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!
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