Honey Mustard Chicken
Indulge in the irresistible flavors of creamy honey mustard chicken, where tender chicken breasts are bathed in a velvety sauce that perfectly balances sweet honey and tangy Dijon mustard. Ideal for busy weeknights or a cozy family dinner, this recipe delivers sophistication with minimal effort.
Quick to prepare and brimming with rich flavors, this dish pairs wonderfully with sides like mashed potatoes or sautéed vegetables. Its creamy texture and well-rounded taste make it a hit for any occasion, earning its place as a household favorite.
Key Ingredients for Creamy Honey Mustard Chicken
- Chicken breasts – Sliced thin for even cooking and tender results.
- Dijon mustard – The star of the sauce, offering a tangy, sharp flavor.
- Honey – Balances the mustard’s tang with natural sweetness.
- Heavy cream – Adds luxurious creaminess to the dish.
- Chicken broth – Enhances depth without overpowering the sauce.
- Garlic powder – Infuses a subtle garlicky aroma.
- Butter – For richness and a golden sear on the chicken.
- Olive oil – Prevents sticking and adds flavor during searing.
How to Make This Delightful Dish
- Prepare the Chicken: Slice chicken breasts lengthwise, season with garlic powder, salt, and pepper, and lightly coat in flour for a crisp exterior.
- Sear to Perfection: Sear the chicken in olive oil and butter until golden brown, then set aside to keep warm.
- Create the Sauce: Combine butter, chicken broth, Dijon mustard, and honey in the pan, stirring to blend into a flavorful base.
- Add the Cream: Stir in heavy cream, letting the sauce thicken and bubble gently.
- Finish Cooking: Return the chicken to the skillet, simmering until it’s fully cooked and coated in the luscious sauce.
Pro Tips for Recipe Success
For perfectly tender chicken, ensure the cutlets are an even thickness before cooking. If you don’t have a meat mallet, a rolling pin works well for this task.
Using a cast iron skillet not only adds a lovely sear but also maintains heat consistency for the sauce. If you’re watching your salt intake, opt for low-sodium chicken broth and adjust seasonings at the end.
Adding a pinch of cayenne or paprika to the sauce can introduce a mild heat, enhancing its complexity without overpowering the honey mustard flavor.
Storing and Reheating Leftovers
Refrigerate any leftovers in an airtight container for up to three days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. Avoid microwaving, as it may cause the sauce to separate.
Freeze for longer storage, ensuring the dish cools completely before placing it in a freezer-safe container. Reheat from frozen on the stovetop for best results.
Honey Mustard Chicken Recipe
Ingredients
- 2 tablespoons Dijon mustard
- 2 large chicken breasts halved lengthwise
- 1 cup heavy/whipping cream
- Salt and pepper to taste
- 1/3 cup chicken broth
- 1/4 teaspoon garlic powder
- 1 tablespoon honey
- 3 tablespoons butter divided
- 1 tablespoon olive oil
- Flour for coating
Instructions
- Slice the chicken breasts in half lengthwise to create four thinner cutlets. Season each piece with garlic powder, salt, and pepper before lightly coating them in flour.
- Heat olive oil and one tablespoon of butter in a skillet over medium-high heat. When the skillet is hot, sear the chicken cutlets for 4–5 minutes on each side until they are golden brown. Adjust the heat if oil splatters excessively. Remove the browned chicken from the pan and set aside.
- Remove the skillet from the heat. Add the remaining butter, chicken broth, Dijon mustard, and honey to the pan, stirring until combined.
- Return the pan to medium heat, ensuring the mustard fully dissolves without letting the liquid reduce entirely. Add the cream and stir until the mixture starts to bubble gently.
- Return the chicken to the skillet, cooking for another 5 minutes or until the chicken is fully cooked and the sauce has thickened to your preference.
Notes
- Use a meat thermometer to confirm the chicken’s internal temperature reaches 165°F for safety.
- For smaller chicken breasts, use four and leave them whole instead of slicing.
- A cast iron skillet works beautifully for this recipe, but any skillet will suffice.
- Opt for low-sodium chicken broth if you are monitoring salt intake.