Recipe

Honey Mustard Chicken

20 min 4 servings Classic

Nutrition (est.)

Per serving: 1 chicken breast (about 150g)

Pan-seared chicken breasts coated in a sweet and tangy honey mustard sauce. This classic dish is quick, flavorful, and perfect for weeknight dinners.

Be the first to review!

Before you cook

Before you start Equipment you'll need

Large skillet (10-12 inches) — Provides enough surface area to cook chicken pieces in a single layer for even browning and proper heat distribution
Paper towels — Pats chicken dry before cooking to ensure proper browning and crust formation
Meat thermometer — Ensures chicken reaches safe internal temperature of 165°F without overcooking
Small bowl — Combines honey and mustard sauce ingredients before adding to skillet
Whisk — Thoroughly blends honey and mustard together for smooth, even sauce consistency
Wooden spoon or spatula — Stirs sauce and turns chicken pieces without scratching skillet surface

Safety Safety & allergen notes

Raw chicken can cause foodborne illness - wash hands, utensils, and surfaces that contact raw chicken with hot soapy water before touching other foods
Hot skillet and oil can cause severe burns - use pot holders when handling the skillet and keep hands away from steam rising from the pan
Use tongs or a spatula to flip chicken instead of bare hands to avoid splashing hot oil
Verify chicken reaches 165°F internal temperature with a meat thermometer inserted into the thickest part to ensure it is safely cooked through

Non-negotiables Rules for success

Pat chicken breasts completely dry before seasoning

Moisture on the surface prevents proper browning and creates steam that keeps the chicken from developing a golden crust
Heat oil until shimmering before adding chicken

Oil must reach proper temperature (around 350°F) to sear the chicken immediately and create a flavorful brown crust instead of steaming
Do not move chicken during first sear (6-7 minutes)

Constant movement prevents the meat from making direct contact with the hot pan, which stops the browning reaction and pulls moisture out
Verify internal temperature reaches 165°F before removing from heat

Undercooked chicken poses food safety risks; checking temperature ensures doneness without overcooking the meat
Scrape up browned bits when deglazing the pan

These fond bits contain concentrated flavor compounds that dissolve into the sauce and add depth and richness to the final dish

Prep Get set first

About 8 min of prep

Pat chicken breasts dry with paper towels
Measure and have salt, pepper, and thyme ready
Mince garlic (about 2 cloves)
Measure all sauce ingredients: Dijon mustard, whole grain mustard, honey, apple cider vinegar, chicken broth
Have small bowl and whisk ready for sauce
Set out large skillet and wooden spoon
Have meat thermometer accessible
Prepare serving plates

This recipe takes about 30 minutes total with most time spent searing and simmering the chicken—prep is quick if you mince the garlic ahead.

Prepare the chicken

Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and thyme.
Heat the skillet

Heat olive oil in a large skillet over medium-high heat until shimmering.
Sear chicken first side

Place chicken breasts in the hot skillet and sear for 6-7 minutes on the first side without moving them, until golden brown.
Sear chicken second side

Flip the chicken and sear for another 5-6 minutes on the second side until golden brown and cooked through (internal temperature of 165°F).
Rest the chicken

Remove chicken from the skillet and set aside on a plate.
Cook the garlic

Reduce heat to medium and add minced garlic to the same skillet, stirring for about 30 seconds until fragrant.
Make honey mustard mixture

In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, and chicken broth.
Deglaze and make sauce

Pour the honey mustard mixture into the skillet and stir well, scraping up any browned bits from the bottom.
Coat chicken with sauce

Return the chicken to the skillet and simmer for 2-3 minutes, turning to coat both sides with the sauce.
Serve

Transfer chicken to serving plates and spoon the remaining sauce over the top.

Serve with roasted vegetables, rice, or pasta to soak up the sauce.

This recipe works well with chicken thighs as well; adjust cooking time to 12-15 minutes per side.

For a spicier version, add 0.5 teaspoon of cayenne pepper or hot sauce to the honey mustard mixture.

Keep cooking with more ad-free recipes from our catalog.

Browse recipes Recipe Box