Description
This Honey Mustard Chicken recipe features tender chicken breasts cooked in a creamy, flavorful honey mustard sauce with Dijon mustard, honey, and cream. Perfect for a quick and comforting dinner, it pairs beautifully with green vegetables, baby new potatoes, or rice.
Ingredients
Scale
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
- Season the chicken: Place the chicken breasts on a chopping board and mix together the salt, black pepper, paprika, and dried thyme. Sprinkle the mixture evenly over both sides of the chicken fillets.
- Heat the pan: Heat the oil and unsalted butter in a large frying pan or skillet over medium-high heat until the butter starts to foam.
- Cook the chicken: Add the seasoned chicken fillets to the pan and cook for 3 minutes on each side until lightly golden.
- Sauté onion and garlic: Move the chicken to one side of the pan (it’s fine if they overlap) and add the chopped onion and minced garlic to the empty space. Cook for about 3-4 minutes, stirring occasionally until the onion softens. Stir the chicken around to keep it cooking evenly.
- Make the sauce base: Add the chicken stock, Dijon mustard, and honey to the pan. Stir well to incorporate the mustard fully into the sauce.
- Add cream and simmer: Pour in the double (heavy) cream and stir to combine. Arrange the chicken breasts evenly in the pan, then allow everything to simmer gently for 4-5 minutes until the chicken is completely cooked through. Check doneness by slicing the thickest part of one breast; it should be hot and no longer pink inside.
- Serve: Sprinkle freshly chopped parsley and a little extra black pepper on top before serving. Best enjoyed with green vegetables and baby new potatoes or rice.
Notes
- If serving with potatoes or rice, start cooking them just before preparing the chicken so everything finishes at the same time.
- Green beans or peas can be steamed or boiled for 5-8 minutes, or added to the pan with the chicken and sauce at the time you add the stock and simmered together until tender.
- For make-ahead, cook early in the day, then cool, cover, and refrigerate. Reheat gently on the hob with a splash of stock or cream to loosen the sauce, avoiding boiling to prevent cream splitting.
- Freezing is possible but may affect sauce texture; cook chicken and sauce base (stock, honey, mustard) first and freeze. When reheating, defrost overnight in the fridge and stir in cream to restore smoothness.
- To keep sauce smooth after freezing, add cream only when reheating rather than before freezing.
