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!
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.
If you’re into honey mustard, I have more recipes with that flavor profile: these grilled honey mustard chicken skewers, my Crockpot honey mustard pork chops, this crispy honey dijon chicken, and this honey dijon panko crusted basa recipe (an oldie but goodie).
How to make creamy honey Dijon chicken
- Slice the chicken breasts in half lengthwise (like you’re butterflying them, but then cut them to make 4 thinner cutlets).
- Sprinkle the chicken pieces with garlic powder and salt & pepper, then dredge them in flour.
- Pan fry the chicken pieces until golden on both sides;
- Make the sauce with the rest of the butter, chicken broth, Dijon mustard, honey and cream;
- Add the chicken back into the pan and cook until the sauce has thickened and the chicken is cooked through.
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 creamy chicken recipes you may like:
Will you make this honey Dijon mustard chicken recipe?
Questions? Don’t hesitate to ask in the comments below.
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!
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.
Recipe 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.
- 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.
Elise says
Definitely going into my “favorites” to make again, I made this last night for dinner guests – it was delicious, cozy, wonderful blend of flavors and the sauce was fabulous drizzled over mashed potatoes and for dipping crusty bread in. Everyone went back for seconds.
Natasha says
Awesome!! I am so glad you all enjoyed it, Elise!!
Jenny says
We made this tonight and it was soo good! It was really easy to follow and I will definitely be making it again. We had mashed potatoes and broccoli with it and it was a perfect meal 🙂
Natasha says
I am so happy to hear that, Jenny! Thanks for letting me know! 🙂
Carrie says
Is there a way to make this in a slow cooker?
Natasha says
Hi Carrie! I usually do these types of recipes quickly on the stove because the slow cooker can destroy cream when you cook it for an extended period of time. I wish I could point you in the right direction, but I don’t have any similar slow cooker recipes, and I can’t really speculate without doing a bunch of testing. Sorry!
Charlotte says
Rather than have the heavy cream in with the chicken while it’s in the slow cooker, you can add it after it’s done.
Natasha says
Yup!
Kathleen Maltarich says
Delicious! My husband, in laws, and kids gobbled this up. I served it with rice and roasted broccoli.
Natasha says
So happy to hear you all liked it! 🙂 Thanks for letting me know!
Hillary says
Amazing! I used egg noodles too, and was a little heavy handed with the Dijon. So fast and easy and it came out perfect. I just made it last night and had it requested for tonight too. Lol Definitely a winner.
Natasha says
Excellent… that’s what I like to hear haha. I love Dijon so I get the heavy handed thing. 😉
Mary Grace Munson says
This recipe is delicious and so easy to make. The instructions were easy to follow and I like that it used commons household ingredients. I will definitely make this again! Thank you!!
Natasha says
So glad you liked it, Mary! Thanks for the sweet comment. ❤️
Candace Meisenhelder says
I tried your Creamy Honey Mustard Chicken recipe. I followed your directions and the timing was spot on. The chicken was thoroughly cooked, golden brown, and not dry at all. The sauce was delicious and not runny. The perfect consistency. Instead of dijon, I used a honey mustard pretzel dipping sauce that I had already in the house. Next time I will use dijon in hopes of more of a tangy taste. And I didn’t use a cast-iron skillet. But everything turned out great. Thank you
Natasha says
I’m so happy you liked it! Thanks for letting me know ❤️
C. Shaw says
It turned out great! I messed up and thawed skinless bone-in thighs but it still worked. I also added some red pepper flakes for a little heat to add to the sweet and tangy! DELICIOUS!
Natasha says
I am so glad it worked out! Thanks for letting me know! 🙂
Julie says
I cannot eat cow’s milk. So I think I’ll use a plain yogurt, like almond and see. Or maybe do goats milk and thicken with chèvre. It’ll change the taste, but still will be good.
Natasha says
Let me know how it goes!
Annette Lashley says
If I wanted to do this for main course for dinner party for 12, how would you advise me to handle preparation as efficiently as possible? Thank you!
Natasha says
Hmmm… I admit I don’t usually cook big batch meals. I’d probably sauté the chicken in batches and triple the sauce. I think that should work. Let me know how it goes. ❤️
Julia says
This recipe just made two german’s very happy! I just cooked this for dinner and we can’t stop eating while everything was empty 🤤. I served it with Basmati Rice.
Thank you for this easy way to cook a tasty Dinner under 30 Minutes!
Natasha says
I am soo happy you liked it, Julia! Thanks so much for leaving me a comment! 😀
Cathy says
What would you serve this with?
Natasha says
Hi Cathy! There’s a section in the post where I make some suggestions. 🙂
Iris says
I’m using egg noodles!
Finbar says
Can I use Creme Fraiche instead of cream?
Natasha says
Hmmm it’ll turn out quite a bit differently. Creme fraiche is quite tangy, so it’ll alter the flavor a bit.