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Homemade Creamy Honey Mustard Chicken photo

Creamy Honey Mustard Chicken

This Creamy Honey Mustard Chicken is a weeknight winner! Tender chicken enveloped in a sweet and tangy sauce that's simply irresistible.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 12 oz chicken breasts halved through the thickness and pounded even
  • 1/4 cup all-purpose flour
  • 1 1/2 Tbsp olive oil divided
  • 1 1/2 Tbsp Dijon mustard
  • 1 1/2 Tbsp yellow mustard
  • 3 Tbsp honey
  • 1/8 tsp cayenne pepper
  • 3/4 cup low-sodium chicken broth plus more to thin if desired
  • 1 1/2 tsp cornstarch
  • 1 Tbsp minced garlic
  • 1 1/2 tsp minced fresh thyme
  • 1/2 cup heavy cream
  • 1 Tbsp minced fresh parsley (optional)

Equipment

  • Meat mallet or rolling pin
  • Skillet
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

Steps:
  1. Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness of about 1 inch. This ensures they cook evenly. Season both sides of the chicken with salt and freshly ground black pepper.
  2. Spread the all-purpose flour on a plate. Dredge each piece of chicken in the flour, making sure to coat it evenly. Shake off any excess flour to prevent a heavy coating.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken breasts. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the remaining 1/2 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, stir in the Dijon mustard, yellow mustard, honey, cayenne pepper, and chicken broth.
  5. In a small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry. Add this to the skillet along with the minced thyme. Bring the sauce to a simmer and cook for a few minutes until it thickens slightly.
  6. Lower the heat and stir in the heavy cream. Mix well until the sauce is creamy and smooth. If the sauce is too thick, add a splash more chicken broth to reach your desired consistency.
  7. Return the cooked chicken breasts to the skillet, coating them in the creamy sauce. Cook for an additional minute until everything is heated through.
  8. Sprinkle the minced fresh parsley over the top for a burst of color and flavor. Serve the Creamy Honey Mustard Chicken over rice, pasta, or alongside your favorite vegetables for a complete meal.

Notes

  • Ensure the chicken is pounded evenly to avoid overcooking or undercooking parts of the breast.
  • For added flavor, marinate the chicken in a mixture of mustard and honey for 30 minutes before cooking.
  • If you prefer more heat, increase the cayenne pepper to your liking.