When you’re after fancy without the fuss, this Creamy Honey Dijon Chicken is it. A gorgeous silky pan sauce with tangy mustard, cream, and honey perfectly pairs with tender, skillet cooked chicken breasts. With just simple ingredients, 20 minutes, and one pan you can have this family friendly dinner ready to serve.
Honey Dijon Chicken – The EASY Way!
If you’re a fan of the flavor of Dijon mustard you are going to LOVE this recipe. Especially when you discover just how FAST it is to make. From fridge to fork you only need 20 minutes to whip up a pan of perfect, juicy chicken coated in a creamy honey Dijon sauce. It’s so simple, so tasty, and super family friendly, but it’s also fancy enough to impress guests for any occasion.
In just one pan thin chicken is seared it off and a creamy, luscious sauce is made from honey, cream, and Dijon mustard. It all simmers together to make an extra tasty, quick-cooking, easy to clean up dinner with impressive flavor. Even you might not even believe it was so easy to make!
Why I LOVE this recipe!
- Feels Gourmet & Impressive – Perfectly browned, tender chicken coated with a creamy pan sauce looks and tastes impressive enough for any event or occasion.
- Quick and Easy – You’ll impress yourself with how quickly you can get this easy recipe prepped, cooked, and ready to serve!
- Family Friendly – The big mustard flavor is mellowed with cream and honey to make it tasty enough for adults and mellow enough for even young kids to enjoy.
- Easy Ingredients – All it takes are pantry seasonings and common ingredients found at any grocery store to whip this up.
What to Serve with Creamy Dijon Chicken
Since this skillet chicken dish has the classic flavors of honey and Dijon mustard, it will pair well with many of your favorite traditional side dishes. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Rice – Any form of rice or grain is great for soaking up that honey Dijon sauce.
- Creamy Mashed Potatoes – Forget gravy and enjoy that silky mustard chicken sauce with a big bite of creamy mashed potatoes instead.
- Baked Asparagus – Tender oven roasted asparagus tastes great and is a the perfect gourmet side to go with your chicken.
- Green Salad – Mixed greens, tomatoes, croutons, or your favorite toppings paired with a homemade healthy balsamic or perfect lemon vinaigrette is a light side that would go great with this meal.
- Garlic Parmesan Broccoli – The combination of garlic and parmesan on these roasted veggies is perfect with the mustard sauce.
- Homemade Buttermilk Cornbread – Cornbread is a fantastic, filling side for any meal!
- Perfect Roasted Mixed Vegetables – This recipe makes it so easy to deliver a perfectly roasted pan of your favorite veggies to the table.
- Sauteed Spinach – This fast and easy side would be so good with the Dijon mustard sauce.
- Garlic Smashed Potatoes – These potatoes are a family favorite waiting to happen!
You can choose one or add a few sides to make a wholesome, well rounded dinner.
This creamy honey Dijon chicken recipe is as simple as promised! Just 20 minutes and one pan for a family friendly meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken Breasts – You can use boneless, skinless breasts, cutlets, or even thighs if you’d like.
- Seasonings – Salt, pepper, and garlic powder are all you need to season the chicken and sauce.
- Chicken Broth
- Dijon Mustard – Either traditional or stone ground varieties of Dijon work well.
- Heavy Cream
- Slice or pound the chicken thin – It’s very important to use thin chicken when cooking it in a skillet. It allows the inside and outside too cook evenly, so you don’t end up with burnt or tough chicken before the inside is done. I recommend slicing each breast into 1/2″ thick cutlets or pounding them thin with a mallet. Cover them with plastic wrap before pounding to prevent any splatter in your kitchen.
- Use a large skillet – Crowding too much chicken into a small skillet won’t allow any moisture to evaporate, which means the chicken will steam, instead of sear. We want that sear for flavor and texture so use the largest skillet you have and cook in batches if needed to allow browning.
- Get the oil hot – One key to juicy, tender chicken that cooks fast is starting with a hot skillet and hot oil. You should hear a sizzle the moment it touches the pan.
