Hamdi Saidani This easy and delicious Bobby Flay Honey Mustard Chicken is perfect for a quick weeknight dinner. Tender chicken cutlets are cooked until golden and topped with a creamy, tangy sauce made with Dijon mustard, honey, and heavy cream. Simple ingredients come together for a dish that’s rich, flavorful, and sure to impress.
Ingredients Needed:
- 2 large chicken breasts cut in half lengthwise
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1/3 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup heavy/whipping cream
How To Make Honey Mustard Chicken?
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 4 smaller cutlets. Season with garlic powder, salt, and pepper, then dredge in flour.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets. Cook for 4-5 minutes per side, or until golden brown. If oil splatters too much, reduce the heat. Once browned, remove the chicken and set it aside.
- Make the Sauce Base: Remove the pan from the heat. Add the remaining butter, chicken broth/stock, Dijon mustard, and honey to the pan.
- Combine and Simmer: Return the pan to medium heat, stirring the sauce until the mustard dissolves completely. Ensure the liquid doesn’t reduce too much.
- Add the Cream: Stir in the cream. Once the sauce starts bubbling again, add the chicken back into the pan. Let it simmer for 5 minutes or until the chicken is fully cooked and the sauce has thickened to your desired consistency.
Recipe Tips:
- Use Fresh Chicken Breasts: Always use fresh, high-quality chicken breasts for the best flavor and texture. If possible, avoid frozen chicken as it may release extra water during cooking and make the sauce thinner.
- Don’t Skip Flour Dredging: Coating the chicken in flour helps it develop a golden, crispy crust, which adds texture and prevents the chicken from becoming soggy in the sauce.
- Control the Heat: If the oil starts to splatter while frying the chicken, lower the heat to avoid burning the exterior while keeping the inside juicy.
- Add Cream Slowly: When adding the cream to the sauce, pour it in slowly and stir constantly to prevent the cream from curdling or separating.
- Rest the Chicken in Sauce: Let the chicken sit in the sauce for a few minutes before serving to allow it to absorb the flavors and become extra tender
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Honey Mustard Chicken cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Let the Honey Mustard Chicken cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2 months. To thaw, move it to the refrigerator overnight.
- Reheat: Place the chicken in a microwave-safe dish. Cover it loosely with a microwave-safe lid or paper towel and heat in short intervals (30-60 seconds), stirring the sauce occasionally to ensure even heating.
Nutrition Facts
Serving Size: 1 cup (165g)
- Calories: 293
- Total Fat: 4.6g
- Saturated Fat: 1.1g
- Cholesterol: 82mg
- Sodium: 405mg
- Potassium: 372mg
- Total Carbohydrate: 15g
- Dietary Fiber: 0.6g
- Sugars: 13g
- Protein: 30g
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