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This creamy honey mustard chicken features tender, golden-seared chicken breasts smothered in a rich, velvety Dijon mustard and honey sauce. It’s the perfect quick and easy dinner for busy nights, offering a delicious balance of sweet and tangy flavors in just 30 minutes.
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Cuisine: American
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Why You’ll Love Making It
- Quick & Easy – A restaurant-quality dish in just 30 minutes.
- Rich & Creamy Sauce – The honey Dijon sauce is smooth, flavorful, and perfectly coats the chicken.
- Beginner-Friendly – Simple ingredients and easy steps make it perfect for home cooks.
- Versatile – Serve it over rice, pasta, mashed potatoes, or with roasted vegetables.
- One-Pan Meal – Everything comes together in one skillet, making cleanup a breeze.
Ingredients
- 2 large chicken breasts – Cut in half lengthwise to create 4 thinner cutlets for even cooking.
- Salt & pepper – To taste, for seasoning the chicken.
- 1/4 teaspoon garlic powder – Adds subtle depth to the chicken.
- 1/4 cup flour – Lightly coats the chicken to create a golden crust.
- 1 tablespoon olive oil – Used for searing the chicken.
- 3 tablespoons butter, divided – Adds richness to the sauce.
- 1/3 cup chicken broth – Deglazes the pan and enhances the sauce’s depth.
- 2 tablespoons Dijon mustard – Provides tanginess and a well-rounded, slightly sharp flavor.
- 1 tablespoon honey – Balances the acidity of the mustard with a touch of sweetness.
- 1 cup heavy/whipping cream – Creates a smooth and luxurious sauce.
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Instructions
Step 1: Prepare the Chicken
Slice each chicken breast in half lengthwise to create four thinner cutlets. This ensures they cook evenly and quickly. Season both sides with salt, pepper, and garlic powder, then lightly dredge them in flour, shaking off any excess.
Step 2: Sear the Chicken
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side, or until golden brown. If the oil splatters too much, reduce the heat slightly. Remove the chicken from the pan and set aside.
Step 3: Make the Sauce
Remove the pan from heat. Add the remaining 2 tablespoons of butter, followed by the chicken broth, Dijon mustard, and honey. Return the pan to the stove over medium heat, stirring to combine. Let the sauce simmer for 1-2 minutes, ensuring the mustard fully dissolves.
Step 4: Finish the Dish
Pour in the heavy cream and stir well. Once the sauce starts bubbling, reduce the heat to low and let it simmer for 1-2 minutes to slightly thicken. Return the chicken to the pan, nestling it into the sauce. Cook for another 5 minutes, spooning sauce over the chicken as it simmers. The chicken should be cooked through, reaching an internal temperature of 165°F (75°C).
Step 5: Serve & Enjoy
Taste the sauce and adjust seasoning if needed. Serve hot with mashed potatoes, rice, or roasted vegetables. Spoon extra sauce over the top for maximum flavor.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work great. They may take an extra 2-3 minutes to cook through, but they stay juicy and flavorful.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much.
