Rich, cosy and full of flavour, this creamy honey mustard chicken combines garlic, thyme, white wine and a silky mustard sauce balanced with a touch of honey. Perfect served over mashed potato, buttered pasta or rice.
Creamy Honey Mustard Chicken
Rich, cosy and full of flavour, this creamy honey mustard chicken combines garlic, thyme, white wine and a silky mustard sauce balanced with a touch of honey. Perfect served over mashed potato, buttered pasta or rice.
Ingredients
Method
- Place the diced chicken into a bowl and season with:
- Salt
- White pepper
- Thyme
- Minced garlic
- Small pinch chilli flakes
- In a saucepan over medium heat:
- Melt the butter.
- Add the flour and stir continuously for 1–2 minutes to cook out the raw flour taste.
- Stir in the Dijon mustard and wholegrain mustard and cook for 30 seconds to bloom the flavour.
- Slowly whisk in the milk, a little at a time, until smooth and creamy.
- Season lightly with salt, white pepper and a pinch of thyme.
- Heat a large frypan over medium-high heat with a drizzle of olive oil.
- Add the sliced onion and cook for 5–7 minutes until softened and lightly golden.
- Deglaze with a splash of white wine and let it bubble for about 30 seconds.
- Add the chicken and cook for 4–5 minutes until lightly browned.
- Pour in the chicken stock and add the honey.
- Simmer for 5–7 minutes until slightly reduced.
- Pour in the creamy mustard sauce and stir well to combine.
- Reduce heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is rich and glossy.
- Creamy mashed potato
- Buttered tagliatelle or fettuccine
- Steamed rice
- Crusty bread
- Green beans or broccolini
- Extra cracked pepper
- Little drizzle of honey
- Fresh thyme leaves
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