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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.
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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!
I made this for my husband and I and we loved it! My husband is normally not a big eater but he had seconds! I served it over buttered noodles. Thank you for this easy and delicious recipe!
I’m so happy to hear it!!
Great recipe! I didn’t have Dijon musterd, but I used honey mustard and it was great.
I’m thrilled it was a hit, Gina! Thank you!
Chicken is tender but I think I could have used less Cream and there would have been more flavor and adding more honey might help.
You can certainly tweak the ingredients next time.
Hi! This looks wonderful and I plan on making it this evening 🙂 Can I make it with chicken thighs?
Hi! Sure! You may want to sear them for a bit longer as chicken thighs do tend to take a bit longer to get tender. Internal temp should be at least 175F. Let me know how it goes! 🙂
Great recipe. I didn’t have Dijon mustard so just used wholegrain mustard and it came out perfect. The whole family loved it.
Wonderful! 🙂
This recipe is delicious! I didn’t have heavy cream and used evaporated milk instead, it was excellent! The best home mustard chicken I’ve ever had!
Fantastic!! 🙂
Instead of heavy whipping cream can you use cooking cream?
Hi! I don’t know what cooking cream is. If it’s 35% fat or so, that should work fine, though.
Made this for dinner last night and it was absolutely delicious. All 3 children demolished it, one of those kids usually hates honey mustard chicken lol. I am lactose intolerant so substituted the cream for coconut yogurt and the sauce was lovely and creamy and thick still. I didn’t have garlic powder so i used garlic salt and didn’t use the regular salt. I also did 1tbsp of wholegrain mustard and 1tbsp of Dijon instead of Dijon only. Will absolutely make this dish again in the future. Delicious.
I’m so glad it worked out!
I absolutely love having this as a quick go to meal, I pair it with a green salad and use leftovers in a sandwich the next day!
I’m thrilled to hear that, Aaminah! 🙂
My husband and daughter LOVED it! I paired it with lemon rice and green beans or Brussel sprouts! The sauce over the lemon rice is perfect!
Wonderful!! 😀