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 for busy weeknights! This 30-minute chicken recipe has the tastiest flavor combo of Dijon mustard, honey, and cream. It’s basically a grown-up version of honey mustard sauce, and we can all get on board with that! I think it was actually my sister who suggested the idea for this one. In this recipe, the sauce isn’t too sweet, but it definitely has a bit of sweetness from the honey. The Dijon mustard helps to balance that sweetness. This will be a hit with kids if you want to try something slightly fancier than chicken fingers dipped in honey mustard!

Ingredients:
2 large chicken breasts, cut in half lengthwise
Salt & pepper to taste
¼ teaspoon garlic powder
Flour for dredging
1 tablespoon olive oil
3 tablespoons butter divided
⅓ cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon honey
1 cup heavy/whipping cream

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.

Notes:
– I used a 10-1/4″ cast iron skillet to make this recipe. Any skillet is fine, though. You don’t need to use cast iron.
– Chicken is safe to eat when it’s reached an internal temperature of 165F. Use an instant read thermometer to test for doneness.
– I suggest using fairly large boneless/skinless chicken breasts for this recipe since we’re cutting them in half lengthwise. If you have small chicken breasts, use four of them and leave them whole.
– Use low-sodium chicken broth if you have concerns with salt content.

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