Hamdi Saidani Bobby Flay’s Honey Mustard Chicken is made with chicken breasts, garlic powder, flour, olive oil, butter, chicken broth, Dijon mustard, honey, and heavy cream. This delicious Honey Mustard Chicken recipe creates a flavorful dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- 2 large chicken breasts cut in half lengthwise
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1/3 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup heavy/whipping cream
How To Make Honey Mustard Chicken?
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 4 smaller cutlets. Season with garlic powder, salt, and pepper, then dredge in flour.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets. Cook for 4-5 minutes per side, or until golden brown. If oil splatters too much, reduce the heat. Once browned, remove the chicken and set it aside.
- Make the Sauce Base: Remove the pan from the heat. Add the remaining butter, chicken broth/stock, Dijon mustard, and honey to the pan.
- Combine and Simmer: Return the pan to medium heat, stirring the sauce until the mustard dissolves completely. Ensure the liquid doesn’t reduce too much.
- Add the Cream: Stir in the cream. Once the sauce starts bubbling again, add the chicken back into the pan. Let it simmer for 5 minutes or until the chicken is fully cooked and the sauce has thickened to your desired consistency.
Recipe Tips:
- Use Fresh Chicken Breasts: Always use fresh, high-quality chicken breasts for the best flavor and texture. If possible, avoid frozen chicken as it may release extra water during cooking and make the sauce thinner.
- Don’t Skip Flour Dredging: Coating the chicken in flour helps it develop a golden, crispy crust, which adds texture and prevents the chicken from becoming soggy in the sauce.
- Control the Heat: If the oil starts to splatter while frying the chicken, lower the heat to avoid burning the exterior while keeping the inside juicy.
- Add Cream Slowly: When adding the cream to the sauce, pour it in slowly and stir constantly to prevent the cream from curdling or separating.
- Rest the Chicken in Sauce: Let the chicken sit in the sauce for a few minutes before serving to allow it to absorb the flavors and become extra tender
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Honey Mustard Chicken cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Let the Honey Mustard Chicken cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2 months. To thaw, move it to the refrigerator overnight.
- Reheat: Place the chicken in a microwave-safe dish. Cover it loosely with a microwave-safe lid or paper towel and heat in short intervals (30-60 seconds), stirring the sauce occasionally to ensure even heating.
Nutrition Facts
Serving Size: 1 cup (165g)
- Calories: 293
- Total Fat: 4.6g
- Saturated Fat: 1.1g
- Cholesterol: 82mg
- Sodium: 405mg
- Potassium: 372mg
- Total Carbohydrate: 15g
- Dietary Fiber: 0.6g
- Sugars: 13g
- Protein: 30g
Try More Bobby Flay Recipe:
- Bobby Flay Chicken Fajitas
- Bobby Flay Chicken Thigh Recipe
- Bobby Flay Chicken And Dumplings
- Bobby Flay Jerk Chicken
- Bobby Flay Marry Me Chicken
Bobby Flay Honey Mustard Chicken
Description
Bobby Flay’s Honey Mustard Chicken is made with chicken breasts, garlic powder, flour, olive oil, butter, chicken broth, Dijon mustard, honey, and heavy cream. This delicious Honey Mustard Chicken recipe creates a flavorful dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 4 smaller cutlets. Season with garlic powder, salt, and pepper, then dredge in flour.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets. Cook for 4-5 minutes per side, or until golden brown. If oil splatters too much, reduce the heat. Once browned, remove the chicken and set it aside.
- Make the Sauce Base: Remove the pan from the heat. Add the remaining butter, chicken broth/stock, Dijon mustard, and honey to the pan.
- Combine and Simmer: Return the pan to medium heat, stirring the sauce until the mustard dissolves completely. Ensure the liquid doesn’t reduce too much.
- Add the Cream: Stir in the cream. Once the sauce starts bubbling again, add the chicken back into the pan. Let it simmer for 5 minutes or until the chicken is fully cooked and the sauce has thickened to your desired consistency.
Notes
- Use Fresh Chicken Breasts: Always use fresh, high-quality chicken breasts for the best flavor and texture. If possible, avoid frozen chicken as it may release extra water during cooking and make the sauce thinner.
- Don’t Skip Flour Dredging: Coating the chicken in flour helps it develop a golden, crispy crust, which adds texture and prevents the chicken from becoming soggy in the sauce.
- Control the Heat: If the oil starts to splatter while frying the chicken, lower the heat to avoid burning the exterior while keeping the inside juicy.
- Add Cream Slowly: When adding the cream to the sauce, pour it in slowly and stir constantly to prevent the cream from curdling or separating.
- Rest the Chicken in Sauce: Let the chicken sit in the sauce for a few minutes before serving to allow it to absorb the flavors and become extra tender.
Bobby Flay Honey Mustard Chicken