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This honey mustard chicken recipe has tender pan-fried chicken nestled in an irresistible sweet and savory mustard sauce. It’s ready in about 30 minutes!
Why you’ll love it
You don’t need any fancy ingredients to make the ridiculously tasty homemade honey mustard sauce in this recipe. It’s a family-friendly skillet chicken dinner, which means even the fussiest eaters in your home will devour it. I know I can’t resist that sauce.
This honey mustard chicken uses two different kinds of mustard for depth of flavor, honey, and butter to create a simple yet delicious sauce. You’ll wonder why you hadn’t been making it from scratch all along. It’s a hassle-free stovetop recipe that’s ideal for busy weeknights.
What you’ll need
- Chicken breasts – we’re using two sliced in half lengthwise to make four smaller cutlets
- Flour, garlic powder, salt & pepper – for seasoning and dredging the chicken
- Olive oil and butter – for frying the chicken and creating the rich base of the sauce
- Broth – we’re using chicken broth
- Mustard – I picked a combination of Dijon and grainy to give tons of flavor and texture!
- Honey – for that wonderful sweet contrast
- Parsley – optional, but it gives a pop of freshness
How to make honey mustard chicken
This is an overview, and full ingredients & instructions are in the recipe card below.
- Cut the chicken breasts in half lengthwise, then season them with salt & pepper, garlic powder, and coat them in flour.
- Pan sear them in the butter and olive oil until they’re just about cooked through, then take them out of the skillet and transfer to a plate.
- In the same skillet, make a quick roux. Whisk in the broth, then stir in the two kinds of mustard and the honey until mixed. Finish cooking the chicken in the sauce and let it thicken a bit. Top with chopped fresh parsley if desired.
Substitutions and variations
- You can switch up the mustard, but keep in mind that you may need to do a bit of tweaking if it ends up too sweet or not sweet enough. The sauce is fairly sweet as written. You can definitely taste and adjust as needed to ensure the sauce is a good balance of sweet and savory for your individual tastebuds!
- Chicken thighs would work great with this dish. Simply do the searing step for longer, or try my similar Crispy Honey Dijon Chicken recipe instead.
- Craving seafood? Try my Honey Mustard Salmon recipe that has similar flavors.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like using my enameled cast iron pans to get a good sear, but any frying pan will work. My 10.25″ Le Creuset is pictured.
- The easiest way to tell if chicken is done is to use an instant read thermometer. It takes just a few seconds and definitely gives you confidence. No more overcooked meat!
- This is my favorite cooking spoon to stir up the sauce.
What to serve with honey mustard chicken
- Rice, potatoes, or pasta will all work great with this chicken. Try these Cream Cheese Mashed Potatoes or Roasted Red Potatoes.
- For vegetable side dishes, try my Easy Roasted Green Beans. I also like to serve it with sweet corn. I used canned corn in the photos, but you could also try it with my Grilled Corn on the Cob!
- This Beet and Spinach Salad is a fun pairing since it also has honey.
Leftovers and storage
- Leftovers of this chicken recipe will keep for 3-4 days in the fridge in an airtight container.
- Reheat in a small saucepan over a low heat, stirring occasionally.
- This will hold up in the freezer just fine for up to 3 months in a covered container.
Let me know in the comments below if you made this chicken recipe! Tag me #saltandlavender on Instagram with your creations.
Easy Honey Mustard Chicken
- 2 chicken breasts cut in half lengthwise
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- Flour for dredging + 1 tablespoon flour
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1 cup chicken broth
- 2 tablespoons grainy mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- Fresh chopped parsley optional, to taste
- Cut the chicken breasts in half lengthwise so you've got 4 thinner cutlets. Sprinkle them with salt & pepper, the garlic powder, and then coat each piece in flour and shake off any excess.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan get hot for a few minutes before adding the chicken.
- Sear the chicken for about 4-5 minutes/side until golden and almost cooked through, then transfer it to a plate.
- Add the remaining butter to the pan and let it melt, then sprinkle the flour in. Let it cook for about 30 seconds to 1 minute (stir it a couple times).
- Whisk the chicken broth in until the flour dissolves, then add in the mustards and honey and continue whisking until smooth.
- Add the chicken back to the pan (and any juices from the plate), and let it cook for another 4-5 minutes or until the chicken has cooked through (165F) and the sauce has thickened up a bit. You may need to turn the heat down if it's boiling hard (you want it to bubble fairly gently). Season with extra salt & pepper if needed and serve immediately with fresh parsley sprinkled over top if desired.The sauce is quite sweet (as you'd expect from honey mustard). If you would prefer it to be a bit less sweet, reduce the honey to 1.5 tbsp. Keep in mind it balances the sharpness of the Dijon, so you don't want to reduce it too much without adjusting other ingredients.
- You can change up the mustards if you wish. You may need to do a little taste testing and tweaking to get the sweetness ratio right, however.
- You may use chicken thighs if you prefer. I would do the initial searing step for longer, and be sure to test they’re fully cooked to at least 165F (I find chicken thighs to be more tender at a higher internal temp).
- 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 information is automatically calculated, so should only be used as an approximation.
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