Easy Honey Mustard Chicken Recipe | 20-Minute One-Pan Dinner

This easy honey mustard chicken recipe is juicy chicken coated in a sticky sweet and tangy glaze that’s ready in about 20 minutes using just one skillet. If you already enjoy our Honey Garlic Chicken, this mustard-forward version is the perfect sister recipe. It delivers the same weeknight speed with a brighter, tangier flavor that pairs beautifully with rice, potatoes, or vegetables.

You’ll whisk together honey, Dijon mustard, garlic, and a splash of vinegar before searing the chicken until golden. The sauce simmers in the same pan, coating every bite with a glossy glaze. Prefer a richer skillet dinner? Stir in a little cream at the end for an easy creamy honey mustard chicken variation. No complicated ingredients, just pantry staples that come together in one pan.

Why This Honey Mustard Chicken Works

• One pan and ready in about 20 minutes with minimal cleanup.
• Sweet honey balances tangy Dijon for the perfect glaze.
• Make it sticky or creamy using the same simple base.
• Works with chicken breasts or boneless skinless thighs.
• Includes an oven method for hands-off cooking.
• Beginner friendly with everyday pantry ingredients.
• This easy honey mustard chicken recipe works for sticky glaze or creamy sauce without changing the base.

Recipe Details

• Prep Time: 8 minutes
• Cook Time: 12 to 15 minutes
• Total Time: 20 to 25 minutes
• Servings: 4
• Method: Stovetop skillet with oven and creamy variations below

Ingredients

Chicken

• 1½ pounds (680 g) boneless skinless chicken breasts (or thighs)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• 1 tablespoon olive oil
• 1 tablespoon butter

Honey Mustard Sauce

• ⅓ cup honey
• ¼ cup Dijon mustard
• 1 tablespoon yellow mustard (optional)
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar or lemon juice
• 2 tablespoons chicken broth or water
• ½ teaspoon salt
• Pinch black pepper

Optional Finish

• 1 teaspoon cornstarch
• 1 tablespoon cold water
• ¼ cup heavy cream or half-and-half
• Chopped parsley or green onion, for serving

Instructions

1. Prepare the Chicken

Pat the chicken dry with paper towels and season both sides with salt, pepper, and paprika. If using large chicken breasts, slice them horizontally or pound them to an even ¾-inch thickness so they cook evenly.

2. Mix the Sauce

Whisk together the honey, Dijon mustard, yellow mustard if using, garlic, vinegar, broth, salt, and pepper until smooth.

For a simple honey mustard chicken marinade, pour half of the mixture over the chicken and refrigerate for 15 to 30 minutes. Reserve the remaining sauce separately for cooking. Do not reuse raw marinade as the serving sauce.

3. Sear the Chicken

Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken for about 4 to 5 minutes per side until nicely browned. Transfer it to a plate. It does not need to be fully cooked yet.

4. Simmer the Sauce

Reduce the heat to medium. Pour the reserved honey mustard sauce into the skillet and scrape up all of the flavorful browned bits from the bottom of the pan. Let the sauce bubble gently for 1 to 2 minutes.

5. Finish Cooking

Return the chicken to the skillet and spoon the sauce over each piece. Cook another 4 to 6 minutes, turning once, until the thickest part reaches 165°F (74°C) and the sauce becomes glossy and coats the chicken beautifully.

The USDA recommends cooking chicken to an internal temperature of 165°F (74°C) for food safety. Learn more here: USDA Chicken Food Safety Guidelines.

6. Creamy Variation

For creamy honey mustard chicken, reduce the heat to low and stir in the heavy cream or half-and-half. Warm gently for 30 to 60 seconds. Avoid boiling after adding dairy because the sauce can separate.

7. Optional Thick Glaze

If you’d like a thicker sticky glaze, stir together the cornstarch and cold water, then whisk it into the simmering sauce. Cook another 30 to 60 seconds until glossy.

8. Rest and Serve

Let the chicken rest for 3 minutes before serving. Finish with chopped parsley or green onions and spoon plenty of sauce over each serving.

Oven Method

Looking for an easy honey mustard chicken recipe oven version?

1. Preheat the oven to 400°F (200°C).
2. Sear the chicken for 2 minutes per side in an oven-safe skillet.
3. Pour the sauce over the chicken.
4. Bake for 15 to 20 minutes until the chicken reaches 165°F.
5. Broil for 1 to 2 minutes for extra caramelization, watching carefully since honey browns quickly.

