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This creamy honey mustard chicken recipe has tender, melt-in-your-mouth chicken breasts and a silky honey Dijon sauce. It’s quick and easy for busy weeknights!
You may also like my Easy Baked Honey Mustard Chicken or Honey Mustard Salmon next.
Why you’ll love it
This 30-minute chicken recipe has the tastiest flavor combo of Dijon mustard, honey, and cream. It’s basically a grown-up version of honey mustard sauce, and we can all get on board with that! I think it was actually my sister who suggested the idea for this one.
In this recipe, the sauce isn’t too sweet, but it definitely has a bit of sweetness from the honey. The Dijon mustard helps to balance that sweetness. This will be a hit with kids if you want to try something slightly fancier than chicken fingers dipped in honey mustard!
What you’ll need
- Chicken – we’re cutting boneless skinless chicken breasts in half lengthwise so they cook faster and more evenly
- Garlic powder – along with salt, it adds flavor directly to the cutlets
- Flour – for dredging and getting a nice crust
- Olive oil and butter – for pan frying
- Chicken broth – the savory base of the sauce
- Mustard – using Dijon cuts some of the sweetness because it has an irresistible sharp flavor
- Honey – the other star of our sauce
- Heavy cream – it adds a luxurious touch
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use my trusty, affordable Lodge cast iron skillet for this recipe.
- I love storing flour in an OXO airtight container so it stays fresh.
- Use a chef’s knife to effortlessly cut the chicken into cutlets.
How to make creamy honey Dijon chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Slice the chicken into four cutlets. Sprinkle on the garlic powder and salt & pepper, then dredge in flour. Pan fry until golden in the oil and some butter. Set aside. To the skillet, add the remaining butter, chicken broth, mustard, and honey.
Stir until everything has dissolved and the sauce has reduced a little. Pour in the cream. Let it bubble gently, then return the chicken to the skillet. Let it cook through completely. Season with extra salt & pepper as needed.
Substitutions and variations
- Feel free to substitute the Dijon with your favorite mustard. The sauce may end up being even sweeter if you don’t use Dijon, though, as many mustards are a bit sweet.
- I don’t recommend substituting the cream. It has a lovely rich flavor and texture that’s hard to replicate. The sauce will end up thinner if you use something like milk or half-and-half and is more likely to break. Give my Easy Honey Mustard Chicken a try instead!
- For an elegant touch, swap the chicken broth with a dry white wine.
What to serve with creamy honey mustard chicken
- These honey mustard chicken breasts are delicious with Mashed Potatoes, pasta, or rice.
- I recommend serving them with veggies as well. Try my Easy Roasted Asparagus, Roasted Beets and Carrots, or Easy Roasted Cauliflower.
- A side salad is a great pairing too. This Super Simple Parmesan Arugula Salad is a great option or spring mix with my homemade Olive Garden Salad Dressing.
Leftovers and storage
- Store leftover honey mustard chicken in the fridge in an airtight container for 3-4 days.
- Reheat in a saucepan over a low heat slowly until warmed through.
- I don’t recommend freezing creamy sauces.
More easy chicken recipes
If you made this honey Dijon mustard chicken recipe, please leave a review below! Questions? Don’t hesitate to ask. You can also find me on Instagram.
Creamy Honey Mustard Chicken
Ingredients
- 2 large chicken breasts cut in half lengthwise
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1/3 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup heavy/whipping cream
Instructions
- Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.
- Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
- Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
- Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.
- Return the pan to the stove and adjust the heat to medium. Stir the sauce until the mustard has dissolved (make sure the liquid doesn't reduce completely).
- Add the cream. Once the sauce is bubbling again, add the chicken back in. Let it cook for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking.
Notes
- I used my 10-1/4″ Lodge cast iron skillet to make this recipe. Any skillet is fine, though. You don’t need to use cast iron.
- Chicken is safe to eat when it’s reached an internal temperature of 165F. Use an instant read thermometer to test for doneness.
- I suggest using fairly large boneless/skinless chicken breasts for this recipe since we’re cutting them in half lengthwise. If you have small chicken breasts, use four of them and leave them whole.
- Use low-sodium chicken broth if you have concerns with salt content.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on August 29, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
Is there a way to make this in a slow cooker?
Hi Carrie! I usually do these types of recipes quickly on the stove because the slow cooker can destroy cream when you cook it for an extended period of time. I wish I could point you in the right direction, but I don’t have any similar slow cooker recipes, and I can’t really speculate without doing a bunch of testing. Sorry!
Rather than have the heavy cream in with the chicken while it’s in the slow cooker, you can add it after it’s done.
Yup!
What if you substitute evaporated milk for the heavy cream? It doesn’t separate and stands high heat
Delicious! My husband, in laws, and kids gobbled this up. I served it with rice and roasted broccoli.
So happy to hear you all liked it! 🙂 Thanks for letting me know!
Amazing! I used egg noodles too, and was a little heavy handed with the Dijon. So fast and easy and it came out perfect. I just made it last night and had it requested for tonight too. Lol Definitely a winner.
Excellent… that’s what I like to hear haha. I love Dijon so I get the heavy handed thing. 😉
Hi and thanks,
Your recipe was lovely and nice and quick.
I changed the heavy cream to light because that is a lot lighter in taste.
But thankyou. Very Tasty.
So glad you liked it!!
This recipe is delicious and so easy to make. The instructions were easy to follow and I like that it used commons household ingredients. I will definitely make this again! Thank you!!
So glad you liked it, Mary! Thanks for the sweet comment. ❤️
I tried your Creamy Honey Mustard Chicken recipe. I followed your directions and the timing was spot on. The chicken was thoroughly cooked, golden brown, and not dry at all. The sauce was delicious and not runny. The perfect consistency. Instead of dijon, I used a honey mustard pretzel dipping sauce that I had already in the house. Next time I will use dijon in hopes of more of a tangy taste. And I didn’t use a cast-iron skillet. But everything turned out great. Thank you
I’m so happy you liked it! Thanks for letting me know ❤️
It turned out great! I messed up and thawed skinless bone-in thighs but it still worked. I also added some red pepper flakes for a little heat to add to the sweet and tangy! DELICIOUS!
I am so glad it worked out! Thanks for letting me know! 🙂
I cannot eat cow’s milk. So I think I’ll use a plain yogurt, like almond and see. Or maybe do goats milk and thicken with chèvre. It’ll change the taste, but still will be good.
Let me know how it goes!
If I wanted to do this for main course for dinner party for 12, how would you advise me to handle preparation as efficiently as possible? Thank you!
Hmmm… I admit I don’t usually cook big batch meals. I’d probably sauté the chicken in batches and triple the sauce. I think that should work. Let me know how it goes. ❤️
This recipe just made two german’s very happy! I just cooked this for dinner and we can’t stop eating while everything was empty 🤤. I served it with Basmati Rice.
Thank you for this easy way to cook a tasty Dinner under 30 Minutes!
I am soo happy you liked it, Julia! Thanks so much for leaving me a comment! 😀
What would you serve this with?
Hi Cathy! There’s a section in the post where I make some suggestions. 🙂
I’m using egg noodles!
Can I use Creme Fraiche instead of cream?
Hmmm it’ll turn out quite a bit differently. Creme fraiche is quite tangy, so it’ll alter the flavor a bit.