Creamy Garlic Honey Mustard Chicken
Chicken thighs marinated in honey, two kinds of mustard, and garlic, seared until properly coloured, then finished in a creamy sauce loaded with crispy bacon. This one hits every note — sweet, sharp, salty, and rich.
Searing the chicken in batches instead of crowding the pan is what gets you real colour on the outside, and that colour carries straight through into the sauce once everything comes together.
Serve it over rice, pasta, or just with some crusty bread to mop up the sauce. It’s a proper crowd-pleaser.
Creamy Garlic Honey Mustard Chicken
CHICKEN · DINNER · MEDIUM
Sweet, sharp, and loaded with bacon
The marinade does a lot of the work here — honey for sweetness, wholegrain and dijon mustard for sharpness, plenty of garlic underneath it all.
Searing the chicken in batches rather than all at once means it actually browns instead of steaming, which makes a real difference to the finished sauce.
Crispy bacon folded through the creamy sauce, with a little held back for garnish, gives every bite some proper texture against the smoothness of the sauce.
Creamy Garlic Honey Mustard Chicken
Ingredients
Chicken & Marinade
- 15 ml Olive Oil
- 700 g Chicken Thigh Boneless & Skinless
- 100 g Honey
- 85 g Wholegrain Mustard Seeded
- 22 g Dijon Mustard
- 5 Garlic Cloves Minced
- Salt & Pepper
Creamy Sauce
- 15 ml Olive Oil
- 250 g Streaky Bacon Diced
- 5 g Flat Leaf Parsley Chopped
- 5 g Fresh Thyme Picked & Chopped
- 125 ml Chicken Stock
- 400 ml Thickened Cream
- Salt & Pepper To Taste
Method
- Place the chicken thigh and marinade ingredients into a bowl, season to taste, and mix to combine.
- Place a large high-rimmed pan over medium-high heat, add half the olive oil and the bacon, and fry for 2 minutes to render out the fat. Add the thyme and cracked black pepper to taste, and continue frying for 1 minute. Remove the bacon, place onto a plate, and set aside.
- Place the pan back over medium-high heat, add the remaining olive oil, and add the marinated chicken thigh, reserving the marinade. Sear for 4 minutes on each side, doing this in batches to avoid steaming the chicken.
- Pour in the chicken stock to deglaze the pan and cook for 1 minute, mixing regularly. Add the remaining marinade and simmer for 2 minutes, mixing regularly — this fully cooks off the marinade after its contact with raw chicken.
- Add the thickened cream, check the seasoning and adjust if necessary, mix well, and bring to a simmer. Reduce the heat to low and simmer for 8-10 minutes, or until the sauce has reduced and thickened and the chicken has reached an internal temperature of at least 74°C (165°F). Flip the chicken every minute during this time.
- Add the fried bacon into the sauce (all of it, or reserving a little for garnish) along with most of the parsley. Mix well to combine, check the seasoning, and remove from the heat.
- Serve the chicken on a plate or in a bowl alongside rice, pasta, salad, or bread. Garnish with the reserved crispy bacon and parsley. Dig in.
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7 thoughts on “Creamy Garlic Honey Mustard Chicken”
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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