Honey Mustard Chicken Skillet with Cream Sauce
Prepare a flavorful, creamy chicken dish quickly in one skillet using honey and mustard for a sweet and tangy sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup Dijon mustard
- 3 tablespoons honey
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Season chicken breasts on both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and cook for 5 to 7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove chicken from the skillet and set aside.
- Reduce heat to medium. Pour chicken broth into the skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute.
- Whisk in Dijon mustard, honey, and dried thyme. Cook for 2 minutes, stirring constantly until the sauce thickens slightly.
- Stir in the heavy cream. Bring the sauce to a gentle simmer, but do not boil.
- Return the cooked chicken to the skillet. Spoon the sauce over the chicken.
- Simmer for 2 to 3 minutes to heat the chicken through and allow the sauce to coat it completely.
- Garnish with fresh parsley before serving.
Notes
- For a tangier sauce, substitute half of the Dijon mustard with whole grain mustard.
- Serve this dish over rice, mashed potatoes, or with steamed green beans.
- If you do not have heavy cream, you can use half-and-half, but the sauce will be thinner.
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 420
- Sugar: 8
- Sodium: 550
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 45
- Cholesterol: 150