Creamy Honey Mustard Chicken
Tender and juicy chicken breast sauteed in a creamy honey mustard sauce. Easy to make and ready in just 30 minutes.
Servings: 4
Ingredients
- 2 large chicken breasts, cut on lengthwise about 8 oz each
- Kosher salt and ground pepper to taste
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 2/3 cup chicken broth
- 1 cup milk of choice
- 1 tbsp gluten free flour
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 tsp chili flakes optional or to taste
- 1 medium head broccoli
- 2 tbsp fresh parsley chopped
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Season the chicken with salt, pepper and garlic powder.
- Cook the chicken for about 4-5 minutes per side, or until golden brown. Set aside on a plate and cover to keep warm.
- Meanwhile, in a small bowl whisk the flour with almond milk until it is fully combined.
- To the same preheated skillet, add the chicken broth. Let it simmer for a couple of minutes, then add the almond milk mixture, Dijon mustard, honey and chili flakes, if using. Whisk until the sauce is smooth and creamy.
- Once the sauce has thickened, add in the chicken and broccoli. Continue to cook for 8-10 minutes, or until the chicken is fully cooked through and broccoli is tender.
Notes
- Milk: Use any milk of choice. 2% works well. Dairy-free milk will be good too but the consistency will be a little different.
- Chicken: use free-range organic chicken if possible. Slicing the chicken to a thinner consistency will entire that the chicken cooks through. You may also use boneless chicken thighs.
- Broccoli: if you don't like broccoli you may use another vegetable of choice. Try green beans.
- Broth: we used chicken broth but you may use veggie broth.
Nutrition
Serving: 1- chicken breast | Calories: 271kcal | Carbohydrates: 20g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 382mg | Potassium: 1052mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1344IU | Vitamin C: 140mg | Calcium: 162mg | Iron: 2mg