Description
This Creamy Honey Mustard Chicken recipe features tender, juicy chicken cutlets cooked in a luscious honey mustard cream sauce. Perfectly seasoned and pan-seared to golden perfection, the sauce combines Dijon mustard, honey, chicken broth, and heavy cream for a rich and tangy finish. Ready in just 30 minutes, this comforting dish pairs beautifully with rice, mashed potatoes, or steamed vegetables for an easy weeknight meal.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless, skinless chicken breasts, cut in half lengthwise
- Salt and pepper, to taste
- ¼ teaspoon garlic powder
- All-purpose flour, for dredging
For Cooking
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Sauce Ingredients
- â…“ cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup heavy cream
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create thinner cutlets. Season both sides with salt, pepper, and garlic powder. Dredge each cutlet in all-purpose flour, shaking off any excess to ensure an even coating.
- Sear the chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the chicken cutlets and cook until golden brown on each side, about 3-4 minutes per side. Remove the cooked chicken from the skillet and set aside.
- Make the sauce base: In the same skillet, add the remaining 2 tablespoons of butter, chicken broth, Dijon mustard, and honey. Stir the mixture constantly until the mustard dissolves and the sauce begins bubbling, combining all flavors.
- Add cream and simmer: Pour in the heavy cream and return the sauce to a gentle simmer. Place the chicken cutlets back into the skillet, spooning some sauce over them. Cook until the sauce thickens slightly and the chicken reaches an internal temperature of 165°F (75°C), approximately 5-7 minutes.
- Serve: Once done, serve the creamy honey mustard chicken immediately with your favorite sides such as rice, mashed potatoes, or vegetables for a delightful meal.
Notes
- For best results, use a meat thermometer to check that chicken reaches 165°F internally.
- If sauce is too thick, add a splash of chicken broth to thin it out.
- Substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Use gluten-free flour if you want to make this recipe gluten-free.
- This dish pairs nicely with steamed vegetables or a fresh green salad for a balanced meal.