- Don’t move the chicken – While it’s searing, leave it alone! That brown exterior comes from undisturbed cooking. Resist the urge to flip, move, and check for at least 2-3 minutes.
- Use all the juices – While the chicken is resting after searing, juices will collect on the plate. Dump them ALL back into the skillet with your sauce to add key chicken flavor to the final dish.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Start with chicken cutlets– Save yourself the time it takes to slice or pound thin regular breasts and start with a pre-sliced package of cutlets.
- Cut it even smaller– Small chicken cubes or pieces will sear and cook through faster than breasts.
- Cook it ahead– Cook the entire recipe up to 24 hours ahead. Store it covered in the fridge once cooled and reheat in a pan when you’re ready to serve. You may need to add an extra splash of cream or broth to loosen the sauce back up.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Maple Dijon Chicken– Make the recipe as directed but swap out the honey for maple syrup.
- Parmesan Dijon Chicken– Remove the honey from the recipe. After adding the cream, stir in 1 cup of shredded parmesan cheese over low heat until melted and smooth. Then add the chicken and simmer gently until cooked.
- Apricot Dijon Chicken– Make the recipe as directed but replace the honey with 2 tablespoons of apricot jelly or preserves. Stir until smooth and melted before adding the cream.
Honey Dijon Chicken Leftovers
If you have leftovers after making creamy Dijon chicken breasts, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Creamy Dijon Chicken Pasta– Cook your preferred pasta according to package instructions. Chop the chicken and add it to a skillet over medium heat with the remaining sauce. When the pasta is cooked al dente, add it with 1/2 cup of pasta water to the pan of chicken. If desired add in 1 cup of frozen peas or 1 cup of thawed, drained frozen spinach. Simmer until the pasta is well coated and veggies are cooked, then serve.
- Dijon Chicken and Rice Casserole– Combine chopped chicken, leftover sauce, 2 cups of quick-cooking rice, 1 cup of frozen vegetables, 2 cups of chicken broth, and 1/2 cup heavy cream in a 9×9 casserole dish. Crush butter crackers over the top. Cover tightly with foil and bake for 30-40 minutes at 350°F until hot and bubbly.
- Honey Dijon Chicken Sandwich– Reheat the chicken and sauce in a pan while you slice sandwich rolls. Layer a piece of hearty lettuce over the bottom bun and add warm chicken and sauce over top. Add a few slices of tomato and replace the top bun. Serve immediately.
More EASY Chicken Skillet Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my chicken dinner recipes here, or see a few of our readers favorite recipes below.
- Creamy Asparagus Chicken
- Chicken with Pesto Cream Sauce
- Chicken Burrito Skillet
- Chili Ranch Skillet Chicken
- Creamy Tomato Basil Chicken Skillet
- Cajun Chicken Skillet
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Creamy Dijon Chicken
For the chicken
- 1.5 pounds boneless, skinless chicken breasts cut or pounded thin
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 2 tablespoons dijon mustard traditional or stone ground
- 1 tablespoon honey
- 1 cup heavy cream
- 1/2 teaspoon salt or to taste
- Season the chicken on both sides with salt, pepper and garlic powder. Place the flour in a shallow dish. Coat each side of the chicken breast with flour.
- Heat a large skillet with olive oil over medium heat.
- Once the oil is hot, add the chicken in a single layer in the pan. Make sure the chicken has space, if there is too much chicken, cook it in batches.Cook chicken 2-3 minutes per side without moving to allow the chicken to get a nice sear on each side.Remove the chicken and set aside.
- Once you have cooked all of the chicken, deglaze the pan with the chicken broth. Add the mustard and honey to the broth, then slowly stir in the cream until everything is combined. Season with up to 1/2 teaspoon of salt to taste.
- Add the cooked chicken and juices back into the sauce and allow the chicken to simmer until done (165˚F internal temp.)
- Garnish with freshly chopped parsley and enjoy warm.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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