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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!
Wow! This recipe was delicious! I was searching for something fun and creamy that involved my favorite honey mustard. This was perfect! Very easy to follow and I served the chicken over brown rice. There was extra sauce to mix into the rice! Delicious!!! Can’t wait to make it again!
That’s wonderful to hear, Jaime! So glad you enjoyed it.
Excellent recipe, not at all difficult and so delicious. I’ve made this a few times now, usually serve with bit of pasta, steamed greens and roasted pumpkin or sweet potato.
Wonderful!! 🙂 Thank you! So happy to hear that.
Very delicious. Thank you for sharing this wonderful recipe. Yummmmy 👍👌💯
So pleased to hear that, Nora!
Simple to make and awesome flavour
Thank you, Paull!!
Can this recipe be frozen and reheated later? I cook for an elderly man and I think he’d like this.
Hi Vicky! Unfortunately, cream sauces don’t really tend to thaw/reheat all that well. They can separate and the texture can go a bit weird. You could always make it for yourself and then try a test run to see, but I don’t usually freeze cream sauces for this reason.
Absolutely delicious!! Nice and easy to make as well.
Fantastic!! 🙂 So glad you liked it, Viv!
Omg this was soo yummy!!!
Very easy and simple to make and beautiful combination of flavour.
Wonderful!! 🙂
What a delightfully decadent, easy recipe to create! I added a tablespoon of wholegrain mustard for texture and, voila – a classic comfort meal ready in under 30 minutes. Thank you for sharing, Natasha! Not entirely healthy, but delicious and a little bit fancy. I also added a side salad with crinkle chips – just like a restaurant, without the price tag :). Duck fat roast potatoes and steamed vegetables could also be a real treat!
I’m so pleased you enjoyed it, Stephanie!! 🙂 Thanks for taking the time to write a review! Oh yes… this would go great with duck fat potatoes!
Just cooked this and loved it but now I want to make it again for more people. Can this be done in the oven in a big baking tray? Or can I prepare ahead at all?
Hi Vanessa! I’m glad you enjoyed it!! Hmmm… I think you could probably double the recipe and then put it in a casserole dish and reheat it (in the oven) very slowly on a low heat so the sauce doesn’t separate and the chicken remains tender. The trouble with creamy sauces is that they are a bit finicky when it comes to reheating, unfortunately.
Can I substitute the flour for a gluten free all purpose flour?
Hi! I think that should be fine.