This creamy honey mustard chicken has become one of those dinners I turn to when I want something comforting but effortless.
There’s something deeply satisfying about searing chicken in a warm skillet, then watching a simple mix of Dijon, honey, and cream come together into a silky sauce that coats every bite.
As it simmers, the kitchen fills with rich, savory aromas, and by the time it’s ready, you have a cozy, weeknight-friendly meal that feels a little special—without requiring much time or fuss at all.
For the Chicken
- Chicken Breasts – Boneless, skinless chicken breasts work best here. Cutting them in half lengthwise creates thinner cutlets that cook quickly and evenly.
- Salt & Pepper – Simple seasoning is all you need to bring out the natural flavor of the chicken.
- Garlic Powder – Adds a subtle savory note without overpowering the sauce.
- Flour – Lightly coating the chicken helps it brown beautifully and also gives the sauce something to cling to later.
- Olive Oil – Used for searing the chicken and getting that golden exterior.
- Butter – Adds richness and depth to both the chicken and the sauce.
For the Honey Mustard Cream Sauce
- Chicken Broth – Provides a savory base and helps deglaze the pan after cooking the chicken.
- Dijon Mustard – Brings tang and sharpness, balancing the richness of the cream and butter.
- Honey – Adds just enough sweetness to mellow the mustard and round out the flavors.
- Heavy / Whipping Cream – Creates the silky, luxurious texture that makes this sauce so comforting.
Easy Creamy Honey Dijon Chicken Skillet
Notes
Ingredients
- 2 large chicken breasts
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1/3 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup heavy/whipping cream
Instructions
- Slice each chicken breast in half horizontally to create four thinner cutlets. Season both sides with garlic powder, salt, and pepper, then lightly coat each piece in flour.
- Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
- Once hot, place the chicken in the pan and cook for 4–5 minutes per side, until golden brown. Lower the heat if splattering becomes excessive. Remove the chicken from the skillet and set aside.
- Remove the skillet from the heat and add the remaining butter, chicken broth, Dijon mustard, and honey.
- Return the skillet to medium heat and stir until the mustard is fully incorporated into the liquid, making sure the sauce does not reduce completely.
- Pour in the cream. When the sauce begins to bubble again, return the chicken to the pan. Cook for about 5 minutes, or until the chicken is cooked through and the sauce thickens to your preference.
- Any skillet will work for this recipe; cast iron is optional.
- Chicken is fully cooked when it reaches an internal temperature of 165°F. An instant-read thermometer is recommended.
- Large boneless, skinless chicken breasts work best since they are sliced in half. If using smaller breasts, use four and leave them whole.
- Choose low-sodium chicken broth if you prefer to limit salt intake.
Calories: 520kcal | Carbohydrates: 9g | Protein: 35g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 185mg | Sodium: 520mg | Potassium: 620mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 1200IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg
1. Can I use chicken thighs instead of chicken breasts?
Absolutely. I’ve made this with both, and it works beautifully either way. Chicken thighs are a little juicier and more forgiving, while breasts cook faster and stay nice and lean. Use what you love (or what’s in the fridge).
2. What if my sauce is too thin or too thick?
This one’s easy to fix.
If the sauce looks a bit thin, just let it simmer for another minute or two and it’ll thicken up on its own. If it goes too far and gets thicker than you’d like, stir in a splash of cream or chicken broth to loosen it back up.
3. Do I really need to coat the chicken in flour?
You don’t have to, but it does make a difference. The light flour coating helps the chicken brown nicely and also gives the sauce a smoother, slightly thicker finish. If you skip it, the dish will still be tasty—just a little lighter in texture.
4, Can I make this ahead of time?
Yes, with one small tip. Make the dish as written, then reheat gently over low heat. The sauce will thicken as it sits, so add a splash of cream or broth while reheating to bring it back to that silky, pourable consistency.
5. What should I serve with creamy honey mustard chicken?
Anything that can soak up that sauce is a win. Think mashed potatoes, rice, buttered noodles, or even crusty bread. Add a simple green veggie or salad on the side and dinner’s done.
