Why You’ll Love Honey Mustard Chicken Recipe
This honey mustard chicken is ideal for busy weeknights when you want something simple without sacrificing flavor. Slicing the chicken breasts into thin cutlets helps them cook quickly and evenly, while the light flour coating gives them a beautiful golden exterior and also helps the sauce cling to every piece.
The sauce strikes a delicious balance between sweet and savory. Honey adds sweetness, Dijon brings a sharp tang, and wholegrain mustard contributes extra texture and a deeper mustard flavor. A little butter stirred in at the end makes the sauce smooth, glossy, and rich.
It is also an easy dish to pair with different sides. Serve it with mashed potatoes, rice, roasted vegetables, pasta, or crusty bread to soak up the extra honey mustard sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 chicken breasts, about 9 oz/250 g each
- 1/4 cup (35 g) plain flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon (15 g) unsalted butter
- 2 cloves garlic, finely diced
- 3/4 cup (180 ml) chicken stock
- 3 tablespoons honey
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon wholegrain mustard
- 4 single sprigs fresh thyme
- 1 tablespoon (15 g) unsalted butter, refrigerated until needed
Directions
- Horizontally slice each chicken breast through the center to create four evenly sized chicken cutlets. Keeping the pieces similar in thickness will help them cook at approximately the same rate.
- Add the flour, salt, and black pepper to a large shallow dish and mix well. Coat each chicken cutlet in the seasoned flour, shaking off any excess before placing it to one side.
- Heat a large pan over medium-high heat and add the olive oil and 1 tablespoon of butter. Once the butter has melted and the pan is hot, add the chicken cutlets. Fry for approximately 3–4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate, leaving the remaining fat and flavorful browned bits in the pan.
- Reduce the heat to medium. Add the finely diced garlic and cook for around 30 seconds, stirring frequently so it does not burn.
- Pour the chicken stock into the pan. Stir in the honey, Dijon mustard, and wholegrain mustard. The sauce may initially look slightly separated, but continue whisking until everything comes together.
- Add the fresh thyme and bring the sauce to a gentle simmer. Cook for approximately 3–5 minutes, or until the sauce begins to reduce and thicken.
- Pour any juices that have collected on the chicken plate back into the pan. Stir them into the sauce, then quickly stir in the remaining tablespoon of cold butter. Continue stirring until the butter has completely melted into the sauce. The finished sauce should have a smooth, glossy, thin syrup-like consistency.
- Taste the sauce and adjust the salt and pepper if necessary. Return the chicken cutlets to the pan and spoon the honey mustard sauce generously over them.
- Allow the chicken to warm briefly in the sauce, then serve immediately with plenty of sauce spooned over the top.
Servings and timing
This recipe makes 4 servings.
Preparation and cooking take approximately 30 minutes in total, making it an excellent choice for a quick lunch or weeknight dinner.
The exact cooking time for the chicken can vary depending on the thickness of the cutlets. For food safety, chicken should reach an internal temperature of 165°F (74°C) at its thickest point.
Variations
For a creamier honey mustard chicken, stir a small splash of heavy cream into the sauce after it has reduced. Let it gently simmer until smooth before returning the chicken to the pan.
If you prefer a stronger mustard flavor, increase the Dijon or wholegrain mustard slightly. For a sweeter sauce, add a little extra honey. These ingredients can easily be adjusted to suit your preferred sweet-to-tangy balance.
Boneless, skinless chicken thighs can also be used instead of chicken breasts. Because thighs are usually thicker and have a different shape, adjust the cooking time accordingly and make sure they are completely cooked before serving.
Fresh rosemary can replace the thyme for a more aromatic, woodsy flavor. You can also add a small squeeze of fresh lemon juice near the end of cooking if you want the sauce to taste brighter and more acidic.
For extra vegetables, sauté sliced mushrooms before making the sauce or stir baby spinach into the finished sauce until just wilted.
Storage/Reheating
Allow leftover honey mustard chicken to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days.
For the best results, reheat the chicken gently in a skillet over low to medium-low heat. Add a small splash of chicken stock or water if the sauce has become too thick in the refrigerator. Covering the pan for part of the reheating time can help prevent the chicken from drying out.
You can also reheat individual portions in the microwave. Heat in short intervals until the chicken and sauce are thoroughly heated, avoiding excessive cooking that could make the chicken tough.
The cooked chicken can be frozen, although the consistency of the butter-based sauce may change slightly after thawing. Store it in a freezer-safe container, thaw it overnight in the refrigerator, and gently reheat while stirring the sauce.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well with honey mustard sauce and provide an especially juicy result. Their cooking time may differ from thin chicken breast cutlets, so cook them until they reach a safe internal temperature.
