There are a few flavor combinations that are always craveworthy. Honey and mustard with chicken never gets old. This recipe uses only one pan for both the cutlets and the luscious sweet and savory sauce, which has a low-sodium broth base. The best part: it can be on the table in 20 minutes., June 2022


Credit: Brie Passano

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Stir dry mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Sprinkle the mixture on both sides of chicken.

  • Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and just cooked through, about 6 minutes total. Transfer to a plate.

  • Increase heat to medium-high and whisk broth, honey, brown mustard, onion powder and the remaining 1/4 teaspoon each salt and pepper in the pan. Cook, scraping up any browned bits, until the liquid has reduced to about 1/3 cup, 1 to 2 minutes (the sauce should be thick). Return the chicken and any accumulated juices to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce. Garnish with chives, if desired.

Nutrition Facts

1 cutlet & about 1 1/2 Tbsp. sauce
207 calories; protein 26g; carbohydrates 8g; sugars 7g; added sugar 6g; fat 7g; saturated fat 1g; mono fat 4g; poly fat 1g; cholesterol 83mg; vitamin a iu 36IU; vitamin b3 niacin 11mg; vitamin d iu 1IU; vitamin e iu 2IU; folate 11mg; vitamin k 1mg; sodium 400mg; calcium 13mg; iron 1mg; magnesium 33mg; phosphorus 244mg; potassium 393mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 16mg; selenium 26mcg.