Go Back
Homemade Chicken with Creole Mustard Cream Sauce recipe photo

Chicken with Creole Mustard Cream Sauce

Tender pan-seared chicken breasts served with a creamy, tangy creole mustard and honey sauce.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Measuring Spoons
  • Measuring Cups
  • Spatula or tongs

Ingredients
  

  • 3 to 4 boneless skinless chicken breasts
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup sweet onion finely diced
  • 1 cup chicken broth divided (use 1/2 cup, then remaining)
  • 2 tablespoons creole mustard
  • 1 teaspoon honey
  • 1/2 cup heavy cream
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon fresh thyme chopped, or 1/4 teaspoon dried thyme

Instructions
 

  • Pat the chicken breasts dry and season both sides with salt and pepper.
  • Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and the pan is hot.
  • Add the chicken to the skillet and sear 5 minutes per side, until golden brown.
  • Pour 1/2 cup of the chicken broth into the skillet, cover, and cook 5 to 6 minutes more, until the chicken is cooked through; then remove the chicken to a plate.
  • Add the diced onion to the skillet and cook 3 to 4 minutes, stirring, until softened.
  • Add the remaining chicken broth and simmer for 2 minutes to deglaze and concentrate the flavors.
  • Stir in the creole mustard, honey, heavy cream, and cayenne and simmer 3 to 4 minutes, stirring, until the sauce thickens slightly.
  • Return the chicken to the skillet and cook 1 to 2 minutes to warm through and coat with sauce.
  • Sprinkle the chopped thyme over the chicken, taste the sauce, and adjust seasoning with salt and pepper if needed; serve.

Notes

  • You can increase the honey for a sweeter honey-mustard flavor.