Baked Honey Mustard Chicken is a no-fuss, one-pan-meal OR you can just bake the chicken – either way, this Honey Mustard Chicken is destined to become a go-to chicken dinner favorite!  The chicken breasts emerge outrageously juicy from a quick brine and then are slathered in a spice rub and smothered in the BEST homemade honey mustard sauce – no boring, one note Honey Mustard Chicken here!  The potatoes and green beans are tossed with salt and pepper then seep up the honey mustard drippings of the succulent baked chicken.  You can prep the entire dinner ahead of time then refrigerate and bake for all those busy weeknights.  Did someone say winner, winner chicken dinner?

This Honey Mustard Chicken was an instant winner at our house.  In fact, I made it twice in one week to perfect the recipe and it was gobbled up with pleasure both times.   It joins the ranks of my other popular one pan meals such as my Lemon Garlic Butter Shrimp and Asparagus, Chili Dijon Pork with Potatoes and Green Beans, and Garlic Herb Chicken and Potatoes (see more here) – you just can’t beat cooking your protein and veggies/sides in one pan!

This easy, lazy day Honey Mustard Chicken uses pantry friendly ingredients to deliver a sweet and tangy one pan feast.   That being said, if you don’t have green beans or potatoes on hand, or would rather serve your Honey Mustard Chicken with something else, you can skip the vegetables entirely and just bake the Honey Mustard Chicken.  Just promise you’ll make this Honey Mustard Chicken because I guarantee it will be love at firsts bite!

baked honey mustard chicken breasts lined in a pan with potatoes and green beans


Mustard is made by mixing and/or grinding the seeds of the mustard plant with liquid.  We get different types of mustard depending on what seed and liquid is used.  I like to combine the following three different mustard to create a dynamic honey mustard sauce for this Honey Mustard  Chicken:

Dijon Mustardmade from fine ground hotter brown or black mustard seeds and white wine which give it a sharp, pungent flavor with a little heat.

Stone Ground Mustard:  mustard usually made with the hotter brown or black mustard seeds like Dijon mustard but the seeds are only partially ground down, leaving some whole, to create a thick paste. Stone Ground mustard is typically robust and sharp in flavor.

Yellow Mustard:  a mild, smooth mustard made from fine ground yellow mustard seeds and turmeric for a clean mustard taste.

showing how to make Honey Mustard Chicken by adding, yellow mustard, Dijon mustard and honey mustard to a glass bowl


There are many different combinations for honey mustard but my favorite is a quick whisking of:

  • 1/3 cup honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons stone ground mustard
  • 2 tablespoons yellow mustard

Each type of mustard offers its own varied mustard flair for multi-dimensional flavor.  If you taste the Honey Mustard Sauce just on its own, it might taste a little sweet, but when it envelops the chicken bursting with spices, it becomes a mesmerizing sweet and tangy combo.

You can make the Honey Mustard Sauce up to 1 week ahead of time and store in an airtight container in the refrigerator until ready to use.

showing how to make Honey Mustard Chicken by whisking together honey mustard sauce


If you don’t typically stock Dijon, Stone Ground and Yellow Mustard, then you can just use yellow mustard plus either Dijon or Stone Ground and use half of each (3 tablespoons each).  For example,  you can use half yellow mustard (3 tablespoons) and either half Dijon or half Stone Ground (3 tablespoons).

up close of bests honey mustard chicken breasts with potatoes


When we think juicy chicken, we usually think juicy thighs – BUT you can transform your chicken breasts into the JUICIEST part of the chicken with a 15 minute brine!

You are probably familiar with brining a turkey, (and I always brine all my pork tenderloin), but brining chicken breasts will change your life!  Instead of dry, tough chicken, brining produces perfectly tender, juicy chicken, every single time without having to prep and plan ahead with a marinade.

top view of two plates of honey mustard chicken with potatoes and green beans

To brine chicken, all you do is mix kosher salt with warm water and add your chicken for 15-30 minutes.  The salt increases the moisture capacity of the chicken by breaking down the proteins so they can no longer contract when cooking.  This means less water will be squeezed out and lost, resulting in juicier chicken.   Another plus of brining is the chicken sits at room temperature which makes for more even cooking. Winning!

