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Homemade Easy Honey Mustard Chicken photo

Easy Honey Mustard Chicken

A quick skillet chicken in a tangy-sweet honey mustard sauce that comes together in under 40 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Tongs or spatula
  • small bowl or measuring cups
  • Whisk or fork
  • Plate

Ingredients
  

  • 2 chicken breasts cut in half lengthwise (yields 4 thin cutlets)
  • salt to taste
  • black pepper to taste
  • 1/2 teaspoon garlic powder
  • all-purpose flour for dredging plus 1 tablespoon reserved
  • 1 tablespoon olive oil
  • 3 tablespoons butter divided (use 1 tbsp for searing, remaining for sauce)
  • 1 cup chicken broth
  • 2 tablespoons grainy mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • fresh parsley chopped, optional, to taste

Instructions
 

  • Slice each chicken breast in half lengthwise to make 4 thin cutlets; season both sides with salt, pepper, and garlic powder.
  • Lightly dredge each cutlet in flour, shaking off excess, and set them aside on a plate.
  • Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon butter; when the pan is hot, add the chicken cutlets in a single layer.
  • Sear the chicken until golden, about 4–5 minutes per side, until nearly cooked through; transfer the cutlets to a plate and keep any juices on the plate.
  • Reduce heat to medium, add the remaining 2 tablespoons butter to the skillet, then sprinkle in the reserved 1 tablespoon flour and cook, stirring, for 30 seconds to 1 minute.
  • Whisk in the chicken broth until smooth and no lumps remain, then stir in the grainy mustard, Dijon, and honey until the sauce is combined.
  • Return the chicken and any collected juices to the pan, reduce heat to a gentle simmer, and cook for another 4–5 minutes until the chicken reaches 165°F and the sauce has thickened slightly.
  • Taste and adjust seasoning with salt and pepper if needed, then serve immediately sprinkled with chopped parsley if desired.

Notes

  • You can swap the mustards but taste and adjust honey to balance sweetness.
  • Reduce honey to 1.5 tbsp if you prefer less sweet sauce.
  • Chicken thighs may be used; sear longer and confirm they reach 165°F.
  • Reserve any juices from the resting plate to add extra flavor to the sauce.