Honey Mustard Chicken

Name: Honey Mustard Chicken Pan-Fried
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 large chicken breasts, sliced in half horizontally; 1/4 cup all-purpose flour; salt, to taste; black pepper, to taste; 1 tbsp olive oil; 2 tbsp butter, divided; 2 cloves garlic, minced; 1 cup chicken stock; 2 tbsp honey; 1 tbsp Dijon mustard; 1 tbsp wholegrain mustard; 3 sprigs fresh thyme; mashed potatoes, for serving; green beans, for serving

Honey Mustard Chicken is a pan-fried dish with tender chicken cutlets glazed in a tangy-sweet sauce combining Dijon mustard, honey, garlic, and fresh thyme. It's a complete weeknight dinner ready in under 30 minutes.

🌍American 🏷️Honey mustard chicken 🏷️Chicken breast 🏷️Pan sauce 🏷️Weeknight dinner Quick meal

🏷️

🏷️Comfort food

-0:00

dontgobaconmyheart_onTikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by dontgobaconmyheart_

-0:00

dontgobaconmyheart_onTikTok

Ingredients

2 large chicken breasts, sliced in half horizontally
1/4 cup all-purpose flour
salt, to taste
black pepper, to taste
1 tbsp olive oil
2 tbsp butter, divided
2 cloves garlic, minced
1 cup chicken stock
2 tbsp honey
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
3 sprigs fresh thyme
mashed potatoes, for servingoptional
green beans, for servingoptional

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Instructions

1
In a shallow bowl, combine the all-purpose flour with salt and pepper to taste. Dredge the sliced chicken breasts in the seasoned flour, ensuring they are lightly coated on all sides.
2
In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter. Once the butter is melted and foaming, add the chicken to the pan.
3
Fry the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
4
Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds until fragrant.
5
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Stir in the honey, Dijon mustard, and wholegrain mustard until well combined.
6
Add the fresh thyme sprigs to the sauce. Bring to a simmer and let it cook for a few minutes to reduce and thicken slightly.
7
Add any resting juices from the cooked chicken back into the pan. Remove the skillet from the heat and stir in the remaining 1 tablespoon of butter until it melts, creating a glossy, rich sauce.
8
Return the cooked chicken to the skillet, spooning the sauce over each piece to coat.
9
Serve immediately, optionally with mashed potatoes and green beans.

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Tips & Notes

Pro tips

Pound chicken breasts to even 3/4-inch thickness before slicing horizontally so they cook evenly and quickly without drying out.
Don't skip dredging in flour—it creates a light, golden crust that helps the sauce cling and adds subtle texture to the chicken.
Add the sauce ingredients off-heat and stir constantly to prevent honey from burning on the hot pan before it combines with the stock.
Fresh thyme is key to the final flavor; stir it in at the end or use it as garnish to preserve its bright taste.

Substitutions

All-purpose flour → cornstarch (lighter coating, use same amount)
Dijon mustard → whole grain mustard (keep sauce balanced by reducing honey by 1/2 tbsp)
Butter → additional olive oil (sauce will be slightly less rich)
Fresh thyme → 1 tsp dried thyme (use 1/3 the amount, add with stock)

Storage & make-ahead

Store cooled chicken and sauce together in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat.

Common Questions

Can I use chicken thighs instead of chicken breasts?

Yes. Thighs will take 3-4 minutes longer to cook through and may require slightly more sauce. Pound them to even thickness if they're thick.

What can I substitute for Dijon mustard?

Whole grain mustard (slightly more texture) or yellow mustard (milder flavor) work well. Use the same amount, but adjust honey upward if using yellow mustard for balance.

How do I know when the chicken is cooked through?

The internal temperature should reach 165°F (74°C) at the thickest part. A meat thermometer is most reliable; alternatively, cut into the thickest piece—no pink should remain.

Can I make this ahead?

Cook the chicken and sauce completely, cool, and refrigerate in an airtight container for up to 3 days. Reheat gently over low heat on the stovetop with a splash of water or stock to restore sauce consistency.

What's the best side dish for this?

Rice, mashed potatoes, or roasted vegetables pair well. The glossy sauce works especially well over rice or with crusty bread for soaking up extra sauce.