Just a quick note about brining – Do NOT use table salt in your brining solution, only kosher salt.  Table salt will make your chicken too salty.

Okay, now that you know how to make the juiciest chicken are you ready to make the juiciest Honey Mustard Chicken of your life?!

front up close view of baked honey mustard chicken breasts


You can just bake the Honey Mustard Chicken and omit the green beans and potatoes if you prefer and go straight to step 3.

Step 1:  PotatoesAdd potatoes to a microwave safe dish with enough water to fill 1/4” up the sides. Cover, and microwave for 6 minutes. Drain water and add potatoes to a lightly greased 9×13 baking dish.  Par-boiling the potatoes ensures they will all be cooked when the chicken is done otherwise they will cook unevenly because they are stacked on top of each other.Toss the potatoes with olive oil, salt and pepper then divide them in half and push to the sides of the pan, making room for the green beans down the middle. 

Step 2:  Green Beans

While the green beans are on still on the cutting board, toss with olive oil, salt and pepper.  Each element of a dish should be seasoned so it is independently delicious and exponentially delicious all together.

showing how to make Honey Mustard Chicken by seasoning green beans with olive oil, salt and pepper

Line the green beans down the center of the pan in between the potatoes – they will not be in a single layer but slightly overlapping.

showing how to make Honey Mustard Chicken by layering red potatoes on the sides of the pan with green beans down the middle

Step 3:  Chicken

Add 1 tablespoon olive oil and all “chicken seasonings” to a large bowl and stir together to make a wet rub. Add chicken and massage the spices into the chicken with your hands. While the chicken is still in the bowl, coat both sides of the chicken evenly in the Honey Mustard Sauce. Transfer chicken to baking dish, and spoon over any remaining sauce/spices from the bowl.

showing how to make Honey Mustard Chicken by whisking spices with olive oil in a glass bowl
showing how to make Honey Mustard Chicken by rubbing chicken in spices

Step 4:  Bake

Cover Honey Mustard Chicken, green beans and potatoes with foil and bake at 400 degrees for 25 minutes. Uncover and bake an additional 10-20 minutes OR until chicken is cooked through (an instant read thermometer should register 165 degrees F, cooking time may be more or less depending on thickness of chicken). Brush chicken again with Honey Mustard Sauce.

showing how to make Honey Mustard Chicken by layering green beans, potatoes and honey mustard chicken in a 9x13 pan

Step 5: Rest

Let chicken rest 5-10 minutes before slicing so the juices that have been pushed to the outside of the chicken while baking can be redistributed and reabsorbed.

front view of honey mustard chicken and potatoes in a blue baking dish


This Honey Mustard Chicken takes anywhere from 25-40 minutes to bake depending on the size and thickness of your chicken breasts.  I highly recommend investing in a meat thermometer otherwise there is no accurate way to check and see when your chicken is cooked without slicing it open and loosing valuable juices.

When checking the temperature of the chicken, make sure you insert the thermometer at the thickest part of the meat.  The safe internal temperature for cooked chicken breasts is 165 degrees F, so I usually bake it to 160 because it will continue to bake at least to 165 as it rests for 10 minutes.

up close of bests honey mustard chicken breasts on green beans


I chose boneless, skinless chicken breasts because they are leaner but emerge unbelievably juicy with a brine, but you are welcome to use chicken thighs if you prefer.  You do not need to brine chicken thighs.

