Pan-Seared Shiitake Honey Mustard Chicken with Arugula
Golden pan-seared chicken breasts coated in seasoned flour and finished in a rich honey Dijon sauce with earthy shiitake mushrooms. The sweet and tangy glaze pairs beautifully with the peppery arugula salad dressed in orange-garlic vinaigrette. Perfect for weeknight dinners when you want restaurant-quality flavors at home. The combination of crispy exterior and tender, sauce-coated chicken makes this dish both satisfying and elegant.
Ingredients
- 4 6 oz Gerber chicken breasts
- 2 cups all purpose flour
- 2 Tbsp Grill Mates Montreal chicken seasoning
- 2 Tbsp Heinen's clover honey
- 1 cup shiitake mushrooms
- ½ cup Heinen's organic honey Dijon dressing
- 4 Tbsp butter
- 4 garlic cloves, minced
- 6 basil leaves, chopped
- 4 cups Heinen's organic arugula
- 1 cup Garlic Expressions
- ¼ cup orange juice
Instructions
- 1
Pat chicken dry with paper towel and coat in flour mixed with chicken seasoning
- 2
Heat butter in large skillet over medium-high heat until it starts to pop
- 3
Add chicken breasts without crowding and cook until golden brown on first side
- 4
Flip and cook on other side, then remove from pan and set aside
- 5
Add remaining butter and minced garlic to pan, cook until fragrant
- 6
Turn heat down and whisk in honey
- 7
Add mushrooms and cook, then add Dijon dressing
- 8
Return chicken to pan, cover and cook until done
- 9
Garnish with fresh basil
- 10
Whisk orange juice with garlic expressions dressing and toss with arugula
Tips
Pat chicken completely dry before coating to ensure flour adheres properly and creates better browning.
Don't overcrowd the pan when searing chicken or it will steam instead of developing a golden crust.
Keep heat moderate when cooking garlic to prevent burning and bitter flavors.
Good to Know
Refrigerate cooked chicken up to 3 days. Store arugula salad separately.
Season and flour chicken up to 4 hours ahead. Make salad dressing day before.
Serve immediately while chicken is hot and arugula is crisp.
Common Mistakes
Pat chicken dry thoroughly to avoid steaming instead of browning.
Keep pan temperature moderate to prevent burning garlic and honey.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken thighs instead of breasts?
Yes, bone-in thighs work well but increase cooking time to 8-10 minutes per side and check internal temperature reaches 165F.
What if I don't have shiitake mushrooms?
Button, cremini, or baby bella mushrooms make good substitutes with similar cooking times and complementary flavors.
How long will the honey mustard sauce keep?
The sauce keeps refrigerated for up to 5 days and can be gently reheated for future use with chicken or vegetables.