Honey Mustard Chicken Cooked Into A Delicate, Rich & Delicious Creamy Garlic Sauce.
Learn how to cook this honey mustard chicken in a delicious creamy garlic sauce. With the easy-to-follow recipe, instructions & easy to source ingredients, you’ll be cooking the most unique, rich & delightful chicken that will impress your friends & family. This recipe is a derivative of my creamy garlic mushroom sauce, which is my most popular recipe. Let’s say it’s delicious.
Ingredients
Chicken & Marinade
- 700g (1.5lbs) - Chicken Thigh, Boneless & Skinless
- 100g (3.5oz) - Honey
- 85g (3oz) - Wholegrain Mustard
- 22g (0.7oz) - Dijon Mustard
- 5 - Garlic Cloves, Minced
- Seasoning To Taste
Sauce
- 250g (8.8oz) - Streaky Bacon, Diced
- 5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
- 5g (0.2oz) - Thyme, Roughly Chopped
- 125ml (125g) - Chicken Stock
- 400ml (400g)- Thickened Cream (Whipping Cream/Heavy Cream)
Instructions
- Place the chicken thigh and marinade ingredients into a bowl, season to taste & mix to combine.
- Place a large high rimmed pan over medium-high heat, add in olive oil & bacon & fry for 2 minutes to render out the fat (see notes). Add the roughly chopped thyme & cracked black pepper to taste, continue frying for 1 minute. Remove the bacon from the pan, place it onto a plate & set it aside for the time being.
- Place the pan back over medium-high heat, add in 1 Tbsp (20ml) of olive oil, add in the marinated chicken thigh reserving the marinade & sear for 4 minutes on each side. Do this in batches to avoid steaming the chicken.
- Pour in the chicken stock to deglaze the pan & cook for 1 minute, mixing it regularly. Add in the remaining marinade & simmer for 2 minutes mixing around regularly.
- Add in the thickened cream, check for seasoning, adjust if necessary, mix well & bring to a simmer. Reduce the heat to low & simmer for 8 to 10 minutes or until the sauce has reduced & thickened. During this time, flip the chicken every minute.
- Add the fried bacon into the sauce either adding it all or saving a little bit to use as a garnish, add in the roughly chopped flat-leaf parsley, mix well to combine, check for seasoning & remove from the stovetop.
- Serve the chicken on a plate or in a bowl alongside rice, pasta, salad or even bread, garnish with the remaining crispy bacon & flat-leaf parsley. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Creamy Garlic Honey Mustard Chicken Storage Instructions
To store this recipe, place it into the fridge in an airtight container for up to 3 days and freeze it in an airtight container for up to 3 months.
Creamy Garlic Honey Mustard Chicken Reheating Instructions
To reheat from fresh, place it into a pan over medium heat & gently heat until hot. To reheat from frozen, allow it to thoroughly defrost & heat it very gently over medium heat until hot. I recommended adding a fresh, thickened cream splash to help prevent the sauce from splitting.
What If I Don't Have Fresh Herbs?
If you can’t source fresh herbs, don’t want to spend money on something you’ll only use a little bit of or don’t like the flavours. Don’t worry; they’re easily omitted or substituted.
Using fresh herbs results in a more floral and fragrant flavour which does make a difference to the overall flavour of a dish, but there is a solution. Most, if not all, fresh herbs can be substituted for their dried counterparts. Dried herbs are a cheaper option than fresh herbs, and they last longer without worrying about them going off within a few days. Dried herbs contain a more concentrated, profound, and spicier flavour than fresh ones. For that reason, you can use fewer dry herbs than you would fresh.
How To Use Dried Herbs
If a recipe calls for 3 Tbsp of a particular fresh herb, it can be substituted for 1 Tbsp of the dried variant. In most cases, the ratio is 3:1. This is not always accurate, as everyone has different taste buds. Constantly adjust flavourings to your liking, as with salt and pepper.
Watch How To Make The Recipe
Did You Like This Creamy Garlic Honey Mustard Chicken Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible. You may also like my
So thorough! Thank you!
Thank you!
Chef! This was such a winner last night! I have made 3 of your dishes for others over the last week and they have been SO delicious and well received! You are amazing at your work!! 💖 The flavours are so well balanced and it is such a joy to have people saying ‘This is amazing!’ over and over throughout the whole meal.
I have so many more that I want to try of yours. I have made and served the Creamy Garlic Potato & Leek Soup, Red Wine Beef Casserole, Creamy Garlic Honey Mustard Chicken and tonight will be Cutlets and your Fennel Avocado Salad.
Hello, Juanita! I’m so glad you’ve been enjoying the recipes, especially this one! The flavours in this are incredible and really do impress anyone you serve it to. Enjoy the pork and fennel salad! Thank you!!
Hello Chef, amazing recipie, I tried it as a novice cook and I really enjoyed making it.
I just wanted to check if your calories per serving for this recipie was accurate. As someone who is cooking for my meal prep I find it hard that 2 chicken breasts (I subsituted breasts for thighs) cooked in this manner could give me this many calories.
is the 1853 Kcal a misinput or tthat truly the amount per serving of the dish?
Hello! Glad you enjoyed the recipe. This is a high-calorie recipe due to the cream-based sauce. All ingredients in the recipe are equal to the calories, not only the chicken. Also, I don’t recommend using this type of sauce as a meal prep recipe as it doesn’t thaw and reheat well.
I see, thanks so much! I tried cooking it again with a few modifications of my own and I really loved it! It may not be meal preppable but I can definetly eat 2 of these servings in a day