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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!
Used this recipe tonight and the whole family loved it.. was delicious! thanks 🙂
Wonderful!! That’s great to hear. Thanks for taking the time to write me a review, Taylor! 🙂
Fabulous recipe! Easy to make, and easy to follow instructions. I did find my sauce lacked just a touch of acidity, or tang. Has anyone ever added a splash of white wine vinegar or maybe more dijon? Thanks!!! Will be making again for sure. Paired mine with roasted garlic mash, and poached green beans!
I’m glad you enjoyed it! 🙂 I think you could certainly tweak it a bit. White wine would work fine or even a touch of lemon juice.
This is very yummy!!!!! So much better then anything you’d get from a jar. I will be making it again!
Yay!! So glad to hear it!
Loved this recipe!! And so easy to make!
So glad to hear it, Martine! 😀
I love this recipe,made it for my husband who doesn’t like chicken. Loved it!!
That’s awesome!! I’m so pleased he enjoyed it too! 🙂
It was good but the sauce separated and I am unsure why? Oil settled out of the sauce. Too much oil?
Hi! Are you absolutely sure you used heavy (or whipping) cream vs. something lower fat like half-and-half? That’s the usual culprit (less fat = it’s more likely to separate), but also you may have cooked it too long over too high of a heat, so I would try turning the heat down a bit next time if this did indeed happen with heavy cream. Also, pouring cream that’s straight out of the fridge into a hot pan can sometimes cause it to curdle, so it’s best to let it sit on the counter for a while to warm up (I just let it sit in a measuring cup as I’m prepping the rest of the recipe).
5 fabulous honey mustard covered stars! OMG this was amazing! Just finished devouring it and we couldn’t get enough. I used chicken tenders and it was perfect! Honestly, the chicken is just a vessel for the HM sauce 🙂
Putting this on rotation. Perfection! Thank you for sharing it!
BONUS: Makes the house smell so good. Perfect creamy fall dish.
Paired with:
Caramelized Butternut Squash
Skillet cooked green peas
Aldi Sauvignon Blanc
Yay!! Wonderful! 🙂 You’re very welcome. Thanks for your detailed review, Melissa.
Made it today and it’s absolutely delicious 😋
That’s fantastic!! 🙂 Thanks for letting me know!
I have self rising flour is that okay to use and I don’t have a skillet I have a frying pan with it work just the same??
That will be fine. Yes, a frying pan is the same thing as a skillet (I used cast iron but you don’t have to if yours is a different material). Hope you enjoy the recipe!! 🙂
Tried this recipe….absolutely amazing! Other half loved it too, so will be making it again ☺️
Fantastic!! Thank you!!