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!

Ingredients · 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)

Method · 30 min

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.

Why you’ll love it

You don’t need any fancy ingredients to make the ridiculously tasty homemade honey mustard sauce in this recipe. It’s a family-friendly skillet chicken dinner, which means even the fussiest eaters in your home will devour it. I know I can’t resist that sauce.

This honey mustard chicken uses two different kinds of mustard for depth of flavor, honey, and butter to create a simple yet delicious sauce. You’ll wonder why you hadn’t been making it from scratch all along. It’s hassle free and ideal for busy weeknights.

What you’ll need

Mustard – a combination of Dijon and grainy to give tons of flavor and texture!

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

I like using my enameled cast iron pans to get a good sear, but any frying pan will work. My 10.25″ Le Creuset is pictured.
The easiest way to tell if chicken is done is to use an instant read thermometer. It takes just a few seconds and definitely gives you confidence. No more overcooked meat!
A splatter guard makes for easier cleanup.

How to make honey mustard chicken

Cut the chicken breasts in half lengthwise, then season them with salt & pepper, garlic powder, and coat them in flour.

Pan sear them in the butter and olive oil until they’re just about cooked through, then take them out of the skillet and transfer to a plate. In the same skillet, make a quick roux.

Whisk in the broth, then stir in the two kinds of mustard and the honey until mixed. Finish cooking the chicken in the sauce and let it thicken a bit. Top with chopped fresh parsley.

Substitutions and variations

You can switch up the mustard, but keep in mind that you may need to do a bit of tweaking if it ends up too sweet or not sweet enough. The sauce is fairly 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 individual tastebuds!
Chicken thighs would work great with this dish. Simply do the searing step for longer, or try my similar Crispy Honey Dijon Chicken recipe instead.
Craving seafood? Try my Honey Mustard Salmon recipe that has similar flavors.

Leftovers and storage

Leftovers of this chicken recipe will keep for 3-4 days in the fridge in an airtight container.
Reheat in a small saucepan over a low heat, stirring occasionally.
This will hold up in the freezer just fine for up to 3 months in a covered container.