M is for Mustard and Honey Chicken

So today, we take a break from desserts and nibbles and focus on the main course. If you’re in a panic for Easter lunch ideas, this might help. It’s simple enough to take the holiday stress away and delicious enough to have people asking for seconds.

It has been inspired by the Barefoot Contessa’s Parmesan chicken and a host of other recipes, all combined into one.

This serves 2 but can easily be multiplied.

Mustard and Honey Chicken

Mustard and Honey Chicken



2 chicken breasts, pounded into evenly flat fillets

3/4 teaspoon each pepper and salt, plus 1/2 teaspoon each

2 tablespoons honey

2 tablespoons mustard

2 cups bread crumbs

3/4 cup parmesan

3 tablespoons oil


1. Rub the chicken breasts with salt and pepper. Marinate them in the honey and mustard for 3-4 hours. I prefer to leave it overnight for the flavours to soak right in.

2. Heat the oil in a skillet. Simultaneously, preheat the oven to Gas 5 (400 F).

3. Mix the breadcrumbs with the parmesan and 1/2 teaspoon each of pepper and salt.

4. Dip the chicken in the breadcrumbs mixture and make sure they are well coated on both sides.

5. Sauté them for about 3-4 minutes on each side until you have a golden crust.

6. Drain on paper towels and then place them on lightly greased baking trays.

7. Bake the chicken fillets in the oven for another 8-10 minutes until the chicken is well done and you get a crispy coating.

7. Sprinkle with extra parmesan, if you’re a cheese junkie like I am.

8. Serve hot with a large helping of salad on the side.


1. This recipe can be modified to suit vegetarian palates and I usually follow the same recipe for a paneer version for the husband.

Mustard and honey paneer

Mustard and honey paneer

2. This is best eaten hot and re-heating is not recommended.


About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.
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22 Responses to M is for Mustard and Honey Chicken

  1. Shalzzz says:

    Oh woww!! Yummmmmm!!!! You are amazing 🙂

  2. shailajav says:

    I am going to mentally absorb that paneer image into my tummy 😀

    ~Shailaja’s latest A~Z post

  3. I think this is going to be Easter Sunday dinner, Monica. A question though, can the parmesan cheese be substituted for something else?

    • Corinne, you could use grated Cheddar but I wouldn’t add it to the crumbs/ the cooking process. You could grate it over the hot fillets just before serving. Another option is that you add it to the fillets in the oven but for the last 2 minutes or so of the baking process. You want it to melt but not cook. Does that help?
      If you choose to leave it out altogether you may need to revisit the salt/pepper proportions.

      I’d love to know what you think of it. 🙂

  4. elsieamata says:

    These look fantastic. You’re right, the perfect recipe for Easter and easy to multiply. Yours are browned to perfection. Mine never come out like that!

    AJ’s wHooligan in the A-Z Challenge

  5. S(t)ri says:

    Looks yummmy!! should try it with paneer

    Participant|AtoZ Challenge 2014
    Smile, it makes (y)our day!

  6. sunila says:

    Yumm’o Monic, beautiful pic too 🙂

  7. catchats says:

    MMMM, you’re making me so hungry. I would love this chicken recipe. I’m not sure what paneer is. Is it like tofu?

  8. Cristina says:

    I think the Paneer one looks tastier than the chicken! I feel like I just cheated on chicken! 🙂

  9. Roshni says:

    oh! Are you non-vegetarian and your husband a vegetarian?! That’s the same as us!!

  10. obsessivemom says:

    As a veggies the paneer version looks immensely doable.

  11. Carol Graham says:

    This looks so good and a little different from the way I make parmesan chicken. Will definitely give it a try.

    Carol @ Battered Hope

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