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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!
This was absolutely delicious. I made it along with mashed potatoes and broccoli. Total hit. I added some spare chopped rosemary I had, which I think added an additional layer of flavor. Many thanks for this recipe and for this fantastic blog!
Excellent!! You’re very welcome, Matthew. I appreciate your review!
Hello, I have a recipe for Honey Chicken that goes way back many years ago my mother made. Us girls didn’t know if we would like it but it turned out GREAT. Use 1 fryer, 1/4 cup mustard, 4 T. butter 1 tsp. salt, 1/2 cup Honey, 1 tsp. curry powder.
Wash the chicken. Cut it up. Melt butter in shallow baking dish. Stir in remaining ingredients. Roll chicken pieces in butter mixture. Bake 375 degrees 45 minutes or until done. So easy to make and so Delicious!
Your recipe sounds good I will have to try it. You can use chicken breast pieces in the recipe I gave also and take the skin off if you like.
Sounds good to me!!
This was the best chicken I have had in a long time. Thank you.
Aww that’s so nice to hear, Kathy!! Thank you! 🙂
I followed the recipe & substituted Nuttelex for butter & coconut cream for dairy free option.
Absolutely divine!!
Fantastic!
It was delicious. The only thing I added was bacon crumbs. Thank you
You’re very welcome!! Love the bacon idea. 😀
Great and quick recipe. Made as stated except I didn’t have any heavy cream so I used evaporated milk. Everyone (wife and son) enjoyed this with the sauce over rice. Will make again for sure
Excellent! I’m so glad it worked out, Jim! Thanks for your review.
What to cook that is quick and nutritious on a busy Christmas Eve. Easy easy lemon squeezee. Absolutely gorge ,ever so easy to follow ,had everything in pantry that was required. Thankyou so much
Yay!! So happy you enjoyed it! Thanks for your review. Merry Christmas!
Simple, yet very flavorful dish. I’ve tried other honey Dijon chicken recipes and haven’t liked any of them! But this one is delicious! It will now become a regular family favorite! I wish I could post a picture showing how well the dish looks! Thank you for sharing the recipe! Melissa – Louisville, KY
I’m so happy to hear that!! 🙂 You’re very welcome, Melissa! Thanks for your review. If you’re on Instagram you can tag me and I will see it, but unfortunately my site doesn’t have the photos in comments capability at the moment.
I forgot to mention I used no salt added organic chicken broth to minimize sodium level, and also low sodium Dijon mustard. The fresh local honey and ground cracked pepper corns made up for any lack of salt. The sodium count is about 125 mg per chicken breast now!! (i’m trying to focus on a 1000 mg sodium diet or less per day-so I’m always trying to find new ways to reduce sodium levels).
Added additional garlic powder, granulated garlic, onion powder, parsley flakes, ground tumeric, salt & ground pepper to the flour mixture. Included cherry tomatoes, capers & mushrooms in the mix. Served over linguine pasta. Wonderful!
Thanks
Awesome!!
This was yummy it will be a keeper in my home thank you for sharing:)
You’re very welcome!! So pleased you enjoyed it! 🙂
Would honey dijon mustard work instead of regular Dijon mustard ?
You could try, but it may end up being sweeter than intended. I’d probably use less honey in that case