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Close-up of a spoon lifting honey mustard chicken from a creamy golden sauce, with parsley sprinkled on top.

Creamy Honey Mustard Chicken

This creamy honey mustard chicken is rich, balanced, and easy to make in one pan. Juicy chicken breasts simmer in a smooth honey mustard sauce for a comforting, reliable dinner.
Recipe Developer-Estefania
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

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

Thin Cutlets: I like filleting the chicken first so it cooks quickly and evenly without drying out. 
Deglazing the Pan: I always scrape up the browned bits when adding the wine; they add depth to the sauce with no extra effort. 
Gentle Heat: Once the cream is added, I keep the heat moderate so the sauce stays smooth and cohesive. 
Reheating: I reheat leftovers gently with a small splash of broth to loosen the sauce. 

Nutrition

Calories: 413kcal | Carbohydrates: 27g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 720mg | Potassium: 503mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 337IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg