Honey Mustard Chicken Recipe
This creamy honey mustard chicken recipe is one you're going to come back to again and again, it's outrageously tasty — juicy, pan-seared chicken nestled in a silky sauce that's the perfect balance of sweet, tangy and just a touch indulgent.
Servings: 4
Ingredients
Honey Mustard Chicken
- 2 large chicken breasts around 200g/7oz each, sliced in half, horizontally, to make four fillets.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon oil
- 1 tablespoon unsalted butter
- 1 onion peeled and finely chopped
- 3 cloves garlic peeled and minced
- 120 ml 1/2 cup chicken stock
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 120 ml 1/2 cup double (heavy) cream
To Serve
- Freshly chopped fresh parsley
- Black pepper
Instructions
- Place the chicken breasts on a chopping board. Mix together the salt, pepper, paprika and thyme and sprinkle all over the chicken on both sides.2 large chicken breasts, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon dried thyme
- Heat the oil and butter in a large frying pan (skillet), over a medium-high heat until the butter starts to foam.1 tablespoon oil, 1 tablespoon unsalted butter
- Add the seasoned chicken fillets to the pan and cook for 3 minutes on each side until lightly golden.
- Move the chicken over to one side of the pan (it’s fine to pile them on top of each other) and add the onion and garlic to the space in the pan.1 onion, 3 cloves garlic
- Cook for 3-4 minutes, whilst stirring, until the onion softens. Move the chicken around a little too, so it continues to cook evenly.
- Add the chicken stock, mustard and honey to the pan and stir together, so the mustard is incorporated into the sauce.120 ml 1/2 cup chicken stock, 2 tablespoons Dijon mustard, 2 tablespoons honey
- Add the cream and stir, then arrange the chicken breasts evenly in the pan.120 ml 1/2 cup double (heavy) cream
- Allow to simmer for 4-5 minutes, until the chicken breasts are completely cooked through (you can check this by slicing the thickest part of one of the chicken breasts open, it should be piping hot and no longer pink in the middle).
- Serve the chicken sprinkled with parsley and black pepper. I like to serve mine with green vegetables and baby new potatoes or rice.Freshly chopped fresh parsley, Black pepper
Video
Notes
Serving Tip
If you’re serving this with potatoes or rice, put them on to cook just before you start preparing the chicken, so they’re ready at the same time as the chicken.If serving with green beans or peas, they can be steamed/boiled for 5-8 minutes or alternatively, you could add them to the pan with the chicken and sauce at the same time you add the stock, then simmer everything together until the chicken is cooked and the vegetables are tender.
Make Ahead & Freezer Instructions
This is one of those dishes that’s best enjoyed fresh — the sauce is so silky when it first comes off the hob. That said, you can still get ahead if you need to:- Make ahead: Cook the chicken and sauce earlier in the day, then cool, cover and refrigerate. Gently reheat on the hob, adding a splash of stock or cream to loosen the sauce. Don’t let it boil, as the cream can split.
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Freezing: Creamy sauces don’t always freeze perfectly (they can turn a little grainy), but it can be done. Cool completely, store in an airtight container, and place in the freezer. Defrost in the fridge overnight, then reheat slowly with an extra splash of cream to bring it back together.
Top tip: If you’re planning to freeze, you might prefer to cook the chicken and sauce base (stock, honey, mustard) first, then stir in the cream when reheating — this keeps the sauce smoother.
Nutrition
Calories: 315kcal | Carbohydrates: 14g | Protein: 21g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1037mg | Fiber: 1g | Sugar: 11g
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