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.
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.
(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:
Will you make this honey Dijon mustard chicken recipe?
Questions? Don't hesitate to ask in the comments below.
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 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.
Cat says
Would this work with pork chops?
Natasha says
Sure, but you may need to adjust cooking time a bit.
Carla says
I followed the recipe and it was.. bland! I used good quality dijon, but i thought it lacked seasoning. Also, the chicken was a lil slimy from the flour, I’m not sure what it added in this recipe. Will not do again…
Natasha says
Hi! Sorry you didn't like it. I'm guessing you didn't add enough salt. Not sure how the chicken became slimy... maybe you didn't brown it enough? This recipe is a reader favorite, so I am not sure what went wrong.
Kimberly says
This is one of my husbands favorite meals. I never mind making it, being that it’s so easy and no time at all
Natasha says
Fantastic!! 😀
Sam says
Was amazing! I did substitute Plain whole milk Greek yogurt because I didn't have any heavy whipping cream though.
Natasha says
Glad you were able to tweak it based on what you had on hand, Sam! 🙂
Anita says
Made this it was beautiful, but no good on a diet, done with galic potatoes
Natasha says
Glad you enjoyed it for a treat! 🙂
liz ferla says
Oh wow, how simple yet so tasty!!! A definite repeater.
Natasha says
Fantastic!! Thank you, Liz!
Kaley says
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.
Natasha says
That's awesome!! 🙂 Thanks for your review!
Linda Schanberger says
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!
Natasha says
Fantastic!! 🙂
Carol says
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.
Natasha says
That's awesome!! I'm so happy it was a hit! 🙂
Karol says
Hi, this recipe sounds lovely. Thanks for posting. I’m wondering if you could freeze portions after cooking? Thanks!!
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.
Bobby says
Quick and easy recipe. I also made the garlic mash potatoes. Both came out great and very delicious!! Thank you!
Natasha says
Awesome! You're welcome!
Matthew says
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!
Natasha says
Excellent!! You're very welcome, Matthew. I appreciate your review!
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.
Natasha says
Sounds good to me!!
Kathy says
This was the best chicken I have had in a long time. Thank you.
Natasha says
Aww that's so nice to hear, Kathy!! Thank you! 🙂
Carolyn Leer says
I followed the recipe & substituted Nuttelex for butter & coconut cream for dairy free option.
Absolutely divine!!
Natasha says
Fantastic!
Leana says
It was delicious. The only thing I added was bacon crumbs. Thank you
Natasha says
You're very welcome!! Love the bacon idea. 😀
Jim says
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
Natasha says
Excellent! I'm so glad it worked out, Jim! Thanks for your review.
Lynn-marie says
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
Natasha says
Yay!! So happy you enjoyed it! Thanks for your review. Merry Christmas!
Melissa says
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
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.
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).
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
Natasha says
Awesome!!
Nora Dummer says
This was yummy it will be a keeper in my home thank you for sharing:)
Natasha says
You're very welcome!! So pleased you enjoyed it! 🙂
Rebecca Van Osten says
Would honey dijon mustard work instead of regular Dijon mustard ?
Natasha says
You could try, but it may end up being sweeter than intended. I'd probably use less honey in that case
Taylor says
Used this recipe tonight and the whole family loved it.. was delicious! thanks 🙂
Natasha says
Wonderful!! That's great to hear. Thanks for taking the time to write me a review, Taylor! 🙂
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!
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.
Yelena says
This is very yummy!!!!! So much better then anything you’d get from a jar. I will be making it again!
Natasha says
Yay!! So glad to hear it!
Martine says
Loved this recipe!! And so easy to make!
Natasha says
So glad to hear it, Martine! 😀
Sher Young says
I love this recipe,made it for my husband who doesn’t like chicken. Loved it!!
Natasha says
That's awesome!! I'm so pleased he enjoyed it too! 🙂
Gilly Little says
It was good but the sauce separated and I am unsure why? Oil settled out of the sauce. Too much oil?
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).
Melissa says
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
Natasha says
Yay!! Wonderful! 🙂 You're very welcome. Thanks for your detailed review, Melissa.
Karen Kennedy says
Made it today and it’s absolutely delicious 😋
Natasha says
That's fantastic!! 🙂 Thanks for letting me know!
Karissa says
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??
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!! 🙂
Laura says
Tried this recipe....absolutely amazing! Other half loved it too, so will be making it again ☺️
Natasha says
Fantastic!! Thank you!!
Jaime Butcher says
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!
Miranda @ Salt & Lavender says
That's wonderful to hear, Jaime! So glad you enjoyed it.
Sarah says
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.
Natasha says
Wonderful!! 🙂 Thank you! So happy to hear that.
Nora Cabrera says
Very delicious. Thank you for sharing this wonderful recipe. Yummmmy 👍👌💯
Miranda @ Salt & Lavender says
So pleased to hear that, Nora!
Paull Baker says
Simple to make and awesome flavour
Natasha says
Thank you, Paull!!
Vicky says
Can this recipe be frozen and reheated later? I cook for an elderly man and I think he’d like this.
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.
Viv says
Absolutely delicious!! Nice and easy to make as well.
Natasha says
Fantastic!! 🙂 So glad you liked it, Viv!
Cheryl says
Omg this was soo yummy!!!
Very easy and simple to make and beautiful combination of flavour.
Natasha says
Wonderful!! 🙂
Stephanie Carrington says
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!
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!
Vanessa Gray says
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?
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.
Grace Kelly says
Can I substitute the flour for a gluten free all purpose flour?
Natasha says
Hi! I think that should be fine.