Creamy Honey Mustard Chicken

Name: Creamy Honey Mustard Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 (12 oz) chicken breasts,* (halved through the thickness, pounded even); Salt (and freshly ground black pepper); 1/4 cup all-purpose flour; 1 1/2 Tbsp olive oil, (divided); 1 1/2 Tbsp dijon mustard; 1 1/2 Tbsp yellow mustard; 3 Tbsp honey; 1/8 tsp cayenne pepper; 3/4 cup + 1 Tbsp low-sodium chicken broth, (then more to thin if desired); 1 1/2 tsp cornstarch; 1 Tbsp minced garlic; 1 1/2 tsp minced fresh thyme; 1/2 cup heavy cream; 1 Tbsp minced fresh parsley ((optional))

Published September 15, 2021. Updated September 18, 2021

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A super easy and incredibly flavorful Honey Mustard Chicken recipe! Chicken breasts (or chicken thighs) are pan seared until beautifully golden brown then they’re blanketed with sweet and savory, rich and creamy honey mustard pan sauce.

Honey mustard chicken shown with a serving suggestion of roasted vegetables on a serving plate.

The Best Honey Mustard Chicken

Our new favorite honey mustard chicken! The secret is the cream, doesn’t it just make everything better?

Here we use a blend of two types of bright mustard, a fair amount of sweet honey, plenty of heavy cream, a nice balance of fresh herbs, and just enough garlic to build up flavor.

It’s the perfect combination of sweet, savory, creamy, rich and tangy.

To finish the meal serve it with this delicious roasted vegetable blend (pictured above).

Or you could go the amazingly easy route and just serve it with baked red potatoes. Just pierce medium red potatoes with a fork (optionally wrap in foil) and bake at 400 until tender, usually about 40+ mins.

Then serve like a regular baked potato – top them with butter, cheese, sour cream, and/or chives. Its a go-to side at our house and we actually prefer them over baked russet potatoes.

Honey Mustard Chicken Recipe Ingredients

2 (12 oz) chicken breasts,* halved through the thickness, pounded even
Salt and freshly ground black pepper
1/4 cup all-purpose flour
1 1/2 Tbsp olive oil, divided
1 Tbsp minced garlic
3/4 cup + 1 Tbsp low-sodium chicken broth, then more to thin if desired
1 1/2 tsp minced fresh thyme
1 1/2 Tbsp dijon mustard
1 1/2 Tbsp yellow mustard
3 Tbsp honey
1/8 tsp cayenne pepper
1 1/2 tsp cornstarch
1/2 cup heavy cream
1 Tbsp minced fresh parsley (optional)

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How to Make Honey Mustard Chicken

Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
Season chicken with salt and pepper.
Add flour to a dish and dredge chicken in flour to coat both sides while gently shaking excess flour off.
Cook chicken until golden brown on bottom, about 5 minutes, then cook on opposite side until cooked through (165 in center), about 5 minutes longer.
While chicken is cooking in a small mixing bowl mix honey mustard sauce – including dijon mustard, yellow mustard, honey, and cayenne pepper.
Separately make cornstarch slurry by mixing 1 Tbsp chicken broth with cornstarch.
Transfer cooked chicken to a plate then return skillet to medium heat. Saute garlic with remaining 1/2 Tbsp oil for about 10 seconds.
Carefully pour in chicken broth and thyme, then let simmer until reduced by half, about 2 minutes.
Pour in honey mustard mixture, then whisk in cornstarch mixture.
Let sauce cook until thickened, while stirring, about 30 seconds. Pour in heavy cream and let heat through, about 30 seconds.
Thin sauce with more chicken broth if desired, season with salt and pepper to taste.
Pour any accumulated juices from plate of chicken into sauce. Serve chicken with sauce spooned over and garnish with parsley.

Variations

Make it with chicken thighs: Boneless skinless thighs can be used here as well. Just use boneless skinless thighs (5 thighs about 5 oz each). Cook to 165 in center.
Bolder mustard flavor: If you want a sharper more tangy mustard flavor you can use all dijon mustard (3 Tbsp total).
Use other herbs: Rosemary is a another great option here in place of thyme.
Lighten it up: Half and half can be used in place of cream, if doing so use 2 1/4 tsp cornstarch.
Add more flavor: Also add 2 tsp lemon juice to the pan sauce.
Make it spicier: If you love that bit of kick then increase the cayenne pepper to taste.

Helpful Tips

Don’t skip pounding the chicken breasts to help even it’s thickness. This will ensure each piece cooks more evenly and you don’t end with dry areas that are overcooked.
Use a moderately high heat to sear the chicken and don’t move it around while cooking so you get a nice browned exterior. This will equate to more flavor.
Careful not to over saute the garlic or it will give the sauce a bitter taste. You don’t want it to brown.

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Honey mustard chicken shown with a serving suggestion of roasted vegetables on a serving plate.

5 from 5 votes

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