Honey Mustard Curry Chicken
Elevate your weeknight dinner game with this flavor-packed Honey Mustard Curry Chicken recipe! Tender, golden-seared chicken thighs are bathed in a velvety sauce infused with a harmonious blend of honey, Dijon mustard, and aromatic curry spices like turmeric and smoked paprika. This one-pan dish is both quick and satisfying, coming together in just 40 minutes, making it perfect for busy evenings. The addition of heavy cream lends the sauce a luscious texture, while a sprinkle of fresh parsley brightens the dish with a pop of color. Serve this savory-sweet masterpiece over fluffy basmati rice or paired with warm naan bread for a cozy, restaurant-quality meal that’s sure to impress. Keywords: honey mustard curry chicken, one-pan chicken recipe, quick weeknight dinner, flavorful chicken dish.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 2 teaspoons curry powder
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup chicken broth
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
In a large skillet or sauté pan, heat olive oil over medium heat. Add the chicken thighs in a single layer and cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant, stirring frequently.
Add the curry powder, smoked paprika, and turmeric to the skillet, stirring to toast the spices for 30 seconds.
Mix in the Dijon mustard, yellow mustard, honey, and chicken broth. Stir well until combined and let the sauce come to a simmer.
Return the chicken thighs to the skillet, spooning some of the sauce over the top. Cover the skillet with a lid and allow the chicken to cook for 10-12 minutes, or until fully cooked through (internal temperature should reach 165°F/74°C).
Stir in the heavy cream and simmer for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Remove from heat and garnish with chopped fresh parsley.
Serve hot with steamed basmati rice or warm naan bread for a complete meal.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 5532 mg | 241% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 52.8 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 124 mg | 10% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1416 mg | 30% | |
*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.
