Honey Mustard Chicken
Honey Mustard Chicken is an easy dinner recipe perfect for busy weeknights. This recipe takes the sweetness of honey and the tang of dijon mustard to make this flavorful dish.
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This easy Honey Mustard Chicken can be made in 30 minutes or less, making it great for weeknight dinners. With 6 simple ingredients, can it get any easier? Despite its simplicity, this is full of flavor from the honey mustard mixture.
Sweet honey and tangy mustard may be our favorite dipping sauce, and now you get that great flavor, refined, in this delicious chicken dinner.
Why You’ll Love this Recipe:
Packed with Flavor: The combination of sweet honey, tangy Dijon mustard, and savory garlic creates an irresistible sauce.
Versatile Serving Options: Enjoy it with rice, pasta, quinoa, or on its own for a gluten-free meal. If you prefer a grain-free option, pair it with a green salad or roasted vegetables.
Easy to Customize: Use boneless, skinless chicken breasts for a leaner option or chicken thighs for extra juiciness.
Adjustable Sweetness & Spice: You can tweak the honey-to-mustard ratio to match your taste. Want a little heat? Add a pinch of cayenne pepper or a drizzle of sriracha.
Simple Ingredient Swaps: If you’re out of honey, maple syrup works as a great alternative, adding a different layer of sweetness.
Ingredients to Make Honey Mustard Chicken:
- chicken breasts. Use boneless, skinless chicken breasts for a lean protein option. You can also substitute chicken thighs for extra juiciness.
- chicken broth. Adds moisture and depth to the sauce. Use homemade chicken broth for the best flavor.
- dijon mustard. Brings a bold, tangy flavor. If you want a milder taste, use whole-grain mustard or yellow mustard instead.
- honey. Provides natural sweetness to balance the tangy mustard. If you prefer less sweetness, reduce the honey slightly.
How to Make Honey Mustard Chicken:
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4-5 minutes per side, depending on thickness. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant.
- Stir in chicken broth, dijon mustard, and honey. Whisk well to combine and let the sauce simmer for 2-3 minutes until slightly thickened.
- Place the cooked chicken back into the skillet, spoon the sauce over it, and simmer for 2-3 minutes more to coat the chicken and heat through.
Recommended Equipment
Recipe Notes & Tips:
- Sear for better texture: Browning the chicken first locks in juices and enhances flavor. Let it cook undisturbed for a few minutes per side to develop a golden crust.
- Deglaze the pan for extra flavor: After searing the chicken, use the chicken broth to scrape up any browned bits from the bottom of the skillet—this adds depth to the sauce.
- Adjust the sauce consistency: If you prefer a thicker sauce, let it simmer longer or add a cornstarch slurry. If you want a thinner sauce, add a splash of broth.
- Balance the flavors: If the honey mustard sauce is too sweet, add a splash of lemon juice or apple cider vinegar to brighten it up.
- Make it creamy: Stir in 2 tablespoons of heavy cream at the end for a richer, silkier honey mustard sauce.
Serving Suggestions:
- Veggie Tots
- Cucumber Onion Salad
- Honey Garlic Carrots
- Parmesan Roasted Brussels Sprouts
- Cauliflower Mac and Cheese
- Stuffed Sweet Potatoes
How to Store:
Refrigerate: Let the chicken cool completely, then store it in an airtight container with the sauce for up to 3 days in the refrigerator.
Freezing: For best results, freeze the chicken and sauce in an airtight container or freezer-safe bag for up to 2 months.
Reheating: Warm on the stovetop over low heat, stirring occasionally, until heated through. If the sauce thickens too much, add a splash of chicken broth or water.
FAQs:
Yellow mustard can be used instead of Dijon, but it will have a milder, less tangy flavor. For extra depth, try mixing in a little whole-grain mustard.
Add a pinch of cayenne pepper, a drizzle of sriracha, or red pepper flakes to give the sauce a kick.
Yes! Boneless, skinless chicken thighs work great and stay extra juicy. Just adjust the cooking time slightly if needed.
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Honey Mustard Chicken
Ingredients
- 4 chicken breasts
- 2 tablespoons olive oil
- ½ cup chicken broth
- ½ cup honey
- ⅓ cup dijon mustard
- 2 garlic cloves, minced
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4-5 minutes per side, depending on thickness. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant.
- Stir in chicken broth, dijon mustard, and honey. Whisk well to combine and let the sauce simmer for 2-3 minutes until slightly thickened.
- Place the cooked chicken back into the skillet, spoon the sauce over it, and simmer for 2-3 minutes more to coat the chicken and heat through.
Nutrition
Notes
-
- Sear for better texture: Browning the chicken first locks in juices and enhances flavor. Let it cook undisturbed for a few minutes per side to develop a golden crust.
- Deglaze the pan for extra flavor: After searing the chicken, use the chicken broth to scrape up any browned bits from the bottom of the skillet, this adds depth to the sauce.
- Adjust the sauce consistency: If you prefer a thicker sauce, let it simmer longer or add a cornstarch slurry. If you want a thinner sauce, add a splash of broth.
- Balance the flavors: If the honey mustard sauce is too sweet, add a splash of lemon juice or apple cider vinegar to brighten it up.
- Make it creamy: Stir in 2 tablespoons of heavy cream at the end for a richer, silkier honey mustard sauce.
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you have a lot of great recipes!
Thank you so much, Kelly! 🙂