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a cast iron skillet with creamy honey mustard chicken
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4.86 from 103 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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: creamy honey mustard chicken
Servings: 4
Author: Natasha Bull

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 salt content.

Nutrition

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