Go Back
–+ servings

Creamy Garlic Honey Mustard Chicken

Print Recipe Pin Recipe
5 from 4 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 987.5kcal
Servings: 4 People
Metric - Imperial

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.
Chef's Tips
Sear the chicken in batches rather than crowding the pan — this is what gives it real colour instead of steaming, and that colour carries through into the finished sauce.
Simmering the reserved marinade for the full 2 minutes once it's back in the pan matters — it's been in contact with raw chicken, and that cooking time is what makes it safe to eat.
Hold back a little of the bacon and parsley for garnish rather than using it all in the sauce — it gives the finished dish some texture and colour on top.
Storage & Reheating
This will keep in the fridge for up to 3 days in an airtight container. As a cream-based sauce, it can split slightly once frozen and thawed, so it's best kept in the fridge rather than frozen if possible. Reheat gently in a pan or the microwave with a splash of cream or milk to loosen the sauce back up.
Serving 450gCalories 987.5kcalCarbohydrates 28.1gProtein 64.9gFat 68.1gSaturated Fat 32.9gPolyunsaturated Fat 6.26gMonounsaturated Fat 16.38gTrans Fat 2.4gCholesterol 187.8mgSodium 1767.8mgPotassium 1024.5mgFiber 0.6gSugar 25.1gVitamin A 135.5IUVitamin C 4.55mgCalcium 64.3mgIron 2.6mg