Chicken in the Heather
Indulge in the rustic charm of "Chicken in the Heather," a recipe that showcases tender, golden-seared chicken breasts smothered in a luscious honey-mustard cream sauce infused with the floral sweetness of heather honey and the earthy aroma of fresh thyme. This dish balances savory and slightly sweet flavors, with the tang of wholegrain and Dijon mustard adding a refined touch. Sautéed onions and garlic provide a fragrant base, while a splash of chicken stock and heavy cream create a velvety sauce perfect for spooning over the chicken. Ready in just 45 minutes, this elegant yet approachable meal is ideal for weeknight dinners or special occasions. Serve it alongside peppery watercress or steamed vegetables for a complete, restaurant-quality dining experience.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 3 tablespoons heather honey (or a floral honey)
- 2 tablespoons wholegrain mustard
- 1 tablespoon Dijon mustard
- 1 cup chicken stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme (plus extra for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 serving watercress or steamed vegetables (for serving)
Instructions
Heat the olive oil and butter in a large skillet over medium-high heat.
Season the chicken breasts with salt and pepper on both sides. Sear them in the skillet for 4-5 minutes per side, or until golden brown. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the heather honey, wholegrain mustard, and Dijon mustard, mixing well to combine.
Pour in the chicken stock, scraping the bottom of the skillet to deglaze and release all the flavorful bits. Let the mixture simmer for 3-4 minutes.
Reduce the heat to low, then stir in the heavy cream and fresh thyme. Mix until the sauce is smooth.
Return the chicken breasts to the skillet, spooning the sauce over them. Cover and let simmer on low heat for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish the dish with extra fresh thyme and serve with a side of watercress, steamed vegetables, or your choice of accompaniment.
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 662268 mg | 28794% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 57.5 g | ||
| Protein | 231.7 g | 463% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 188 mg | 14% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2130 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
