This creamy honey mustard chicken combines golden chicken breast cutlets with a smooth sauce made from Dijon, whole-grain mustard, honey, white wine, and cream. Everything cooks in one skillet in 25 minutes, giving you a practical dinner with a balanced sweet-tangy finish.
Why You'll Love This Creamy Honey Mustard Chicken
- Two kinds of Dijon: Smooth Dijon blends into the sauce, while whole-grain Dijon adds texture and a deeper mustard flavor.
- One-skillet method: The chicken and sauce cook together, allowing the sauce to collect the browned pan juices.
- Ready in 25 minutes: Thin chicken cutlets and a fast pan sauce keep the complete cooking time short.
- Balanced sauce: Honey softens the mustard's sharpness, while broth and cream keep the sauce savory and smooth.
Some weeknight recipes earn a place in my rotation because they make dinner easier without becoming boring. This creamy honey mustard chicken is one of them. I can prepare the cutlets, brown them, and build the sauce without changing pans or losing momentum. I turn to Lemon Garlic Chicken Breast when I want something brighter and more citrusy. My Creamy Garlic Parmesan Chicken feels richer, while this sauce has a gentler sweet-tangy balance. That combination of comfort and predictability keeps this recipe useful throughout the year.
What I enjoy most is how the honey softens both mustards without masking their tang. The sauce stays smooth and creamy, while whole-grain Dijon provides small bursts of texture. I sear the thin cutlets first, then deglaze the skillet with dry white wine to capture the browned flavor. The same pan-first method gives my Creamy Balsamic Chicken its deeper sauce, but this version feels lighter and sweeter. Returning the chicken to the sauce coats every cutlet while bringing it safely to 165°F (74°C). That balance of flavor, texture, and controlled heat is why the recipe works so reliably.
Key Ingredients in Creamy Honey Mustard Chicken
The exact measurements are in the recipe card below, but these ingredients shape the finished dish.
- Chicken breasts: I slice the breasts horizontally into four similar cutlets so they brown evenly and cook at the same rate.
- Honey and mustards: Smooth Dijon creates the base, while I add whole-grain Dijon for texture and honey for balance.
- Dry white wine and chicken broth: I use the wine to release the browned pan juices, while the broth keeps the sauce savory.
- Heavy cream and garlic: Heavy cream smooths the sauce, while I keep the garlic subtle so it does not overpower the mustards.
How to Make Creamy Honey Mustard Chicken
The complete measurements are in the recipe card below.
1. Prepare the chicken: Pat the chicken breasts dry, slice each one horizontally into two cutlets, and season both sides.
2. Sear until golden: Heat the olive oil over medium heat and sear the chicken on both sides. Transfer it to a plate.
3. Build the honey mustard sauce: Cook the garlic briefly, then add the wine and scrape up the browned bits. Reduce the wine before adding the broth, both mustards, and honey.
4. Finish the chicken: Stir in the cream and simmer gently until slightly thickened. Return the chicken and cook until the thickest part reaches 165°F (74°C).
Tips for Creamy Honey Mustard Chicken
- Use both mustard types: Smooth Dijon distributes through the sauce, while whole-grain Dijon adds visible texture and a stronger mustard finish.
- Reduce the wine properly: Let it reduce by half before adding the broth so the sauce does not become thin or taste strongly of wine.
- Check the thickest cutlet: Use a thermometer to confirm the chicken reaches 165°F (74°C) instead of judging doneness by color.
Storage
I keep leftovers in the refrigerator for up to 2 days. I reheat them slowly over low heat, adding a small splash of chicken broth to loosen the sauce.
What to Serve with Creamy Honey Mustard Chicken
I serve this chicken with Easy Rice with Chicken Broth and Butter when I want every spoonful of sauce absorbed. Greek Lemon Mustard Potatoes add a brighter, savory side, while Japanese Cucumber Salad keeps the plate fresh and crisp.
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Recipe
Creamy Honey Mustard Chicken
Ingredients
- 2 large boneless, skinless chicken breasts - about 1 pound / 500 g total
- ⅔ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic - minced
- 120 ml dry white wine
- 120 ml chicken broth
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon Dijon mustard
- 1½ tablespoons honey
- 80 ml heavy cream
- Chopped fresh parsley - for garnish
Instructions
- Pat 2 large boneless, skinless chicken breasts dry and slice each breast horizontally into two similar-size cutlets. Season both sides evenly with ⅔ teaspoon salt and ½ teaspoon freshly ground black pepper.
- Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden, then transfer it to a plate.
- Add 3 cloves garlic, minced, to the same skillet and cook for about 30 seconds, just until fragrant. Pour in 120 ml dry white wine, scrape up the browned bits, and simmer for about 2 minutes, until reduced by half.
- Add 120 ml chicken broth, then whisk in 1 tablespoon whole-grain Dijon mustard, 1 tablespoon Dijon mustard, and 1½ tablespoons honey. Simmer for 2 minutes.
- Stir in 80 ml heavy cream and simmer gently for 2-3 minutes, until slightly thickened. Return the chicken to the skillet and simmer uncovered for 4-5 minutes. Cook until coated in the creamy honey mustard sauce, and the thickest part reaches 74 °C. Remove from the heat and garnish with chopped fresh parsley.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
Creamy honey mustard chicken is an easy weeknight dinner with a rich, flavorful sauce, tender chicken in a creamy honey mustard sauce that’s quick to make and perfect with rice or potatoes.