Creamy Honey Mustard Chicken Recipe: Tender chicken breasts in a luscious honey-Dijon sauce with garlic & herbs. Quick 30-minute.

Scale

1½ pounds (680g) boneless, skinless chicken breasts

2 tablespoons (30ml) olive oil

Salt and freshly ground black pepper, to taste

3 tablespoons (45g) butter

4 garlic cloves, minced

1 small onion, finely diced (about ½ cup)

1 tablespoon (15g) all-purpose flour

½ cup (120ml) chicken broth

⅓ cup (80ml) honey

3 tablespoons (45g) Dijon mustard

1 tablespoon (15g) whole grain mustard

1 cup (240ml) heavy cream

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Pat chicken breasts dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden brown. Transfer to a plate.
Reduce heat to medium and add butter to the same skillet. Add diced onion and cook for 2-3 minutes until softened, then add garlic and cook for 30 seconds. Sprinkle flour over mixture and stir for one minute.
Whisk in chicken broth and simmer for 2 minutes. Add both mustards and honey, whisking until incorporated. Stir in heavy cream and fresh thyme, then simmer for 3 minutes until slightly reduced.
Return chicken to the skillet, nestling pieces into the sauce. Cover and simmer on low for 7-8 minutes until chicken reaches 165°F (74°C). Taste and adjust seasoning before serving.