Let’s soak up some sun! With the weather this clear and bright and a plate of Sunny Chicken on the table, that should be easy to do! The chicken is savory, juicy, and golden-brown, with each bite coated in a creamy, sweet, tangy, and buttery sauce that is as golden as the noonday sun and just as welcoming! Unlike a great summer day, Sunny Chicken is pretty quick, both to make and eat, and pairs great with roasted potatoes and grilled vegetables. Bask in the glow of its flavors!

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  • 2 large chicken breasts, cut in half lengthwise
  • salt, to taste
  • pepper, to taste
  • 1/4 teaspoon garlic powder
  • flour, for dredging
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 1/3 cup chicken broth
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey
  • 1 cup heavy whipping cream


Step 1 –Sprinkle the chicken with salt, pepper, and garlic powder.

Step 2 –Coat the chicken in the flour.

Step 3 –Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat.

Step 4 –Once the pan is hot and the butter is melted, add the chicken and cook until golden, about 4-5 minutes. If the oil starts to splatter, reduce the heat. The chicken should almost cook through but not fully.

Step 5 –Transfer the chicken to a plate and keep warm.

Step 6 –Take the pan off the heat and add the remaining butter, chicken broth, dijon mustard, and honey to it.

Step 7 –Return the pan to the stove and adjust the heat to medium.

Step 8 –Stir the sauce until the mustard has dissolved but the liquid hasn’t reduced.

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Step 9 –Add the cream and stir.

Step 10 –Once the sauce is bubbling, add the chicken to the sauce and cook until the chicken is cooked through at 165 degrees F and the sauce has somewhat been reduced, for about 5 minutes.

Step 11 –Serve hot.