Sandra This Bobby Flay Honey Mustard Chicken Recipe is a creamy and savory recipe, which is made with tender chicken cutlets and tangy Dijon mustard. It’s an easy weeknight dinner, ready in about 25 minutes.
Bobby Flay Honey Mustard Chicken Recipe Ingredients
- 2 large chicken breasts cut in half lengthwise
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1/3 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup heavy/whipping cream
How To Make Bobby Flay Honey Mustard Chicken Recipe
- Prepare the chicken: Cut the chicken breasts in half lengthwise (butterfly style) to create 4 smaller, thinner cutlets. Season them generously with garlic powder, salt, and pepper. Dredge each piece in flour, shaking off any excess.
- Cook the chicken: Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the pan is shimmering, add the chicken cutlets. Cook for 4-5 minutes per side until they are a rich golden brown. If the oil splatters, reduce the heat slightly. Remove the browned chicken and set it aside on a plate.
- Make the sauce base: Remove the skillet from the heat to prevent burning. Add the remaining 2 tablespoons of butter, chicken broth, Dijon mustard, and honey to the pan. Scrape up any browned bits from the bottom of the pan.
- Combine and simmer: Return the pan to medium heat. Whisk or stir the sauce constantly until the mustard dissolves completely and the liquid bubbles. Be careful not to let it reduce too much at this stage.
- Add the cream: Stir in the heavy cream. Once the sauce begins to bubble again, nestle the chicken back into the pan along with any resting juices. Simmer for 5 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
Recipe Tips
- Why use cutlets: Cutting the chicken breasts lengthwise ensures they cook quickly and evenly. If you use full breasts, the outside will dry out before the thick inside is cooked.
- Don’t skip the flour: Dredging the chicken in flour serves two purposes: it gives the chicken a nice golden crust and the leftover flour in the pan helps thicken the sauce later.
- Control the heat: Dairy-based sauces can separate if boiled too vigorously. Keep the heat at a gentle simmer once the cream is added to ensure a velvety smooth texture.
- Mustard choice: Use a smooth Dijon mustard for the best texture and flavor balance. Grainy mustard can be used for a more rustic look, but yellow mustard is too vinegary for this dish.
What To Serve With Bobby Flay Honey Mustard Chicken
This rich sauce demands a side that can soak it up.
- Creamy mashed potatoes or garlic mashed cauliflower
- Buttered egg noodles or rice pilaf
- Steamed green beans or asparagus
- Crusty baguette for dipping
How To Store Bobby Flay Honey Mustard Chicken Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently on the stove over low heat. If the sauce has thickened too much in the fridge, add a splash of chicken broth or water to loosen it up. Avoid the microwave if possible, as high heat can cause the cream sauce to break (separate into oil and solids).
- Freeze: Freezing is not recommended for cream-based sauces, as the texture often becomes grainy upon thawing.
Bobby Flay Honey Mustard Chicken Recipe Nutrition Facts
- Calories: 580
- Total Fat: 42g
- Saturated Fat: 22g
- Cholesterol: 180mg
- Sodium: 650mg
- Total Carbohydrates: 12g
- Dietary Fiber: 0g
- Sugar: 5g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use half-and-half instead of heavy cream?
Yes, you can use half-and-half or evaporated milk for a lighter version, but the sauce will be thinner and less rich. You may need to simmer it longer to achieve the right consistency.
Is this dish spicy?
No. While Dijon mustard has a slight “bite,” the heavy cream and honey mellow it out significantly, creating a savory-sweet balance rather than heat.
Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs work great. You may need to cook them for an extra 2-3 minutes per side as they take longer to cook than breast meat.
Try More Recipes:
- Bobby Flay Chicken Fried Steak Recipe
- Bobby Flay Chicken Alfredo Recipe
- Bobby Flay Chicken Stock Recipe
Bobby Flay Honey Mustard Chicken Recipe
Description
This Bobby Flay Honey Mustard Chicken Recipe features golden pan-seared chicken cutlets swimming in a luscious, sweet, and tangy creamy Dijon sauce.
Ingredients
Instructions
- Cut chicken breasts lengthwise into 4 cutlets; season with salt, pepper, and garlic powder.
- Dredge chicken in flour.
- Heat oil and 1 tbsp butter in a skillet over medium-high heat.
- Sear chicken for 4-5 minutes per side until golden; remove from pan.
- Remove pan from heat; add remaining butter, broth, mustard, and honey.
- Return to heat and stir to combine, scraping up browned bits.
- Stir in heavy cream and bring to a simmer.
- Return chicken to the pan and simmer for 5 minutes until thickened and cooked through.
Notes
- Sauce Consistency: If the sauce gets too thick while simmering, stir in a tablespoon of water or broth.
- Splatter: Reduce heat if the butter/oil mixture starts smoking or popping excessively during the sear.
- Honey: Adjust honey amount based on sweetness preference; 1 tablespoon is standard for a balanced savory dish.
Bobby Flay Honey Mustard Chicken Recipe
