Creamy Honey Mustard Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
470 kcal
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Course
Main Course
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Cuisine
American
Creamy Honey Mustard Chicken
Description
Creamy Honey Mustard Chicken starts with halved chicken breasts seasoned and coated lightly in flour. They are pan-fried in olive oil and butter until golden brown, creating a crisp exterior. The sauce comes together in the same pan with butter, chicken broth, Dijon mustard, honey, and heavy cream. Simmering the chicken in this sauce allows it to finish cooking while absorbing the creamy, mildly sweet and tangy flavors. The sauce thickens slightly and clings nicely to the chicken pieces.
The texture benefits from the tender chicken cutlets combined with the smoothness of the creamy mustard sauce. The cooking method ensures a flavorful crust and a rich sauce without relying on heavy seasoning beyond the mustard and honey combination. This dish works well with simple sides such as steamed vegetables or mashed potatoes to complement its elements.
Use fairly large boneless and skinless chicken breasts to get uniform cutlets. The recipe suggests using an instant-read thermometer to ensure the chicken reaches 165°F for safe consumption. Adjust seasoning to taste and consider low-sodium chicken broth to control salt levels.
Cooking in a suitable skillet—like cast iron—or any preferred pan works. Adjust heat to prevent oil splatter when frying the chicken. The sauce should not reduce completely; keep it slightly saucy to complement the chicken.
Ingredients
- 2 large chicken breast cut in half lengthwise
- salt to taste
- black pepper to taste
- 1/4 teaspoon garlic powder
- flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1/3 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup heavy cream aka whipping cream
Instructions
- Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.
- Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
- Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
- Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.
- Return the pan to the stove and adjust the heat to medium. Stir the sauce until the mustard has dissolved (make sure the liquid doesn't reduce completely).
- Add the cream. Once the sauce is bubbling again, add the chicken back in. Let it cook for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking.
Notes
- Use an instant-read thermometer to confirm chicken is cooked to 165°F for safety.
- Large chicken breasts work best since they are cut in half lengthwise; small breasts can be used whole.
- Low-sodium chicken broth is recommended if you want to control salt content.
- Any skillet works fine; cast iron is suggested but not necessary.
- Adjust heat during frying to minimize oil splatter and ensure even browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 8g | 3% |
| Protein | 26g | 52% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 176mg | 59% |
| Sodium | 386mg | 16% |
| Potassium | 498mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1177IU | 24% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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