Ingredients
700 g chicken thighs or breasts
Salt and pepper, to taste
2 tbsp flour
1 tsp garlic powder
2 cloves garlic, minced
1 cup chicken broth (250 ml)
1/4 cup Dijon mustard (70 g)
35 g seeded mustard
1/4 cup honey (85 g)
Fresh thyme, to taste
1/2 cup thickened cream (optional, for a creamier sauce)
Method
Prepare the Chicken: Season the chicken thighs or breasts with salt and pepper on both sides.
Coat the Chicken: In a shallow dish, combine the flour and garlic powder. Dredge the seasoned chicken in the flour mixture, ensuring an even coating.
Sear the Chicken: In a large skillet over medium-high heat, add a little oil. Once hot, add the coated chicken. Sear for about 5-7 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Make the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the Dijon mustard, seeded mustard, and honey. Mix well and bring to a simmer.Combine Chicken and Sauce: Return the chicken to the skillet, ensuring it’s coated with the sauce. If using, add the thickened cream for a richer sauce.
Add fresh thyme for flavourCook Through: Cover and simmer on low heat for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C
Serve: Once done, remove from heat and let it rest for a few minutes. Serve the honey mustard chicken with the sauce drizzled over it. This dish pairs well with rice, mashed potatoes, or a fresh salad.
