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Skillet Honey Mustard Chicken Breasts

An icon representing a clock 25 min | easy | high-protein, lactose-free, Mediterranean diet | See also:  gluten-free alternative
Overhead view of a skillet with four seared chicken breast cutlets coated in glossy honey mustard sauce, sprinkled with chopped parsley, on a white marble surface.
Published Mar 17, 2025
Prep Time Cook Time Total Time
10 min 15 min 25 min
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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.

Ingredients  (4 servings)

Adjust servings:

Ingredients:

Ingredient Notes *

  • Dijon mustard: This recipe assumes a US Dijon mustard (smooth, mild, slightly sweet). Dijon manufactured for the European market is sharper and less sweet; begin with less and adjust.

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Sliced chicken breast on a dark plate, drizzled with glossy honey mustard sauce and sprinkled with cracked pepper and chopped herbs, with a scoop of mashed potatoes in the background.

How to Make Skillet Honey Mustard Chicken Breasts

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Sliced chicken breast arranged on a plate and drizzled with glossy honey mustard sauce with visible Dijon seeds, sprinkled with chopped green herbs.

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.
Four seared chicken breast cutlets on an oval green platter, coated in glossy honey Dijon mustard sauce and sprinkled with chopped parsley.

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.

Nutrition Facts *

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

* Approximate, per serving.
Data source: USDA FoodData Central.

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.

Serving Suggestions

This cozy honey mustard chicken is lovely with buttered egg noodles, roasted baby potatoes, or a pile of garlicky green beans.

For a fun twist, stir a pinch of smoked paprika or crushed red pepper into the sauce, which adds gentle heat and deeper flavor.

Profile picture of Eunice

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Side Pairings

These sides complement the meal beautifully.

Reviews

  • Judith, Blue Springs: Great honey mustard flavor with the chicken and my husband thinks that the garlic gives it just the right touch! — 5 ★

    Eunice: So glad it hit the mark for both of you, Judith!

  • jojo, San Diego, CA: We used Dijon mustard and it was amazing 🤤 Will make again soon. — 5 ★

    Eunice: Happy to hear that, Jojo!

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