Prepare your chicken by cutting it in half lengthwise to create four smaller cutlets. Sprinkle the chicken with garlic powder, salt, and pepper to season it generously. Then, coat each piece in flour for a nice crispy texture.
In a large skillet, heat olive oil and one tablespoon of butter over medium-high heat. Once the oil is hot, carefully add the chicken cutlets to the skillet. Cook for approximately four to five minutes on each side or until they’re a beautiful golden brown. Keep an eye on the heat; if it starts to splatter too much, lower it slightly to avoid mess.
After browning the chicken, remove it from the skillet and set it aside. This will allow the flavors to develop in the sauce without overcooking the chicken.
With the skillet off the heat, add the remaining butter, chicken broth, Dijon mustard, and honey to the pan. Stir everything together until the mustard has completely dissolved, making sure not to let the liquid reduce too much.
Return the skillet to medium heat and add the heavy cream. Once the sauce begins to bubble, carefully place the chicken back into the skillet. Allow it to simmer for about five minutes, or until the chicken is cooked through and the sauce is thickened to your liking.
Your Creamy Honey Mustard Chicken is now ready to be served! Pair it with rice or your favorite vegetables for a complete meal. Enjoy!
