- Why did the honey burn on the meat?
- The heat was too high. The sugar in honey burns sooner than the meat cooks through, so work over a medium heat.
- The sauce remained too runny, what should I do?
- Remove the meat and boil the sauce on its own for 1-2 minutes until the water evaporates and it becomes syrupy.
- Can I use chicken thighs?
- Yes, but they require a longer cooking time, so it's worth steaming them under a lid at the beginning.
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Honey and mustard chicken breast
The soul of this dish lies in the meeting of caramelisation and emulsion. In the hot frying pan, the sugar content of the honey quickly begins to brown, giving the meat a deep, amber flavour, whilst the acidity of the mustard not only counteracts this sweetness but helps keep the fibres tender. The result is a glossy, sticky glaze under which the meat remains succulent.
Ingredients
500
g
Chicken breast fillets
3
tbsp
Honey
2
tbsp
Mustard (e.g. Dijon)
2
cloves
Garlic
1
tsp
Salt
0.5
tsp
Freshly ground black pepper
3
tbsp
Olive oil
1
dash
Water or stock (if needed)
Shopping List (0)
Equipment Needed
- Sharp kitchen knife and chopping board
- Mixing bowl for the sauce
- Wide frying pan (preferably non-stick)
- Kitchen tongs
Allergen Information
Mustard
Instructions
1
✓
Clean the chicken breast, then cut into finger-thick slices or larger cubes.
Tip: Cut the meat across the grain; the result will be much more tender as you sever the muscle fibres.
2
✓
Season both sides of the meat slices thoroughly with salt and pepper.
Tip: Salting draws a little moisture to the surface, which aids browning (Maillard reaction).
3
✓
Prepare the marinade/sauce: in a bowl, mix the honey, mustard, crushed garlic and 1 tablespoon of olive oil until smooth.
Tip: The oil helps dissolve the flavour compounds, whilst the mustard emulsifies (binds) the mixture.
4
✓
Heat the remaining oil in the frying pan over a medium heat. When it is shimmering, add the chicken (do not overcrowd the pan if it is small).
Tip: If you overcrowd the frying pan, the meat cools the oil and will begin to steam instead of fry, preventing a nice colour from forming.
5
✓
Fry the chicken for 3-4 minutes per side until it develops a lovely golden-brown crust.
Tip: Do not move it constantly! Let it maintain contact with the hot surface to develop the sear.
6
✓
Pour the honey-mustard mixture over the meat. Lower the heat and toss to coat.
Tip: Due to the high sugar content of honey, be careful with the heat as it can suddenly turn bitter (caramelisation vs. burning).
7
✓
Simmer for 2-3 minutes until the sauce thickens and coats the meat as a shiny glaze. If too thick, dilute with a spoonful of water.
Tip: As the liquid evaporates, the flavours concentrate (reduction).
8
✓
Serve immediately, drizzled with the pan juices.
Tip: Sprinkling with parsley or sesame seeds can add extra texture.
Recipe FAQ
Ingredients
- 500 g Chicken breast fillets
- 3 tbsp Honey
- 2 tbsp Mustard (e.g. Dijon)
- 2 cloves Garlic
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 3 tbsp Olive oil
- 1 dash Water or stock (if needed)