Ingredients:

  • 1.75 lb chicken breast
  • 1/4 cup honey (85g)
  • 3 tbsp Dijon mustard (45g)
  • 1 tbsp yellow mustard (15g)
  • 1/4 cup extra virgin olive oil (60ml)
  • 1 tbsp apple cider vinegar (15ml)
  • 3 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Prep the meat. Pat the 1.75 lb chicken breast dry with paper towels. Note: Excess moisture on the surface causes steaming instead of searing.
  2. Whisk the base. In a large bowl, combine the 1/4 cup honey, 3 tbsp Dijon, and 1 tbsp yellow mustard.
  3. Emulsify the oil. Slowly stream in the 1/4 cup olive oil while whisking constantly. Note: This creates a stable sauce that won't break in the pan.
  4. Add aromatics. Stir in the 1 tbsp apple cider vinegar, 3 minced garlic cloves, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp pepper.
  5. Submerge the chicken. Add the chicken to the bowl, ensuring every inch is coated.
  6. Cold soak. Cover and refrigerate for 40 minutes. Note: Don't go over 24 hours or the vinegar will turn the meat mushy.
  7. Preheat the pan. Place your skillet over medium high heat for 3 minutes.
  8. Sear the first side. Place chicken in the pan and cook for 6 minutes until a deep bronze crust forms.
  9. Flip and finish. Turn the chicken and cook for another 7-9 minutes until the internal temperature hits 165°F.
  10. Rest the meat. Transfer to a plate and wait 5 minutes before slicing. Note: This allows the juices to redistribute for a tender bite.