Easy Honey Mustard Chicken
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.
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.