Uploaded March 2026 | Updated September 2026, 2 weeks ago
This Creamy Honey Mustard Chicken is outrageously tasty — juicy, pan-seared chicken nestled in a silky sauce that’s the perfect balance of sweet, tangy and just a touch indulgent.
Ingredients
2 large chicken breasts around 200g/7oz each, sliced in half, horizontally, to make four fillets.
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 tablespoon oil
1 tablespoon unsalted butter
1 onion peeled and finely chopped
3 cloves garlic peeled and minced
120 ml 1/2 cup chicken stock
2 tablespoons Dijon mustard
2 tablespoons honey
120 ml 1/2 cup double (heavy) cream
To Serve
Freshly chopped fresh parsley
Black pepper
Instructions
✅Place the chicken breasts on a chopping board. Mix together the salt, pepper, paprika and thyme and sprinkle all over the chicken on both sides.
✅Heat the oil and butter in a large frying pan (skillet), over a medium-high heat until the butter starts to foam.
✅Add the seasoned chicken fillets to the pan and cook for 3 minutes on each side until lightly golden.
✅Move the chicken over to one side of the pan (it’s fine to pile them on top of each other) and add the onion and garlic to the space in the pan.
✅Cook for 3-4 minutes, whilst stirring, until the onion softens. Move the chicken around a little too, so it continues to cook evenly.
✅Add the chicken stock, mustard and honey to the pan and stir together, so the mustard is incorporated into the sauce.
✅Add the cream and stir, then arrange the chicken breasts evenly in the pan.
✅Allow to simmer for 4-5 minutes, until the chicken breasts are completely cooked through (you can check this by slicing the thickest part of one of the chicken breasts open, it should be piping hot and no longer pink in the middle).
✅Serve the chicken sprinkled with parsley and black pepper.
This Creamy Honey Mustard Chicken is outrageously tasty — juicy, pan-seared chicken nestled in a silky sauce that’s the perfect balance of sweet, tangy and just a touch indulgent.
Ingredients
2 large chicken breasts around 200g/7oz each, sliced in half, horizontally, to make four fillets.
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 tablespoon oil
1 tablespoon unsalted butter
1 onion peeled and finely chopped
3 cloves garlic peeled and minced
120 ml 1/2 cup chicken stock
2 tablespoons Dijon mustard
2 tablespoons honey
120 ml 1/2 cup double (heavy) cream
To Serve
Freshly chopped fresh parsley
Black pepper
Instructions
✅Place the chicken breasts on a chopping board. Mix together the salt, pepper, paprika and thyme and sprinkle all over the chicken on both sides.
✅Heat the oil and butter in a large frying pan (skillet), over a medium-high heat until the butter starts to foam.
✅Add the seasoned chicken fillets to the pan and cook for 3 minutes on each side until lightly golden.
✅Move the chicken over to one side of the pan (it’s fine to pile them on top of each other) and add the onion and garlic to the space in the pan.
✅Cook for 3-4 minutes, whilst stirring, until the onion softens. Move the chicken around a little too, so it continues to cook evenly.
✅Add the chicken stock, mustard and honey to the pan and stir together, so the mustard is incorporated into the sauce.
✅Add the cream and stir, then arrange the chicken breasts evenly in the pan.
✅Allow to simmer for 4-5 minutes, until the chicken breasts are completely cooked through (you can check this by slicing the thickest part of one of the chicken breasts open, it should be piping hot and no longer pink in the middle).
✅Serve the chicken sprinkled with parsley and black pepper.