To make Honey Mustard Chicken with chicken thighs, you can use either bone in, or boneless chicken thighs, but be sure to remove the skin otherwise the chicken and potatoes will be swimming in grease.  I also recommend searing the chicken thighs before adding to the potatoes and green beans to render some of the fat and to give the chicken even more flavor.

side view of easy honey mustard chicken breasts with honey mustard sauce

Honey Mustard Chicken Thighs, Bone In: 

  1. Remove skin from chicken thighs.
  2. Rub with spices according to directions.
  3. Sear for 3-5 minutes per side until golden then coat in 1/4 cup Honey Mustard Sauce.
  4. Place Chicken thighs on top of green beans.
  5. Cover and bake at 400 degrees F for 40 minutes, remove foil.  Check for doneness then continue to bake uncovered an additional 10-15 minutes if needed or until chicken is cooked through and registers 175 degrees F.
top view of a serving spoon serving up Honey Mustard Chicken and potatotes

Honey Mustard Chicken Thighs, Boneless 

  1. Remove skin from chicken thighs.
  2. Rub with spices according to directions.
  3. Sear for 3-5 minutes per side until golden then coat in 1/4 cup Honey Mustard Sauce.
  4. Place Chicken thighs on top of green beans.
  5. Cover and bake at 400 degrees F for 20 minutes, remove foil and check for doneness.   Continue to bake, uncovered, an additional 5-10 minutes if needed OR until cooked through.
side view of easy honey mustard chicken on a plate with potatoes and green beans


This Honey Mustard Chicken is so tantalizing you are going to want to make it in every form!  To make Grilled Honey Mustard Chicken:

  1. Brine chicken breasts according to directions.
  2. Grease and preheat the grill to medium heat, 375-450°F.
  3. Rub chicken with spices according to directions then coat in 1/4 cup Honey Mustard Sauce.
  1. Grill chicken over direct heat undisturbed for 5-7 minutes per side, or until chicken is cooked through (An inserted thermometer should read 165 degrees F).
  2. Remove chicken to cutting board and baste additional Honey Mustard Sauce.  Let rest 5 minutes before slicing.
up close of a plate of baked honey mustard chicken laying on potatoes and green beans


Yes!  You can completely assemble the Honey Mustard Chicken with the potatoes and green beans up to the point of baking, cover tightly and refrigerate.  Cover and refrigerate the unused Honey Mustard Sauce separately.

When ready to bake, either let the dish sit at room temperature for 30 minutes (preferable) or be prepared to add an extra 10 minutes or so to the baking time.

pouring homemade honey mustard sauce over honey mustard chicken


This Honey Mustard Chicken really is a meal-in-one but that doesn’t mean we can’t add more!  I like to serve it with:

up close of a juicy honey mustard chicken breast with honey mustard sauce

a fork taking a bit of juicy honey mustard chicken and potatoes with homemade honey mustard sauce

This Copycat Olive Garden Salad recipe is a copycat of the restaurant favorite with lettuce, tomatoes, olives, onion and croutons, all tossed with a creamy Italian dressing.

Whenever I go to Olive Garden, I order their minestrone soupchicken scampi and of course have a generous helping of their famous salad. In my opinion, this homemade version is even better than what you’d get at the restaurant.

Olive Garden is a popular restaurant for good reason – who can resist all those hearty, cheesy Italian food options? My favorite part of eating at Olive Garden has to be the soup and salad. I’ve learned to make this salad at home, and it happens to be quite simple to make!


This recipe starts with a bag of iceberg lettuce mix, which contains the lettuce along with carrots and little red cabbage. The lettuce goes into a bowl along with tomatoes, olives, pepperoncini, red onion, croutons and parmesan cheese. The final step is to pour your homemade dressing over the top, toss, then serve.

Lettuce, vegetables, olives and croutons in a bowl.


