How to Serve
Serve your honey mustard chicken breast with rice or cauliflower ice. The sauce soaks into the rice and is so delicious! I love to make green beans or air fryer asparagus to round out the meal. This simple one pan chicken recipe is absolutely delicious. We use chicken breasts that are cut into cutlets, and then we make a creamy honey mustard sauce. The result is incredibly moist chicken breasts and a fantastic sauce to smother it in.
Prepare the chicken. Cut the chicken into cutlets (see how to do this below), pat them dry, and season with salt and pepper. Cook the chicken. In a hot skillet, cook the chicken for a few minutes on each side or until it reaches an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the pan and tent it with foil to keep warm. Sauté the onions and garlic. Add the butter to the skillet then add in the onions and the garlic and cook until the onions are translucent. Make a roux. Stir in the flour thoroughly. Then slowly pour in the chicken stock, scraping up browned bits at the bottom. Pour in a little, stir it in to combine, and then add more. Finish the sauce. Pour in the mustard and honey then add the seasonings. Taste the sauce and adjust the seasonings. Put it all together. Return the chicken to the pan along with any drippings. Spoon the sauce over the chicken and serve.
Put the boneless skinless chicken breasts on a clean cutting board. Holding one hand on top of the chicken breast, use a sharp knife to cut the breast in half horizontally at the thickest part. Butterfly it open and continue cutting through it until you have two pieces. If there are parts of the chicken that remain thick (about more than a 1/2 inch), pound them thin.
Start by melting the butter. Ensure it’s fully melted before adding the flour. Add the flour. Add the flour gradually while continuously stirring to combine it with the melted butter until no white streaks remain. This helps prevent lumps from forming. Slowly add the liquid. Slowly pour in the chicken stock, scraping up browned bits at the bottom. It works best if you pour in a little, stir it in to combine, and then a little more until it has all been added. This process doesn’t take more than a minute or two, but you don’t want to rush it.
Storing and Reheating Leftovers
Store any leftover chicken (with the sauce) in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in the microwave or in a small skillet over low heat until heated through.
Other One Pot Dinner Recipes
Chicken Stir Fry Recipe Stuffed Pepper Casserole Mushroom Chicken
If you make this honey mustard chicken recipe or any of my other recipes, let me know what you think by leaving a comment below. I love hearing from you!
