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This honey mustard chicken recipe is a tried-and-true family favorite. It features tender chicken breasts baked in a sweet, tangy, and creamy sauce. It’s ready in 20 minutes!
Honey mustard chicken is a quick and foolproof crowd-pleaser.
Seriously though, this chicken recipe only takes 20 minutes (and half of that is the marinating time), meaning it works for a lazy weeknight dinner or when you have to feed a hungry crowd on short notice (guilty!).
The sauce alone is good enough to sip with a spoon, and I love how quickly it comes together. You only need a few ingredients, meaning you can spend more time on the sides (like green goddess salad, roasted potatoes and carrots, or air fryer frozen green beans).
If you love easy chicken dinners as much as we do, try my chicken Florentine, chicken marsala, or sheet pan chicken and veggies next.
Key Ingredients
- Chicken. I used boneless skinless chicken breasts for this recipe since they’re lean and cook quickly. They’ll need to be cut in half lengthwise.
- Heavy cream. To make the sauce extra creamy and rich.
- Mustard. I love using Dijon mustard in the honey mustard chicken marinade, but if that’s too potent for you, try yellow mustard, whole grain mustard, or a mixture. If you use honey mustard sauce, skip the added honey.
- Honey. The sweetness of the honey pairs amazingly with the warm and tangy flavor of the mustard.
- Garlic. For aroma and flavor. Don’t skimp here! Fresh garlic is far more flavorful.
- Rosemary. To complement the other flavors.
- Kosher salt and black pepper. To taste.
- Olive oil. To sear the chicken.
- Fresh parsley. Garnish.
How to make honey mustard chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Prep. Preheat the oven and combine the honey, mustard, garlic, salt, and pepper.
Marinate. Coat the chicken in the sauce mixture and marinate briefly.
Sear. Sear the chicken on both sides in a well-oiled, oven-safe skillet. Cook until the chicken is almost done.
Bake. Turn off the heat and stir in the remaining ingredients. Bake until the chicken is fully cooked, then serve and enjoy.
Arman’s recipe tips
- Extend the marinating time. 10 minutes is the minimum, but you could marinate the chicken up to 6 hours before you need it.
- Use other cuts of chicken. Depending on what’s available, I’ll sometimes use bone-in chicken breasts or chicken thighs. Just note that the cooking time will vary, as bone-in chicken will need at least 5-7 extra minutes in the oven.
Frequently asked questions
Any sticky sweetener can replace honey. We recommend maple syrup, agave nectar, or coconut syrup.
Since this recipe is quite flavorful and rich, it’s best paired with lighter sides like sautéed asparagus, basmati rice, or sautéed carrots. I like to make a side of 3-ingredient biscuits to soak up the leftover sauce!
Honey Mustard Chicken
Video
Ingredients
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 large chicken breasts sliced lengthways
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 2 sprigs rosemary
Instructions
- Preheat the oven to 190C/375F.
- Prepare the sauce by mixing the honey, Dijon mustard, garlic, salt, and pepper in a bowl.
- Dip the chicken in the marinade and let everything marinate for 10 minutes.
- Heat the olive oil in a skillet over medium-high heat. Once the skillet is hot, add the chicken and sear on both sides. Cook the chicken for five minutes, until the honey caramelizes.
- Remove the skillet from the heat and stir through the remaining sauce, heavy cream, and rosemary. Place in the oven and bake for 5 minutes, until the cream mixes into the sauce and bubbles.
- Remove the chicken from the oven and serve immediately.
Notes
Nutrition
More under 30 minute meals
Originally published June 2023, updated and republished December 2024
Made this exactly as written, and it was amazingly delicious! It will certainly be a favorite for us.
Thanks so much, Joyce!
Easy to make – had to substitute heavy cream (cream cheese with dash of milk). I omitted rosemary as I am not a fan. I think next time I will double the marinade ingredients so there is extra sauce. Prepared rice and green vegetables as side dishes. I don’t rate recipes but this is DELICIOUS!
Thanks for the feedback!
One of my favourite dishes.
Thanks, Karen!
Very easy and Delicious 😋
Used 10% cream instead of heavy
Had baked potato and sautes zucchini and peppers….quick and eat dinner…Always a plus!
This was delish! I used a half can of coconut milk instead of heavy cream and it was still delish. Served over rice. I will definitely make again.
This was so so yummy all my family loved it
Thank you so much for sharing can’t wait to try lots more of your yummy recipes
Would it work with cream cheese or yogurt instead of cream? Xx
You could try!
Absolutely wonderful!
YOUR RECIPES ARE SOOO FANTASTIC!! ALWAYS SO COMFORTING AND FULL OF FLAVOR!! WILL BE MAKING THIS RECIPE REAL SOON!!
Made this in slow cooker. Absolutely beautiful.
Hi Arman,
What are the seeds in the picture ? Perhaps, mustard seeds ? I don’t see anything in the recipe that it could represent ? Thank you. I love many of your recipes and just wanted to clarify.
Julie
Yes! Wholegrain mustard which is optional 🙂
This was so so yummy all my family loved it
Thank you so much for sharing can’t wait to try lots more of your yummy recipes I didn’t use full cream I used 1/2 fat as my daughter can’t have full fat
Magnificent preparation and presentation
Please What can I use instead of heavy cream. As cannot use dairy.
Hi Marlene! You can try full fat canned coconut cream
nice dish, thank you, and can’t beat 10 minutes, honey mustard has not been one of my regular chicken flavors but it should have been, love those flavors