This honey mustard chicken recipe has tender, pan-fried chicken nestled in a sweet and savory sauce. It's ready in about 30 minutes!
This honey mustard chicken sauce uses two different kinds of mustard (grainy mustard and Dijon), liquid honey, and butter to create a simple and delicious sauce. This easy stovetop recipe is great for busy weeknights, and no fancy ingredients are needed.
How to make honey mustard chicken (overview):
Cut the chicken breasts in half lengthwise, then sprinkle them with salt & pepper, garlic powder, and coat them in flour. Pan-fry them until they're just about cooked through, then take them out of the skillet and make the honey mustard sauce. Finish cooking the chicken in the sauce (it'll also thicken up a bit). (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- You can switch up the mustards, but keep in mind that you may need to do a bit of tweaking if it ends up too sweet/not sweet enough. The sauce is quite 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 tastebuds.
- Chicken thighs would work great with this dish (do the searing step for longer) or try my similar Crispy Honey Dijon Chicken recipe instead.
- I like using my enameled cast iron pans (my 10.25" Le Creuset is pictured) to get a good sear, but any frying pan will work.
- The easiest way to tell if chicken is done is to use an instant read thermometer. It takes like 2 seconds and definitely ups your chicken game - no more overcooked chicken!
Love honey? Try these recipes:
- Simple Homemade Honey Mustard Dressing (Dairy-free)
- Honey Garlic Chicken
- Grilled Honey Mustard Chicken Skewers
- Honey Baked Drumsticks
- Honey Chicken (Asian Style)
What to serve with honey mustard chicken?
Rice, potatoes (try mashed potatoes or roasted potatoes), or pasta will all work. For veggies, try my Easy Roasted Green Beans. I also like to serve it with sweet corn (I used canned corn for a shortcut for the photos, but you could also try it with my Grilled Corn on the Cob).
Questions about this honey mustard chicken recipe? Let me know in the comments below! As always, if you've made one of my recipes, tag me #saltandlavender on Instagram.
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.