Honey mustard chicken
A small amount of honey balances Dijon mustard in a simple sauce for skillet chicken breasts.
Serving illustration.
A small amount of honey balances Dijon mustard in a simple sauce for skillet chicken breasts. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Honey can darken quickly over strong heat, so it goes into the sauce after the chicken has browned. A gentle simmer gives you more control over the final texture.
Dijon mustards differ in strength and saltiness. Taste the finished sauce before adding seasoning; do not taste any sauce after it has touched raw chicken until it has cooked.
Before you start
Choose a plain side such as rice, potatoes or bread to use the extra sauce. Prepare that side separately; it is not included in the card.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Check the thickest pieces with a food thermometer: chicken must reach 165°F (74°C). Check more than one piece when sizes differ; timing alone does not confirm doneness.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Honey mustard chicken
Prep and cooking times are estimates.
Ingredients
How to make it
- Mix the sauceWhisk the mustard, honey, broth and vinegar in a bowl. Keep this sauce separate from the raw chicken until it goes into the hot skillet.
- Season the chickenPat the cutlets dry and season with salt and pepper. Aim for pieces about ½ inch thick so they suit the skillet method.
- BrownHeat oil in a skillet over medium heat. Brown the chicken for about 4 minutes per side, working in batches if necessary. Lower the heat if the outside darkens too quickly.
- SimmerPour in the mustard mixture carefully. Bring to a gentle simmer and turn the chicken in the sauce. Cook until the center of each cutlet reaches 165°F (74°C); add a splash of water if the sauce reduces before the chicken is done.
- FinishLet the chicken stand briefly while you taste the sauce. Spoon the sauce over each portion and serve warm. The sauce should coat the chicken rather than become sticky or scorched.
Make it work for you
Honey can darken quickly over strong heat, so it goes into the sauce after the chicken has browned. A gentle simmer gives you more control over the final texture. Dijon mustards differ in strength and saltiness. Taste the finished sauce before adding seasoning; do not taste any sauce after it has touched raw chicken until it has cooked.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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