...
Go Back
–+ servings
honey mustard chicken

Quick & Easy Honey Mustard Chicken

5 from 1 vote
Tender, juicy pan-seared breasts coated in a rich, creamy, sweet and tangy sauce. Made entirely in one cast-iron skillet in under 30 minutes, it's the perfect weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 boneless skinless chicken breasts Pounded to even thickness
  • 1 tablespoon olive oil For searing
  • ¼ cup Dijon mustard Use high quality for best flavor
  • ¼ cup honey Adjust sweetness to taste
  • ½ cup heavy cream Creates the rich sauce texture
  • 3 cloves garlic Minced finely
  • 1 tablespoon fresh parsley Chopped for garnish
  • salt and pepper To taste

Equipment

  • 1 Cast iron skillet For even cooking and searing
  • 1 Whisk To combine the sauce smoothly
  • 1 meat thermometer To verify safe internal temperature

Method
 

  1. Pat the poultry dry and season generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear for 6-7 minutes per side until golden brown, then remove to a plate.
    searing chicken breasts in a cast iron skillet
  2. Lower the heat to medium and add the minced garlic to the pan drippings. Stir constantly for 30 seconds until highly fragrant.
    stirring minced garlic in skillet drippings
  3. Whisk the Dijon mustard, honey, and heavy cream directly into the skillet. Scrape up any browned bits from the bottom of the pan as the liquid gently bubbles.
  4. Return the seared meat to the skillet and let it simmer in the creamy sauce for 5 minutes. Cook until the internal temperature reaches 165 degrees Fahrenheit and the liquid thickens slightly.
    checking internal temperature of chicken in cream sauce
  5. Remove from the heat and sprinkle freshly chopped parsley over the top. Serve hot with extra pan sauce spooned over each portion.

Nutrition

Serving: 250gCalories: 410kcalCarbohydrates: 21gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 135mgSodium: 480mgPotassium: 420mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 4mgCalcium: 45mgIron: 1.5mg

Notes

Lower the heat before adding the heavy cream to prevent the sauce from separating. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Tried this recipe?

Let us know how it was!