If I’ve said it before, I’ll still say it 100 times more, simple pan sauces are life! They’re the fastest, easiest way to create a flavorful meal from a simple cut of meat. This 20 Minute Honey Mustard Chicken is the perfect example. With only a handful of ingredients that you probably already have in your pantry, you can make this sweet and tangy chicken on even the busiest weeknight. Promise.
WHAT IS A PAN SAUCE?
Pan sauces are the magic that happens when you build a sauce on the leftover juices and browned bits (called “fond’) in the pan after you cook a piece of meat. There is so much flavor in those little bits that are left behind, so don’t let them go to waste!
First you have to “deglaze” or dissolve those bits off the pan using a liquid (usually broth or wine), then add some herbs or spices, butter for a creamy finish, and whatever else you’d like. For the pan sauce in this 20 Minute Honey Mustard Chicken I’ve added a simple mix of stone ground mustard and honey, which also give the sauce a little more body. It’s simple, but fool proof, and you’re going to love it.
OTHER RECIPES WITH EASY PAN SAUCES:
- Herb Butter Chicken Thighs
- Apple Spice Pork Chops
- Chicken Piccata
- Blackberry Sage Pork Chops
- Balsamic Chicken Skillet
WHAT KIND OF CHICKEN CAN I USE FOR HONEY MUSTARD CHICKEN?
I used boneless, skinless chicken thighs here because they are always juicy and tender, cook very quickly, and require the least amount of prep. You can also use boneless, skinless chicken breast, but you will want to pound them out to an even 1/2-inch thickness before browning in the skillet, which will add about 5 minutes to your prep time. Bone-in and skin-on cuts make excellent pan sauces, but they do require a much longer cook time, so they’re not ideal for this quick method.