Pan fried honey mustard chicken breast

The cooking adventures continue.

I’ve decided that if I can, I would try to use the oven as little as I possible. The exception being that if my pan frying skills are indeed so bad that I keep drying out the protein. Thankfully, so far I’ve been quite lucky in my cooking experiments. It also means less cleaning up (Yay!)

Today, I decided to cook chicken for dinner. Chicken is one of those scary proteins. You don’t want to cook it for too short a time and risk having raw chicken (urgh). Neither do you want to cook it for too long and end up having to eat dry chicken meat. (Double urgh)

Since I had the ingredients already in my fridge, I decided to go for a honey mustard sauce.


1 Chicken breast
Soya sauce
Black pepper
Mushrooms (optional)
French beans (optional)

1. Use a rolling pin or a glass to flatten the chicken breast so that it becomes easier to cook through. Season with salt and pepper.
2. Heat up a pan. When hot, put the chicken breast in. Leave for about 3-4 minutes. Do not touch it.
3. Using your tongs, flip the chicken over to the other side.
4. Whip up the honey mustard sauce – mix about 2 tablespoon mustard, 1 teaspoon honey and 1 tablespoon soya sauce.
5. Turn the fire down low and pour the honey mustard sauce and start basting the chicken breast with it. If you like, now is the time to add your favourite herbs
6. After a couple of minutes, the chicken breast should be cooked through and still moist. If you have any left over juices, use them to fry the vegetables that you would like accompany your dish. I used french beans and mushrooms.

Thoughts: Surprisingly, preparing this dish took half an hour only, from prep to finish. It’s very important to lower the heat when you pour in the honey mustard sauce, else you risk burning the honey and totally ruining the sauce

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