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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.

a cast iron skillet with creamy honey mustard chicken

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
ingredients for creamy honey mustard chicken in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

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.

pan frying chicken in a skillet and making honey mustard sauce

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.

making honey mustard sauce in a skillet and adding chicken

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

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.
a plate with creamy honey mustard chicken, green beans, and mashed potatoes

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.

a cast iron skillet with creamy honey mustard chicken
4.87 from 97 votes

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 for busy weeknights!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 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


  • 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.


  • 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.


Calories: 470kcal, Carbohydrates: 8g, Protein: 26g, Fat: 37g, Saturated Fat: 20g, Trans Fat: 1g, Cholesterol: 176mg, Sodium: 386mg, Potassium: 498mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1177IU, Vitamin C: 3mg, Calcium: 53mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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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!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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  1. 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!!!

    1. Because there isn’t any wine in this recipe. If you want to use wine, replace it with the chicken broth. 🙂

  2. 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

  3. 5 stars
    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 🥰

  4. 5 stars
    This is now one of my all time favourite meals to make. It is really easy to do and so good to eat

    1. Parsley. Mostly just to make the photos pop. Not necessary but I like adding it to many recipes for a little freshness. 😊

  5. 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.

    1. 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!

  6. Delicious! A definite ‘make again’ and there is something decadent about the Dijon honey combination. Yummy

  7. 5 stars
    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.