Creamy Honey Mustard Chicken | All In ONE pot

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Place the chicken thighs and the marinade ingredients (honey, wholegrain mustard, Dijon mustard, garlic, salt and pepper) in a bowl and mix to combine.
2. Heat a high-rimmed pan over medium-high heat. Add olive oil and the mushrooms and sauté for 6 to 7 minutes, until golden and the moisture releases. Add the thyme and cracked black pepper to taste and fry for 1 minute. Remove and set aside.
3. Return the pan to medium-high heat and add 1 tablespoon (20 ml) of olive oil. Add the marinated chicken, reserving the marinade, and sear for 4 minutes per side, in batches.
4. Pour in the chicken stock to deglaze the pan and cook for 1 minute, stirring. Add the remaining marinade and simmer for 2 minutes, stirring regularly.
5. Add the thickened cream, check and adjust the seasoning, mix well and bring to a simmer. Reduce to low and simmer for 8 to 10 minutes, until the sauce has reduced and thickened, turning the chicken every minute.
6. Stir the cooked mushrooms and chopped flat-leaf parsley into the sauce, check the seasoning and take off the heat.
7. Serve the chicken with the sauce and mushrooms, garnished with parsley.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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