Honey Mustard Chicken
Bored of your usual chicken dishes? Spice things up with this delightful Honey Mustard Chicken that’s bursting with flavor and ready in just 25 minutes! With a sweet and tangy glaze made from honey, Dijon mustard, and a hint of garlic, this dish will have your taste buds dancing and your dinner table buzzing!
Prep
5
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 dientes de ajo
- 1 cda de perejil (15 ml)
- 1/2 taza de cebolla perla (120 ml)
- Pimienta
🥩Meat & Seafood(1)
- 1 pechuga de pollo
🥛Dairy & Eggs(2)
- 1/2 cda de mantequilla (7 g)
- 1 taza de crema de leche (240 ml)
🫙Pantry Staples(2)
- 1 cda de miel (15 ml)
- Aceite de oliva
🧂Spices & Seasonings(4)
- Ajo en polvo
- Paprika
- Sal
- Tomillo
🍯Sauces & Condiments(1)
- 1 cda de mostaza (15 ml)
👨🍳 Instructions
- 1
Start by seasoning the chicken breasts with salt, pepper, garlic powder, paprika, a bit of thyme, and olive oil.
- 2
Once seasoned, heat a pan with a little oil and add the chicken breasts when hot. Sear them over high heat until browned on both sides, then remove them.
- 3
In the same pan, add butter and 3 minced garlic cloves, along with 1/2 cup of diced pearl onion. Once the onion is translucent, add 1 cup of heavy cream.
- 4
Incorporate 1 tablespoon of mustard and 1 tablespoon of honey, mixing well.
- 5
Return the chicken to the pan and let it cook for an additional 10 minutes.
- 6
Finish by adding plenty of fresh parsley and serve.
💡 Pro Tips
- ✓Sear chicken at 400-450°F pan temperature (water droplet dances and evaporates in 1-2 seconds) to create Maillard reaction browning that adds depth to the final honey mustard sauce.technique400-450°F
- ✓Cook chicken to exactly 165°F internal temperature, then rest 3-4 minutes before returning to sauce - carryover cooking will bring it to 170°F while preventing moisture loss.timing165°F, 3-4 minutes
- ✓Add honey after removing pan from direct heat because temperatures above 320°F break down honey's complex sugars into bitter compounds that will overpower the mustard.technique320°F
- ✓Use a 3:1 ratio of heavy cream to acid (mustard) to prevent curdling - the mustard's acidity can break the cream's fat emulsion if proportions exceed 25% acid.ingredient3:1 ratio, 25% acid
- ✓Reduce cream sauce to coat-the-spoon consistency (170-180°F) which concentrates flavors by 40% and ensures proper adherence to chicken without breaking.timing170-180°F, 40% concentration
Share this recipe
Prep
5
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Honey Mustard Chicken
Bored of your usual chicken dishes? Spice things up with this delightful Honey Mustard Chicken that’s bursting with flavor and ready in just 25 minutes! With a sweet and tangy glaze made from honey, Dijon mustard, and a hint of garlic, this dish will have your taste buds dancing and your dinner table buzzing!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 dientes de ajo
- 1 cda de perejil (15 ml)
- 1/2 taza de cebolla perla (120 ml)
- Pimienta
🥩Meat & Seafood(1)
- 1 pechuga de pollo
🥛Dairy & Eggs(2)
- 1/2 cda de mantequilla (7 g)
- 1 taza de crema de leche (240 ml)
🫙Pantry Staples(2)
- 1 cda de miel (15 ml)
- Aceite de oliva
🧂Spices & Seasonings(4)
- Ajo en polvo
- Paprika
- Sal
- Tomillo
🍯Sauces & Condiments(1)
- 1 cda de mostaza (15 ml)
👨🍳 Instructions
- 1
Start by seasoning the chicken breasts with salt, pepper, garlic powder, paprika, a bit of thyme, and olive oil.
- 2
Once seasoned, heat a pan with a little oil and add the chicken breasts when hot. Sear them over high heat until browned on both sides, then remove them.
- 3
In the same pan, add butter and 3 minced garlic cloves, along with 1/2 cup of diced pearl onion. Once the onion is translucent, add 1 cup of heavy cream.
- 4
Incorporate 1 tablespoon of mustard and 1 tablespoon of honey, mixing well.
- 5
Return the chicken to the pan and let it cook for an additional 10 minutes.
- 6
Finish by adding plenty of fresh parsley and serve.
💡 Pro Tips
- ✓Sear chicken at 400-450°F pan temperature (water droplet dances and evaporates in 1-2 seconds) to create Maillard reaction browning that adds depth to the final honey mustard sauce.technique400-450°F
- ✓Cook chicken to exactly 165°F internal temperature, then rest 3-4 minutes before returning to sauce - carryover cooking will bring it to 170°F while preventing moisture loss.timing165°F, 3-4 minutes
- ✓Add honey after removing pan from direct heat because temperatures above 320°F break down honey's complex sugars into bitter compounds that will overpower the mustard.technique320°F
- ✓Use a 3:1 ratio of heavy cream to acid (mustard) to prevent curdling - the mustard's acidity can break the cream's fat emulsion if proportions exceed 25% acid.ingredient3:1 ratio, 25% acid
- ✓Reduce cream sauce to coat-the-spoon consistency (170-180°F) which concentrates flavors by 40% and ensures proper adherence to chicken without breaking.timing170-180°F, 40% concentration