  • It’s most convenient to buy a bag of pre-prepared iceberg lettuce mix, but you can cut your own lettuce if you prefer, and mix it with 1/4 cup shredded carrots to get the same effect.
  • I use a mandolin to thinly slice my red onions for this recipe.
  • The dressing recipe makes enough for 2-3 day’s worth of salads. You can store any leftover dressing in the fridge for up to 5 days.
  • I like to use shaved parmesan in this recipe because it stands up well to the other ingredients and the dressing, but at the restaurant they often use grated cheese. You can use whichever variety you prefer.
  • This salad is best served immediately as the croutons will soften as they sit in the dressing.
  • If you’re looking to assemble the salad in advance, you can prepare the dressing 3 days before you plan to use it. Place your lettuce in a bowl along with all the other salad ingredients except for the croutons. Cover and refrigerate for up to 6 hours. Add the croutons and dressing just as you’re ready to serve the salad.
A bottle of homemade salad dressing.


This salad is the classic version that you’d get at the restaurant, but sometimes I like to add other ingredients to the mix to make it even more special.

  • Protein: Top your salad with grilled chicken, shrimp or steak to turn it into a main course.
  • Vegetables: I like to add other vegetables such as roasted red peppers, marinated artichokes and cucumbers.
  • Beans: Try adding 1/2 cup of canned chickpeas or white beans to your salad.
  • Cheese: Add some mini mozzarella balls or cubes of fontina cheese for a fun twist.
Dressing being poured over a bowl of salad.


Olive Garden salad dressing has a fairly long ingredient list, but it comes together in just minutes. The base of this dressing is a packet of Italian dressing mix, which is blended with olive oil, vinegar and plenty of seasonings. A bit of mayonnaise adds a creamy texture. I make a bottle of this dressing at the beginning of the week and pour it over salads all week long.

A tossed Olive Garden salad with Italian dressing, vegetables and olives.

There’s no need to set foot in Olive Garden when you can make this legendary salad in the comfort of your own home!

This Baked Caesar Chicken tastes almost too good to be so easy to make! With only a couple of ingredients and one casserole dish, you can have this easy dinner prepped and in the oven in just minutes.

you will need:

Chicken Breasts

Creamy Caesar Dressing

Mozzarella Cheese: Cover your chicken in shredded mozzarella

Fresh Parsley

Parmesan Cheese

How to Make Baked Caesar Chicken:

Preheat your oven to 400°F.

Pound Chicken

Add Dressing: Transfer the pounded chicken breasts to a baking dish and pour Caesar dressing over them, flipping around to coat.

Add shredded cheese over the chicken breasts.

Bake, uncovered, for 20 minutes, or until the chicken’s internal temperature reaches 160˚F. broil the chicken breasts for about 3 to 4 minutes, or until the cheese is melted and top is lightly browned.

Remove chicken from the oven and garnish with parsley and parmesan cheese!

Slow Cooker Queso Chicken Tacos – only 4 ingredients! Chicken slow-cooked in taco seasoning, diced tomatoes and green chiles, and Mexican cheese dip. Dangerously delicious. Serve in tortillas with your favorite taco toppings. Can freeze leftover for a quick meal later. Taco Tuesday never tasted so good! #crockpot #slowcooker #chicken #mexican #tacos

bowl of cheesy chicken taco meat

Slow Cooker Cheesy Chicken Tacos

We love Mexican food at our house. These Slow Cooker Queso Chicken Tacos are a favorite. They are SO easy to make with only 4ingredients and taste great. We make these cheesy chicken tacos at least once a month. The chicken mixture is not only great in tacos but also on top of rice, nachos, baked potatoes or a salad. I love versatile recipes like this one!

cheesy chicken taco meat in slow cooker

How to Make Slow Cooker Mexican Chicken

These Slow Cooker Queso Chicken Tacos are super easy to make. Cook some chicken with taco seasoning and Rotel diced tomatoes and green chiles. Shred the chicken and stir in some queso dip. That’s it! SO easy!

I used some Pancho’s cheese dip in this recipe. It is a refrigerated orange Mexican cheese dip. I buy it at Sam’s Club or Walmart. If you can’t find Pancho’s, feel free to use any brand of refrigerated queso dip or a jar of queso dip from the chip aisle.

