Creamy Honey Mustard Chicken
Tender pan-seared chicken in a quick, creamy honey-mustard sauce.
Equipment
- Skillet
- Tongs or spatula
- Measuring Spoons
- Measuring cup
- Knife and cutting board
Ingredients
- 2 large boneless skinless chicken breasts halved lengthwise to make 4 cutlets
- salt to taste
- black pepper to taste
- 1/4 teaspoon garlic powder
- all-purpose flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided (1 Tbsp for cooking, remaining for sauce)
- 1/3 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup heavy cream or whipping cream
Instructions
- Slice each chicken breast in half lengthwise to make 4 cutlets and pat dry.
- Season both sides of the cutlets with garlic powder, salt, and pepper.
- Lightly coat each cutlet in flour, shaking off excess.
- Heat a skillet over medium-high and add the olive oil and 1 tablespoon butter.
- When the pan is hot, add the chicken and cook 4–5 minutes per side until golden brown; reduce heat if oil splatters. Remove chicken and set aside.
- Remove the pan from heat and add the remaining 2 tablespoons butter, chicken broth, Dijon mustard, and honey; stir to combine.
- Return the pan to medium heat and cook the sauce, stirring, until the mustard dissolves and the liquid is slightly reduced but not dry.
- Stir in the heavy cream and bring the sauce to a gentle simmer.
- Return the chicken to the pan and simmer in the sauce for about 5 minutes, or until the chicken reaches 165°F and the sauce has thickened to your liking.
- Serve the chicken with spooned sauce.
Notes
- Use a 10-1/4" skillet or any oven-safe skillet if preferred.
- Cook chicken to an internal temperature of 165°F with an instant-read thermometer.
- Use large breasts if halving lengthwise; use four small breasts whole instead.
- Use low-sodium chicken broth if monitoring salt.