Honey Mustard Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 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
Description
Honey Mustard Chicken combines thinly sliced chicken breasts seasoned with lemon pepper and coated in flour for a crisp crust after pan-searing. The sauce is built by deglazing the pan with chicken broth and simmering a mix of Dijon and yellow mustards, honey, garlic, and cream, seasoned with parsley, Italian herbs, and dill weed. This produces a creamy, slightly sweet sauce that clings to the chicken. The result is a tender chicken with a golden exterior and a smooth, flavorful mustard sauce.
The chicken works well as a main dish served with sides like rice, potatoes, or vegetables. Leftovers store well in the refrigerator for up to three days and also freeze well up to three months. Reheating is best done by thawing overnight and warming covered in the oven to maintain moistness.
The mustard sauce may initially look uneven when the honey is added, but the color evens out once the mustards are combined and the sauce simmers. Half-and-half can be substituted for heavy cream if preferred. The recipe makes four servings and balances sweet and savory elements, delivering a comforting meal.
Ingredients
Chicken
- 2 tablespoons olive oil
- 2 chicken breast large, boneless, skinless
- 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 dried dill weed each
- ½ teaspoon parsley
- ½ teaspoon Italian seasoning
- 1/3 cup heavy cream
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
- This recipe yields four servings and includes nutritional information per serving.
- French's Dijon and classic yellow mustards are recommended for authentic flavor.
- The color of the sauce will become a nice yellow after stirring in the mustards despite initial changes when adding honey.
- Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.
- To reheat from frozen, thaw overnight and bake covered at 350°F for 20-25 minutes to retain moisture.
- Half-and-half can be used instead of heavy cream for a lighter sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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