You can turn this main dish into a dip by adding more cheese dip to the chicken mixture. This would be great poured over nachos or served warm in the crockpot with chips. YUM!

cheesy chicken tacos on a platter

What to Serve with Queso Chicken Tacos

These Slow Cooker Queso Chicken Tacos are a favorite at our house. I’d rather eat these cheesy chicken tacos than go out for Mexican. This makes a lot of chicken, so this is great for a crowd. As I said, this chicken is great in tacos, a burrito bowl, on nachos or a salad for a low-carb/keto option. Here are a few of our favorite recipes from the blog that go great with these chicken tacos:

Use Olive Garden Italian Dressing to make this Slow Cooker Olive Garden Chicken Pasta! It’s a creamy pasta dish that has so much flavor.

We love easy pasta dishes for the crockpot! Try my Baked Spaghetti or my Beef Stroganoff recipe too!

pasta in slow cooker with cheese on top. Breadsticks on the side.

I found this recipe in my Facebook group and had to try it out! You can make this Olive Garden Chicken with or without the pasta! Serve over rice or just with green steamed vegetables.

ingredients for olive garden chicken; italian dressing, chicken, pepper, cream cheese, and pasta.

How to make Olive Garden Chicken Pasta in the Crockpot:

  • Add chicken breasts to the slow cooker.
  • Pour over one 16-ounce jar of Olive Garden Italian Dressing (or any Italian dressing you have on hand.
  • Shake over grated parmesan cheese and ground pepper. Add one block of cream cheese.
3 photo collage. Chicken in crockpot, chicken with italian dressing, chicken with italian dressing, parmesan and cream cheese
  • Place the lid on the slow cooker and cook on HIGH for 4 hours or low for 5-6.
  • Shred the chicken with two forks right in the slow cooker.
  • Cook 16 ounces of pasta according to the package directions on the stove-top. I am using penne pasta for this recipe.
Chicken after cooking in slow cooker
  • Add the drained pasta to the slow cooker along with the sauce and shredded chicken, stir.
  • Sprinkle over more parmesan cheese if desired. I also garnished with a touch of oregano and black pepper.
Chicken, pasta, in a creamy sauce in the slow cooker

Can I serve this chicken with something other than pasta?

  • Serve over rice.
  • Or with steamed vegetables.

Must I use cream cheese?

You can leave it out or add a cup of heavy cream at the end of cooking time is desired. Though the sauce will be thinner.

Does this taste like chicken alfredo?

This Olive Garden Chicken Pasta is thick and creamy like alfredo but has a zesty Italian dressing flavor

chicken penne pasta in white bowl

Instant Pot Chicken Fried Rice is a fast and easy one-pot meal. With simple ingredients like rice, chicken, egg, carrots and peas, your family will love this savory recipe! Perfect for a weeknight dinner or meal prep lunch!

Chicken Fried Rice in a wooden bowl

Instant Pot Chicken Fried Rice is quickly becoming a go-to recipe for my lunch meal prep. It’s incredibly easy to throw together and even my 5-year-old likes it as a hot school lunch. I know what you’re thinking – this rice isn’t actually fried. I know, I know. But this recipe is a great option if you don’t have leftover cooked rice!

Instant Pot Chicken Fried Rice is awesome because

  • it requires just 10 ingredients (plus garnishes)
  • it’s made in one pot – even the egg is scrambled in the Instant Pot!
  • there’s minimal prep work
  • you only need about 30 minutes to make it

No need for takeout when you have this recipe!


Here’s what you’ll need to make it. See the recipe card below for exact quantities and detailed instructions!

