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.
Marie Hunke says
Delicious recipe made it with pork fillet instead of chicken. Next time will use chicken. It's now a family favourite sauce. Thank you
Natasha says
You're very welcome!! I'm so happy to hear that. 🙂
Kaley says
Tried out this recipe for my picky eater boyfriend and he loved it! Super easy and delicious, found myself dipping all the sides in the extra sauce. Definitely will make again
Natasha says
Fantastic!!
Kristie says
Love this recipe & so do the kids, it has become a weekly meal in our house my 8year old even does the cooking (with supervision or course). I use chicken tenders I also find I don’t need to use the flour as the butter thickens the sauce, I added a little extra garlic powder as well.
Natasha says
I love that!! That's so nice you're getting your 8 yr old into cooking young. 🙂
Adelina R. says
Love this recipe so flavorful and quick for a working mom like me! But I did substitute milk with Kefir because it doesn't curdle like it would with milk, and I like the little tangy flavor profile it adds with the honey mustard. Thanks again!!
Natasha says
So glad you liked it!
Ellie Argueta says
Can I try without the heavy/whipping cream?
Natasha says
Hmmm... you could, but I am not sure how it'll turn out since it's such a large component of the sauce. Let me know!
Gwen says
Brilliant, so easy and we loved it and it was very tasty
Natasha says
Fantastic!! Thanks for letting me know! 🙂
Alisha says
This is a hit in our house! Every time I cook it we can’t get enough! So so yummy! Best creamy chicken recipe ever!
Natasha says
Fantastic!! 🙂 I'm so happy to hear that!
Gail J Wimberley says
Like so many have already said this is delicious and easy and so deceptive because guests would never know how quickly it was prepared. My husband raved about it and I don't think he's ever raved about my cooking before! Thank you. I'll be trying out more of your recipes.
Natasha says
Wow that's quite the compliment! Thank you so much for letting me know, Gail.
Paula Schnellenberger says
First of all, I love this recipe. But I use chicken tenders, and it works just as well. Also I have to double up on mine I have a bigger eaters than most when it come to this recipe.
Natasha says
That's great!! I'm so glad everyone likes it! 🙂
Donna says
Made this last night for me and my boyfriend who is very fussy and we both loved it. So simple and easy to make with great taste. Loved it 🙂
I have sauce left over and was wondering if this can be refrigerated to be used again. If so how long can this be refrigerated for?
Natasha says
Fantastic!! I would use the sauce up within a few days to be safe. Reheat on a low heat so it doesn't separate.
Patti Berlin says
My family loved this dish! I will definitely fix this again. Quick, easy, delicious! Just the way I like it!
Natasha says
Wonderful!! So glad you enjoyed it, Patti. Thanks for your kind review! 🙂
Kerry Mackenzie says
This is such a delicious recipe and so easy! My friends were very impressed.
Natasha says
Fantastic!! Thank you!
Charlotte Lalonde says
One of my favorites from you!
Natasha says
Fantastic! Thanks for leaving me a review. 🙂 XO
Kay says
I’ve made this several times and also served it to my friends on Christmas. They loved it!
It’s so easy to make and never goes wrong. I added spinach and button mushrooms too. I forgot to add honey last time but it still turned out great. Thank you!
Natasha says
That's great!! I'm so happy it's in your meal rotation. 🙂
Dirk Nijs says
Delicious😋. I used Dijon where the honey was also included. We enjoyed this excellent recipe very much!
Natasha says
Wonderful!! 🙂
Kim Hardwick says
Beyond delicious...make this you will not regret it
Natasha says
Thank you so much!
Janet Chandler says
used lactosa instead of cream and worked very well! Thanks
Natasha says
You're welcome! 🙂
Dawn Madden says
Can I use creme fresh instead of cream?
Natasha says
Hi! I am a bit concerned that it may curdle since you're simmering it for a few minutes. I'd probably ensure the chicken is fully cooked first and then delicately warm the creme fraiche through. It'll also taste a bit more tangy... so I can't really speak to flavor results. Let me know if you try!
AngelaML says
Another fabulous and delicious chicken recipe! The family just loved this and it was so easy to make. The only changes I made were a little more on the dijon mustard (heaping tablespoons) and used light cream (which is still a cheat for me). So tasty! Served it over basmati rice with carrots on the side.
Definitely a keeper. I've added so many of your recipes to my rotation, I can't thank you enough! And since my cooking skills are not that great, my family really thanks you too - LOL.
Also to let you know that I did use for the first time the splatter guard that you recommended from Amazon. It worked really great and I'm glad I got it. Actually my husband is glad since he is on clean up duty when I cook.
Natasha says
I'm so happy you enjoyed this one, Angela! I'm so glad you liked the splatter guard too! My husband is happy too hahaha. I really appreciate your thoughtful and detailed reviews of my recipes! I'm sure that other readers appreciate them too. XO
Lilly says
Fabulous taste and quick and easy to make
Natasha says
Awesome!! I'm glad you liked it, Lilly!
Desiree Eime says
Making it with mild German mustard. I just know it will be great! Btw, cooking the breasts in alfoil on the bbq with honey and mustard straight up, adding the creamy sauce later! Thank you!!!
Natasha says
Sounds good to me!!
Michelle says
Where is the wine in the recipe not in ingredients list ?
Natasha says
Because there isn't any wine in this recipe. If you want to use wine, replace it with the chicken broth. 🙂
Alexandria says
we are a dairy free home we used oat milk, added a tsp of flour and turned out super good!
Natasha says
So glad to hear it worked out!!
