This Creamy Honey-Mustard Chicken Casserole is a rich, tangy, and comforting dish made with tender chicken baked in a luscious honey-mustard sauce. Perfect for a cozy family dinner!
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 cup heavy cream (or half-and-half)
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon whole grain mustard (optional, for extra texture)
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes (optional, for heat)
- ½ cup shredded cheddar or mozzarella cheese
- ¼ cup Parmesan cheese, grated
- 2 tablespoons butter, melted
- ¼ cup breadcrumbs (for a crispy topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
1. Preheat & Prepare the Chicken:
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt, black pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes per side (just until golden, not fully cooked).
2. Make the Honey-Mustard Sauce:
- In a bowl, whisk together heavy cream, Dijon mustard, honey, whole grain mustard, paprika, and red pepper flakes.
- Taste and adjust seasoning if needed.
3. Assemble the Casserole:
- Place seared chicken in a greased baking dish.
- Pour the honey-mustard sauce over the chicken.
- Sprinkle with cheddar cheese and Parmesan.
4. Add the Crunchy Topping:
- In a small bowl, mix melted butter with breadcrumbs.
- Sprinkle the mixture over the casserole for a crispy finish.
5. Bake & Serve:
- Bake for 25-30 minutes, or until chicken is cooked through (internal temp 165°F / 74°C).
- Garnish with fresh parsley and serve hot with mashed potatoes, rice, or roasted vegetables.
Tips:
- Use chicken thighs for extra juiciness.
- For a lighter version, use Greek yogurt instead of heavy cream.
- Make it ahead—assemble and refrigerate up to 24 hours before baking.
