It never fails.. I plan a recipe that I want to cook on the grill and then that good old Portland rain shows up to foil my plans! It turns out that it was all for good reason because I was able to get these chicken breasts glazed to perfection by slow cooking them in the pan instead. The secret was to sear them on each side first, then smother them (it sounds more violent than it should) in a sweet, spicy, tangy glaze, and cook them on low. I saved a little extra glaze for the top and then quickly devoured some of the most delicious and juicy chicken I’ve ever made!
(makes 2 servings)
3 Tbs Dijon mustard
3 Tbs honey
1 1/2 tsp Sriracha
2 Tbs olive oil
2 large boneless skinless chicken breasts
Salt and pepper to taste
In a small bowl, stir together Dijon mustard, honey, and Sriracha until completely mixed. Set aside until ready to use.
Heat olive oil in a large skillet over medium heat. Pound chicken breasts down (this is my favorite way to get out aggression by the way) so they cook evenly. Season each side with salt and pepper. When the skillet is hot, carefully add chicken breasts. DO NOT throw them or plop them in the pan or you’re going to burn your poor little arms with hot olive oil!
Cook for 2-3 minutes or until lightly browned and then flip. Cook the other side for another 2-3 minutes and then switch your heat setting to low-medium. Flip the chicken breasts back over and drizzle 1 to 2 spoonfuls of your Sriracha Honey Mustard Glaze over the tops.
Cover the pan and cook for 3-4 minutes. Flip them once more, tilt your pan, and spoon glaze over the other side of the chicken. Cover once again and cook another 3-4 minutes or until chicken is no longer pink in the center.
Spoon a little more glaze over them and then transfer to plates to rest for a few minutes before serving and cutting into them. Spoon remaining glaze from the bowl over the top and serve.