Honey Mustard Chicken

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 461kcal

Ingredients

  • 1 lb Chicken breast boneless skinless butterflied (see pro tips below)
  • 1 tbsp Garlic powder or more if needed
  • 1 tbsp Paprika
  • 2 tbsp Extra-virgin olive oil
  • 3/4 cup Heavy cream
  • 2 tbsp Dijon mustard
  • 1 tbsp Honey
  • 3 tbsp Scallions chopped
  • 4 slices Crusty bread toasted, drizzle with olive oil and season with salt and pepper if desired
US Customary - Metric

Instructions

  • Preheat the oven to 375°F.
  • Season the chicken well on both sides with garlic powder, paprika, and salt & pepper.
  • Heat the oil in a skillet or oven safe non-stick pan over medium heat.
  • Once the pan is hot, add the chicken and cook on both sides for about 4-5 minutes each until they're golden brown.
  • Place the pan in the oven and cook until the chicken reaches an internal temperature of 160°F using a thermometer.
  • In a saucepan over low-medium heat, add the cream, mustard, and honey. Season with salt and pepper and bring to a simmer until it reduces and thickens into a creamy sauce (consistency should coat the back of a spoon). Taste and adjust the seasoning with salt or more mustard or honey if needed. Stir in the scallions and set aside. Reheat if needed before serving.
  • Slice the chicken and spoon the sauce over top. Serve with bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.

Nutrition

Calories: 461kcal | Carbohydrates: 25g | Protein: 29g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 383mg | Potassium: 579mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1602IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg

Honey Mustard Chicken

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 461 kcal

Ingredients
 
 

  • 1 lb Chicken breast boneless skinless butterflied (see pro tips below)
  • 1 tbsp Garlic powder or more if needed
  • 1 tbsp Paprika
  • 2 tbsp Extra-virgin olive oil
  • 3/4 cup Heavy cream
  • 2 tbsp Dijon mustard
  • 1 tbsp Honey
  • 3 tbsp Scallions chopped
  • 4 slices Crusty bread toasted, drizzle with olive oil and season with salt and pepper if desired

Instructions
 

  • Preheat the oven to 375°F.
  • Season the chicken well on both sides with garlic powder, paprika, and salt & pepper.
  • Heat the oil in a skillet or oven safe non-stick pan over medium heat.
  • Once the pan is hot, add the chicken and cook on both sides for about 4-5 minutes each until they're golden brown.
  • Place the pan in the oven and cook until the chicken reaches an internal temperature of 160°F using a thermometer.
  • In a saucepan over low-medium heat, add the cream, mustard, and honey. Season with salt and pepper and bring to a simmer until it reduces and thickens into a creamy sauce (consistency should coat the back of a spoon). Taste and adjust the seasoning with salt or more mustard or honey if needed. Stir in the scallions and set aside. Reheat if needed before serving.
  • Slice the chicken and spoon the sauce over top. Serve with bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.

Nutrition

Calories: 461kcalCarbohydrates: 25gProtein: 29gFat: 28gSaturated Fat: 12gTrans Fat: 1gCholesterol: 134mgSodium: 383mgPotassium: 579mgFiber: 2gSugar: 5gVitamin A: 1602IUVitamin C: 3mgCalcium: 61mgIron: 2mg
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