Honey Mustard Chicken

5 from 109 votes

Made with simple pantry ingredients, this juicy pan seared honey mustard chicken is a delicious 20-minute weeknight meal the family will love

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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!

Long serving dish with 4 honey mustard chicken breast on blue napkin
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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.
Ingredients to make the recipe

How to make honey mustard chicken

  1. Season the chicken on both sides and add it to a hot pan with olive oil.
  2. Brown on both sides and set aside. The chicken won’t be fully cooked here.
  3. Add the stock, honey and mustards to the pan.
  4. Stir to combine, making sure to scrape up the bits stuck to the pan from the chicken, and bring to a simmer.
4 image collage to show the process for cooking the chicken and then making the sauce
  • Now, add the chicken back to the pan and cook until the sauce has thickened and the chicken is cooked through.
Completed honey mustard chicken in pan with sauce

Tips for making the recipe

  1. 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.
  2. 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.
  3. 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.
  4. 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

Can you make this recipe with chicken thighs?

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.

How long does it keep?

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.

What do you serve it with?

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
Bulgur Pilaf
Garlic Roasted Potatoes

Honey Mustard chicken breast on a plate with cilantro

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:

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!

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Honey Mustard Chicken

Made with simple pantry ingredients, this juicy pan seared honey mustard chicken is a delicious 20-minute weeknight meal the family will love
5 from 109 votes
Servings 4 servings
Calories 244
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes




  • 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.


Storage: Store any leftovers in an airtight container. They will last up to 4 days.


Calories: 244kcal, Carbohydrates: 20g, Protein: 25g, Fat: 7g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 861mg, Potassium: 469mg, Fiber: 1g, Sugar: 18g, Vitamin A: 145IU, Vitamin C: 2mg, Calcium: 22mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Main Course

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Recipe Rating


    1. 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.

  1. 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!! 😊

  2. Made this today and it was so effortless and so delicious. Literally fail proof. This dish goes well with oven baked potato wedges.

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