Chicken breasts (or chicken thighs) are pan seared until beautifully golden brown then they're blanketed with a bright, tangy, rich and creamy honey mustard pan sauce. Simply delicious!
Ready in: 30minutes
2(12 oz)chicken breasts,*halved through the thickness, pounded even
Saltand freshly ground black pepper
1 1/2Tbspolive oil,divided
Honey Mustard Sauce
1 1/2Tbspdijon mustard
1 1/2Tbspyellow mustard
3/4cup + 1 Tbsplow-sodium chicken broth,then more to thin if desired
1 1/2tsp mincedfresh thyme
1Tbsp mincedfresh parsley(optional)
Heat 1 Tbsp olive oil in a 12-inch skillet over medium-high heat.
Season both sides of the chicken with salt and pepper.
Pour flour into a shallow dish then dredge chicken in flour to coat both sides while gently shaking excess flour off.
Add chicken to skillet and let cook until golden brown on bottom, about 5 minutes.
Turn chicken and let cook until browned on opposite side and cooked through (165 degrees in center), about 5 minutes longer.
While chicken is cooking in a small mixing bowl mix together dijon mustard, yellow mustard, honey, and cayenne pepper. In a separate small mixing bowl whisk together 1 Tbsp chicken broth with cornstarch. Set mixtures aside.
Transfer cooked chicken to a plate then return skillet to medium-heat. Add remaining 1/2 Tbsp oil. Add garlic and saute until just deepening in color (not browned or it will be bitter), about 10 seconds.
Carefully from the side pour in remaining 3/4 cup chicken broth (it will steam!) along with the thyme, then let simmer until reduced by half, about 2 minutes.
Pour in honey mustard mixture, then whisk cornstarch mixture once more and pour into skillet while whisking.
Let sauce cook until thickened, while stirring, about 30 seconds longer. Pour in heavy cream and let heat through, about 30 seconds. Thin sauce with more chicken broth if desired, season with salt and pepper to taste.
Pour any accumulated juices from plate of chicken into sauce. Serve chicken with sauce spooned over and garnish with parsley.
*Another option is to use 4 (6 oz) chicken breasts and just pound to about 1/2-inch thickness. Or use 6 (4 oz) chicken thighs, no halving or pounding necessary.
For more bright, fresh flavor you can also add 2 tsp lemon juice to the sauce during the last step.
Nutrition estimate based on 1 Tbsp of the flour actually sticking to the chicken.