Honey Mustard Chicken
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
50 mins
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Servings
4 people
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Calories
371 kcal
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Course
Main Course
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Cuisine
American
Honey Mustard Chicken
Report
This Honey Mustard Chicken is an easy skillet meal with seasoned chicken in a flavorful honey mustard sauce! This recipe pairs well with rice, green beans, roasted potatoes, and baked potatoes.
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Ingredients
Chicken
- 2 tablespoons olive oil
- 2 large boneless skinless chicken breasts
- lemon pepper seasoning
- 1/3 cup all-purpose flour
Honey Mustard Sauce
- 1 ½ tablespoons butter
- 2 cloves garlic minced
- 1 ½ tablespoons flour
- ¾ cup chicken broth
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 3 tablespoons honey
- ½ teaspoon EACH: dried dill weed, parsley, Italian seasoning
- 1/3 cup heavy cream
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Instructions
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
- Season each side with Lemon Pepper Seasoning. Dredge each side in the flour and tap off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
- Melt the butter over medium heat and use a silicone spatula to “clean” the bottom of the pan, this will give the sauce more flavor. Add the garlic and cook for 1 minute. Add the flour and cook for 1-2 more minutes.
- Add the chicken broth in small splashes, stirring continuously.
- Add the yellow mustard, Dijon mustard, honey, and seasonings. Bring to a boil, then reduce heat to low. Slowly stir in the heavy cream.
- Optional: Taste-test the sauce. If desired, add a little more honey or mustard, depending on your taste preference. (I like to add a little more honey at this stage.)
- Add the chicken back and spoon the sauce on top. Cover partially and cook until heated through, about 5 minutes. Serve with roasted potatoes and green beans.
Notes
- Pro Tips
- Storage
- Nutritional Information is per serving. This recipe makes 4 servings.
- Half and half can be used instead of heavy cream if preferred.
- I use French's Dijon mustard and classic yellow mustard for this recipe.
- The color of the sauce looks a little off at first when the honey and seasonings are added, but once you stir in the mustard, it works it's way into a nice yellow color.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.
- If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
Nutrition Information
Show Details
Calories
371kcal
(19%)
Carbohydrates
34g
(11%)
Protein
15g
(30%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
394mg
(16%)
Potassium
288mg
(8%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
449IU
(9%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 394mg | 16% |
| Potassium | 288mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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