Honey Mustard Chicken

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Honey Mustard Chicken

Honey Mustard Chicken is a mouthwatering chicken dinner recipe that is done in just 25 minutes. With the perfect creamy sauce and tender chicken, this is going to be a new favorite.

Prep Time5

Cook Time20

Total Time25

Servings: servings

Calories: 365kcal

Author: Lisa Longley

Ingredients

2 tablespoons olive oil see note
salt and pepper
1 pound chicken breasts sliced thinly in half (and pounded thin if still more than 1/2 inch thick) (453.6 grams)
2 tablespoons unsalted butter
1 small yellow onion diced small
2 cloves garlic minced
2 tablespoons flour
1 cup chicken stock (226.8 grams or 236.6 ml)
1/4 cup Dijon mustard (71 grams or 59.1 ml)
1/4 cup honey (84 grams or 59.1 ml)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
dash freshly ground black pepper

Instructions

Slice the chicken breasts in half. If there are parts of the chicken that remain thick (about more than a 1/2 inch), pound them thin. Pat the chicken dry, then season with salt and pepper on both sides.
salt and pepper, 1 pound chicken breasts
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-low heat. Add the sliced chicken to the pan and cook for about 3 to 4 minutes on each side or until a meat thermometer reads 165 degrees Fahrenheit.
2 tablespoons olive oil
Remove the chicken from the pan and cover loosely with aluminum foil.
Add the butter to the skillet and melt. Add in the onions and the garlic. Cook until the onions are translucent, about 5 minutes.
2 tablespoons unsalted butter, 1 small yellow onion, 2 cloves garlic
Stir in the flour thoroughly, so you can no longer see streaks of white. Slowly pour in the chicken stock, scraping up browned bits at the bottom. It works best if you pour in a little, stir it in to combine, and then a little more. Pour in the mustard and honey. Then add in the thyme, oregano, salt and pepper. Taste the sauce and adjust the seasonings.
2 tablespoons flour, 1 cup chicken stock, 1/4 cup Dijon mustard, 1/4 cup honey, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, dash freshly ground black pepper
Return the chicken to the pan with any drippings. Spoon the sauce over the chicken and serve.

Notes

If your skillet is not big enough to cook all the chicken at once, you may need to do it in two batches. In that case, you may need to add more oil (about a tablespoon) between the first and second batch.

Nutrition