  • Vegetable oil – for sautéing
  • Eggs
  • Garlic
  • Chicken broth – 1 1/4 cups; normally you would use a 1:1 ratio rice to liquid, but the chicken and carrots release liquid during cooking and add to the broth. I tested with 1 1/2 cups broth and found the dish had too much moisture for a “fried” rice.
  • Chicken breast
  • Carrots
  • Jasmine rice – rinsed really well until the water is clear. You want to remove as much starch as possible so the texture of the rice won’t be too sticky.
  • Frozen green peas – I run them under warm water and drain thoroughly before stirring them into the cooked rice.
  • Soy sauce – or wheat-free tamari, if gluten free. Use a low-sodium variety and adjust the amount to suit your taste.
  • Sesame oil – to add nice flavour
  • Green onion & hot sauce – for garnish, optional
Chicken Fried Rice in two glass meal prep containers


Step 1: Scramble the egg. Turn on the Sauté function on the Instant Pot and heat 1 teaspoon of vegetable oil. Add the whisked egg and use a spatula to push it around until it’s scrambled and cooked through. Transfer the egg to a plate and set aside. There may be some egg stuck to the bottom of the insert – that’s okay at this step.

Step 2: Heat another teaspoon of vegetable oil, then add the minced garlic. Sauté the garlic for about a minute, until fragrant. Turn off the Sauté function, then pour in a small amount of chicken broth and use a spatula to deglaze the insert. Scrape up every bit of food that is stuck to the bottom. This will prevent a burn warning.

Step 3: Add the remaining broth, then evenly layer the diced chicken breast, diced carrots and rice (in this order). Push the rice into the broth so it’s submerged, but do not stir.

Uncooked rice and carrots submerged in broth in an Instant Pot

Step 4: Place the lid on the Instant Pot and set the vent to sealing. Cook on Manual High pressure for 3 minutes with the keep warming setting turned off. At the end of cooking time, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.

Step 5: Mix in the soy sauce and sesame oil until the rice is evenly coated, then stir in the peas and reserved scrambled egg. Set the lid askew on the pot for a minute or two to let the peas and egg warm up. Serve immediately with your chosen garnishes or divide into meal prep containers. Be sure to let the rice cool completely before refrigerating. Eat within 4 days.

Peas and scrambled egg being added to cooked rice, chicken and carrots in an Instant Pot


1. Rinse the rice very well. This will remove excess starch and reduce the stickiness of the cooked dish.

2. Use a long-grain white rice. My preference is jasmine rice, but generic long-grain white should work, too. Note that I find generic white rice can turn out more “mushy” than jasmine. I suspect it’s a quality thing. Brown rice requires a much longer cooking time, so will not work with this recipe. If you use basmati, I would add a minute of cook time as I find it stays more al dente than jasmine.

3. Deglaze the insert. Do not skip this step! If there’s any food stuck to the bottom of the insert, you may get a burn warning.

4. Submerge the rice in the broth. Be sure all the rice is pushed into the broth. This will help it cook evenly.

Chicken Fried Rice in an Instant Pot

This lemon chicken orzo soup recipe is light, healthy, and cozy. It uses wholesome everyday ingredients and is sure to become a family favorite!

close-up of a bowl of Greek lemon chicken orzo soup

Orzo is that tiny rice-shaped pasta. It looks like rice but cooks really fast, so you get that rice effect in less time. I don’t cook with it too often, but I always enjoy it. I mean you can’t really go wrong with pasta. Except for bowtie pasta, but that’s a story for another day. 😉

Love lemon chicken? Try my Easy Creamy Lemon Chicken or this Lemon Chicken Orzo (One Pot Pasta).

close-up of lemon chicken orzo soup in a yellow pot

This lemon chicken soup with orzo is simple to make. You just sauté the onions, carrots, and celery, stir in the garlic and flour, add the broth, seasoning, and chicken, and cook it for 15 minutes. By that point the chicken is getting cooked, and you can add in the orzo and cook it for another 10 minutes or so until the pasta is done. You take the chicken out and shred/cut it up, add it back to the soup, and then it’s time to add the lemon juice, parsley, and salt & pepper.

