Our creamy honey mustard chicken is as easy to make as it is delicious! Tender chicken breasts sautéed to a golden brown, then finished in a creamy honey mustard sauce, creating a delicious meal the whole family will love.
Honey mustard chicken is definitely one of my new favorite recipes. The silk honey dijon sauce takes this simple dish to a whole new level of deliciousness.
Be sure to add our honey mustard chicken to your list of easy weeknight dinners. In less than 30 minutes from start to finish, you’ll be enjoying this restaurant-style dish.
If you love easy-to-prepare chicken dishes for busy weeknights, make sure to try our Mediterranean Chicken and Chicken Scallopini recipes.
Ingredients For Honey Mustard Chicken
Gather the necessary ingredients to prepare our easy honey mustard chicken recipe. Culinary professionals refer to this as mise en Place, which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I change up the ingredients?
Absolutely! We used boneless, skinless chicken breasts to make the recipe; however, you can also use boneless, skinless chicken thighs or bone-in chicken thighs if you prefer. Cooking times will need to be adjusted.
We used Dijon mustard, but any spicy brown, stone-ground, or wholegrain mustard would work. You can even use yellow mustard.
If you’d like to add vegetables to the dish, sliced mushrooms, broccoli florets, asparagus, or spinach are good options.
We used heavy cream to make the sauce, but light or half-and-half will work. You can use whole milk; however, the sauce won’t be as rich or thick. You can use Greek yogurt, but be careful not to let the sauce get too hot, as it will break down.
Maple syrup or other sweetener of your choice can be used in place of the honey. You can also add any of your favorite fresh herbs. Dill, tarragon, and fresh thyme are all good choices.
How to Make Creamy Honey Mustard Chicken
Follow along with my simple, step-by-step instructions to learn how to make our Creamy Honey Mustard Chicken in your own kitchen.
- Add the all-purpose flour, salt, and black pepper to a shallow dish. Mix to combine and set aside until needed.
- Cut the chicken in half lengthwise to make four smaller cutlets. Then, pat them dry with paper towels and season on both sides with salt and black pepper.
- Dredge the chicken in the all-purpose flour.
- Add the olive oil and one tablespoon of the butter to a large skillet over medium heat. Add the chicken breasts to the hot pan and cook for 3-4 minutes on each side.
- Add the white wine to deglaze the pan to get all the tasty browned bits from the bottom of the pan. Then remove the chicken from the pan and set aside until needed.
*If the chicken breasts are too thick, lightly pound them with a meat mallet to an even thickness.
- Add the chicken broth, Dijon mustard, sweet honey, and seasonings to the frying pan, stirring to combine.
- Cook over medium heat, stirring until the creamy sauce is well combined and the ingredients are thoroughly incorporated.
- Add the heavy cream and bring to a light boil. Then, reduce the heat to a simmer and cook for 5-7 minutes, until the sauce has reduced and begun to thicken.
- Add the chicken back into the pan and cook for 1-2 minutes, until hot. If the sauce is too thick, add a small amount of chicken broth or water to thin it out. If it’s too thin, let it cook longer to reduce or use a beurre manie to thicken it.
Garnish with chopped fresh parsley.
After one bite, you’ll agree that this is the best Honey Mustard Chicken you’ve ever made. And I’m sure your family will agree.
Store leftovers refrigerated in an airtight container or well-wrapped in plastic wrap for 3-4 days. It can be stored frozen, but the sauce will break down, so it’s best to serve it fresh or as leftovers.
To reheat, place the dish in a pan over medium heat with a little bit of water, chicken broth, or heavy cream, stirring as needed. Make sure to reheat the leftovers to a minimum temperature of 165°F. You can also use the microwave to reheat.
Recipe FAQs
This creamy dish would go well with mashed potatoes, roasted potatoes, rice, farro, or your favorite grain. Pair it with a tossed salad or a green vegetable for a complete meal.
Yes, you can—season with salt, black pepper, and a drizzle of olive oil. Then, bake at 350°F for approximately 25 minutes. Then add it to the finished sauce, or serve the sauce over the chicken.
You can also grill the chicken.
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Creamy Honey Mustard Chicken
Ingredients
- 16 ounces boneless skinless chicken breasts 2 large breasts cut in half lengthwise or 4 small breasts.
- ⅓ cup all-purpose flour
- 1 teaspoon table salt half for flour and half to season the chicken.
- ½ teaspoon black pepper half for flour and half to season the chicken.
- 1 tablespoon olive oil
- 1 tablespoons unsalted butter
- 2 tablespoons dry white wine or chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅓ cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup heavy cream
- 1 teaspoon Italian parsley finely chopped
Instructions
- Add the flour, salt, and black pepper to a shallow bowl. Mix to combine and set aside until needed.
- Cut the chicken in half lengthwise to make 4 smaller cutlets, then pat them dry with a paper towel.
- Season the chicken on both sides with salt and black pepper.
- Dredge the chicken in the all-purpose flour.
- Add the olive oil and one tablespoon of the butter to a large skillet over medium heat.
- Once the pan is hot, add the chicken pieces and cook them for 3-4 minutes on each side. Add the white wine to deglaze the pan.Remove the chicken from the pan and set aside until needed.
- Add the chicken broth, Dijon mustard, honey, and seasonings to the pan and stir to combine.
- Cook over medium heat, stirring until the sauce until the ingredients are well combined.
- Add the heavy cream and bring to a light boil. Then, reduce the heat to a simmer and cook for 5-7 minutes, until the sauce has reduced and begun to thicken.
- Add the chicken back into the pan and cook for 1-2 minutes, until hot. If the sauce is too thick, add a little chicken broth or water. If it's too thin, let it cook longer to reduce or use a beurre manie to thicken it.
Marilyn says
Oooh! This looks so good. Can’t wait to make it tomorrow. I love honey mustard! Thank you!
Chef Dennis Littley says
Let me know how you like it.