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