Decadent and delicious, this Stovetop Creamy Honey Mustard Chicken skillet meal is just 30 minutes away. Filled with rich flavors and made in one pan, this simple and easy recipe is sure to be your new fave. And the creamy honey mustard cream sauce is amazing on rice, potatoes, and roasted veggies, too!
Looking for more cozy chicken recipes, try my Baked Mustard Chicken Meatballs and Chicken in Pumpkin Sauce.
One of Lavender & Macarons most well loved recipes is Mustard Chicken and this Stovetop Creamy Honey Mustard Chicken skillet meal was inspired by it.
Super easy, flavorful and delicious, this will become your "go-to" busy weeknight meal.
The crowning glory of this easy Honey Mustard Chicken Recipe is the creamy honey Dijon mustard sauce.
That's what gives this simple stovetop weeknight dinner a gourmet flavor that whispers of time and effort slaving over a stove. And yet, it takes only minutes.
Jump to:
How To Make A Stovetop Honey Mustard Chicken Skillet Meal
- Cut boneless skinless chicken breasts into fillets. Place chicken breast on a cutting board and holding it flat with a palm of one hand, slice it horizontally into two pieces. You will have 4 chicken cutlets.
- Prepare the chicken honey mustard marinade. Combine honey, mustard, ½ teaspoon of salt and ¼ teaspoon of pepper in a large zipper bag. Place chicken in a zipper bag, seal it and toss to coat chicken in a honey-mustard mixture.
- Sear the chicken. Melt butter in a medium non-stick pan and over medium heat. Add chicken and cook for 7-8 minutes on each side until nice and brown. Transfer chicken to a plate.
- Prepare the cornstarch mixture. In a small bowl, dissolve corn starch in 3 tablespoon of chicken broth.
- Cook the honey Dijon mustard chicken sauce. To the same pan add the remaining chicken broth, thyme, Crème Fraîche, corn starch mixture, the remaining honey-mustard mixture and ¼ teaspoon of salt. Give everything a stir. Make certain you scrape the brown bits off the bottom of your skillet, as they add tremendous flavor to the dish.
- Finish the stovetop creamy honey mustard chicken. Add chicken back to the pan and cook for a few more minutes until the chicken is tender (the internal temperature reaches 165 F) and sauce has thickened. Sprinkle easy honey Dijon chicken with parsley and serve!
Serving Suggestions
As soon as you take your first bite, you'll be convinced this is the easiest and best stovetop creamy honey mustard chicken recipe you've ever had!
Pair it with your favorite side dish or try something new like creamy mashed potatoes with Creme Fraiche. This chicken also goes well with white Basmati rice, roasted asparagus, or anything else you can imagine.
Plus, drizzle some of the creamy honey mustard sauce over them to make it extra delectable!
Frequently Asked Questions
If you’re following low carb or Ketogenic diet, here’s how to make this recipe compliant.
1. replace the cornstarch with the same amount of coconut flour;
2. replace honey with ½ teaspoon of Stevia Liquid Concentrate
Dijon mustard that goes into a marinade tenderize chicken and adds a wonderful flavor.
Absolutely. In step 6, when you add seared chicken back into the pan with the sauce, cook meat for 10-15 more minutes or until internal temperature reaches 165F. That’s where instant meat thermometer comes in handy.
If you don't have Crème Fraîche, simply mix 2.5 tablespoons of sour cream and 2.5 tablespoon of heavy cream. Voila!
Yes, you can replace Crème Fraîche with the same amount of coconut cream, dairy-free Greek yogurt or dairy-free sour cream.
Storage Tips
Leftovers of the Stovetop Honey Mustard Chicken should be stored in a covered container in the fridge where it will last for about 3 days.
I don't recommend freezing this dish because the sauce contains cream. Cream-based sauces tend to separate when defrosted and reheated. The honey mustard chicken will still taste delicious but it won't have the same texture.
Similar Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Creamy Honey Mustard Chicken Recipe
Ingredients
Click on the highlighted link to purchase the ingredients
- 2 chicken breasts boneless, skinless
- 2 tablespoon honey
- 2 tablespoon Dijon mustard
- 5 tablespoon Crème Fraîche* see my substitution tips
- 3 thyme sprigs leaves finely chopped
- ¾ c chicken broth
- 3 teaspoon cornstarch
- 2 tablespoon butter you can substitute with olive oil
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon parsley
Instructions
Cut boneless skinless chicken breast into fillets.
- Place chicken breast on a cutting board and holding it flat with a palm of one hand, slice it horizontally into two pieces . You will have 4 chicken cutlets.
Prepare the honey mustard chicken marinade.
- Combine honey, mustard, ½ teaspoon of salt and ¼ teaspoon of pepper in a large zipper bag. Place chicken in a zipper bag, seal it and toss to coat chicken in a honey-mustard mixture.
Sear the chicken.
- Melt butter in a medium non-stick pan and over medium heat. Add chicken and cook for 7-8 minutes on each side until nice and brown. Transfer chicken to a plate.
Prepare the cornstarch mixture.
- In a small bowl, dissolve corn starch in 3 tablespoon of chicken broth.
Prepare the cornstarch mixture.
- To the same pan add the remaining chicken broth, thyme, Crème Fraîche, corn starch mixture, the remaining honey-mustard mixture and ¼ teaspoon of salt. Give everything a stir scraping the brown bits off of the bottom of the pan.
Finish the creamy honey mustard chicken.
- Add chicken back to the pan and cook for a few more minutes until the chicken is tender (internal temperature reaches 165 F) and sauce has thickened. Sprinkle with parsley and serve!
Video
Notes
1. replace the cornstarch with the same amount of coconut flour;
2. replace honey with ½ teaspoon of Stevia Liquid Concentrate. Make it with chicken thighs or drumsticks. In step 6, when you add seared chicken back into the pan with the sauce, cook meat for 10-15 more minutes or until internal temperature reaches 165F. Storage tips. Stovetop Honey Mustard Chicken should be stored in a covered container in the refrigerator where it will last for about 3 days. I don't recommend freezing this dish because the sauce contains cream. Cream-based sauces tend to separate when defrosted and reheated. The honey mustard chicken will still taste delicious but it won't have the same texture.
Theresa Peterson says
Under Storage Notes: you said "Stovetop Honey Mustard Chicken should be stored in a covered container in the refrigerator where it will last for about 3 months". Is this comment just for the sauce minus the chicken cause I can't imagine eating 3 month old chicken. If it's just the sauce, I can understand that.
Thank you
Iryna says
Hi Theresa! This is a mistake. Thank you for pointing that out! Chicken with the sauce should be stored in a fridge for no more than 3 days.
Marius says
Hello, what is that red ingredient you add in cornstarch mixture beside honey mustard mixture? Thank you.
Iryna says
Hi Marius. I'm not sure what you mean by that. I add cornstarch mixed with the broth, Creme Fraiche and the remaining honey mustard mixture, that's it:)
Kelly says
Just made this and it’s fabulous!!
Iryna says
Kelly, thank you for sharing and a 5-star rating! I'm glad you enjoyed this recipe:)
Kelly Kardos says
I’ve already passed the recipe along to several friends and family members too!
Easyfoodsmith says
Love such easy peasy delicious nutritious kind of meals. It looks great!
Iryna says
Thank you!