Le Bistro Creamy Honey Mustard Chicken Recipe Is a One-Pan Wonder (20 Minutes) One-Pan Recipes High Protein Recipes Copycat Recipes Chicken Recipes Dinner French Recipes Budget Recipes Gluten-free

Growing up, there was a French bistro in our local mall called Le Bistro Cafe. You walked through the line, selecting your entree and sides cafeteria-style, choosing from a selection of really good dishes compared to the other food court options. My favorite was the honey mustard chicken over rice. When something sparked that childhood memory, creating the chicken recipe became a priority.

This creamy honey mustard chicken recipe, inspired by that French bistro in the mall, was a success! The one-pan recipe took almost no time to prep and was on the dinner table in about 20 minutes. This high-protein chicken dinner that made me say "oh, la, la" will be on dinner repeat. 

To make this French-inspired recipe you only need a short list of ingredients. Here is your shopping list for this easy copycat recipe: cooked chicken breast (read about the health benefits of protein), green onions (scallions), butter, red bell pepper (check out the health benefits of red bell pepper), flour (all-purpose or gluten-free), chicken broth, Dijon mustard, honey, garlic powder and evaporated milk.

Serve the tangy, slightly sweet, saucy chicken over rice, noodles or your favorite grain or pasta. I served mine over basmati rice with some fresh broccoli as a side dish. I hope you say "oh, la la" after taking your first bite!

Cuisine: American / French
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 3 tablespoons butter (divided)
• 1 red bell pepper, chopped
• 4 green onions, chopped
• 1 tablespoon flour (all-purpose or gluten-free flour)
• 1/3 cup chicken broth
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 teaspoon garlic powder (or to taste)
• 12 ounces (1 can) evaporated milk
• 2 - 3 cup cups cooked chicken, shredded or chopped

Here's how to make it:

1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the bell pepper and green onion. Season with salt and black pepper, to taste. Cook, stirring often, until vegetables soften, about 2 to 3 minutes.
2. Sprinkle in the flour. (For a gluten-free dinner, use gluten-free flour.) Cook, stirring, for 1 minute.
3. Add the chicken broth, mustard, honey and garlic powder.
4. Stir to combine. Bring to a simmer.
5. Add the evaporated milk. Stir and cook until it thickens, about 2 to 4 minutes.
6. Add the chicken. Stir to combine.
7. Add the remaining 1 tablespoon of butter. Stir until melted.
8. Taste and add more salt, pepper, mustard, honey and/or garlic powder, if needed.
9. Serve the chicken and sauce over rice or as desired.
10. Store any leftovers in an airtight container and reheat in the microwave. You can also freeze for quick dinners later.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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