Why do I need to coat the chicken in flour?
The seasoned flour creates a lightly golden exterior on the chicken and helps develop additional flavor while frying. It can also contribute to the sauce’s final consistency when the chicken is returned to the pan.
Can I make honey mustard chicken without wholegrain mustard?
Yes. If you do not have wholegrain mustard, you can replace it with additional Dijon mustard. The sauce will be smoother and slightly different in flavor, but it will still have the characteristic honey mustard combination.
What should I serve with honey mustard chicken?
Mashed potatoes, roasted potatoes, steamed rice, pasta, or crusty bread are excellent options because they can soak up the sauce. For something lighter, serve the chicken with green beans, broccoli, asparagus, or a simple green salad.
How do I know when the chicken is cooked?
The outside should be golden and the center should no longer be raw. For the most reliable result, check the thickest part with a meat thermometer. Cooked chicken should reach 165°F (74°C).
Why did my honey mustard sauce separate?
The sauce can initially appear separated when the stock, honey, and mustard are combined. Keep whisking while it gently simmers. Stirring in cold butter near the end also helps create a smoother, glossier sauce.
Can I make the sauce sweeter?
Yes. Simply add a little more honey. Add it gradually and taste the sauce after each addition so the sweetness does not overwhelm the mustard and savory chicken flavors.
Can I prepare this recipe ahead of time?
You can slice and season the chicken in advance, but the dish has the best texture when the chicken is freshly pan-fried and served shortly after the sauce is prepared. If making the complete dish ahead, refrigerate it and gently reheat it with a splash of stock.
Can I use dried thyme instead of fresh thyme?
Yes. Dried thyme has a more concentrated flavor, so use a smaller quantity than you would fresh thyme. Add it to the sauce while it simmers so it has time to release its flavor.
How can I thicken the honey mustard sauce?
Allow the sauce to simmer uncovered for a few extra minutes so some of the liquid evaporates. Remember that the sauce will also thicken slightly as it cools, so avoid reducing it too aggressively while it is still in the pan.
Conclusion
Honey Mustard Chicken combines tender, golden chicken with a sweet, tangy, buttery sauce in an easy 30-minute meal. Dijon and wholegrain mustard provide plenty of savory depth, while honey balances their sharpness and fresh thyme adds an aromatic finish.
With simple ingredients, minimal preparation, and plenty of sauce for pairing with your favorite sides, this is an easy chicken dinner that works just as well for busy weeknights as it does for a relaxed weekend meal.
Honey Mustard Chicken
Tender golden chicken cutlets in a rich, tangy honey mustard sauce with garlic and fresh thyme. A quick and flavorful chicken dinner ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: British
- Diet: Halal
Ingredients
- 2x 9oz/250g Chicken Breasts
- 1/4 cup / 35g Plain Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Olive Oil
- 1 tbsp / 15g Unsalted Butter
- 2 cloves of Garlic, finely diced
- 3/4 cup / 180ml Chicken Stock
- 3 tbsp Honey
- 1 1/2 tbsp Dijon Mustard
- 1 tbsp Wholegrain Mustard
- 4 single sprigs of Fresh Thyme
- 1 tbsp / 15g Unsalted Butter, kept refrigerated until needed
Instructions
- Horizontally slice each chicken breast through the centre to create 4 even-sized cutlets.
- In a large shallow dish, combine the flour, salt and pepper. Coat each chicken cutlet in the seasoned flour, shake off the excess and set aside.
- Place a large pan over medium-high heat and add the olive oil and 1 tbsp butter. Once the butter has melted and the pan is hot, add the chicken cutlets and fry for 3-4 minutes on each side until golden and cooked through. Transfer to a plate, leaving any excess fat in the pan.
- Lower the heat to medium and fry the garlic for about 30 seconds, taking care not to burn it. Pour in the chicken stock, then stir in the honey, Dijon mustard and wholegrain mustard until combined. Add the thyme and simmer for 3-5 minutes until the sauce thickens.
- Stir the resting juices from the chicken into the sauce. Add the remaining chilled butter and stir quickly until incorporated. The sauce should have a thin, syrupy consistency. Taste and adjust the seasoning if needed.
- Return the chicken to the pan and baste thoroughly with the honey mustard sauce. Serve immediately.
Notes
- Slice the chicken breasts into evenly sized cutlets so they cook at the same rate.
- The mustard sauce may initially look split; continue stirring or whisking and it should come together.
- Keep the final tablespoon of butter refrigerated until needed to help create a smooth, glossy sauce.
- Ensure the chicken is cooked through before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 14 g
- Sodium: 870 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 115 mg
