Weeknight Recipe: Hot Honey Mustard Chicken and Zoodles

“Hey, what are we having for dinner?” This is easily the most asked question between Baby Daddy and I. “I don’t know, whatever you want.” This is easily the most common answer. Dinner can be a frustrating event in our house. Get off work. Pick up Liam. Lug is chubby little self into the grocery store. Purchase groceries. Load Liam back up into the car. Load groceries into the car. Drive home. Unload Liam again. Unload groceries. Put Liam on his activity mat or in his swing. Start dinner. Stop dinner because Liam is crying. Calm him down. Continue dinner. Realize I forgot to preheat the oven. Put dinner in the cold, un-preheated oven and hope for the best. Pour myself a large glass of wine because I’ve earned it. EXHAUSTING. My only saving grace is a quick and simple recipe to make things go as smoothly as possible. This Hot Honey Mustard Chicken totally fits the bill. It takes 20 minutes or less, is made with ingredients that I usually have in the kitchen anyways, there is no oven preheating for me to forget, and best of all, it’s a hit with (sometimes picky) Baby Daddy. If you don’t own a veggie spiral, I can’t recommend enough that you get one. It has so many uses beyond making “zoodles” (shoestring french fries, anyone?). You can buy the one similar to the one that I use here. I also have the food processor attachments for my KitchenAid Mixer and a julienne attachment is included in that. You can buy the attachments here. You’ll also need a nonstick skillet (I personally wouldn’t want to have to clean sticky honey out of a stainless steel or cast iron skillet. Yikes). If your family isn’t into spicy, don’t worry. This chicken has a little bit of fire to it, but not so much that it hurts to eat! Hope you guys love it, it’s a favorite in our house! Let me know what you think in the comments and remember to share on Facebook and Pinterest if you like it!


The Crispy Mama


Hot Honey Mustard Chicken


  • 1 lb boneless skinless chicken breast (thin sliced)
  • 1 tbsp olive oil
  • 1/2 tsp granulated onion
  • 1/2 tsp granulated garlic
  • 1/2 tsp Tony Chachere’s (or other cajun or all purpose seasoning)
  • salt and pepper to taste
  • 1 tbsp minced garlic (or more if you’re like me and think #garlicislife)
  • 2 tbsp whole grain mustard
  • 1/4 cup honey
  • 3 tbsp Frank’s Original Hot Sauce
  • 1/4 cup sour cream or plain greek yogurt (healthier option!)
  • 2 medium zucchini
  • fresh or dried parsley to garnish


Trim your chicken breast if necessary and heat olive oil over medium heat in a nonstick skillet. Season the chicken on both sides with onion, garlic, Tony’s, and salt and pepper. Cook chicken until a golden brown crust forms on both sides (about 3-4 minutes per side). Add garlic and sauté until it becomes fragrant. Add mustard, honey, and Frank’s Hot Sauce and stir to combine. Turn heat down to low and allow sauce to thicken. While sauce is thickening, spiralize the zucchini and set aside. Remove thickened sauce and chicken from heat and add sour cream or yogurt. Add “zoodles” and toss to coat the in sauce. Distribute zoodles into equal portions on plates and top with chicken. Pour any remaining sauce over the top and sprinkle with chopped parsley.






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