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Forget greasy fried chicken nuggets. It is so fast to make healthy Honey Mustard Chicken Bites in a skillet, and kids and adults will love the sweet and tangy Dijon glaze. You only need a few simple ingredients and less than 20 minutes to make these the highlight of a quick and easy dinner!
Why You’ll Love These Easy Chicken Bites
You can’t go wrong with easy chicken recipes for dinner. Especially ones that are this fast, healthy, and super yummy. Yes, this bite-sized chicken is so good, the kids might even forget about their usual chicken nuggets.
Getting a nice sear on the chicken keeps it tender. And coating it in a tangy and sweet honey mustard glaze makes it absolutely mouthwatering and irresistible. Plus it is naturally gluten free without having to buy any special (read: expensive) ingredients.
Made with simple ingredients you probably already have on hand, this budget-friendly dish comes together in under 20 minutes from start to finish. Then you can pair it with something as simple as baked fries and frozen veggies. Pile the chicken bites on a salad. Or spoon it on top of a rice bowl or even some cheesy quinoa.
Or make a double batch and set it out with toothpicks for a party appetizer! Now that’s definitely a winning game plan!
There are only a few pantry items in this recipe for gorgeously glazed chicken bites. Let’s gather what you’ll need to make them.
- Honey: Adds the perfect sweetness, but you can also use maple syrup if you prefer.
- Dijon mustard: Feel free to substitute yellow or brown mustard, if that’s what you have.
- Apple cider vinegar: Makes them nice and tangy.
- Boneless, skinless chicken breasts: You’ll cut them into 1/2- to 3/4-inch cubes.
- Salt & pepper
- Garlic powder
- Dried thyme: You can use fresh if you have it, but dried works perfectly and ca always be kept on hand in your pantry.
How to Make Honey Mustard Chicken Bites
Make the glaze: Stir the honey, mustard, and apple cider vinegar together in a small bowl and set it aside.
Season the chicken: Sprinkle salt, pepper, garlic powder, and thyme over the cubes of chicken, and toss to coat.
Cook the chicken bites: Heat olive oil in a 10-inch cast-iron skillet over high heat. Add one piece of chicken to the pan to ensure it started to sizzle and hiss. If it doesn’t, let the pan heat up a little longer. Add the chicken to the pan in a single layer. Cook for 3-4 minutes until browned, then flip and cook for another 3-4 minutes.
Add the glaze: Pour the honey mustard mixture over the chicken and stir everything around so it coats the chicken. Let it reduce until the chicken is cooked through and the glaze is thickened.
Tips for Success
Get the pan hot: To get a nice golden brown sear on the chicken and cook it through before it dries out, you want a screaming hot pan. That’s why I prefer to use a cast iron skillet. You can test it by adding one piece of chicken to the pan after you have heated the oil, and it should start to sizzle the second it hits the pan.
Storing leftovers: Leftover chicken bites can be stored in a covered container in the refrigerator for 3 or 4 days. You can reheat it over medium heat in a pan on the stove, or in the microwave.
Double the batch: You can definitely double the batch if you want to feed a crowd, make a big platter for appetizers, or meal prep. But in order to have a single layer to get the chicken nites nice and browned, you’ll either need to use a very large skillet or cook them in batches.
Freezing chicken bites: If you made extras, you can store them in an airtight container or plastic freezer storage bag and freeze them for up to 2 to 4 months. Thaw overnight in the refrigerator before reheating.
Variations: You can use the same cooking method, but follow the recipe for Honey Balsamic Steak Bites or Chili Lime Steak Bites for other tasty options. You can also use this recipe with cubes of steak or even shrimp.
Make it a Meal
These chicken bites are so versatile, there are endless meals you can make with them. Here are a few ideas to get you started.
Things You’ll Need
- While you can use any 10-inch skillet, a cast iron pan can get super hot so you get that nice sear and golden color on the chicken.
- Tongs are best for flipping the chicken so you can get both sides browned versus just trying to stir.
- But if you like my wooden spoon for serving, it’s the medium one from OXO.
- I love having some little ramekins around for stirring together small amounts of sauces and glazes like in this recipe.
Honey Mustard Chicken Bites
- In a small bowl, stir together the honey, Dijon mustard, and apple cider vinegar. Set aside.
- Cut the chicken into 1/2- to 3/4-inch cubes. Place the chicken cubes in a bowl and sprinkle with salt, pepper, garlic powder, and thyme. Toss to coat.
- Place a 10-inch cast iron skillet over high heat. Hold your hand about 6 inches above the pan, and when you can feel the heat, add the olive oil and swirl around the pan. Add one piece of chicken to the pan to ensure it starts to sizzle and hiss. If it doesn’t the pan is not hot enough, so let it heat for another minute or two. Then add the chicken in a single layer.
- Let it cook without moving it around for 3-4 minutes or until browned on the first side. Flip and cook for another 3-4 minutes.
- Pour the honey mustard mixture over the chicken and toss to coat. Let is reduce another 5 minutes or so until the chicken is cooked through and glazed. Serve immediately.