Sometimes plain old chicken just won’t do. Sometimes you need a little more flavor for dinner than the same boring chicken breast and seasonings. Enter our balsamic honey mustard chicken. This dish has some serious mouth-watering, tangy, dip your chicken in sauce and devour it kind of flavor.
We all know that chicken with your basic seasonings can get a little boring. It can be hard to come up with new ideas for chicken dinners that are satisfying, keep dinner interesting and bring new flavors to your plate and table. But there’s really no need to serve up another boring chicken breast and side of veggies for dinner. Try out this balsamic honey mustard chicken for a new chicken dinner recipe to add to your recipe box.
The secret to this dish is the sauce that doubles as a marinade. Let the chicken soak in the flavor of the marinade before you cook it and then heat it up to pour over the chicken and give it a coating of zesty sauce. You will definitely be dragging your chicken in the sauce to pick up every last drop on your plate.
Don’t fall into the same old chicken routine. Whip up this balsamic honey mustard chicken for a fresh and easy meal that your taste buds will thank you for!
If you try out this recipe, please let us know how you like it by leaving a comment and rating below. Also, take a picture and tag it on Instagram @realsimplegood so we can check it out!
- 1 1/2 lbs organic boneless skinless chicken thighs
- 1/3 cup Dijon mustard
- 1/3 cup balsamic vinegar
- 2 tbsp honey
- 2 tbsp avocado oil
- 1 sprig rosemary - chopped finely
Prepare the marinade by mixing all of the ingredients together.
Combine the marinade and chicken in a zip-top bag and shake to coat. Place in the fridge for an hour or up to 24 hours. If you are in a hurry, you can skip this step and cook the chicken without marinating and just warm up the marinade for a topping. You'll still get plenty of balsamic honey mustard flavor from the marinade mixture.
Heat a large skillet over medium heat.
Remove the chicken from the marinade and add in the chicken to cook. Keep the leftover marinade to heat up as a topping for the cooked chicken.
While the chicken is cooking, heat up the remaining marinade in a small pot. Heat the marinade to at least 165 degrees to kill any bacteria. I like to get it bubbling for a minute and then turn it down to simmer.
Cook the chicken 6-7 minutes each side until it is cooked through.
Transfer the chicken to a plate and top with the heated marinade. Enjoy!