Skillet Honey Mustard Chicken Breasts

Prep Time	Cook Time	Total Time
10 min	15 min	25 min

Introduction

This skillet honey mustard chicken is tangy, slightly sweet, and perfectly juicy, all in one easy weeknight dinner.

Pan-seared chicken breasts simmer in a simple Dijon-honey sauce that feels a little fancy but uses basic pantry staples.

It comes together quickly in one pan, so it is perfect for busy nights, date-night dinners, or meal prep.

How to Make Skillet Honey Mustard Chicken Breasts

Prep mode (keeps screen active)

Prep the chicken

Pat the halved chicken breasts dry with paper towels so they brown instead of steam.
Season both sides evenly with the salt and black pepper, then let the chicken sit at room temperature for 10 minutes.
Whisk the honey mustard sauce

In a medium bowl, whisk together the Dijon mustard, honey, garlic powder, chicken broth, and cornstarch until smooth with no lumps.
Set the bowl near the stove so it is ready to pour as soon as the chicken is seared.

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Sear the chicken

Heat the olive oil in a large skillet over medium-high heat until the oil looks shimmery but not smoking.
Add the chicken in a single layer and cook for 4 to 5 minutes per side, until nicely browned and almost cooked through.
Transfer the chicken to a plate and tent loosely with foil to keep it warm while you make the sauce.
Deglaze and start the sauce

Lower the heat to medium, then pour a few tablespoons of the honey mustard mixture into the empty skillet.
Use a wooden spoon to scrape up the browned bits from the bottom of the pan, since those add big flavor.
Simmer chicken in the sauce

Pour in the remaining honey mustard mixture and stir until it starts to bubble and thicken, about 1 to 2 minutes.
Return the chicken and any juices on the plate to the skillet, turning the pieces to coat them in the sauce.
Simmer gently for 3 to 5 minutes, until the sauce is glossy and the chicken reaches 165°F in the thickest part.

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Rest and serve

Turn off the heat and let the chicken rest in the sauce for 3 minutes so the juices can settle.
Serve the chicken topped with plenty of sauce, alongside rice, potatoes, or a simple green salad.

Substitutions

Use chicken thighs instead of chicken breasts: Boneless, skinless thighs stay very juicy and add richer flavor, and you can cook them a few minutes longer without drying them out.
Swap honey with maple syrup: Pure maple syrup gives a deeper, slightly caramel flavor while keeping the sauce silky and sweet, just a bit more earthy.
Replace Dijon mustard with spicy brown mustard: Spicy brown mustard makes the sauce a little bolder and less sharp, which many people love with the sweetness of the honey.

Tips

Slice or pound for even thickness: If the chicken pieces are uneven, lightly pound them to a similar thickness so they sear evenly and stay juicy from edge to center.
Do not crowd the skillet: If your skillet is small, sear the chicken in two batches, because crowding traps steam and keeps the chicken from browning well.
Watch the heat while thickening the sauce: Once the sauce starts bubbling, keep the heat at medium so the cornstarch thickens gently without turning the texture gluey or gritty.
Use a thermometer for perfect doneness: Check the thickest part of each piece and pull the chicken from the heat right at 165°F for the best, juiciest texture.
Resting time matters: Those few minutes off the heat let the juices redistribute, so less liquid leaks out when you slice into the chicken.
Add a fresh finish: Sprinkle on chopped parsley or chives and a small squeeze of lemon juice to brighten the rich, sweet-tangy sauce.

Energy	299	kcal
Protein	32	g
Total Fat	13	g
Carbohydrates	11	g
Dietary Fiber	1	g

FAQ

My chicken turned out dry. What went wrong?: Chicken breasts dry out when overcooked or very uneven in thickness, so try pounding them gently and use a thermometer to stop cooking right at 165°F.
The sauce is too thin. How can I fix it?: Let it simmer a few extra minutes, stirring often, or whisk an extra teaspoon of cornstarch with cold broth and stir it in slowly.
The sauce got too thick and sticky. How do I loosen it?: Whisk in a splash of chicken broth or water over low heat until it loosens again, then taste and add a pinch of salt if needed.
Can I use bone-in chicken pieces for this recipe?: You can, but you will need to sear them longer and then simmer covered until they reach 165°F, which takes more time overall.
Can I make this recipe ahead of time?: You can cook it up to two days ahead, chill it tightly covered, then rewarm gently in a skillet over low heat with a splash of broth.
Can I bake the chicken instead of cooking it on the stove?: You can bake seasoned chicken at 400°F until almost done, then finish it in a skillet with the sauce so it still picks up those tasty browned bits.