Honey Mustard Chicken Cheese

Honey Mustard Chicken with Cheese is my go-to solution for weeknights when I want dinner to feel special but need it on the table fast. The chicken cooks up juicy under a glossy, tangy honey mustard glaze and gets topped with a rich layer of melted cheese that makes every bite irresistible. Everything comes together in one skillet so cleanup is a breeze and the flavors taste like you spent hours in the kitchen.

The first time I put this on the table I expected leftovers but the pan was scraped clean My family raves about the creamy sauce and cheesy top every single time

Ingredients

• Boneless skinless chicken breasts or thighs: These are best for quick cooking and stay tender Try to pick chicken breasts similar in size so they cook evenly
• Olive oil: Helps sear the chicken for better flavor Use extra virgin for the freshest taste
• Salt: Brings out all the flavors Go for kosher or sea salt for best results
• Black pepper: Adds light heat and depth Freshly ground pepper makes a big difference
• Paprika: Gives color and mild smokiness Smoked or sweet both work but choose smoked for more depth
• Dijon mustard: Key to the tangy flavor Choose a smooth high quality Dijon
• Whole grain mustard: Optional but adds texture and visual appeal Use a good coarse variety if you have it
• Honey: Sweetens the sauce and balances the acidity Use local or raw honey for more floral notes
• Garlic: Minced fresh garlic delivers the most punch
• Water: Loosens the sauce for even coating Filtered water is ideal
• Shredded cheese: Cheddar mozzarella or a mix Use pre-shredded for speed but shred your own if you want it extra melty
• Chopped parsley or green onions: Optional for garnish Both give color and freshness at the end

Step-by-Step Instructions

Season the Chicken:

Pat your chicken pieces dry with paper towels for the best browning Generously sprinkle both sides with salt black pepper and paprika making sure to coat every surface for full flavor

Sear the Chicken:

Place a large skillet over medium-high heat Pour in olive oil Once shimmering add the chicken in a single layer Let each side get a golden crust about three to four minutes per side Do not crowd the pan or the chicken will steam instead of brown It does not need to be cooked through yet

Prepare the Sauce:

Whisk together Dijon mustard whole grain mustard if you are using it honey minced garlic and water in a small bowl Keep whisking until you have a completely smooth mixture Taste and adjust the honey or mustard for your desired balance

Add Sauce and Simmer:

Pour your mixed sauce evenly over the chicken Turn the heat to medium-low Put a lid on the skillet and let the chicken gently simmer eight to ten minutes This helps it cook through and makes the chicken super juicy Check for an internal temperature of one hundred sixty five degrees for doneness

Add Cheese:

Sprinkle a generous amount of shredded cheese over each piece of chicken Put the lid back on the pan and allow two to three minutes for the cheese to melt perfectly and become gooey

Serve:

Turn off the heat Garnish with chopped parsley or green onions if you want for a pop of color Serve straight from the skillet while everything is hot and bubbly

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The cheese layered on top is always my favorite part Growing up my mom made something similar but she would only use plain cheese I love the way the honey mustard combination takes everything up a notch and reminds me of childhood but with new flavor

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The sauce will thicken as it cools so add a splash of water or chicken broth when reheating for the creamiest texture I like to reheat gently in a covered skillet to keep the chicken moist

Ingredient Substitutions

If you do not have both types of mustard just use all Dijon or even yellow mustard in a pinch For cheese swap in whatever melts well like gouda or provolone For a low carb version use your favorite sugar free honey substitute

Serving Suggestions

This chicken is delicious over a bed of steamed rice buttered noodles or creamy mashed potatoes If you want to lighten things up serve with roasted broccoli green beans or a crisp salad The sauce is so flavorful it doubles as a dressing

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Cultural and Historical Context

Honey mustard sauce is a classic American diner flavor going back to the mid twentieth century Its sweet tangy combo with cheese is a staple at home for good reason This dish brings together all those nostalgic flavors in a fast weeknight form

Frequently Asked Questions About the Recipe

→ What type of cheese works best for this dish?

Cheddar and mozzarella both melt well and add great flavor. You can use one or combine both for a creamier texture.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs are tender and flavorful, making them a wonderful alternative to chicken breasts.

→ How can I add more texture to the sauce?

Including whole grain mustard along with Dijon adds a pleasant texture and extra depth to the sauce.

→ What are the best side dishes to serve?

This dish pairs well with steamed vegetables, rice, or creamy mashed potatoes for a complete meal.

→ Can the dish be made ahead?

Absolutely! Prepare ahead and gently reheat on the stove, adding a splash of water if needed to keep the sauce from reducing too much.

→ How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F, ensuring it is cooked through and safe to eat.