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Creamy Honey Mustard Chicken

Published: / Updated: / 192 Comments

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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 to make, so it's great for busy weeknights but tasty enough for company! 

close-up of honey mustard chicken in a skillet

Dijon mustard and cream make a great sauce. Back in 2016 I posted a creamy Dijon rosemary chicken recipe that was quite popular.  I think it was actually my sister, again, who suggested the idea for this recipe. She also suggested creamy bacon chicken recently. Turns out little sisters can be useful. 😉

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. I just love the flavor combo. And the cream and butter... yeah, this is one delicious sauce. This hasn't been tested on kids, but I think this could be a hit with them if you want to try something slightly fancier than chicken fingers dipped in honey mustard haha. 

creamy honey mustard chicken close-up
Look at that.

How to make creamy honey Dijon chicken

  1. Slice the chicken breasts in half lengthwise (like you're butterflying them, but then cut them to make 4 thinner cutlets). 
  2. Sprinkle the chicken pieces with garlic powder and salt & pepper, then dredge them in flour.
  3. Pan fry the chicken pieces until golden on both sides;
  4. Make the sauce with the rest of the butter, chicken broth, Dijon mustard, honey and cream;
  5. Add the chicken back into the pan and cook until the sauce has thickened and the chicken is cooked through.

(Full ingredients and instructions are in the recipe card below)

Can I use a different kind of mustard?

Sure, feel free to substitute with your favorite mustard. Keep in mind that the sauce may end up being even sweeter if you don't use Dijon, though, as many mustards are a bit sweet. The Dijon cuts some of the sweetness because it has a sharp flavor.

Can I substitute the cream for something else?

I don't recommend it. Cream (heavy or whipping) 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, the sauce is more likely to break/curdle, and you may need to tweak it by adding flour or something else to thicken it. If you're used to making substitutions in these types of recipes (e.g. if you're sensitive to dairy), then feel free to give it a try and let me/other readers know how it worked out in the comments. 

What to serve with this recipe:

These honey mustard chicken breasts are delicious with mashed potatoes, pasta, or rice. I recommend serving them with veggies as well (try my roasted beets and carrots or my baby bok choy) or a side salad.

Other chicken recipes you may like:

honey mustard chicken breasts in a cast iron skillet

Will you make this honey Dijon mustard chicken recipe?

Questions? Don't hesitate to ask in the comments below.

close-up of honey mustard chicken in a skillet

Creamy Honey Mustard Chicken

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 to make, so it's great for busy weeknights but tasty enough for company! 
4.93 from 57 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 470 kcal

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 sodium content.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
     

Nutrition

Calories: 470kcalCarbohydrates: 8gProtein: 26gFat: 37gSaturated Fat: 20gTrans Fat: 1gCholesterol: 176mgSodium: 386mgPotassium: 498mgFiber: 1gSugar: 4gVitamin A: 1177IUVitamin C: 3mgCalcium: 53mgIron: 1mg
Keyword creamy honey mustard chicken
Author Natasha Bull
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  2. Kaley says

    5 stars
    Love this recipe so much! We never have any leftovers because it’s just too good, even for my picky eaters. Also very easy to make.

    Reply

  3. Linda Schanberger says

    5 stars
    I just made this and its so good! It's easy too! I'm on keto so I used almond flour instead of regular flour and it turned out real well!

    Reply

  4. Carol says

    5 stars
    I love this recipe! I had a large group (8 people) and I made this by doubling the ingredients and preparing the chicken according to the recipe, setting it aside in a 13x9 baking dish. After preparing the sauce, I poured it on top and baked it at 350° for 20 minutes. The chicken was so tender you could cut it with a fork! I serve it with rice and broccoli steamed in chicken broth.

    Reply

  5. Karol says

    Hi, this recipe sounds lovely. Thanks for posting. I’m wondering if you could freeze portions after cooking? Thanks!!

    Reply

    • Natasha says

      Hi Karol! So, typically creamy sauces don't freeze/thaw too well - the sauce can separate, and chicken breast is also prone to drying out. I would probably freeze a portion or two of leftovers to test in case it doesn't work out vs. freezing all 4 portions initially. I'd try thawing it in the fridge overnight and warm it slowly over a low heat. If the sauce gets a bit weird, you may need to add a splash of cream to hopefully revive it.

      Reply

  6. Bobby says

    Quick and easy recipe. I also made the garlic mash potatoes. Both came out great and very delicious!! Thank you!

    Reply

  7. Matthew says

    5 stars
    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!

    Reply

  8. Colleen says

    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.

    Reply

  10. Carolyn Leer says

    5 stars
    I followed the recipe & substituted Nuttelex for butter & coconut cream for dairy free option.
    Absolutely divine!!

    Reply

  12. Jim says

    5 stars
    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

    Reply

  13. Lynn-marie says

    5 stars
    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

    Reply

  14. Melissa says

    5 stars
    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

    Reply

    • Natasha says

      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.

      Reply

    • Melissa says

      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).

      Reply

  15. Lori Willsteed says

    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

    Reply

  18. Tay woolzip says

    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!

    Reply

    • Natasha says

      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.

      Reply

    • Natasha says

      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).

      Reply

  23. Melissa says

    5 stars
    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

    Reply

    • Natasha says

      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!! 🙂

      Reply

  27. Jaime Butcher says

    5 stars
    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!

    Reply

  28. Sarah says

    5 stars
    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.

    Reply

    • Natasha says

      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.

      Reply

  34. Stephanie Carrington says

    5 stars
    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!

    Reply

    • Natasha says

      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!

      Reply

  35. Vanessa Gray says

    5 stars
    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?

    Reply

    • Natasha says

      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.

      Reply