25-Minute Creamy Honey Mustard Chicken

You can whip up this Creamy Honey Mustard Chicken in just 25 minutes, making it a perfect choice for a last-minute dinner that doesn’t skimp on taste. It’s super tasty on its own, letting all those delicious flavors really stand out, but it also pairs great with whatever sides you’re in the mood for.

It’s just chicken breasts slathered in this rich honey mustard sauce, with a bit of garlic and flour to thicken it up. It’s my go-to for hectic nights when I still want something that feels a bit gourmet.

The recipe is super straightforward, relying on staples like Dijon mustard and whipping cream, so it’s great for anyone, no matter how much cooking experience they have.

All it takes is 25 minutes from start to finish and you’ll get a meal that looks and tastes like it took way more effort, perfect for impressing at any dinner.

🥘 Ingredients and Substitutes

• Chicken Breasts. I picked them because they’re lean, packed with protein, and get super tender if you cook them just right. If you’re out of chicken, swap them with turkey breasts or even pork tenderloin keeps things interesting without straying too far from the vibe of the original recipe.
• Garlic is my go-to for adding that deep, aromatic kick that makes the chicken just sing.
• All-purpose Flour. I use all-purpose flour to thicken the sauce up to that creamy dreaminess we’re all after. But if gluten’s an issue or you’re fresh out, halve the amount and go with cornstarch or try rice flour. Both do the trick for keeping that sauce on point without messing with the flavor.
• Dijon Mustard is key for that sharp, tangy kick that balances out the honey’s sweetness in the sauce. If your pantry’s missing Dijon, whole grain mustard or a quick mix of yellow mustard and a dab of honey can get you pretty close to that distinctive taste.
• Whipping Cream adds that lush, rich texture to the sauce. Looking to lighten it up? Half-and-half or full-fat coconut milk can do the job with a tiny twist on the taste.

👩‍🍳 Step-by-step Directions

First, you’re gonna want to wash and dry the meat before chopping it up into those perfect bite-sized pieces. Toss them in a bowl and season with a pinch of salt and pepper, plus a sprinkle of flour to get them nicely coated.

Next up, grab a pan, heat up a couple of teaspoons of oil, and fry those pieces on high until they start to turn a lovely golden brown. While that’s happening, get your garlic chopped up real fine, and once the meat’s looking golden, throw the garlic into the mix.

Give it a quick stir and cook it just until you catch that inviting garlic aroma, then dial the heat back and add a splash of honey and mustard.

Stir it all together to make sure every piece is beautifully glazed. Now, pour in the cream, slap a lid on it, and let it simmer away on low for about 8 minutes. Be careful not to overdo it though; dry chicken is the last thing you want.

Quick Note: If you’re dealing with bigger chunks of meat, remember, they’ll need a bit more time in the pan.

When it’s all said and done, you’ll have yourself some seriously tender chicken that’s coated in a sauce that’s the perfect blend of spicy and sweet.

Make sure to serve it up hot with a slice of bread on the side—ideal for diving into that amazing sauce.

🍽️ Serving Suggestions

I’m a big fan of pairing this dish with garlic mashed potatoes. If you’re looking for a healthier option, serve it near some steamed green beans or asparagus. They’ve got a bit of a crunch and a freshness that cuts through the creaminess of the sauce, which I think adds a nice balance.

If I’m aiming for something lighter, I’ll toss the chicken on top of a quinoa salad. Mix in some veggies like bell peppers and cucumbers, maybe a bit of feta cheese, and you’ve got a dish that feels refreshing, and still filling.

And sometimes, I just go for slices of crusty bread with the chicken. It’s the best for scooping up that extra sauce. Makes the meal feel kind of rustic and ensures you get every last drop of that tasty creamy honey mustard.

🍲 Storage

Refrigeration

First, let the chicken cool off to room temperature before you think about storing it. Then, pop it into an airtight container to keep it moist and flavorful and stop any fridge smells from getting cozy with your chicken.

Done right, your creamy honey mustard chicken will stay good for about 3-4 days in the fridge.

Freezing

If you’re planning to freeze it, divvy the chicken up into portions first. It’s a game-changer for making your life easier when it’s time to thaw.

Use freezer bags or containers to fend off freezer burn and keep your chicken tasting like chicken. Press out all the air if you’re going the bag route.

Slap a label with the date on there; you’ve got about 3 months to enjoy it at its best.

Just a heads up, the creamy sauce might get a bit of a texture tweak from freezing, but it’ll still be pretty tasty after a warm-up.

Thawing and Reheating

Thawing’s safest in the fridge overnight. Room temp is a no-go because of bacteria. In a rush? Use the microwave’s defrost setting but heat it up right after.

When reheating, a skillet over medium heat works best. The sauce might need a little extra liquid—water or cream—to bring it back to life. Stir now and then to keep things smooth and even. Microwaving? Cover it and go medium, stirring here and there to get the heat all through.

🏆 Expert Tips. What to Pay Attention To?

• Making sure your chicken cooks evenly is pretty crucial, so I always try to get each breast about the same thickness. Sometimes, that means giving the thicker end a good whack with a meat mallet. It keeps the thinner parts from turning into jerky while the rest is still cooking.
• Don’t cram your chicken too close in the pan. If they’re too snug, they steam instead of sear. If you’ve got a lot to cook, do it in rounds.
• Sauce thickness is all about what you like. It thickens as it cools, so if it’s too thick, loosen it with some chicken broth. Too runny? Let it bubble a bit longer or stir in a cornstarch mix.

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