Creamy Honey Mustard Chicken and Broccoli

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Creamy Honey Mustard Chicken and Broccoli is perfect for a meal for two! Great for a date night celebration or a simple meal at home.

The flavors of the Dijon mustard and honey create the perfect combination of salt and sweetness. Adding in the broccoli adds a great health benefit, too!

One of the biggest reasons that this recipe works so well is because the main protein is chicken. Chicken breasts work great at taking on the flavors of the ingredients to make every single bite full of amazing taste.

How To Make Creamy Honey Mustard Chicken and Broccoli

Start by gathering the ingredients needed to make this recipe. I always make sure that I have everything on hand before getting started.

Add the ingredients to the chicken breasts and coat both sides.

Once coated well, sear in the pan on the stove.

Make the “creaminess” of this recipe by mixing the cornstarch and the chicken stock in the same pan that the chicken was just cooked in.

Add the mustard and honey and mix well. Once the bubbles start forming, it’s time to add in the dairy ingredients and stir.

Add the chicken breasts and broccoli to the pan and cover to simmer.

Can you use chicken broth in place of chicken stock?

You can. They are interchangeable for this recipe. If you watch your sodium intake, be certain to look at that as chicken broth can sometimes be higher in sodium than stock.

What is the perfect texture of cooked broccoli?

For this recipe, you’re looking for the broccoli to be firmer and hold its shape. This means that you don’t need to cook it for a longer period of time but you do want it to be cut down into smaller bite sizes so that they’re not too large and crunchy to manage.

Can I add in frozen broccoli instead of fresh?

You can although I still highly recommend using fresh broccoli for this recipe. If you’re going to use frozen, just do your best to make the florets as bite-sized as possible.

How do you know when the chicken is fully cooked?

Having a meat thermometer is a big help! For the chicken breasts to be fully cooked and safe to eat, the internal temperature needs to be at least 165 degrees.

Can you add other veggies to this chicken recipe?

Absolutely. I love to vary it up sometimes and add in chopped onions and even some chopped-up carrots, too. This is a great recipe to get the kids to eat more veggies without them even realizing it.

When it comes to adding in more ingredients just be sure that you’re making them the same size as the other vegetables. This will make them that much easier to eat.

How do you reheat chicken without overcooking it?

If you’re lucky enough to have leftovers, this just means that you’ll get to eat this recipe again the next day!

The key to reheating chicken is to reheat it low and slow in the oven. Low heat will keep it moist and heat it up slowly, which will help not to overcook it.

Honey Mustard Chicken and Broccoli

Healthy 30 minute Honey Mustard Chicken and Broccoli is a delicious recipe is full of flavor and nutrients.

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Course: american

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4 people

Calories: 368kcal

Ingredients

  • 2 large chicken breasts (cut in half lengthways)
  • 1/2 tsp onion
  • salt
  • Black pepper to taste
  • 1 tbsp olive oil
  • 2 tsp cornstarch
  • 1/2 cup chicken stock
  • 2 tbps Dijon mustard
  • 1 tbsp honey
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 head of broccoli (chopped)
  • Chopped fresh parsley for garnishing (optional)

Instructions

  • Sprinkle the chicken breasts with the onion salt and black pepper, making sure to coat both sides.

  • Heat the olive oil in a large frying pan over medium heat and sear the chicken breasts for approx. 3 minutes on each side or until golden brown. Then remove them from the pan and set them aside.

  • In the same frying pan, mix the cornstarch with a few tablespoons of the chicken stock until smooth. Then gradually add the remaining chicken stock, whisking as you go.

  • Heat the pan on a medium setting again, and add the mustard and honey, whisking until combined.

  • Once the sauce is bubbling, stir in the milk and cream and allow to return to a boil. Season to taste.

  • Return the chicken breasts to the pan and add the broccoli. Cover and reduce to a simmer. Cook for a further 10 minutes.

  • Garnish with chopped fresh parsley if desired.

Nutrition

Serving: 1serving | Calories: 368kcal | Carbohydrates: 19g | Protein: 31g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 333mg | Potassium: 1006mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1474IU | Vitamin C: 137mg | Calcium: 137mg | Iron: 2mg



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