This Creamy Honey Mustard Chicken Skillet is a weeknight wonder that strikes the perfect balance between sweet, tangy, and savory. Juicy chicken cutlets are pan-seared until golden and then simmered in a rich, velvety sauce made with Dijon mustard, honey, and cream.
Elegant enough for guests but simple enough for a Tuesday dinner, this one-pan meal is ready in under 30 minutes and is guaranteed to become a family favorite.
Recipe Details
- Flavor Profile: A delightful harmony of zesty Dijon mustard and sweet floral honey, mellowed by rich heavy cream and savory chicken broth.
- Texture: Tender, flour-dusted chicken cutlets are coated in a smooth, thick sauce that clings beautifully to every bite.
- Time: 10 minutes prep, 15 minutes cook time.
- Difficulty: Easy. It involves dredging, searing, and making a simple pan sauce.
What You’ll Need
To make this recipe, you will need a large skillet (stainless steel or non-stick) to sear the chicken and reduce the sauce. A whisk helps ensure the mustard and honey dissolve smoothly into the broth. The ingredients are simple pantry staples like flour and broth, combined with fresh chicken breasts and rich dairy.
Ingredient Notes
- Chicken Breasts – Use 2 large breasts cut into 4 thin cutlets. This ensures they cook quickly and evenly without drying out.
- Dijon Mustard – This provides the tangy, sharp flavor base. Do not substitute with yellow mustard, as the flavor profile will be completely different.
- Honey – Adds sweetness to balance the acidity of the mustard.
- Heavy/Whipping Cream – Essential for creating the luscious, velvety texture of the sauce.
- Chicken Broth – Provides a savory liquid base for the sauce to reduce.
- Flour – Used for dredging the chicken. It helps create a golden crust and slightly thickens the sauce later on.
- Butter – Divided for searing and for enriching the sauce.
- Garlic Powder – A simple seasoning that adds savory depth to the chicken crust.
Add-ins and Substitutions
- Herbs – Fresh rosemary or thyme sprigs added to the sauce while simmering would bring a lovely herbal note.
- Mustard – If you like texture, swap one tablespoon of Dijon for whole grain mustard.
- Vegetables – You can sauté sliced mushrooms or shallots in the pan after removing the chicken before starting the sauce.
How to Make Creamy Honey Mustard Chicken Skillet
- Prep Chicken: Prepare your chicken by cutting the breasts in half lengthwise so you have 4 smaller, thinner cutlets. Sprinkle them generously with the garlic powder and salt & pepper to taste. Coat each piece thoroughly in the flour, shaking off any excess.
- Sear: Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken pieces. Cook them for 4-5 minutes per side or until they are golden brown. (If the oil starts to splatter a lot, reduce the heat slightly). Once browned, remove the chicken from the pan and set it aside on a plate.
- Start Sauce: Take the pan off the heat. Add the remaining 2 tablespoons of butter, the chicken broth, Dijon mustard, and the honey to the skillet.
- Simmer Base: Return the pan to the stove and adjust the heat to medium. Stir the sauce continuously until the mustard and honey have dissolved and combined with the broth. Be careful not to let the liquid reduce completely; you want a sauce base.
- Add Cream & Finish: Stir in the heavy cream. Once the sauce is bubbling again, add the cooked chicken (and any juices) back into the pan. Let it cook for 5 minutes, or until the chicken is cooked through and the sauce has reduced and thickened to your liking.
Pro Tip: Taking the pan off the heat before adding the sauce ingredients prevents the butter from burning and the liquid from evaporating instantly upon contact with the hot skillet. It gives you control over building the sauce.
Recipe Tips
- Don’t Overcrowd: Depending on the size of your skillet, sear the chicken in batches if necessary to ensure it gets a nice golden crust instead of steaming.
- Sauce Thickness: The sauce will thicken as it bubbles. If it becomes too thick for your taste, simply splash in a little more chicken broth or water to loosen it up.
- Dredging: Make sure to dredge the chicken right before cooking. If it sits too long in the flour, it can become gummy.
FAQs
- Can I use chicken thighs? Yes, boneless skinless chicken thighs work beautifully and will remain very juicy. Adjust cooking time as needed.
- Is this spicy? No, Dijon mustard has a tang, but when mixed with honey and cream, it becomes mild and flavorful, not spicy.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Serving Suggestions
- Potatoes: Serve over mashed potatoes or roasted baby potatoes to soak up the delicious sauce.
- Greens: A side of steamed green beans or asparagus pairs perfectly with the rich creamy sauce.
- Rice: Fluffy white rice is another excellent option for catching the extra gravy.
Make This Recipe in Advance
- Prep: You can slice and pound the chicken ahead of time, keeping it covered in the fridge.
- Best Fresh: Cream sauces are best enjoyed immediately after cooking, but leftovers reheat well if warmed slowly to prevent separation.
Creamy Honey Mustard Chicken Skillet
- Total Time: 25 minutes
- Yield: 4 Servings 1x
Description
This Creamy Honey Mustard Chicken Skillet is a weeknight wonder that strikes the perfect balance between sweet, tangy, and savory. Juicy chicken cutlets are pan-seared until golden and then simmered in a rich, velvety sauce made with Dijon mustard, honey, and cream. Elegant enough for guests but simple enough for a Tuesday dinner, this one-pan meal is ready in under 30 minutes and is guaranteed to become a family favorite.
Ingredients
The Chicken
- 2 large chicken breasts
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
- Flour, for dredging (approx. 1/2 cup)
- 1 tablespoon olive oil
- 1 tablespoon butter (for searing)
The Honey Mustard Sauce
- 2 tablespoons butter (for the sauce base)
- 1/3 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup heavy whipping cream
Instructions
Prep Chicken
Cut the chicken breasts in half lengthwise to create 4 thinner cutlets.
Season
Sprinkle generously with garlic powder, salt, and pepper. Dredge: Coat each piece thoroughly in flour, shaking off any excess.
Sear
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook: Add the chicken and cook for 4–5 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
Start Sauce
Remove the pan from the heat (this prevents burning). Combine: Add the remaining 2 tablespoons of butter, chicken broth, Dijon mustard, and honey to the skillet.
Simmer Base
Return the pan to medium heat. Whisk: Stir continuously until the mustard and honey dissolve into the broth and the butter melts.
Add Cream & Finish
Stir in the heavy cream. Combine: Once the sauce is bubbling, return the cooked chicken (and any plate juices) to the pan.
Reduce
Let simmer for 5 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
Notes
Heat Control: Taking the pan off the heat before adding the sauce ingredients (Step 3) is a pro move. It prevents the butter from burning instantly and allows you to whisk the base without the liquid evaporating immediately.
Mustard Matters: Use Dijon mustard for the correct flavor profile. Yellow mustard is too tart and vinegar-forward for this creamy sauce. If you want texture, you can swap half the Dijon for whole grain mustard.
Sauce Consistency: The flour from the chicken helps thicken the sauce. If it gets too thick while simmering, splash in a little extra broth or water to loosen it up.
Prep Tip: Dredge the chicken immediately before cooking. If it sits in the flour too long, the coating can become gummy rather than crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner / Poultry
- Method: Stovetop / Skillet
- Cuisine: American / French-Inspired
Nutrition
- Serving Size: 1 Cutlet with Sauce
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 145mg
Keywords: honey mustard chicken, creamy chicken skillet, 30 minute meals, dijon chicken sauce, one pan chicken dinner, easy weeknight recipes, chicken cutlet recipes
