This creamy honey mustard chicken is a simple one-pan dinner that feels comforting without being heavy. It comes together quickly and relies on a smooth, balanced sauce that works beautifully with chicken breast.
One-Pan Honey Mustard Chicken That Stays Juicy
Honey mustard chicken has been in my weeknight rotation for years because it's comforting and reliable. Some versions turn out too sweet or overly rich, so I keep mine balanced, with tangy mustard, a touch of honey, and just enough cream to make the sauce smooth without feeling heavy.
What I love most is how easily it fits into a normal evening. Everything cooks in one skillet, the timing stays predictable, and the chicken comes out juicy when I slice it into thin cutlets first. It's simple, calm to make, and still feels like a proper dinner.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken Breasts: I fillet the breasts into thin cutlets because they cook evenly and stay juicy, which makes a big difference when working with chicken breasts.
- Honey & Mustards: The honey softens the sharpness of the mustard, and I like using two types so the sauce has both balance and a bit of texture.
- White Wine & Chicken Broth: I use these to build depth in the sauce. The wine pulls all the flavor from the pan, and the broth keeps everything savory, so it doesn't taste flat.
- Heavy Cream & Garlic: The cream brings everything together into a smooth sauce, and I keep the garlic subtle so it adds warmth without overpowering the dish.
How to Make Creamy Honey Mustard Chicken
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prep the Chicken: Pat dry, slice into thin cutlets, and season both sides with salt and black pepper.
2. Sear: Heat extra virgin olive oil in a skillet and cook chicken 4-5 minutes per side until golden; remove.
3. Build the Sauce: Cook garlic briefly, deglaze with white wine and reduce, then add broth, mustards, and honey; simmer.
4. Finish: Stir in cream to thicken, return chicken to coat and cook through, then garnish with parsley.
What to Serve with Creamy Honey Mustard Chicken
I like this creamy honey mustard chicken with buttered rice or roasted potatoes, so the sauce doesn't go to waste. A simple tomato salad or lightly dressed greens on the side keeps the meal fresh and balanced.
My Tips for Recipe Success
Avoid High Heat after Adding Cream: I keep the heat at a gentle simmer once the cream goes in, because it helps the sauce stay smooth and cohesive instead of turning grainy.
Don't Rush the Deglaze: I take a few extra seconds to really scrape up the browned bits when the wine hits the pan; those little bits add so much depth without adding anything extra.
Storage: Leftovers keep well for up to 2 days in the fridge. When I reheat, I do it slowly and add a small splash of broth to loosen the sauce back up.
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Recipe
Creamy Honey Mustard Chicken
Ingredients
- 2 Large Chicken Breasts
- ⅔ teaspoon Salt
- ½ teaspoon Freshly Ground Black Pepper
- 3 tablespoon Extra Virgin Olive Oil
- 3 Cloves Garlic - Minced
- 120 ml White Wine
- 120 ml Chicken Broth
- 1 tablespoon Whole Grain Dijon Mustard
- 1 tablespoon Dijon Mustard
- 11/2 tablespoon Honey
- 80 ml Heavy/Whipping Cream
- Parsley - Chopped for garnish
Instructions
- Pat the chicken breasts dry, fillet each one into two thinner cutlets, and season evenly with the salt and black pepper on both sides.
- Heat the extra virgin olive oil in a large skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden, then remove and set aside.
- In the same skillet, add the minced garlic and cook for about 30 seconds, just until fragrant.
- Pour in the white wine, scraping up any browned bits from the pan, and simmer for about 2 minutes until reduced by half.
- Add the chicken broth, then whisk in the whole grain Dijon mustard, Dijon mustard, and honey until smooth. Simmer for another 2 minutes.
- Stir in the heavy cream and let the sauce simmer gently for 2-3 minutes, until slightly thickened.
- Return the chicken to the skillet and simmer uncovered for 4-5 minutes, until the chicken is cooked through and well coated in the sauce.
- Remove from the heat and garnish with chopped parsley before serving.
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.