The moment you open this honey mustard chicken, a warm, sweet tang drifts up and the chicken looks juicy and golden, promising a crisp outside and tender inside that melts as you cut in.
This is perfect for a relaxed Sunday dinner or a quick midweek meal when you want something flavorful without a lot of fuss, and it pairs beautifully with roasted vegetables or a simple salad.
SaveI grew up looking forward to any dinner that meant honey mustard coating in the pan, and making it at home lets you control the amount of tang and sweetness so it suits your family just right.
Honey Mustard Chicken Recipe
Ingredients
Chicken and coating
Honey mustard sauce
Instructions
- Prep the chicken
Pat the chicken breasts dry with paper towels, then season both sides with salt, pepper, garlic powder, and paprika. Lightly coat each breast in flour, shaking off any excess, and set them on a plate while you prepare the sauce.
- Sear the chicken
Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken breasts in a single layer and cook until golden brown, about 5 to 7 minutes per side. Transfer the chicken to a plate and tent loosely with foil to keep warm.
- Soften the aromatics
In the same skillet, add a little more oil if needed, then add the chopped onion. Cook, stirring occasionally, until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Deglaze and simmer
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom, and let it reduce by half. If you skip the wine, simply stir in a little extra chicken broth.
- Whisk in the sauces and honey
Stir in the whole grain mustard, Dijon mustard, and honey, letting them melt into the pan juices. The sauce should look glossy and slightly thickened.
- Create a smooth thickener
Give the cornstarch slurry a quick stir and pour it into the skillet. Stir constantly for about 1 to 2 minutes until the sauce turns glossy and coats the back of a spoon.
- Return chicken and finish
Add the chicken back into the skillet, turning to coat every piece in the sauce. Let it simmer gently for 2 to 3 minutes so the flavors meld and the chicken is heated through.
- Taste and adjust
Check the seasoning with a pinch of salt and pepper, and if you like more tang, stir in a little extra mustard or a squeeze of lemon.
- Serve with garnish
Slice the chicken, spoon over plenty of sauce, and sprinkle with chopped parsley and sesame seeds if you are using them. The result should look glossy, appetizing, and smell sweet and savory.
Substitutions and variations
- Use panko or almond flour instead of all-purpose flour for a lighter coating.
- Swap white wine for chicken broth if you prefer to avoid alcohol.
- Replace whole grain mustard with classic yellow mustard for a milder flavor.
- Use maple syrup instead of honey for a subtle caramel note.
- Thicken with a mixture of 1 tablespoon butter and 1 tablespoon flour if you do not have cornstarch.
Chloe's tips
- Do not skip the drying step, or the flour coating will not stick properly.
- Let the sauce reduce gently so it clings to the chicken instead of running off the plate.
- For extra crisp coating, chill the floured chicken for 10 minutes before searing.
How to store it
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat or in the microwave until hot, and add a splash of broth if the sauce has thickened too much.
Serving suggestions
Serve this glossy honey mustard chicken with bright sides and a little extra sauce on the side.
- Steamed rice or buttered noodles
- Roasted broccoli or green beans
- A simple mixed salad with lemon vinaigrette
Frequently asked questions
Can I use bone in chicken for this recipe?
Yes, use bone in pieces like thighs or drumsticks, adding about 5 to 10 minutes to the sear time and simmering until the internal temperature reaches 165°F.
How do I keep the chicken juicy and not dry?
Do not overcook, use a meat thermometer, and let the chicken rest for a few minutes after searing before simmering in the sauce.
Can I double the sauce for a crowd?
Absolutely, just use a larger skillet or add the extra sauce to a serving bowl so everyone can drizzle more over their chicken.
What if I do not have Dijon mustard
Use plain yellow mustard and add a pinch of turmeric or vinegar to brighten the flavor if you like.
Let's get cooking!
This honey mustard chicken is quick to toss together, feels a little indulgent, and delivers that sticky, flavorful coating you will want on repeat week after week.
