Honey Mustard Chicken is a mouthwatering chicken dinner recipe that is done in just 25 minutes. With the perfect creamy sauce and tender chicken, this is going to be a new favorite.
I have another quick and easy dinner recipe for you! You know how obsessed I am with giving you fast but delicious dinners that your family will love, and this recipe is no exception.
This simple one pan chicken recipe is absolutely delicious. We use chicken breasts that are cut into cutlets, and then we make a creamy honey mustard sauce. The result is incredibly moist chicken breasts and a fantastic sauce to smother it in.
How to Make Honey Mustard Chicken
Here is a brief overview of how this honey mustard chicken recipe comes together. Made with simple ingredients in one pot, it is simple and delicious, win-win! For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Prepare the chicken. Cut the chicken into cutlets (see how to do this below), pat them dry, and season with salt and pepper.
- Cook the chicken. In a hot skillet, cook the chicken for a few minutes on each side or until it reaches an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the pan and tent it with foil to keep warm.
- Sauté the onions and garlic. Add the butter to the skillet then add in the onions and the garlic and cook until the onions are translucent.
- Make a roux. Stir in the flour thoroughly. Then slowly pour in the chicken stock, scraping up browned bits at the bottom. Pour in a little, stir it in to combine, and then add more.
- Finish the sauce. Pour in the mustard and honey then add the seasonings. Taste the sauce and adjust the seasonings.
- Put it all together. Return the chicken to the pan along with any drippings. Spoon the sauce over the chicken and serve.
Cutting Chicken into Cutlets
Since chicken breasts are so thick, cutting them into cutlets makes them cook evenly and more quickly, and results in a more tender dish. You can ask your butcher for a pound of chicken cutlets, or you can cut them into cutlets yourself following my steps below.
- Put the boneless skinless chicken breasts on a clean cutting board. Holding one hand on top of the chicken breast, use a sharp knife to cut the breast in half horizontally at the thickest part.
- Butterfly it open and continue cutting through it until you have two pieces.
- If there are parts of the chicken that remain thick (about more than a 1/2 inch), pound them thin.
Cooking Temperature For Chicken
Any time you are cooking chicken, it should be cooked until the internal temperature of the thickest part reaches 165 degrees Fahrenheit. The best way to know when your chicken is fully cooked is to use an instant read meat thermometer so you can remove it from the heat and avoid overcooking the chicken. Your chicken will be cooked enough for food safety purposes, but not overcooked and dry.
Instant Read Thermometer
Recipe tip!
If your skillet is not big enough to cook all the chicken at once, you may need to do it in two batches. In that case, you may need to add more oil (about a tablespoon) between the first and second batch.
Making a Roux
Made by cooking equal parts fat (butter in this case) and flour together, a roux is used to thicken sauces and create a rich, smooth texture. It also helps stabilize the sauce, preventing it from separating. This simple yet essential combination forms the foundation for many delicious and creamy dishes.
- Start by melting the butter. Ensure it’s fully melted before adding the flour.
- Add the flour. Add the flour gradually while continuously stirring to combine it with the melted butter until no white streaks remain. This helps prevent lumps from forming.
- Slowly add the liquid. Slowly pour in the chicken stock, scraping up browned bits at the bottom. It works best if you pour in a little, stir it in to combine, and then a little more until it has all been added. This process doesn’t take more than a minute or two, but you don’t want to rush it.
How to Serve
Serve your honey mustard chicken breast with rice or cauliflower ice. The sauce soaks into the rice and is so delicious! I love to make green beans or air fryer asparagus to round out the meal.
Storing and Reheating Leftovers
Store any leftover chicken (with the sauce) in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in the microwave or in a small skillet over low heat until heated through.
Other One Pot Dinner Recipes
If you make this honey mustard chicken recipe or any of my other recipes, let me know what you think by leaving a comment below. I love hearing from you!
Honey Mustard Chicken
Ingredients
- 2 tablespoons olive oil see note
- salt and pepper
- 1 pound chicken breasts sliced thinly in half (and pounded thin if still more than 1/2 inch thick) (453.6 grams)
- 2 tablespoons unsalted butter
- 1 small yellow onion diced small
- 2 cloves garlic minced
- 2 tablespoons flour
- 1 cup chicken stock (226.8 grams or 236.6 ml)
- 1/4 cup Dijon mustard (71 grams or 59.1 ml)
- 1/4 cup honey (84 grams or 59.1 ml)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- dash freshly ground black pepper
Instructions
- Slice the chicken breasts in half. If there are parts of the chicken that remain thick (about more than a 1/2 inch), pound them thin. Pat the chicken dry, then season with salt and pepper on both sides.salt and pepper, 1 pound chicken breasts
- In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-low heat. Add the sliced chicken to the pan and cook for about 3 to 4 minutes on each side or until a meat thermometer reads 165 degrees Fahrenheit.2 tablespoons olive oil
- Remove the chicken from the pan and cover loosely with aluminum foil.
- Add the butter to the skillet and melt. Add in the onions and the garlic. Cook until the onions are translucent, about 5 minutes.2 tablespoons unsalted butter, 1 small yellow onion, 2 cloves garlic
- Stir in the flour thoroughly, so you can no longer see streaks of white. Slowly pour in the chicken stock, scraping up browned bits at the bottom. It works best if you pour in a little, stir it in to combine, and then a little more. Pour in the mustard and honey. Then add in the thyme, oregano, salt and pepper. Taste the sauce and adjust the seasonings.2 tablespoons flour, 1 cup chicken stock, 1/4 cup Dijon mustard, 1/4 cup honey, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, dash freshly ground black pepper
- Return the chicken to the pan with any drippings. Spoon the sauce over the chicken and serve.
Notes
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