Poulet au miel et à la moutarde

Ingrédients

• 1 1/2 pounds boneless, skinless chicken breasts (about four 6-ounce chicken breasts)
• salt and black pepper
• 3 tablspoons olive oil (divided)
• 1/3 cup honey
• 1/4 cup smooth Dijon mustard
• 1/4 cup whole grain mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon fresh thyme leaves
• 2 cloves garlic (minced)
• 1/4 teaspoon black pepper
• chopped fresh parsley (optional, for garnish)

Préparation

1. 1

   Preheat oven to 375° F.

2. 2

   Pat the chicken breasts dry and season both sides with salt and pepper.

3. 3

   Heat 1 tablespoon of the olive oil in a large cast iron skillet or other oven-safe skillet over medium-high heat.

4. 4

   Add the chicken breasts to the skillet and brown on both sides, about 3-4 minutes per side.

5. 5

   While the chicken browns, make the honey mustard sauce. In a medium bowl, combine the remaining 2 tablespoons olive oil, honey, smooth Dijon mustard, whole grain mustard, apple cider vinegar, fresh thyme leaves, minced garlic and black pepper. Whisk until well combined.

6. 6

   Once the chicken has browned on both sides, remove the pan from the heat. Spoon the honey mustard sauce over the chicken breasts in the skillet.

7. 7

   Place the skillet in the preheated oven. Bake chicken for 15-25 minutes, until chicken is cooked through. The center of the chicken should register 165° F on an instant read thermometer.

8. 8

   Serve chicken with sauce, garnishing with chopped fresh parsley, as desired.