Mustard Glazed Chicken with Herbed Pasta
Honey-Dijon Glazed Chicken Breast with Mediterranean Herb Linguine
Ingredients:
4 boneless, skinless chicken breasts
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon paprika
Salt and pepper to taste
12 oz linguine pasta
2 tablespoons butter
3 tablespoons fresh herbs (combination of parsley, basil, and chives), finely chopped
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
¼ cup grated Parmesan cheese
Cherry tomatoes, halved (for garnish)
Directions:
In a small bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, dried thyme, paprika, salt, and pepper.
Place chicken breasts in a shallow dish and pour marinade over them, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve ¼ cup of pasta water before draining.
While pasta is cooking, heat a large skillet over medium heat. Remove chicken from marinade (reserving the marinade) and cook for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).
Remove chicken from skillet and set aside. Pour reserved marinade into the skillet and simmer for 2-3 minutes until slightly thickened.
Return drained pasta to its pot. Add butter and stir until melted. Add chopped herbs, lemon zest, lemon juice, and Parmesan cheese. Toss to combine, adding reserved pasta water as needed to create a light sauce.
Slice chicken breasts and serve over herbed pasta. Drizzle with the reduced mustard glaze and garnish with halved cherry tomatoes.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes (plus marinating time)
Kcal: 420 kcal | Servings: 4 servings