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Honey Mustard Chicken Skillet with Cream Sauce

Close-up of seared chicken pieces coated in a rich, creamy Honey Mustard Chicken Skillet with Cream Sauce, garnished with parsley.
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Cook tender chicken breasts in a rich, tangy honey mustard cream sauce right in one skillet for a fast, comforting weeknight meal.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth
  • 1/4 cup Dijon mustard
  • 3 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set it aside.
  3. In the same skillet, whisk together the chicken broth, Dijon mustard, honey, and apple cider vinegar. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes until the sauce slightly thickens.
  4. Reduce the heat to medium-low. Stir in the heavy cream and Parmesan cheese until the cheese melts and the sauce is smooth. Do not let the sauce boil once the cream is added.
  5. Return the cooked chicken to the skillet. Toss gently to coat the chicken completely in the sauce.
  6. Heat through for 1 minute. Garnish with fresh parsley before serving.

Notes

  • Serve this dish over rice, egg noodles, or mashed potatoes to soak up the extra sauce.
  • If you prefer a tangier sauce, increase the apple cider vinegar by one teaspoon.
  • Use chicken thighs instead of breasts if you prefer darker meat; adjust cooking time as needed.

Nutrition

Find it online: https://hungryhearld.com/honey-mustard-chicken-skillet-with-cream-sauce/