Creamy Honey Mustard Skillet Chicken
Indulge in this rich and creamy Honey Mustard Skillet Chicken, where tender chicken breasts are seared to perfection and simmered in a luscious blend of creamy celery soup, sour cream, and honey mustard. This dish is not only quick to prepare but also offers a delightful balance of flavors that pairs wonderfully with rice or steamed vegetables. Enjoy it for a weeknight dinner or impress your guests with this comforting poultry dish!
4
Servings
N/A
Calories
7
Ingredients
Ingredients
Vegetable oil
1 (tablespoon)
Boneless chicken breasts
4 (pieces)
Cream of celery soup
1 (10 1/2 ounce can)
Water
2/3 (cup)
Honey mustard
1 (tablespoon)
Black pepper
1/8 (teaspoon)
Sour cream
1/2 (cup)
Instructions
1
Heat the vegetable oil in a large skillet over medium heat.
2
Add the boneless chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until they are lightly browned and cooked through.
3
In a mixing bowl, combine the cream of celery soup, water, honey mustard, sour cream, and pepper. Stir until well combined.
4
Pour the soup mixture over the browned chicken in the skillet.
5
Cover the skillet and reduce the heat to low. Allow to simmer for 10 minutes, ensuring the chicken absorbs the wonderful flavors.
6
Serve the chicken hot, spooning the creamy sauce over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Honey Mustard Skillet Chicken?
It is a savory dish featuring chicken breasts seared and simmered in a rich sauce made from cream of celery soup, honey mustard, and sour cream.
How many servings does this recipe provide?
This recipe makes 4 servings.
How long does it take to cook the chicken in the skillet?
The chicken is cooked for 5-7 minutes per side to brown, followed by a 10-minute simmer in the sauce.
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs can be substituted, though cooking times may vary slightly to ensure they are cooked through.
What type of soup is used in the sauce?
The recipe calls for one 10 1/2 ounce can of cream of celery soup.
Is there a substitute for cream of celery soup?
Cream of chicken or cream of mushroom soup can be used as alternatives if you do not have cream of celery.
What sides pair well with this dish?
This dish pairs wonderfully with white or brown rice, mashed potatoes, or steamed vegetables like broccoli.
Do I need to cover the skillet while simmering?
Yes, covering the skillet during the 10-minute simmer helps the chicken stay tender and absorb the flavors of the sauce.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt can be used as a substitute for sour cream for a slightly tangier flavor and more protein.
Is this recipe spicy?
No, it is a mild and creamy dish. The only heat comes from a small amount of black pepper.
How should I store leftover chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze this recipe?
Freezing is possible, but the dairy-based sauce (sour cream and soup) may separate or change texture upon thawing.
What oil is recommended for searing?
Vegetable oil is recommended, but olive oil or canola oil can also be used.
How much honey mustard is needed?
The recipe requires 1 tablespoon of honey mustard.
Can I make my own honey mustard for this?
Absolutely; mix equal parts honey and mustard (Dijon or yellow) if you do not have a pre-made bottle.
How do I know when the chicken is done?
The chicken is cooked through when it is no longer pink in the center and reaches an internal temperature of 165°F (74°C).
Can I add vegetables directly into the skillet?
Yes, you can add sliced mushrooms or onions to the skillet while browning the chicken for added flavor.
Is this recipe gluten-free?
Most canned 'cream of' soups contain flour. To make it gluten-free, ensure you use a certified gluten-free cream soup.
Can I use milk instead of water for the sauce?
Yes, using milk instead of water will result in a richer and creamier sauce.
What type of pan is best for this recipe?
A large, deep skillet with a tight-fitting lid is ideal for this recipe.
How much pepper should I add?
The recipe calls for 1/8 teaspoon of black pepper, but you can adjust to taste.
Can I use frozen chicken breasts?
It is best to thaw the chicken breasts completely before cooking to ensure even browning and proper internal temperature.
Can I double the recipe?
Yes, you can double the ingredients, but you may need to cook the chicken in batches if your skillet is not large enough.
What is the texture of the sauce?
The sauce is thick, velvety, and creamy thanks to the soup and sour cream combination.
Can I add garlic to this dish?
Yes, adding minced garlic during the last minute of browning the chicken adds a great aromatic depth.
How do I reheat the leftovers?
Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or milk if the sauce has thickened too much.
Is this a good recipe for beginners?
Yes, it is considered an easy dinner with simple steps and minimal ingredients.
Can I use bone-in chicken?
You can, but you will need to increase the browning and simmering time significantly to ensure the meat is cooked to the bone.
Does the sauce need to be whisked separately?
The instructions recommend combining the soup, water, mustard, sour cream, and pepper in a mixing bowl before adding it to the skillet.
What flavor profile does the honey mustard provide?
It provides a delicate balance of sweetness and tanginess that cuts through the richness of the cream sauce.