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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!
This my third time to make this. It is the ultimate comfort food!
I’m thrilled to hear that, Sarah!!
terrible recipe, far too much cream, couldn’t taste any of the honey or mustard. essentially ended up with chicken breasts drowned in hot cream. don’t waste your time.
I am not sure what went wrong in your kitchen, Jack. This is a highly rated and popular recipe… check out the other reviews. Did you add enough salt to bring out the flavors? Sorry you didn’t like it.
I happen to be out of honey, would maple syrup be an okay substitute? What would you recommend? Thank you!!
Hi! That would probably be the best swap but it’ll of course taste a bit different. Let me know how it goes – I am curious!
I might be hooked your blog, i spent way to many hours browsing,
we loved it 🙂
Yay!! Love that! Thanks, Trena. Let me know if you try anything else. 😀
Poor description
Oh? Can you please elaborate? 🙂
Any suggestions or mods for using chicken thighs instead of breasts?
I’d cook the chicken thighs for a bit longer as they need to be cooked to a higher temp to become tender.
Thank you! Have made this recipe many times with breasts and love it. Going to try thighs this time. Thanks again!
Let me know how it goes! 😀
I didn’t feel like cooking tonight and decided to search an “easy chicken recipe” – worked out perfectly. So much flavour and a big hit paired with Brussel sprouts. Thank you!! 🙂
That’s great!! You’re very welcome!
Thank you for sharing this recipe- I tried it out on my picky husband and he loved it- wanted the leftovers too- it’s a keeper!
Now that’s what I like to hear, Debbie! 😀
This was a winner at my house! Even my picky kids liked it. I used 15% cream and a little less of it. That was my only change.
Glad it worked out and everyone liked it! 🙂
Just made this tonight and it was delicious! Will definitely make again. The only thing I did differently was add more Dijon mustard because when I added the whipping cream it seemed to lose some Dijon flavor.
I’m thrilled to hear you enjoyed it!
Shame on me – I’m seeing this recipe again in your “Latest Recipes” and see that I never commented on. I’ve made it a few times and we love it!
I tweaked the recipe to add a little more dijon mustard, subbed with light cream, and added a bag of baby spinach. We served over rice and it was so delish!
Love all of your chicken recipes. Thanks for all you do to help us that are new to the cooking thing!
I’m so happy you liked this one too! Yes – we gave it a refresh so bumped it up to the main page so that new readers will see it as it’s quite an old recipe. Appreciate your reviews as always, Angela! 😀
I was drawing a blank on what to serve with this dish and so thought I’d try scanning the comments to see if someone included this info. Yours is perfect for my purposes. Thanks, Angela!
Hi Medda! There’s serving suggestions in the blog post too (with links) if you didn’t see those.
Was easy and tasty, would cook again as a treat meal rather than a weekly meal. Delicious (kiwi cook)
So glad you liked it, Paula! 🙂