Creamy Honey Mustard Chicken (One-Pan Dinner)
For a weeknight chicken dinner that’s straightforward to make and delivers a rich and balanced sweet-yet-tangy flavor, give this honey mustard chicken a try.
It’s made by coating pan-fried chicken breast in a honey, mustard, shallot, lemon, garlic, and cream sauce. As you’ll see from the photographs, I’ve served it on a bed of mashed potatoes with cream and butter.
Both the chicken and sauce are cooked in the same pan, making it a great option for weeknights with less cleanup. However, you could also make this for a weekend dinner party or special occasion.
Ingredients
To make this recipe, you’ll need the following ingredients:
- Chicken Breasts – 4 small chicken breast cutlets (about 5 oz each, or use 2 large chicken breast sliced in half to do 4 chicken cutlets).
- Dijon – 2 tbsp Dijon mustard
- Honey – 2 tbsp honey
- Cream – 1/2 cup heavy cream (double cream)
- Olive Oil – 1 tbsp olive oil
- Butter – 2 tbsp butter
- Shallot – 1 medium shallot
- Garlic – 1 large garlic clove
- Lemon – zest from one lemon + 1 tsp lemon juice
- Flour – 3 tbsp plain/all-purpose flour
- Chicken Stock – 3/4 cup chicken stock
- Salt & Freshly Ground Black Pepper, to taste
- Fresh parsley (optional) – minced, to garnish at the end.
Prep Before You Start:
- Shallot – mince the shallot.
- Garlic – mince the garlic clove.
- Flour – season the flour with a pinch of salt and pepper.
- Lemon – zest the lemon before juicing it.
How to Make It
Step 1. Flatten the chicken breasts/cutlets so they’re of an even thickness. You can use a meat mallet or a rolling pin. Trim any excess fat with a knife or kitchen scissors.
Step 2. Season the chicken cutlets with a pinch of salt and pepper, and dredge them through the flour.
Step 3. To a frying pan over medium-high heat, add the oil. Once shimmering, add the chicken to the pan (laying it away from you so the oil doesn’t splash). Cook for 3-4 minutes on the first side until golden. Then flip them and continue cooking them for another 3-4 minutes until almost cooked through. Remove them to a hot plate and cover them to keep them warm.
Step 4. Add half the butter to the pan along with the minced shallot. Sauté, stirring frequently so the shallots don’t burn (for about 1-2 minutes). Add the minced garlic and lemon zest, and sauté for about 30 seconds.
Step 5. Add the chicken stock and deglaze the pan, scraping up any brown bits. If you’re using a non-stick pan, don’t use metal utensils to scrape (use a heatproof silicone spatula instead). Bring to a boil, reduce the heat to a simmer, and cook for about 3 minutes. Add the cream, mustard, and honey, and stir to combine well.
Step 6. Add the chicken back to the sauce and simmer for 2-3 minutes, turning the chicken halfway through. Add a teaspoon of lemon juice and the remaining butter, stirring it into the sauce until melted and well-combined. The sauce should be glossy and lightly thickened, coating the back of a spoon. Taste the sauce and adjust the seasoning, adding more salt and pepper if needed. If using a thermometer, the chicken should reach an internal temperature of 165°F (74°C) in the thickest part.
Serve the chicken while warm with mashed potatoes or another side of your choice. You can also serve some veggies with it, like steamed broccoli, sautéed mushrooms, or grilled asparagus.
For an additional touch, top with minced fresh parsley.
If you try this dish and love it, let me know in the form of a review below. I’d also love to know the occasion in the comments.
Printable Recipe Card
Ingredients
- 4 small chicken breast cutlets about 5 oz each, or use 2 large chicken breast sliced in half to get 4 chicken cutlets.
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1/2 cup heavy cream whipping cream/double cream
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium shallot minced
- 1 large garlic clove minced
- zest from one lemon
- 1 tsp lemon juice
- 3 tbsp plain/all-purpose flour seasoned with a pinch of salt and pepper
- 3/4 cup chicken stock
- kosher salt to taste
- freshly ground black pepper to taste
- fresh parsley (optional) minced, to garnish the chicken/sauce at the end
Instructions
- Flatten the chicken breasts/cutlets so they’re of an even thickness. You can use a meat mallet or a rolling pin. Trim any excess fat with a knife or kitchen scissors.
- Season the chicken cutlets with a pinch of salt and pepper, and dredge them through the flour.
- To a frying pan over medium-high heat, add the oil. Once shimmering, add the chicken to the pan (laying it away from you so the oil doesn’t splash). Cook for 3-4 minutes on the first side until golden. Then flip them and continue cooking them for another 3-4 minutes until almost cooked through. Remove them to a hot plate and cover them to keep them warm.
- Add half the butter to the pan along with the minced shallot. Sauté, stirring frequently so the shallots don’t burn (for about 1-2 minutes). Add the minced garlic and lemon zest, and sauté for about 30 seconds.
- Add the chicken stock and deglaze the pan, scraping up any brown bits. If you’re using a non-stick pan, don’t use metal utensils to scrape (use a heatproof silicone spatula instead). Bring to a boil, reduce the heat to a simmer, and cook for about 3 minutes. Add the cream, mustard, and honey, and stir to combine well.
- Add the chicken back to the sauce and simmer for 2-3 minutes, turning the chicken halfway through. Add a teaspoon of lemon juice and the remaining butter, stirring it into the sauce until melted and well-combined. The sauce should be glossy and lightly thickened, coating the back of a spoon. Taste the sauce and adjust the seasoning, adding more salt and pepper if needed. If using a thermometer, the chicken should reach an internal temperature of 165°F (74°C) in the thickest part.
- Serve the chicken while warm with mashed potatoes or another side of your choice. Optionally, garnish the chicken and sauce with some minced fresh parsley.
Finally, don’t forget to save this recipe to one of your weeknight dinner or chicken boards.