Vivien says
Ive tried some of your other dishes and they are always fabulous. Been out an bought all the ingredients to make this for dinner 2moro, excited! Xx
Natasha says
Excellent!! Enjoy! 🙂 So pleased you're liking the recipes. Thanks for following along!
Tina says
Hi there, thank you for sharing. Just wanted to say Yum! I used mild American mustard and sour cream as it’s what I had on hand and it is tassstyyyy. Will be making again 🥰
Natasha says
Wonderful! Thanks for commenting, Tina! 🙂
Peter Hall says
This is now one of my all time favourite meals to make. It is really easy to do and so good to eat
Natasha says
Wonderful!!
Allison says
What’s the green in the picture ????
Natasha says
Parsley. Mostly just to make the photos pop. Not necessary but I like adding it to many recipes for a little freshness. 😊
Maria says
I'm new and sorry if you've answered this before but please recommend the best white wine for cooking cream sauces with chicken. Normally I've used chardonnay but the more I read I see Pinot Gris or Grigio is highly recommended, along with Savignons. I am really torn and confused now. Your dishes look fantastic so I trust your advice. Thanks.
Natasha says
Hi Maria!! I'll be honest... I am not a wine expert at all (I leave that to my husband haha). For cooking, we don't usually choose a particular brand, but we typically buy pinot grigio or sauvignon blanc for my recipes. My husband usually chooses them, and his rule is that if he wouldn't be willing to drink it, he wouldn't cook with it either. That's not to say that you need to buy something expensive, though! I'm in Canada, but my husband says in the USA you can pick up a decent bottle for $10 US. My husband says chardonnay would be ok too. As long as the white wine is quite dry, it'll be ok. Hope this helps!
Smitty says
Made this tonight and it was DELICIOUS!
Natasha says
Awesome!! 🙂
Kelly says
Delicious! A definite ‘make again’ and there is something decadent about the Dijon honey combination. Yummy
Natasha says
I'm so pleased you liked it, Kelly!!
Jillian O. says
So delicious! I didn't have any flour so I coated the chicken with egg and bread crumbs. This is my third recipe of yours and I have to say I really enjoy cooking using your recipes because they are easy and guarantee a good meal that I know my family wil enjoy.
Natasha says
Aww that makes me so happy!!
April says
Can I use spicy mustard?
Natasha says
I'd say so!
Ellie says
I {partly} made this last night and it was a huge hit! My husband had grilled some chicken breasts the night before and I wanted to revive it with some different flavors so it didn't seem like boring leftovers. I whipped up this sauce and put the chicken breasts in it to reheat and this is now one of our favorite recipes! Our son is super picky and even he was pouring the sauce all over his plate and loving it!
Natasha says
I'm so glad that it worked out!! That's so nice your son liked it too 🙂
Jamie Cunningham says
Made this tonight with pork chops instead of chicken and roasted potatoes, it was delicious!! Thank you for the recipe!
Natasha says
I'm so glad you enjoyed it! 😀
Diana says
Instead of cream I used 2% milk since that's all I had and used flour to make it creamy. Very good!!
Natasha says
So glad it worked out!!
Simone says
I absolutely loved this recipe!
My 4 year old daughter loved the sauce too!
Will definitely be doing again! Thanks!
Natasha says
Yay!! That's awesome. Thanks for letting me know, Simone!
Suzy Kudsia says
I made this for dinner tonight, followed the recipe and just added one extra chicken breast. Absolutely fabulous and super easy! This is definitely guest worthy! The chicken was super moist and full of flavor and the sauce delicious. Thank you so much, I'm adding this to my favourites!
Natasha says
I am so happy you enjoyed it, Suzy! Thanks for leaving me a comment! XO
Kathy says
Way better than using cream, IMO.
I always use 2% milk in soups & mac & cheese. Always tastes good, is much healthier, & not so rich that you're too full to eat the side dishes.
Pam Charney says
Could you make it with boneless skinless thighs?
Natasha says
I don't see why not. They may take a little longer to cook, but should be fine! Let me know how it goes. 🙂
Margee Moore says
I just made this dish and it was delish! I added a little more honey since we love things just a little sweeter and served it over steamed rice.
Natasha says
So happy you liked it! XO
Stephanie says
I love this recipe!! So does my family 🙂
I am not a big fan of honey mustard or sweet dishes so I leave out the honey completely and it is amazing. You can taste the tangy-ness of the mustard but it is not overpowering. I serve this with pasta because I am admittedly a pasta addict!
Natasha says
Great! I'm glad you made it work for you 🙂 Thanks for letting me know!
Brie says
Could you do the chicken in a air fryer instead of stovetop? Thanks!
Natasha says
Hi! I’ve never used an air fryer, so unfortunately I can’t give you any tips - sorry!
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!!
Katie says
So YUMMY! I made a few changes because I just can't bring myself to follow a recipe to a T. 🙂
I used pork chops instead of chicken. Dipped them in egg then parmesan cheese. Cooked them just like the recipe said. Prepared the sauce as instructed. Added some sauteed mushrooms and a sprinkle of paprika to the top. So easy and so tasty. Thank you.
Natasha says
Sounds amazing 🤗
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!
Sarah says
What if you substitute evaporated milk for the heavy cream? It doesn’t separate and stands high heat
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. 😉
Peta says
Hi and thanks,
Your recipe was lovely and nice and quick.
I changed the heavy cream to light because that is a lot lighter in taste.
But thankyou. Very Tasty.
Natasha says
So glad you liked it!!
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.