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Honey Mustard Chicken on a plate with roasted potatoes and green beans.
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Honey Mustard Chicken

This Honey Mustard Chicken is an easy skillet meal with seasoned chicken in a flavorful honey mustard sauce! This recipe pairs well with rice, green beans, roasted potatoes, and baked potatoes.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 371kcal
Author: Stephanie

Ingredients

Chicken

  • 2 tablespoons olive oil
  • 2 large boneless skinless chicken breasts
  • Lemon pepper seasoning
  • 1/3 cup all-purpose flour

Honey Mustard Sauce

  • 1 ½ tablespoons butter
  • 2 cloves garlic minced
  • 1 ½ tablespoons flour
  • ¾ cup chicken broth
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 3 tablespoons honey
  • ½ teaspoon EACH: dried dill weed, parsley, Italian seasoning
  • 1/3 cup heavy cream
US Customary - Metric

Instructions

  • Slice the chicken in half lengthwise to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
  • Season each side with Lemon Pepper Seasoning. Dredge each side in the flour and tap off excess.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
  • Melt the butter over medium heat and use a silicone spatula to “clean” the bottom of the pan, this will give the sauce more flavor. Add the garlic and cook for 1 minute. Add the flour and cook for 1-2 more minutes.
  • Add the chicken broth in small splashes, stirring continuously.
  • Add the yellow mustard, Dijon mustard, honey, and seasonings. Bring to a boil, then reduce heat to low. Slowly stir in the heavy cream.
  • Optional: Taste-test the sauce. If desired, add a little more honey or mustard, depending on your taste preference. (I like to add a little more honey at this stage.)
  • Add the chicken back and spoon the sauce on top. Cover partially and cook until heated through, about 5 minutes. Serve with roasted potatoes and green beans.

Notes

Pro Tips
  • Half and half can be used instead of heavy cream if preferred.
  • I use French's Dijon mustard and classic yellow mustard for this recipe.
  • The color of the sauce looks a little off at first when the honey and seasonings are added, but once you stir in the mustard, it works it's way into a nice yellow color.
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.
  • If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
Nutritional Information is per serving. This recipe makes 4 servings. 

Nutrition

Calories: 371kcal | Carbohydrates: 34g | Protein: 15g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 394mg | Potassium: 288mg | Fiber: 1g | Sugar: 23g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg