Go Back
Homemade Chicken with Creole Mustard Cream Sauce photo
Print Recipe Save it for later

Chicken with Creole Mustard Cream Sauce

Tender pan-seared chicken finished in a tangy, creamy Creole mustard sauce.
Prep Time5 minutes
Cook Time24 minutes
Total Time29 minutes
Servings: 4 servings

Ingredients

  • 3 to 4 boneless skinless chicken breasts
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup finely diced sweet onion
  • 1 cup chicken broth
  • 2 tablespoons Creole mustard
  • 1 teaspoon honey
  • 1/2 cup heavy cream
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme

Instructions

  • Season the chicken breasts on both sides with salt and pepper.
  • Heat the olive oil and butter in a large skillet over medium-high heat until butter is melted and hot.
  • Add the chicken to the skillet and cook about 5 minutes per side until golden brown.
  • Add 1/2 cup of the chicken broth to the skillet, cover, and cook 5 to 6 minutes more until the chicken is cooked through; remove the chicken to a plate and keep warm.
  • Add the diced sweet onion to the skillet and cook 3 to 4 minutes, stirring, until softened.
  • Add the remaining chicken broth to the skillet and simmer about 2 minutes to deglaze and reduce slightly.
  • Stir in the Creole mustard, honey, heavy cream, and cayenne; simmer 3 to 4 minutes until the sauce thickens slightly.
  • Return the chicken to the skillet and cook 1 to 2 minutes to warm through and coat with sauce.
  • Sprinkle the chopped thyme over the chicken, taste the sauce, and adjust seasoning with salt and pepper if needed; serve.

Equipment

  • Large Skillet
  • Spatula or tongs
  • Measuring Spoons
  • Measuring Cups

Notes

  • You can increase the honey for a sweeter honey-mustard flavor.