For a creamy version, stir the cream into the pan sauce after baking and spoon it over the chicken before serving.

What to Serve with Honey Mustard Chicken

This sweet and tangy chicken pairs well with simple sides that soak up the extra sauce.

• Easy Rice Pilaf
• Steamed rice
• Mashed potatoes
• Roasted broccoli
• Green beans
• Garden salad
• Warm flatbread

For another quick skillet dinner, try our Ultimate Chicken and Shrimp Skillet.

Make Ahead, Storage, and Reheating

• The honey mustard sauce can be mixed up to 3 days in advance and stored in the refrigerator.
• Cooked chicken keeps well in an airtight container for 3 to 4 days.
• Reheat gently in a skillet with a splash of broth or water so the glaze loosens without burning.
• The sticky version freezes well for up to 2 months. Creamy versions can be frozen if necessary, but the sauce may separate slightly. Whisk in a splash of cream while reheating to restore its texture.

Tips for the Best Honey Mustard Glaze

• Cook over medium heat after searing. Honey can burn quickly over high heat.
• Use evenly sized chicken pieces. This helps everything cook at the same rate.
• Adjust the tang. Use all Dijon for a sharper flavor or mix Dijon with yellow mustard for a milder family-friendly version.
• Chicken thighs stay juicier. For an easy honey mustard chicken breast dinner, pound the meat first and use an instant-read thermometer.
• Choose your finish. Skip the cream for a shiny sticky glaze or stir it in for a richer comfort-food style sauce.

Recipe Notes

• If your Dijon mustard is especially thick, whisk in another 1 to 2 tablespoons of chicken broth until the sauce pours easily.
• Marinating for 30 minutes creates even deeper flavor.
• The sauce naturally thickens as it cools, so avoid over-reducing it.
• Fresh lemon juice gives the glaze a brighter finish than vinegar.
• Always rely on an instant-read thermometer rather than cooking time alone.

Estimated Nutrition

Per serving (sticky version without optional cream)

• Calories: 395 kcal
• Protein: 37 g
• Carbohydrates: 22 g
• Fat: 17 g
• Saturated Fat: 6 g
• Cholesterol: 122 mg
• Sodium: 760 mg
• Sugar: 18 g
• Fiber: Less than 1 g

Frequently Asked Questions

More Easy Chicken Dinners

If you loved this easy honey mustard chicken recipe, try our 30-Minute Honey Garlic Chicken next for another fast one-pan dinner with a completely different sweet and savory glaze.

Kitchen tools I use: See my favorite air fryer, cast iron, thermometer & more in the Kitchen Shop.

Easy Honey Mustard Chicken

Emily

Juicy chicken in a sticky sweet-tangy honey mustard glaze, ready in about 20 minutes in one skillet. Sticky or creamy finish, with an optional oven method.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 395 kcal

Equipment

• Large skillet
• Instant-read thermometer

Ingredients

  

Chicken

• 1½ pounds boneless skinless chicken breasts or thighs
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika optional
• 1 tablespoon olive oil
• 1 tablespoon butter

Honey Mustard Sauce

• ⅓ cup honey
• ¼ cup Dijon mustard
• 1 tablespoon yellow mustard optional
• 2 cloves garlic minced
• 1 tablespoon apple cider vinegar or lemon juice
• 2 tablespoons chicken broth or water
• ½ teaspoon salt
• black pepper pinch

Optional Finish

• 1 teaspoon cornstarch with 1 tbsp cold water
• ¼ cup heavy cream optional
• parsley or green onion for serving

Instructions

 

• Pat chicken dry. Season with salt, pepper, and paprika. Pound or slice thick breasts to ¾-inch.
• Whisk honey, Dijon, yellow mustard, garlic, vinegar, broth, salt, and pepper until smooth.
• Sear chicken in oil and butter 4–5 minutes per side until golden. Set aside.
• Simmer sauce in same pan 1–2 minutes, scraping browned bits.
• Return chicken; cook 4–6 minutes until 165°F and sauce coats chicken.
• Optional creamy finish: stir in cream on low heat 30–60 seconds.
• Optional thicken: stir in cornstarch slurry; simmer 30–60 seconds.
• Rest 3 minutes. Garnish and serve with extra sauce.
• Oven option: bake at 400°F for 15–20 minutes after searing, until 165°F.

Notes

Sauce keeps 3 days refrigerated. Cooked chicken keeps 3–4 days. Cook over medium heat so honey does not burn.

Keyword easy honey mustard chicken recipe, one pan, weeknight