Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 0.25 cup raw honey
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 0.25 tsp smoked paprika

Instructions:

  1. Season the chicken breasts generously on both sides with sea salt and cracked black pepper.
  2. Heat the extra virgin olive oil in a large 12-inch heavy-bottomed skillet over medium-high heat until it shimmers. Place the chicken in the pan and sear for 5–6 minutes per side until a deep, golden-brown crust forms and the meat releases easily.
  3. While the chicken sears, whisk together the honey, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, and smoked paprika in a small bowl until the emulsion is smooth and velvety.
  4. Reduce the skillet heat to medium-low. Pour the prepared glaze over the chicken, using a spoon to coat each piece thoroughly.
  5. Let the sauce simmer for 3–4 minutes until it thickens into a glossy glaze and the chicken reaches an internal temperature of 165°F (74°C). Serve immediately.