Creamy Honey Mustard Chicken
Equipment
- Large Skillet or Frying Pan
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Knife and Cutting Board
- Whisk
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1 cup heavy cream
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 3 tablespoons honey
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon cornstarch optional, for thickening
- Fresh parsley for garnish
Instructions
Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and smoked paprika. Sear for about 5 minutes per side until golden brown. Remove from the skillet and set aside.
Make the Sauce
- In the same pan, melt the butter and sauté the minced garlic until fragrant, about 1 minute. Pour in the chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the pan.
Add the Creamy Elements
- Lower the heat to medium and whisk in the heavy cream, Dijon mustard, whole grain mustard, and honey. Stir until the DIY honey mustard sauce becomes smooth and well combined.
Thicken (If Needed)
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and whisk it into the sauce.
Simmer and Cook the Chicken
- Return the seared chicken to the skillet, spooning the sauce over it. Cover and let it simmer for 8-10 minutes or until the chicken is fully cooked (internal temperature reaches 165°F).
Garnish and Serve
- Sprinkle fresh thyme and parsley over the dish. Serve hot with rice, mashed potatoes, or roasted vegetables.