The Cozy Cookbook is here! 
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
-
- Chili Con Carne
-
- 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.
Thank you Stephanie! I have made several recipes from The Cozy Cook and they have all been great. The Honey Mustard Chicken last night was absolutely delicious! My potatoes were a bit passed their prime so I made your roasted potatoes substituting sweet potatoes. Big hit! The Chicken and Rice, Lemon Chicken Pasta and Angel hair with Chicken have all been outstanding. You are my new go to site!
Yayyy! I’m so happy to hear you’ve been making some yummy dishes Daniel, thanks so much for your support!💖 My daughter absolutely loves the honey mustard chicken!
Made it and it was really good. Served with boiled potatoes and roasted Brussels Sprouts.
Yummmm, sounds like a great dinner Paula, thanks so much for the great review!❤️
Hola Estefania, para mi es un placer saludarte.
Bien, esta receta es una que acabo de disfrutar y para mi gusto personal deliciosa, gracias
I am so happy that you enjoyed it Juan!! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
My family loved this! We had recently traveled to Middleton, Wi to the Mustard Museum (yes, this is an actual thing) and I purchased a variety of mustards, including a lovely Dijon from France in a crock… so I was able to use it for this meal. It was delicious!
There’s a Mustard Museum!? OMG I’ll have to tell my husband about that lol. I’m so happy you enjoyed this dish Natalie, thanks so much for the great review!💗
This recipe if full of flavor! Amazing with chicken and pork. My toddler loved it.
Yayy! I’m so happy the toddler loved it, that’s the ultimate compliment❤️. Thanks so much for the great comments and for taking the time to leave a review!
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
Wahoooo! This makes me so happy Paddy, thank you so much for the kind words!❤️
Can we possibly use chicken breast tenderloins instead of cutting the chicken breasts?
Absolutely! They may cook a little more quickly since they’re thinner so you may want to reduce the searing time slightly.
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.
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 🙂
Does the calorie count include the sides or is it just for the entrée? Thanks!
It includes everything in the ingredient list, but not side dishes. ☺️
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!