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.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.

Step 2

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.

Step 3

In the same skillet, add the minced garlic and cook for 1 minute until fragrant, stirring frequently.

Step 4

Add the curry powder, smoked paprika, and turmeric to the skillet, stirring to toast the spices for 30 seconds.

Step 5

Mix in the Dijon mustard, yellow mustard, honey, and chicken broth. Stir well until combined and let the sauce come to a simmer.

Step 6

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).

Step 7

Stir in the heavy cream and simmer for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Step 8

Remove from heat and garnish with chopped fresh parsley.

Step 9

Serve hot with steamed basmati rice or warm naan bread for a complete meal.

Nutrition Facts

Serving size	926 grams (926.0g)

Amount per serving	% Daily Value*
Calories	1791

Total Fat 119.00g	153%
Saturated Fat 40.50g	203%
Polyunsaturated Fat 2.70g
Cholesterol 620mg	207%
Sodium 5532mg	241%
Total Carbohydrate 59.70g	22%
Dietary Fiber 2.20g	8%
Total Sugars 52.80g
Protein 109.40g	219%

Vitamin D 28IU	140%
Calcium 124mg	10%
Iron 10mg	56%
Potassium 1416mg	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.

Source of Calories

Fat: 61.3%

Protein: 25.0%

Carbs: 13.7%