Ingredients
Method
- Place chicken between pieces of plastic wrap, and use a meat mallet to pound chicken until even thickness
- Season with paprika, garlic powder, salt and pepper on both sides.
- Put olive oil in a large skillet, and turn on to medium heat.
- Cook chicken for 5-7 minutes on each side over medium heat until browned and cooked through. Transfer to a plate and cover to keep warm.
- To make the sauce, keep the pan over medium heat and melt the butter. Add garlic and saute for a minute or so until fragrant. Add milk. Whisk in honey and dijon mustard and spicy brown until incorporated. Stir in paprika, cayenne pepper, and salt and pepper to taste.
- Add chicken back into skillet, cover with sauce, cook for 1-2 minutes, and serve.
Nutrition
Notes
Ingredient Swap: I often use half heavy cream and half whole milk for a sauce that's rich but not overly heavy, which is my personal favorite balance.
Storage Tip: This dish keeps beautifully for up to three days in the fridge.
I reheat it gently in a covered skillet with a splash of water or milk to loosen the sauce.
Make-
Ahead Trick: You can pound and season the chicken breasts a day in advance.
Just store them layered between parchment in the fridge, and dinner comes together in minutes.
Common Mistake: Don't rush the initial sear.
Getting a good golden color on the chicken adds so much flavor to the whole dish, and it only takes a little patience.
Serving Suggestion: I love to spoon this over a bed of fluffy rice or egg noodles to soak up every last drop of that incredible honey Dijon sauce.
Equipment Note: No meat mallet? A rolling pin or even the bottom of a heavy skillet works perfectly for pounding the chicken to an even thickness.
I've used a small cast iron pan in a pinch.
Sauce Consistency: If your sauce seems a bit thin after adding the chicken back, let it simmer for an extra minute or two.
It will thicken up nicely as it reduces.