Creamy Honey Mustard Chicken

5 from 2 votes

This creamy honey mustard chicken is a one pan meal that comes together in just 30 minutes. It's sweet and tangy, and packed with so much flavor and creaminess.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 492kcal

Author: Tania

Equipment

12-inch skillet

Ingredients

4 medium chicken breasts pounded to ½ inch thin
1 teaspoon Italian seasoning
Salt and pepper
½ cup all-purpose flour
Olive oil for the pan
Chopped fresh parsley for garnish

Creamy Honey Mustard Sauce:

3 tablespoons unsalted butter
4 cloves fresh garlic minced
1 teaspoons fresh thyme leaves or ½ teaspoon dried Italian seasoning
½ cup chicken broth plus more as needed
1 cup heavy cream
2 tablespoons dijon mustard
½ teaspoon yellow mustard plus more as needed, mainly for color
1 tablespoon honey plus more to taste
Salt and pepper

Instructions

Sear chicken

Season chicken breasts on both sides with Italian seasoning (¼ teaspoon per breast), salt (½ teaspoon per chicken breast), and ground black pepper. Then dredge with flour, shaking off any excess.
In a large skillet over medium heat, heat a few generous drizzles of olive oil. Cook the chicken until fully cooked through and golden brown, about 6 minutes per side. Remove from the pan and set aside.

Make the honey mustard sauce

In the same skillet (do not wipe clean), melt butter and sauté minced garlic with thyme for 1 to 2 minutes until fragrant.
Add the broth, heavy cream, dijon mustard, yellow mustard, and honey. Stir until evenly combined. Season with salt and pepper to taste. If it’s too thick, add more broth to taste.
Adjust to taste. For example, if you want more tang, add more dijon mustard. If you want more sweetness, add more honey. For extra yellow color, add a bit more yellow mustard as needed.

Bring everything together

Return the cooked chicken to the pan, nestling it in the sauce. Bring to a low simmer and cook for an additional 2 or 3 minutes, until the sauce thickens slightly, spooning some of the sauce over the chicken. Serve topped with fresh parsley. Enjoy!

Notes

We use primarily dijon mustard and just a little bit of yellow mustard. The dijon mustard adds tons of tangy and sharp flavor, while the yellow mustard gives the sauce a nice yellow color.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Add a splash or broth or cream to loosen up then sauce. Microwave until warmed through or on the stovetop using medium-high heat.
Freezing: I would not recommend freezing as the cream sauce will change texture.

Substitutions and variations:

Add-ins: Bacon bits, mushrooms, spinach, sundried tomatoes, caper, olives, shredded parmesan.
Chicken broth: Vegetable broth.
Chicken breast: Boneless chicken thighs

Nutrition