PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
This creamy honey mustard chicken is one of my favourite chicken dishes with tender, and melt-in-your-mouth chicken breasts smothered in a silky honey Dijon sauce. Insanely easy to whip up and ready in thirty minutes, this chicken dish is perfect for any time or serving guests.
The star here is not the chicken. Sorry to disappoint, but this recipe is all about the sauce. The Dijon mustard balances the sweetness of honey. And do not forget the cream and butter. The delicious combination of the flavour of the sauce makes this chicken dish a hit, always!
INGREDIENTS
1 tbsp olive oil
2 large chicken breasts cut in half lengthwise
1/4 tsp garlic powder
3 tbsp butter divided
2 tbsp Dijon mustard
1/3 c. chicken broth
1 tbsp honey
Flour for dredging
1 c. heavy/whipping cream
Salt & pepper to taste
How to make Creamy Honey Mustard Chicken
Step 1: To make 4 smaller cutlets, slice the chicken in half lengthwise. Season all the chicken pieces with garlic powder and salt & pepper. Then, toss to coat the chicken in flour.
Step 2: In a skillet, heat the olive oil with 1 tbsp butter over medium-high heat. Add the chicken pieces to the hot skillet and sear for about 4 to 5 minutes on each side or until golden. Decrease the heat if the oil begins to splatter a lot when cooking the chicken. Set the chicken aside when done.
Step 3: While the pan is off the heat, add the remaining butter to the skillet along with the chicken broth, Dijon mustard, and honey. Heat everything on medium heat, stirring the sauce until the mustard has dissolved.
Step 4: Next, add the cream and bring the sauce to a simmer. Return the chicken to the skillet and cook for additional 5 minutes or until the chicken is completely cooked (internal temperature 165 degrees F) and the sauce has reduced.
NUTRITION FACTS:
Calories: 470kcal, Carbohydrates: 8g, Protein: 26g, Fat: 37g, Saturated Fat: 20g, Trans Fat: 1g, Cholesterol: 176mg, Sodium: 386mg, Potassium: 498mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1177IU, Vitamin C: 3mg, Calcium: 53mg, Iron: 1mg
Ingredients
- 1 tbsp olive oil
- 2 large chicken breasts cut in half lengthwise
- 1/4 tsp garlic powder
- 3 tbsp butter divided
- 2 tbsp Dijon mustard
- 1/3 c. chicken broth
- 1 tbsp honey
- Flour for dredging
- 1 c. heavy/whipping cream
- Salt & pepper to taste
Instructions
Step 1: To make 4 smaller cutlets, slice the chicken in half lengthwise. Season all the chicken pieces with garlic powder and salt & pepper. Then, toss to coat the chicken in flour.
Step 2: In a skillet, heat the olive oil with 1 tbsp butter over medium-high heat. Add the chicken pieces to the hot skillet and sear for about 4 to 5 minutes on each side or until golden. Decrease the heat if the oil begins to splatter a lot when cooking the chicken. Set the chicken aside when done.
Step 3: While the pan is off the heat, add the remaining butter to the skillet along with the chicken broth, Dijon mustard, and honey. Heat everything on medium heat, stirring the sauce until the mustard has dissolved.
Step 4: Next, add the cream and bring the sauce to a simmer. Return the chicken to the skillet and cook for additional 5 minutes or until the chicken is completely cooked (internal temperature 165 degrees F) and the sauce has reduced.