Recipe notes & tips:

  • You can substitute the chicken breasts for chicken thighs if you prefer.
  • If you want to make this with already cooked/rotisserie chicken, I suggest adding the chicken in at the same time as the orzo so you don’t overcook it. 
  • Use low-sodium chicken broth if you have concerns with salt. 
  • You may need to add more chicken broth to leftovers as the orzo soaks it up. This soup can be frozen, but the orzo does get a bit puffy. If you want to freeze the whole batch, I recommend adding the orzo in after you thaw it. 
  • If you really want a more intense pop of lemon in here, I suggest grating in some lemon zest. I love my Microplane zester/grater for that purpose.
healthy lemon chicken orzo soup in two white bowls

This sloppy Joe Meal has ground meat and noodles covered in a messy Manwich sauce with corn and diced tomatoes.


1lb lean ground beef
¼ teaspoon crushed red pepper flakes
¾ cup shredded sharp Cheddar cheese (3 oz)
1 can sweet corn
1 diced tomato
2 teaspoons brown sugar
Worcestershire sauce
1 dry mustard
1 teaspoon garlic salt.
tomato sauce


Preheat the oven to 400°F.

In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and bell pepper and let sauté until tender, about 5 minutes.

Stir in the brown sugar, Worcestershire sauce, dry mustard and garlic salt. Add the tomato sauce and ketchup and stir until well combined. Let the mixture simmer over low heat while you prepare the topping.

For the topping, add the flour, baking powder and salt to a large bowl. Stir in the milk, melted butter, and eggs until well combined. Fold in the shredded cheese.

Pour the meat mixture into a baking dish.

Spread the topping evenly over the meat mixture. Bake for 25-30 minutes or until the crust is light golden brown.

The Best Chicken Parmesan recipe, made a bit healthier! baked, not fried yet the chicken is so juicy and full of flavor


4 chicken breasts, sliced in half to make 8

3/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

2 tbsp butter, melted

3/4 cup reduced fat mozzarella cheese

1 cup marinara or Filetto di Pomodoro

cooking spray


Preheat the oven to 450°F.

Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl.

Melt the butter in another bowl.

Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.

Place on a baking sheet and repeat with the remaining chicken.

Lightly spray a little more oil on top and bake in the oven for 25 minutes.

Remove from the oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.

Bake for 5 more minutes or until the cheese is melted.

This is a brilliant Americanized adaptation of an amazingly well known Sichuan Chinese dish. With twice-seared chicken, you get the firm singed breading you’d expect, and the bang bang sauce sprinkle simply makes the whole dish terrific

Bang Bang Sauce is a creamy sauce that’s a little bit sweet and a little bit spicy. It usually contains mayonnaise, sweet chili sauce, and hot sauce.

You’ll need:

⅓ cup milk

1 egg

1 pound boneless, skinless chicken breasts, cut into cubes

¼ cup potato starch

¼ cup flour

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon shichimi togarashi

oil for frying

¼ cup mayonnaise

2 tablespoons honey

2 tablespoons sweet chili sauce

1 teaspoon gochujang (Korean hot pepper paste)


Step 1
Whisk together milk and egg in a bowl until smooth.
Add chicken to egg wash and marinate for 15 minutes.

Step 2
Combine potato starch, flour, salt, pepper, and ground red pepper in a bowl and transfer into a large resealable bag.
Add egg-washed chicken pieces and shake until each piece is completely dredged.

Step 3
Heat oil in a large skillet to 165 degrees C

Step 4
Add chicken pieces into the oil, Fry. Remove to a paper-towel lined plate to drain.

Step 5
Increase oil temperature to 175 degrees.
Carefully re-add the first batch of chicken and fry another 90 seconds. Remove to a paper-towel lined plate to drain.
Transfer chicken to a medium bowl.

Step 6
Stir mayonnaise, honey, sweet chili sauce, and gochujang together in a small bowl. Toss fried chicken with sauce to coat.