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Honey Mustard Chicken (20-Minute Dinner) Recipe

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3.9 from 69 reviews

This Honey Mustard Chicken recipe is a quick and flavorful 20-minute dinner perfect for busy weeknights. Tender boneless chicken breasts are seared to a golden brown, then baked in a creamy, tangy honey mustard sauce made with garlic, chicken broth, heavy cream, honey, and Dijon mustard. The savory sauce coats the chicken perfectly, making every bite rich and delicious. Serve it with your favorite sides for a satisfying meal.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 8-oz boneless skinless chicken breasts (or 6-8 boneless skinless chicken thighs)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (divided)

Sauce

  • 2 cloves garlic (minced)
  • 1/2 cup reduced sodium chicken broth
  • 2/3 cup heavy cream (or full-fat coconut milk for dairy-free option)
  • 3 tbsp honey
  • 2 tbsp Dijon mustard

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees F (204 degrees C) to prepare for baking the chicken.
  2. Prepare Chicken: Pat the chicken breasts dry with paper towels to ensure a good sear. Season both sides evenly with sea salt and black pepper.
  3. Sear Chicken: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the chicken breasts in a single layer (cook in batches if needed) and sear for 2-3 minutes on each side until golden brown but not fully cooked. Remove the chicken and cover to keep warm.
  4. Sauté Garlic: Add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté for 30-60 seconds until fragrant, taking care not to burn it.
  5. Reduce Broth: Pour in the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Increase heat and simmer for 3-5 minutes until the broth reduces by half.
  6. Make Sauce: Whisk in the heavy cream, honey, and Dijon mustard. Bring the mixture to a boil, then reduce heat and simmer a few minutes until the sauce thickens enough to coat the back of a spoon. The sauce will thicken slightly more in the oven.
  7. Bake Chicken: Return the chicken to the skillet, turning to coat with the sauce. Transfer the skillet to the preheated oven and bake for 7-10 minutes until the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
  8. Serve: Plate the chicken and spoon the honey mustard sauce over the top for a delicious, creamy finish.

Notes

  • You can substitute boneless skinless chicken thighs for breasts if preferred; adjust cooking time as needed.
  • For a dairy-free version, use full-fat coconut milk instead of heavy cream.
  • Use a cast iron skillet or any oven-safe pan to ensure even cooking and easy transfer to the oven.
  • Check internal temperature with a meat thermometer to ensure the chicken is fully cooked but still juicy.
  • Serve with steamed vegetables, rice, or mashed potatoes to complete the meal.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/honey-mustard-chicken-20-minute-dinner-recipe/