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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 Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 people
Calories: 371 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Season each side with Lemon Pepper Seasoning. Dredge each side in the flour and tap off excess.
  3. 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.
  4. 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.
  5. Add the chicken broth in small splashes, stirring continuously.
  6. Add the yellow mustard, Dijon mustard, honey, and seasonings. Bring to a boil, then reduce heat to low. Slowly stir in the heavy cream.
  7. 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.)
  8. 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
  • Storage
  • Nutritional Information is per serving. This recipe makes 4 servings. 
  • 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.
  • 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.

Nutrition Information

Calories 371kcal (19%) Carbohydrates 34g (11%) Protein 15g (30%) Fat 20g (31%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 71mg (24%) Sodium 394mg (16%) Potassium 288mg (8%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 449IU (9%) Vitamin C 1mg (1%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 371

% Daily Value*

Calories 371kcal 19%
Carbohydrates 34g 11%
Protein 15g 30%
Fat 20g 31%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 71mg 24%
Sodium 394mg 16%
Potassium 288mg 6%
Fiber 1g 4%
Sugar 23g 46%
Vitamin A 449IU 9%
Vitamin C 1mg 1%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.