Description
This creamy honey mustard chicken is the perfect combination of sweet, tangy, and savory flavors. Juicy, pan-seared chicken is smothered in a rich, velvety honey mustard sauce, then topped with crispy bacon for an irresistible finish. This dish is easy to prepare and makes a comforting yet elegant meal, perfect for busy weeknights or special occasions. Serve it with mashed potatoes, roasted veggies, or a fresh salad for a complete, satisfying dinner.
Ingredients
- Boneless, skinless chicken breasts or thighs (4)
- Honey (⅓ cup)
- Whole grain mustard (3 tablespoons)
- Minced garlic (1½ tablespoons, about 3-4 cloves)
- Olive oil (1 tablespoon)
- Salt (to taste)
- Diced bacon (½ cup, about 4 small rashers)
- Light cream (⅓ cup)
- Milk (1 cup, skim, 2%, or full-fat)
- Cornstarch (1 teaspoon, mixed with 1 tablespoon water)
- Fresh parsley (2 tablespoons, chopped)
Instructions
- Heat a large skillet over medium heat and cook the diced bacon until crispy. Once done, remove the bacon and set aside, leaving the rendered fat in the pan.
- In a bowl, mix honey, whole grain mustard, minced garlic, and olive oil. Season the chicken with salt and coat it in this marinade.
- Using the same skillet with the bacon fat, sear the marinated chicken over medium-high heat until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- Lower the heat and pour the remaining marinade into the skillet, scraping up any browned bits from the pan. Stir in the light cream and milk, then bring to a gentle simmer.
- Add the cornstarch slurry and stir continuously until the sauce thickens.
- Return the chicken to the skillet, coat it with the sauce, and let it simmer for 5 minutes or until cooked through.
- Sprinkle the crispy bacon and fresh parsley over the top. Serve warm with your favorite sides.
Notes
- For a dairy-free version, substitute coconut milk for the cream and milk.
- Use Dijon mustard instead of whole grain mustard for a smoother sauce.
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying & Simmering
- Cuisine: American