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Crunchy Honey Mustard Chicken

The Mr. really doesn’t get enough credit for all his work in the Bake. Eat. Repeat. kitchen. While I do most of the baking in the house (this was deemed best for both of us after a joint effort resulted in the saltiest, flattest, grossest chocolate chip cookies we’d ever eaten), the Mr. helps out a lot with our weeknight dinners. He can often be found in the kitchen chopping, sauteeing, seasoning, or crying (he’s not especially fond of chopping onions).

And sometimes the Mr. takes it upon himself to craft our whole meal from start to finish. And whenever the Mr. gets to work in the kitchen on his own, he always manages to come up with something delicious. This Crunchy Honey Mustard Chicken is one of his creations and it is no exception.

This is a refreshing take on the typical herbed chicken breast. It’s slightly sweet and tangy from the honey mustard, but has a great crunchy coating that keeps the inside nice and juicy. The result is a chicken breast that tastes like a pre-dipped chicken finger. Genius.

The whole dish comes together in under a half hour and can be served as a main dish salad, like we did here, or on its own with some great sides. Maybe chocolate chip cookies aren’t his thing, but the Mr. can sure cook up a mean chicken breast. Give it a try and see for yourself.

Crunchy Honey Mustard Chicken
Recipe by
Serves 4

1/4 cup panko bread crumbs
1/4 cup corn flakes
2 Tbsp. grated Parmesan cheese
1 1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
4 boneless skinless chicken breast halves
2 Tbsp. good quality honey mustard (we used Woebler’s)
1 tsp. olive oil
2 tsp. butter

1. Place bread crumbs, corn flakes, Parmesan, and seasonings in a large shallow bowl and stir. Brush chicken breasts with mustard then roll in crumb mixture until well coate.

2. Heat oil and butter in a large skillet over medium heat. Add chicken breast and cook for 5-6 minutes per side or until no pink remains and juices run clear.

{ 12 comments… add one }

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  • Jessica@AKitchenAddiction May 14, 2012, 10:25 AM

    This looks delicious! I love how quickly it comes together!

  • Anonymous May 14, 2012, 7:38 PM

    Hey Mr!!!! I’m so proud!
    Love Ya,

  • Sam Wong May 14, 2012, 7:41 PM

    this looks yum. I have everything except my corn flakes are frosted flakes, will that work? I’m guessing not so much.

    • Courtney May 15, 2012, 10:09 PM

      Haha…probably wouldn’t have quite the same effect. But you could definitely just use all panko bread crumbs. In my mind, there can never be too much panko!

  • Christina May 15, 2012, 9:54 AM

    “Will doesn’t make a sandwich, he *crafts* a sandwich.” …I still chuckle when I remember Ephram saying that! So true though! This looks phenom. Putting it on my “to try” list!

    (sorry about my abbreviation up there…I wasn’t sure how to spell the full word, and thought the abbrev. was amusing. haha)

  • May 15, 2012, 9:55 AM

    Sounds delicious! I will be making this soon – we love chicken at our house!

  • Jen @ The Scrumptious Pumpkin May 15, 2012, 10:16 PM

    I’ve been working on a honey mustard marinade for chicken because I just love the combo! Your photos are making me so, so hungry – they’re beautiful! 🙂

  • Gracey May 15, 2012, 11:25 PM

    Ohh, this looks yummy, I’m not usually a big fan of salads but you make it look irresitible!

  • Emily @ She Makes and Bakes May 16, 2012, 11:07 AM

    This looks so good. I bet it would be amazing baked, too. Adding this to the list of things to try!

  • The Cozy Apron May 17, 2012, 8:54 PM

    This was such a precious post, Courtney- I love that the “Mr.” does some of the cooking in your home, too, and this particular dish looks like an absolute winner! Tell the “Mr.” he done good.

  • Alyssa May 22, 2014, 7:02 PM

    The honey mustard does not keep the bread crumbs on the chicken, it all ends up falling off. Maybe a better alternative would be to bake the chicken instead?

    • Courtney @ Neighborfood May 24, 2014, 10:50 PM

      I’m so sorry the recipe didn’t work for you. It might depend on the type of honey mustard you use. Woebler’s is a pretty thick, sticky variety. Did you use Woebler’s or a different kind?

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