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Add some flavor to your weeknight meals with this delicious honey mustard chicken. Pan-seared chicken is coated in a sweet and tangy sauce for a tasty meal the whole family will love. This is a great go-to 15 minute meal after a long day!
Ingredients & substitutions
- Chicken: I like to make this honey mustard chicken with skinless boneless breasts. Feel free to make this with chicken thighs, but the cook time will be about 5 minutes longer.
- Mustard: I’m using two kinds of mustard here – whole grain and dijon. Dijon has a sharper, more tangy flavor to it and wholegrain adds a great texture.
- Honey: Use raw honey made with no other ingredients, it will have a better flavor to it and be all natural.
- Vegetable Broth: Use to deglaze the pan and to make the base of the sauce. You can also use chicken stock.
- Seasonings: Garlic powder, salt and pepper. Keep it simple so the honey mustard taste really shines through on the chicken.
- Olive Oil: For cooking the chicken. You can use any high heat oil like canola, vegetable or avocado.
How to make honey mustard chicken
- Season the chicken on both sides and add it to a hot pan with olive oil.
- Brown on both sides and set aside. The chicken won’t be fully cooked here.
- Add the stock, honey and mustards to the pan.
- Stir to combine, making sure to scrape up the bits stuck to the pan from the chicken, and bring to a simmer.
- Now, add the chicken back to the pan and cook until the sauce has thickened and the chicken is cooked through.
Tips for making the recipe
- Pound the chicken so they are equal width. This will allow the chicken breast to cook evenly in the pan and minimize the chance of the chicken getting dry on the outside while still cooking the inside.
- Don’t substitute the honey and the mustard with honey mustard. I know it sounds tempting and it seems like the same thing, but the single ingredient honey creates a caramelization on the pan that is hard to replicate with honey mustard.
- Baste the chicken while waiting for the sauce to thicken. This allows the chicken to get that maximum honey mustard flavor and prevent the top of it from drying out while the bottom is on the simmering sauce.
- Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute so that your chicken is perfectly juicy and full of flavor.
Frequently asked questions
Yes! You can easily make this dish with other cuts of chicken, thighs, bone in, skin on, whatever you like! Just be aware that that your cooking times will vary. The best way to check that your chicken is cooked through is to use an instant read thermometer. It should register at 165F.
This chicken is at it’s best when served straight out of the pan, so that it’s nice and juicy. If you have leftovers they will keep covered in the fridge for up to 4 days. You can slice and use the honey mustard and use it cold on salads or in wraps and sandwiches. To reheat it, cover it with foil and bake in the oven at 350F until warmed through.
This honey mustard chicken is great to serve up as an easy weeknight meal with all of your favorite sides. Veggies, potatoes and salads are all great options. Try them with:
Mediterranean Potato Salad
Green Beans with Almonds
Garlic Roasted Potatoes
This simple and quick honey mustard chicken is a great recipe to add to your weekly meal rotation. Made with a few simple pantry ingredients and so effortless to make, your weeknight dinners don’t need to be boring!
More chicken recipes to try:
- Spatchcock Chicken
- Pickle Chicken Tenders
- Broccoli and Cheese Stuffed Chicken
- Breaded Air Fried Chicken
- Pan Seared Chicken Thighs
- Chicken Noodle Soup
If you’ve tried this healthy-ish feel good Honey Mustard Chicken recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Honey Mustard Chicken
- 4 6-ounce boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup vegetable broth
- ¼ cup honey
- ¼ cup whole grain mustard
- 2 tablespoons Dijon mustard
- Season the chicken on both sides with garlic powder, salt and pepper; set aside.
- In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook until golden brown on both sides, 4 to 5 minutes per side. The chicken does not need to be completely cooked through, just golden brown. Transfer to a parchment-lined plate.
- Reduce the heat to medium, add the vegetable broth to deglaze the pan. Then add the honey, whole grain mustard and Dijon mustard and stir to combine.
- Bring mixture to a low boil, then add the chicken to the sauce and continue cooking, uncovered. Stir the sauce occasionally, until the sauce has thickened and the chicken is tender, about 10 minutes.
- Allow to rest for a few minutes, then serve with your favorite side dish.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
One of my favorite recipes of yours!! So delicious!!
That makes me so happy to hear! Thank you!
If you don’t have whole grain mustard what can you substitute for?
You could use another mustard or more of the dijon mustard.
This was delicious! Thanks so much!
Yay! You’re so welcome!
Do I leave the bits scrape from the chicken cooking with the honey and broth??
Nope! You remove the chicken from the skillet before adding the broth and honey. Once the mixture boils though, you will add the chicken to the sauce.
Thank you for this brilliant recipe! I was given some major kudos tonight at dinner!
You’re so welcome! That’s so great!!
One of my favourite dishes!! Ive made it a few times already for my family, and my fiancé loves it too! Delicious, easy, and quick! I love serving it with broccoli and roasted potatoes. Also having whole grain and dijon are important! I had to use all dijon once, and although still tasty, whole grain mustard makes a difference!
A must try!! 😊
I love that! That sounds incredible! Thank you!!
Made this today and it was so effortless and so delicious. Literally fail proof. This dish goes well with oven baked potato wedges.
I love that so much! What a great pairing!
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