Ingredients
Method
- Step 1: If your chicken breasts are thick and uneven, pound them to an even ¾-inch thickness using a meat mallet between plastic wrap. Pat completely dry with paper towels, then season both sides generously with salt and pepper. This ensures even cooking and maximum flavor.Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear without moving for 5-6 minutes until a golden crust forms on the bottom. Flip and cook another 5-6 minutes until the internal temperature reaches 165°F. Remove chicken to a plate and tent with foil to keep warm.Step 3: Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant but not browned. The butter will foam slightly as it combines with the pan drippings and garlic releases its aromatics.Step 4: Add honey, chicken broth, Dijon mustard, and thyme to the pan. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan (this is the fond that creates incredible flavor). Bring to a simmer and cook for 2-3 minutes until slightly reduced.Step 5: Reduce heat to low and stir in heavy cream. Simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Return the chicken and any accumulated juices to the skillet, spooning sauce over the top. Simmer for 2-3 minutes to heat through and let the flavors meld. Garnish with fresh parsley and serve immediately.
Notes
Nutrition Facts (per serving): Carbs: 18g | Protein: 42g | Fat: 19g