This recipe is quick to prepare and delivers big flavor with simple ingredients. The creamy sauce coats the chicken beautifully, making every bite savory with a hint of sweetness. It’s perfect for weeknight dinners but impressive enough to serve to guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless chicken breasts or thighs salt black pepper garlic powder olive oil butter garlic dijon mustard whole grain mustard honey chicken broth heavy cream fresh thyme or parsley
Directions
Season the chicken on both sides with salt, black pepper, and garlic powder.
Heat olive oil and butter in a large skillet over medium heat. Add the chicken and cook until golden on both sides and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook briefly until fragrant.
Stir in dijon mustard, whole grain mustard, and honey. Pour in the chicken broth and bring to a gentle simmer.
Add the heavy cream and stir until the sauce is smooth and slightly thickened.
Return the chicken to the skillet and simmer for a few minutes, spooning the sauce over the top until the chicken is well coated.
Garnish with fresh thyme or parsley before serving.
Servings and timing
This recipe serves 4 people. Preparation time is about 10 minutes. Cooking time is approximately 20 minutes. Total time is around 30 minutes.
Variations
You can substitute heavy cream with half-and-half for a lighter sauce. Add sautéed mushrooms or spinach for extra texture. For a sharper flavor, increase the dijon mustard or add a splash of white wine to the sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a small splash of broth or cream to loosen the sauce. Avoid high heat to prevent the sauce from separating.
FAQs
Is honey mustard chicken sweet?
It has a mild sweetness balanced by tangy mustard and savory chicken.
Can I use bone-in chicken?
Yes, but cooking time will increase and should be adjusted accordingly.
Can I make this dish dairy-free?
You can use coconut cream or a dairy-free cream alternative, though the flavor will change slightly.
What mustard works best for this recipe?
A combination of dijon and whole grain mustard gives the best balance of flavor and texture.
Can I make the sauce ahead of time?
The sauce is best made fresh, but it can be prepared a few hours ahead and gently reheated.
What should I serve with creamy honey mustard chicken?
It pairs well with rice, mashed potatoes, pasta, or roasted vegetables.
Can I use chicken thighs instead of breasts?
Yes, thighs are very flavorful and stay especially juicy.
How do I prevent the sauce from curdling?
Keep the heat low after adding the cream and avoid boiling.
Can I add herbs to the sauce?
Yes, thyme, rosemary, or tarragon all work well.
Does this recipe work for meal prep?
Yes, it reheats well when warmed gently and stored properly.
Conclusion
Creamy Honey Mustard Chicken is a simple yet satisfying dish that brings together sweet, tangy, and savory flavors in one comforting skillet. With its rich sauce and tender chicken, it’s a dependable recipe that’s sure to become a family favorite.
Creamy Honey Mustard Chicken is a cozy skillet meal made with tender pan-seared chicken simmered in a smooth, tangy-sweet sauce of honey, mustard, and cream for a rich yet balanced flavor.
Ingredients
1 1/2 lb boneless chicken breasts or thighs
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
2 tbsp Dijon mustard
1 tbsp whole grain mustard
3 tbsp honey
1/2 cup chicken broth
3/4 cup heavy cream
1 tsp fresh thyme or 1 tbsp fresh parsley, chopped
Instructions
Season the chicken on both sides with salt, black pepper, and garlic powder.
Heat olive oil and butter in a large skillet over medium heat. Add the chicken and cook until golden on both sides and cooked through. Remove and set aside.
In the same skillet, add the minced garlic and cook briefly until fragrant.
Stir in Dijon mustard, whole grain mustard, and honey.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Add the heavy cream and stir until the sauce is smooth and slightly thickened.
Return the chicken to the skillet and simmer for a few minutes, spooning the sauce over the chicken.
Garnish with fresh thyme or parsley and serve.
Notes
Keep the heat low after adding cream to prevent curdling.Chicken thighs stay especially juicy in this recipe.Serve with rice, mashed potatoes, or roasted vegetables.
