
Tender chicken strips seared to golden perfection and smothered in a rich, velvety honey mustard sauce. This 20-minute one-pan meal is the perfect balance of sweet and tangy, making it a guaranteed family favorite.
Season the chicken strips evenly with salt, black pepper, and garlic powder.
In a small bowl, whisk together the mayonnaise and flour until a smooth paste forms; this will act as your sauce thickener.
Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 2 minutes per side until golden brown. Remove the chicken to a plate and set aside.
Reduce the heat to medium. Add the remaining half tablespoon of oil to the center of the skillet and sauté the minced garlic for about 20 seconds until fragrant and golden, taking care not to let it burn.
Pour in the chicken broth and bring to a simmer. Use a spatula to scrape up the browned bits (fond) from the bottom of the pan for extra flavor.
Whisk in the Dijon mustard and honey until well combined, then stir in the prepared mayonnaise-flour thickener.
Add the fresh thyme and wholegrain mustard, stirring to incorporate.
Simmer the sauce for 1-2 minutes until it begins to thicken. Taste and adjust the seasoning with additional salt and pepper if needed.
Return the chicken and any juices from the plate back into the skillet. Toss to coat the chicken thoroughly and simmer for another 1.5 minutes until the sauce is glossy and the chicken is heated through.
Serve hot over a bed of creamy mashed potatoes, garnished with freshly chopped parsley.
For the best texture, don't overcook the chicken during the initial searing as it will finish cooking in the sauce. If the sauce becomes too thick, simply whisk in a tablespoon of water or extra broth. You can substitute chicken breast with boneless thighs for a juicier result.




