The 3-Ingredient Chicken Recipe I Make Once a Week

Why I Rely on This Three-Ingredient Chicken Recipe

One of the biggest challenges when it comes to dinnertime is finding a meal that everyone in the family will enjoy. It can feel nearly impossible, but luckily I have a solution. My husband is easy to please, but my daughter is a picky eater. Thankfully, I know what she likes.

To ensure that I have a meal that my daughter will enjoy, I have her make a list of her favorite foods and update it regularly. Some of the constants on her list are chicken, macaroni and cheese, and salad. She also loves anything with a sweet-and-sour flavor profile and mustard. That's why I rely on this three-ingredient chicken recipe as a weekly staple. It's just chicken, honey mustard, and lemon marinated for a short time. My daughter loves it!

I usually prep the dish during lunch and let it marinate in the fridge until dinner time. However, it only requires a short 30 minutes of marinating if you're short on time. During this marinating time, I can make any side dishes and then cook the chicken, making the whole process seamless and stress-free.

How to Make My 3-Ingredient Chicken

To make four servings of this recipe, you'll need the following ingredients:

- 1 1/4 pounds boneless, skinless chicken breasts

- 2 tablespoons honey mustard

- 3 tablespoons lemon juice and 1 teaspoon lemon zest (from 1 lemon)

- 2 cloves garlic, minced (optional)

- 1/4 cup and 2 tablespoons avocado or other neutral oil, divided

- 1/4 teaspoon kosher salt

- 1/8 teaspoon freshly ground black pepper

The process of making this chicken is simple:

1. Start by placing the chicken breasts in a zip-top bag and pounding them until they are evenly thick, about 1/2 inch.

2. In a small bowl, whisk together the honey mustard, lemon juice, garlic, and 1/4 cup oil. Reserve 3 tablespoons of the marinade for serving and transfer the rest to the bag with the chicken. Seal the bag and turn to coat the chicken. Let it marinate in the refrigerator for at least 30 minutes and up to 8 hours.

3. Heat 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 it to the skillet. Discard the marinade. Season the tops of the chicken with salt and pepper and cook for 5 minutes. Flip the chicken 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.

4. Add the lemon zest to the reserved marinade and stir to combine. Slice the chicken and drizzle it with the sauce before serving.

Tips for Making My 3-Ingredient Chicken

While this dish is relatively simple, here are a few tips to keep in mind:

- The Best Cut of Chicken: I prefer using boneless, skinless chicken breast for this recipe, but boneless chicken thighs and tenders would also work well. Just adjust the cooking time accordingly.

- Pound the Chicken: Chicken breasts can be quite large these days, which can result in uneven cooking. To ensure even cooking, pound the chicken breasts to an even thickness using a plastic bag and a meat mallet or a rolling pin.

- Double-Duty Mustard Sauce: The marinade used for the chicken also doubles as a finishing sauce. Make sure to reserve some of the marinade before adding the chicken, as it becomes unsafe to consume once it comes into contact with raw chicken.

- Remove Excess Marinade: Before adding the chicken to a hot skillet, remove any excess marinade to prevent sticking and burning.

- Serve Simply: This chicken is delicious when served with salad, roasted potatoes, or crusty bread. Feel free to get creative and serve it with your family's favorite side dishes.