Sort ingredients
butlsu
QR Code
Listen
Pdf
Working with one breast at a time, place the chicken in a zip-top bag and pound it until it's evenly thick, about ½ inch.
Place the honey mustard, lemon juice, garlic, and ¼ cup oil in a small bowl and whisk to combine. Reserving 3 tablespoons of the marinade, transfer the remaining marinade to the bag with the chicken. Seal the bag and turn to coat the chicken. Place it in the refrigerator and marinate for at least 30 minutes and up to 8 hours.
Set a large cast iron skillet over medium heat and add the remaining 2 tablespoons of oil. Once the oil is hot, remove the chicken from the marinade, shaking off any excess, and add to the skillet. Discard the chicken marinade.
Season the tops with salt and pepper and cook for 5 minutes. Flip and cook until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes.
Add the lemon zest to the reserved marinade and stir to combine. Slice the chicken and drizzle with the sauce.