate.
  • Sear the chicken: Add the remaining 1 tablespoon oil to the same skillet. Place chicken in a single layer. Sear 3–4 minutes per side until golden. Don’t worry if it’s not cooked through yet.
  • Deglaze and simmer: Lower heat to medium. Pour in the honey mustard sauce, scraping up browned bits. If using fresh garlic, stir it in now and let it bloom for 30 seconds. Add a pinch of red pepper flakes if you like heat.
  • Add broccoli back: Return broccoli to the pan, nestling it around the chicken. Simmer 4–6 minutes, spooning sauce over the chicken, until the chicken reaches 165°F at the thickest part and the sauce thickens slightly.
  • Finish the sauce: Stir in the butter for extra gloss and body. Taste and adjust salt, pepper, or vinegar. If it’s too thick, splash in more broth; if too thin, simmer another minute.
  • Serve: Garnish with parsley and a squeeze of lemon, if using. Serve with rice, quinoa, mashed potatoes, or warm bread to soak up the sauce.