I learned something the hard way the other day: lids on honey containers don’t always…
Do you ever get in one of those moods where you just want to throw some ingredients together, and see what the results are? That was me a few nights ago; just didn’t know what I wanted to make. I couldn’t find anything in my MANY cookbooks that felt right. So….I decided to throw a little something together and hope it was a success, instead of a mac-and-cheese evening. I was so glad it turned out amazing! We put the leftover sauce in cups for them to dip their chicken in, and they thought it was the funnest thing ever!
Peanut Butter Honey Chicken
4 Chicken breasts, boneless, skinless
2 tbsp. Honey
3 tbsp. Peanut butter (I highly recommend using creamy, but I’m sure crunchy would work)
½ – ¾ can Chicken broth (more if you want it more liquidy, less if you want it thicker)
2 cups Heavy Cream
2 tbsp. Cinnamon
1 tbsp. Oregano OR Thyme
Mushrooms, diced (to taste, and feel free to leave them out if you’d rather)
Preheat oven to 375 F.
Blend all of the ingredients, except chicken and mushrooms, together in a blender.
Place chicken in 13×9 sprayed pan. Pour sauce over chicken.
Top with mushroom dices.
Bake for about 45 minutes, or until cooked through.
Notes: May use sauce from pan to dip chicken in, if you’d like.
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