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Honey Mustard Chicken

This Honey Mustard Chicken recipe is an easy skillet meal with seasoned chicken in a sweet and tangy honey mustard sauce! This pairs well with rice, green beans, roasted potatoes, baked potatoes, and more!

 

Honey Mustard Chicken on a white plate with green beans and roasted potatoes.

Honey Mustard Chicken

I love coming up with creative ways to make chicken recipes more fun and exciting, and this is definitely something that all honey mustard fans will love. 

Even if you’re not a huge fan of regular honey mustard sauce because of the mayo factor, fear not! There isn’t a smidge of mayo here, just a hint of cream to round everything out at the end.

I have a ton of side dish serving suggestions listed later on in this post too, the options are endless! 

PS- My picky eater absolutely loves this recipe!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Slice the chicken into 2-3 thinner slices. Season with lemon pepper seasoning and dredge in flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside. 

Add butter and let it melt. Use a silicone spatula to “clean” the bottom of the pot. Add garlic and cook for 1 minute. Add flour and cook for 1-2 more minutes.

Seared chicken on a plate next to a skillet with garlic and roux.

Add the chicken broth in small splashes, stirring continuously. Add the honey, mustard, and seasonings. Bring to a boil, then reduce heat to low.

Adding chicken broth, seasonings, and mustard to a roux to make honey mustard sauce.

Slowly stir in the heavy cream. Return the chicken to the skillet and let it simmer, partially covered, for 5 minutes. Serve with roasted potatoes and green beans.

Making honey mustard sauce and adding chicken breast to it.

Pro Tips

  • Half and half can be used instead of heavy cream if preferred.
  • I use French’s Dijon mustard and classic yellow mustard for this recipe.
  • The color of the sauce looks a little off at first when the honey and seasonings are added, but once you stir in the mustard, it works it’s way into a nice yellow color.

What to Serve With Honey Mustard Chicken

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.
  • If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.

A skillet filled with Honey Mustard Chicken with a wooden spoon in it.

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Honey Mustard Chicken on a plate with roasted potatoes and green beans.

Honey Mustard Chicken

5 from 2 ratings
This Honey Mustard Chicken is an easy skillet meal with seasoned chicken in a flavorful honey mustard sauce! This recipe pairs well with rice, green beans, roasted potatoes, and baked potatoes.

Ingredients

Chicken

  • 2 tablespoons olive oil
  • 2 large boneless skinless chicken breasts
  • Lemon pepper seasoning
  • 1/3 cup all-purpose flour

Honey Mustard Sauce

  • 1 ½ tablespoons butter
  • 2 cloves garlic, minced
  • 1 ½ tablespoons flour
  • ¾ cup chicken broth
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 5 tablespoons honey
  • ½ teaspoon EACH: dried dill weed, parsley, Italian seasoning
  • 1/3 cup heavy cream

Instructions

  • Slice the chicken in half lengthwise to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
  • Season each side with Lemon Pepper Seasoning. Dredge each side in the flour and tap off excess.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
  • Melt the butter over medium heat and use a silicone spatula to “clean” the bottom of the pan, this will give the sauce more flavor. Add the garlic and cook for 1 minute. Add the flour and cook for 1-2 more minutes.
  • Add the chicken broth in small splashes, stirring continuously.
  • Add the yellow mustard, Dijon mustard, honey, and seasonings. Bring to a boil, then reduce heat to low. Slowly stir in the heavy cream.
  • Add the chicken back and spoon the sauce on top. Cover partially and cook until heated through, about 5 minutes. Serve with roasted potatoes and green beans.

Notes

Pro Tips
  • Half and half can be used instead of heavy cream if preferred.
  • I use French's Dijon mustard and classic yellow mustard for this recipe.
  • The color of the sauce looks a little off at first when the honey and seasonings are added, but once you stir in the mustard, it works it's way into a nice yellow color.

Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.
  • If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.

Nutritional Information is per serving. This recipe makes 4 servings. 

Nutrition

Calories: 371kcal, Carbohydrates: 34g, Protein: 15g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 394mg, Potassium: 288mg, Fiber: 1g, Sugar: 23g, Vitamin A: 449IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg

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10 comments on “Honey Mustard Chicken”

  1. Stephanie out of the tons of honey mustard recipes I have tried this hands down is in a league all it’s own! This was fantastic!!! Thank you for sharing

  2. Hi is there anything that can be used in place of honey? Lol prob a weird question but I just don’t have enough in my cupboard and don’t wanna have to go to the store lol. Thanks!

    • Hi Breanna, as much as I love trying to save a trip to the store, the honey plays a pretty crucial role in this recipe and I’m not sure that it can be skipped or substituted in this case.

  3. Another fantastic meal! My husband raved how good it was

    • I am sooo happy to hear that Jennifer!!!! My honey mustard-loving husband raved as well, which is always a big bonus! Thank you sooo much for taking the time to come leave a review, you are the BEST!! -Stephanie 🙂

  4. Does the calorie count include the sides or is it just for the entrée? Thanks! 

  5. This is a wonderful recipe! My kiddos both love honey mustard and always ask for extra in restaurants. I like the taste too but I seriously dislike the mayo involved in making it. What a wonderful recipe that I can make now and we can ALL truly enjoy it!!! Even ME…because there’s no mayo involved!!! I can’t say enough good things about these flavors and I’m thrilled! This will go on our regular rotation since the whole family loves it! Thank you!!!

    • Sounds like a huge victory in your house Anna, nice job!🙌 I’m totally with you when it comes to mayo, I was determined to make this mayo free! Thanks so much for the great comments and review!

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