#Creamy #Honey #Mustard #Chicken
Creamy Honey Mustard Chicken
This creamy honey mustard chicken recipe has tender, melt-in-your-mouth chicken breasts and a silky honey Dijon sauce. It's quick and easy to make, so it's great for busy weeknights but tasty enough for company!
Let me tell you something that I love. Quick and easy on the table meals that are ready in 30 minutes. Life has become so much busier with my husbands work schedule and a newborn. But I still like to have a home cooked meal for my family. Sometimes home cooked meals consist of macaroni and cheese and corn dogs, but hey thats just life now. 🙂 I love to cook and it is just so rewarding when I do cook a delicious meal that my family loves.
INGREDIENTS
1/3 cup honey
3 level tablespoons whole grain mustard
1 1/2 tablespoons minced garlic, (or 3-4 cloves crushed garlic)
1 tablespoon olive oil
Salt to season
5 skinless and boneless chicken breasts (or chicken thighs)
1/2 cup diced bacon, trimmed of rind and fat (I used 4 small bacon rashers)
1/3 cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS
1 cup milk (skim, 2% or full fat - almond milk may be used for a dairy free option)
1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water
2 tablespoon chopped fresh parsley
Instructions
Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.
Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.
Return the pan to the stove and adjust the heat to medium. Stir the sauce until the mustard has dissolved (make sure the liquid doesn't reduce completely).
Add the cream. Once the sauce is bubbling again, add the chicken back in. Let it cook for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking.
This creamy honey mustard chicken recipe has tender, melt-in-your-mouth chicken breasts and a silky honey Dijon sauce. It's quick and easy to make, so it's great for busy weeknights but tasty enough for company!
Let me tell you something that I love. Quick and easy on the table meals that are ready in 30 minutes. Life has become so much busier with my husbands work schedule and a newborn. But I still like to have a home cooked meal for my family. Sometimes home cooked meals consist of macaroni and cheese and corn dogs, but hey thats just life now. 🙂 I love to cook and it is just so rewarding when I do cook a delicious meal that my family loves.
INGREDIENTS
1/3 cup honey
3 level tablespoons whole grain mustard
1 1/2 tablespoons minced garlic, (or 3-4 cloves crushed garlic)
1 tablespoon olive oil
Salt to season
5 skinless and boneless chicken breasts (or chicken thighs)
1/2 cup diced bacon, trimmed of rind and fat (I used 4 small bacon rashers)
1/3 cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS
1 cup milk (skim, 2% or full fat - almond milk may be used for a dairy free option)
1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water
2 tablespoon chopped fresh parsley
Instructions
Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.
Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.
Return the pan to the stove and adjust the heat to medium. Stir the sauce until the mustard has dissolved (make sure the liquid doesn't reduce completely).
Add the cream. Once the sauce is bubbling again, add the chicken back in. Let it cook for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking.
