Reader FavoriteHoney Mustard Chicken
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Pan-seared chicken in a creamy honey-mustard sauce that's sweet, tangy, and savory all at once. A simple skillet dinner that turns pantry staples into something special.
By Mia HartwellUpdated February 14, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Sweet, tangy, and savory in one easy skillet
- 39g of protein per serving
- Made from pantry staples in about 30 minutes
- One pan and a luxurious honey-mustard sauce
Honey Mustard Chicken
30 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 400kcal
- Protein
- 39g
- Carbs
- 16g
- Fat
- 19g
- Fiber
- 1g
- Sugar
- 13g
Step-by-Step Instructions
- 1
Pat the chicken dry and season with salt and pepper. If thick, slice the breasts into cutlets.
- 2
Heat the olive oil in a large skillet over medium-high and sear the chicken 5-6 minutes per side until golden and at 165°F (74°C). Transfer to a plate.
- 3
Lower the heat to medium, add the butter and garlic, and cook 1 minute.
- 4
Whisk in the Dijon, honey, whole-grain mustard, and broth, scraping up the browned bits. Simmer 3-4 minutes to thicken slightly.
- 5
Stir in the cream and return the chicken with its juices, simmering 2-3 minutes until the sauce coats the chicken.
- 6
Garnish with thyme or parsley and serve.
Pro Tips for the Best Results
- Slice thick breasts into cutlets so they cook evenly and stay juicy.
- Balance is everything — taste the sauce and adjust honey or mustard to your liking.
- Scrape up the browned bits when adding liquid; they're packed with flavor.
- The cream rounds out the tang, so don't skip it for the silkiest sauce.
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How to Cook Honey Mustard Chicken
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Sear for color and flavor
Dry, seasoned chicken seared in a hot pan develops a golden crust and leaves flavorful browned bits behind. Slicing thick breasts into cutlets ensures they reach a safe 165°F (74°C) without the outside overcooking. Rest the chicken while you build the sauce.
Balance the honey-mustard sauce
The heart of this dish is the interplay of sweet honey and sharp Dijon. Whisk them with broth into the pan, scraping up the fond, and let it simmer to meld and thicken. Whole-grain mustard adds little pops of texture and flavor. Taste as you go — the perfect balance is personal.
Finish with cream
A splash of cream softens the tang and turns the sauce silky and rich. Return the chicken to warm through and let the sauce reduce until it clings to each piece. Garnish with fresh herbs for color and serve over something that catches the sauce.
Storage & Make-Ahead
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low heat with a splash of broth to loosen the sauce. Freezes for up to 2 months.
Serving Suggestions
This honey mustard chicken pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make it without cream?+
Yes. Leave out the cream for a tangier, glossier sauce, or stir in a tablespoon of butter at the end for richness instead.
Breast or thigh?+
Both work well. Thighs are juicier and more forgiving; breasts are leaner. Cook either to 165°F (74°C).
What should I serve with it?+
Rice, roasted potatoes, or mashed potatoes are great for soaking up the sauce, with a green vegetable on the side.
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