Creamy Honey Mustard Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Creamy Honey Mustard Chicken
Description
This recipe begins with seasoning and flouring chicken breasts, then pan-frying them until golden and cooked through. The honey mustard sauce is prepared from Dijon and yellow mustards, honey, and cayenne pepper, balanced with fresh thyme and garlic sautéed briefly to avoid bitterness. Chicken broth blended with cornstarch creates a thickening slurry added to the skillet along with heavy cream, resulting in a creamy, flavorful sauce that coats the chicken. The balance of sweet honey, tangy mustards, and gentle heat enhances the moist chicken breasts, creating an approachable yet nuanced dish.
Serve this chicken with grains or steamed vegetables to complete a meal. Fresh parsley can be added for color and brightness if desired.
The recipe notes that smaller chicken breasts or thighs can be used without pounding, and lemon juice can be added near the end for a brighter sauce. Only a small amount of flour clings to the chicken, keeping the coating light.
Ingredients
Chicken
- 2 (12 oz) chicken breasts halved through the thickness, pounded even
- salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 1/2 Tbsp olive oil divided
Honey Mustard Sauce
- 1 1/2 Tbsp Dijon mustard
- 1 1/2 Tbsp yellow mustard
- 3 Tbsp honey
- 1/8 tsp cayenne pepper
- 3/4 cup + 1 Tbsp chicken broth then more to thin if desired, low-sodium
- 1 1/2 tsp cornstarch
- 1 Tbsp minced garlic
- 1 1/2 tsp minced thyme fresh
- 1/2 cup heavy cream
- 1 Tbsp minced parsley optional, fresh
Instructions
- Heat 1 Tbsp olive oil in a 12-inch skillet over medium-high heat.
- Season both sides of the chicken with salt and pepper.
- Pour flour into a shallow dish then dredge chicken in flour to coat both sides while gently shaking excess flour off.
- Add chicken to skillet and let cook until golden brown on bottom, about 5 minutes.
- Turn chicken and let cook until browned on opposite side and cooked through (165 degrees in center), about 5 minutes longer.
- While chicken is cooking in a small mixing bowl mix together dijon mustard, yellow mustard, honey, and cayenne pepper. In a separate small mixing bowl whisk together 1 Tbsp chicken broth with cornstarch. Set mixtures aside.
- Transfer cooked chicken to a plate then return skillet to medium-heat. Add remaining 1/2 Tbsp oil. Add garlic and saute until just deepening in color (not browned or it will be bitter), about 10 seconds.
- Carefully from the side pour in remaining 3/4 cup chicken broth (it will steam!) along with the thyme, then let simmer until reduced by half, about 2 minutes.
- Pour in honey mustard mixture, then whisk cornstarch mixture once more and pour into skillet while whisking.
- Let sauce cook until thickened, while stirring, about 30 seconds longer. Pour in heavy cream and let heat through, about 30 seconds. Thin sauce with more chicken broth if desired, season with salt and pepper to taste.
- Pour any accumulated juices from plate of chicken into sauce. Serve chicken with sauce spooned over and garnish with parsley.
Notes
- Use 4 smaller chicken breasts pounded to about 1/2-inch thickness or 6 chicken thighs without pounding as alternatives.
- Add 2 teaspoons lemon juice near the end of cooking for a fresher flavor.
- Estimate flour sticking to chicken is about 1 tablespoon, minimizing thick coating.
User Reviews
Overall Rating
5
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