Easy Honey Mustard Chicken
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!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: honey mustard chicken, honey mustard chicken breast, honey mustard chicken sauce
Servings: 4
- 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.
Calories: 296kcal | Carbohydrates: 13g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 550mg | Potassium: 498mg | Fiber: 1g | Sugar: 9g | Vitamin A: 305IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg