Get my Cookbooks! 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
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.
Add the chicken broth in small splashes, stirring continuously. Add the honey, mustard, and seasonings. Bring to a boil, then reduce heat to low.
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.
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
- Potatoes:
- Roasted Vegetables:
- Other Side Dishes:
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.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
- Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook.
- My Favorite Chef Knife
- Meat Tenderizer
Try These Next
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- Steak with Gravy
-
- Honey Glazed Salmon
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- Chili Con Carne
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- Cheese Chicken
-
- Creamy Garlic Chicken
-
- Chicken Stew
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Honey Mustard Chicken
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
- 3 tablespoons honey
- ½ teaspoon EACH: dried dill weed, parsley, Italian seasoning
- 1/3 cup heavy cream
Equipment
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.
- Optional: Taste-test the sauce. If desired, add a little more honey or mustard, depending on your taste preference. (I like to add a little more honey at this stage.)
- 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
- 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.
Absolutely loved this recipe! It took longer to make even though I had individually measured all of the ingredients. We have plenty leftover for tonight. How do I rewarm everything?
Hi Joan! I’m so happy to hear that you love this recipe! You can microwave this to reheat it (I like to use the “melt” setting or use lower power to reheat it gradually.) You can also reheat it in the oven in a lightly greased, covered casserole dish at 350 for 20 minutes or so, (depending on how much you’re reheating). Use a dish relatively the same size as the portion you’re reheating to keep things moist!
Your sauces are always so delicious and this is no exception! I served it with roasted potatoes and had to scoop extra sauce over them. And for once my kids didn’t have to ask for honey mustard sauce!
Thanks so much for your support Mary Anne! My daughter is such a honey mustard fan too, it’s one of the reasons I needed to create this recipe! I’m so happy it was such a success with your family!💖
This was an amazing recipe, I had some center cut pork chops I used in place of the chicken, it was what I had on hand and mustard and pork go well together. it was definitely a keeper! Also used a darker honey variety and made it extra tasty.
Hi Molly!! I loveee that you made this with pork, what a great idea! Thank you so much for sharing and for taking the time to leave a review! ❤️
This is so good, Stephanie! I used chicken tenderloins … because that’s what I had … and served it over rice. My family loved it! This is the 8th new recipe I’ve tried this year and 7 of them are yours! My husband gets really happy when he finds out I’m making a “Stephanie recipe”! 😄
I love hearing such great comments like these! Thanks so much for your support, I’m so happy you’re enjoying the recipes!💖