Matt Forney
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chicken breasts

Honey Mustard Chicken Breasts

NOTE: This article was originally published at The Chef in Jeans on May 30, 2012. I’m re-posting it here as the site is now defunct.

Being a grillmaster is like being a musician; you need a repertoire of recipes you can call upon at a moment’s notice. Honey mustard chicken breasts is a great one to have; they’re delicious and don’t require much effort to put together. My family is a big fan of these babies, which means I can practically put this recipe together in my sleep by now.


  • A grill
  • A pair of tongs
  • A large bowl
  • A sheet pan
  • A wooden spoon
  • meat tenderizer


  • 4 chicken breasts
  • 1/4 cup of honey mustard
  • 3 tbsp of extra virgin olive oil
  • 1/4 cup shallots, chopped
  • 1 tbsp of thyme
  • Salt and pepper

Do Work!

  1. Get the grill fired up and ready to go.
  2. Lay the chicken breasts on the cookie sheet and pound them flat with the tenderizer . Try and make sure they’re flat and even, as this’ll save you a lot of frustration when it’s grillin’ time. Season them with a little salt and pepper for flavoring.
  3. In the mixing bowl, combine the mustard, olive oil, shallots and thyme. Dunk the breasts into the bowl, making sure to cover them completely with sauce.
  4. Grill those suckers! Since you flattened ‘em, it shouldn’t take more than five minutes per side to cook them all the way through; any longer and they’ll burn. If you have any leftover sauce after you’ve laid the breasts on the grill, pour it on the breasts.
  5. Serve hot with a vegetable of your choice.

If you want to serve more breasts, double the ingredients as well; for example, if you’re serving eight breasts, use a 1/2 cup of mustard etc. If you’re serving six breasts, use a 1/3 cup etc.

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