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Low Calorie Honey Mustard Chicken - Simple, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds thin-sliced boneless, skinless chicken breasts (or regular breasts pounded to 1/2-inch thickness)
  • Dijon mustard: 3 tablespoons for tang and depth
  • Whole grain or yellow mustard (optional): 1 tablespoon for texture and added bite
  • Honey: 1.5 to 2 tablespoons, to taste
  • Chicken broth: 1/3 cup, low sodium
  • Apple cider vinegar or lemon juice: 1 tablespoon for brightness
  • Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
  • Onion powder: 1/2 teaspoon
  • Paprika: 1/2 teaspoon (smoked or sweet)
  • Salt and black pepper: To taste
  • Olive oil or avocado oil: 1 to 2 teaspoons for the pan
  • Cornstarch (optional): 1/2 teaspoon mixed with 1 teaspoon water, if you prefer a thicker sauce
  • Fresh parsley (optional): For garnish

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. Season both sides with salt, pepper, onion powder, and paprika.
  2. Make the sauce base: In a small bowl, whisk together Dijon, optional whole grain mustard, honey, chicken broth, vinegar or lemon juice, and garlic. Taste and adjust honey or mustard as needed.
  3. Heat the pan: Set a large nonstick or stainless skillet over medium to medium-high heat. Add the oil and let it shimmer.
  4. Cook the chicken: Add chicken in a single layer. Sear 3 to 4 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil.
  5. Deglaze and simmer: Lower heat to medium. Pour in the sauce base. Scrape up browned bits with a wooden spoon. Simmer 2 to 3 minutes to reduce slightly.
  6. Thicken if desired: For a slightly thicker, glossy sauce, stir in the cornstarch slurry and simmer 30 to 60 seconds until lightly thickened.
  7. Finish the chicken: Return chicken and any juices to the pan. Spoon sauce over the pieces and simmer 1 minute, just to coat.
  8. Garnish and serve: Sprinkle with chopped parsley. Serve with steamed green beans, roasted broccoli, cauliflower rice, or a small scoop of brown rice.