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Perfectly seared chicken breasts coated with a delicious honey mustard sauce, this simple Honey Mustard Chicken is the perfect weeknight dinner. Made in less than 30 minutes, you can prepare this easy chicken recipe in no time!
A classic combination of sweet honey and tangy mustard, this juicy honey mustard chicken is so flavorful and easy to make. Your family will love how tasty this chicken recipe is and you’ll love how it only takes 25 minutes to make!
Looking for other tasty chicken recipes? You should definitely try my Cajun Chicken Mac and Cheese and my Spicy Cashew Chicken Recipe! They are some of my favorite weeknight meals that can be made in a jiffy.
Why You’ll Love This Recipe
- Uses pantry staples. This honey mustard chicken uses ingredients that you probably already have in your kitchen!
- A tasty sauce! The honey mustard sauce is SO good and packed with flavor. You’ll be licking the plate clean!
- Quick and simple. It’s hard to beat an easy chicken dinner made in less than 30 minutes.
What You’ll Need
- Chicken breasts — sliced in half lengthwise to turn 2 breasts into 4 pieces
- Salt
- Pepper
- All purpose flour
- Olive oil
- Chicken broth — I recommend using low sodium broth
- Honey
- Dijon Mustard
- Mustard seeds — old style mustard
- Lemon
- Paprika
- Rosemary dry
- Ginger powder
- Onion
How to Make Honey Mustard Chicken
- Prepare the chicken: Slice the chicken breasts lengthwise to get 4 slices of chicken breasts.
- Coat the chicken: In a small bowl, mix together the flour, salt, pepper and then sprinkle on the chicken breast to coat them.
- Prepare the honey mustard sauce: In another bowl or cup, mix together all the sauce ingredients.
- Sear the chicken: Bring a non stick skillet over medium heat and add in the olive oil. Pan sear the chicken breasts on each side for 4-5 minutes until browned and fully cooked.
- Cook the sauce: Once, the chicken has cooked, pour the honey mustard sauce over the chicken, and reduce the heat to medium-low to continue cooking the chicken with the sauce for another 3-4 minutes until the sauce thickens up.
- Enjoy: Remove the skillet from heat and garnish with some freshly chopped parsley, then serve.
Tips and Notes
- Make is spicy by adding some sriracha sauce, cayenne pepper or chili flakes.
- Adjust the honey to make it sweeter or less sweet.
- If you don’t have chicken breasts, you can swap with chicken thighs, just adjust the cook time.
- The safe internal temperature for cooked chicken breasts is 165 F so if you’re not sure if your pan seared chicken is done, you can use an instant read thermometer.
- The cook time for the chicken breasts are quick as we slice the chicken breasts in half so they’re not as thick.
FAQs
If you have leftovers (or you make extra for lunch the next day), you can store the chicken, once cooled, into an airtight container. Then store it in the fridge for up to 4 days. Reheat the honey mustard chicken in the microwave.
If you decide to bake this dish, you totally can. The baking time will all depend on the size of the chicken piece and the thickness. If you are slicing the breast in the middle like I did to make it thinner, then 20 minutes on 400 F would be ideal. But if you are using the whole breast as is, then you are looking for anywhere from 30-40 minutes. However if you are using a whole breast, pour the sauce in during the last 15 minutes of cooking so the sauce doesn’t burn.
There are so many things you can serve honey mustard chicken with! It’s such a versatile recipe that goes with everything. Here’s some of my favorite sides: Cabbage Fattoush Salad, Avocado Corn Salad, Strawberry Spinach Salad with Feta, Roasted Brussels Sprouts, Easy Green Bean Casserole, or my Garlic Butter Mushrooms.
If you are not sure if the chicken is fully cooked, you can use an instant cooking meat thermometer to check the internal temperature of the chicken. It should be at 165 F.
This particular recipe’s sauce is made of chicken broth, honey, coarse Dijon mustard, mustard seeds, lemon juice, paprika, black pepper, fine rosemary, onion powder, ginger powder and salt.
Want More Delicious Chicken Recipes?
- Creamy Sun Dried Tomato Chicken Pasta
- Easy Sticky Chicken Recipe
- Creamy Tuscan Chicken
- Creamy Pesto Chicken Recipe
- Spinach Stuffed Chicken Breast
I hope you enjoy all the recipes I share with you, including this delicious Honey Mustard Chicken recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Honey Mustard Chicken
Ingredients
- 2 large chicken breasts , sliced in half lengthwise to make 4 pieces
- ½ tsp. salt
- ½ tsp. pepper
- 2 tbsps. all purpose flour
- 2 tbsps. olive oil, light tasting
Honey Mustard Sauce
- ¾ cup chicken broth, low sodium
- ¼ cup honey, or less if you like it less sweet
- ¼ cup coarse Dijon Mustard
- 2 tbsps. mustard seeds, old style mustard
- ½ lemon, squeezed
- 2 tsp. paprika
- ¾ tsp. black pepper, or less to taste
- ½ tsp. fine rosemary , dry
- ¼ tsp. ginger powder
- ½ tsp. onion powder
- ½ tsp. salt
Instructions
- Slice the chicken breasts lengthwise to get 4 slices of chicken breasts.
- In a small bowl, mix together the flour, salt, pepper and then sprinkle on the chicken breast to coat them.
- In another bowl or cup, mix together all the sauce ingredients.
- Bring a non stick skillet over medium heat and add in the olive oil. Pan sear the chicken breasts on each side for 4-5 minutes until browned and fully cooked.
- Once, the chicken has cooked, pour the honey mustard sauce over the chicken, and reduce the heat to medium-low to continue cooking the chicken with the sauce for another 3-4 minutes until the sauce thickens up.
- Remove the skillet from heat and garnish with some freshly chopped parsley, then serve.
Notes
- Make is spicy by adding some sriracha sauce, cayenne pepper or chili flakes.
- Adjust the honey to make it sweeter or less sweet.
- If you don’t have chicken breasts, you can swap with chicken thighs, just adjust the cook time.
- The safe internal temperature for cooked chicken breasts is 165 F so if you’re not sure if your pan seared chicken is done, you can use an instant read thermometer.
- The cook time for the chicken breasts are quick as we slice the chicken breasts in half so they’re not as thick.
Great recipe: fast, easy and my entire family loved it!
I made few small changes: cut amount of honey and lemon in half and used regular Dijon mustard. I also skipped onion powder and mustard seeds (did not have them) and added Italian herb mix instead of fine rosemary. I managed to squeeze three cut chicken breasts into the skillet, and after chicken was done, I took the chicken temporarily out and added cut cooked potatoes (from the fridge) to the skillet to heat them through in the sauce: potatoes turned out fabulous too!
Hi Natalia,
Glad you enjoyed the recipe. The edits were perfect. I am sure my reader will find your alterations helpful. Thanks for the review.