Name: Creamy Honey Mustard Chicken - Printable Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: English
Ingredients: Rolling Pin and Cling Film (optional); Bowl or Shallow Dish; Large Non Stick Frying Pan; 2 x Chicken Breasts, skinless & boneless; 2 tsp Chicken Seasoning; 3 tbsp Plain Flour; Salt & Pepper; 1 tbsp Olive Oil; 1 tbsp Unsalted Butter; 1 x Spring Onion, finely chopped; 80ml (1/3 Cup) Double Cream; 2 tbsp White Wine; 2 tbsp Honey Mustard

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(This post has been updated from the original September 2015 version to provide a better experience for you)

Looking for a speedy midweek meal, but don’t want to compromise on flavour? This 20 minute honey mustard chicken recipe is here to save the day! Made in just one pot, it boasts bags of flavour, and requires minimal effort to make. Keep reading for the full recipe…

Creamy honey mustard chicken on a white plate with rice

It’s so easy to fall into the trap of eating the same things over and over. Especially when you don’t have much time on your hands!

Try mixing things up a little with this gorgeous honey mustard chicken recipe. Or even this flavour packed balsamic chicken. Both made in one pot, they’re quick, convenient and absolutely delicious.

And if you’re still struggling for inspiration? Try how to plan 5 midweek meals in less than 10 minutes. I promise you’ll never look back!

What is the best chicken for pan frying?

Personally, I’m a big fan of using chicken thighs. They’re really cheap, and have much more flavour due to the hight fat content. As a result, they hold more moisture when cooked, and tend to be really juicy.

That being said, I’ve gone with breasts in this mustard chicken recipe. As they’re more lean and a little bit healthier. (Trying to offset the cream in the honey mustard chicken sauce!)

Which one is best is entirely down to your tastes. There’s no right or wrong type of chicken for pan frying!

How do you make honey mustard chicken sauce?

There are several ways you can make a honey mustard sauce. But my favourite way is to cheat a little, and use Maille honey mustard (affiliate link). If you can’t get hold of it, you can always use a good quality dijon mustard and some honey instead.

So to make a honey mustard chicken sauce, first fry some diced onion in olive oil. Then stir in cream, white wine and honey mustard. (The wine is optional, but really yummy!) Bring it up the boil and season with salt and pepper. Serve straight away.

What mustard is best for honey mustard chicken sauce?

As I said above, my favourite is Maille honey mustard (affiliate link). It’s the perfect balance between the two ingredients, and works really well in so many dishes!

But if you can’t find this in your local supermarket, don’t worry. You can always substitute it for dijon mustard and runny honey instead.

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s what you need to know…

Chicken – Use the best quality skinless boneless chicken breasts you can afford. It’s a key ingredient in this dish, and you will taste the difference.
Chicken seasoning – You can get various chicken seasonings (affiliate link) from most supermarkets. Use your favourite, or experiment with what you have in your spice cupboard!
Flour – This is only for coating so it doesn’t really matter which type you use. I used plain/all purpose flour.
Oil – I like to use a nice olive oil for the best flavour. But any oil would work well, especially as it’s being used alongside butter.
Butter – A high quality butter like Lurpak usually results in a richer, more creamy flavour. But don’t worry, all butter will work. And it will still taste yummy!
Onion – Spring onions give the perfect balance in a honey mustard chicken sauce. They’re not too harsh, but lend a lovely subtle flavour to the sauce. You can use a regular brown onion instead though.
Cream – For a rich and creamy sauce, use double cream (full fat). You can absolutely use a lower fat cream if you want to add less calories though!
Wine – This is optional, but adds a really gorgeous quality to the sauce. It doesn’t really matter what type of white wine. A splash of what you already have will taste great!
Mustard – Maille honey mustard is my go to. If you can’t find this, use 2 tsp of dijon mustard and 2 tsp of runny honey instead.

Honey mustard chicken recipe tips

Here are tips you’ll find helpful when making this recipe.

Use good quality chicken breasts. And if that’s out of your budget? Switch to chicken thighs instead. They’re actually really tasty!
Is it better value to buy a big pack of chicken? Freeze any leftover breasts in individual portions. Then you can defrost and use them at your leisure, with zero waste.
Season and taste the honey mustard chicken sauce as you go. If seasoned after cooking, it’s more likely to taste salty. Rather than it bring out the best of the other ingredients.
Serve alongside rice, crushed potatoes, chips or salad. It would even make a delicious sandwich!

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

The only preparation for this recipe is seasoning and flouring your chicken, and chopping spring onion. This will take less than 5 minutes.
To pan fry the chicken breasts will take approximately 3-4 minutes on each side. Note that chicken size varies, and so do frying pans and ovens. They could affect the timings slightly.
Making the honey mustard chicken sauce will take 2-3 minutes at the most.

If you like this recipe…

…you might also like:

Creamy Honey Mustard Chicken – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 2.

2 x Chicken Breasts, skinless & boneless
2 tsp Chicken Seasoning
3 tbsp Plain Flour
Salt & Pepper
1 tbsp Olive Oil
1 tbsp Unsalted Butter
1 x Spring Onion, finely chopped
80ml (1/3 Cup) Double Cream
2 tbsp White Wine
2 tbsp Honey Mustard

Essential equipment

Rolling Pin and Cling Film (optional)
Bowl or Shallow Dish
Large Non Stick Frying Pan

Instructions

Firstly, if your chicken (2 x skinless boneless breasts) is too thick or uneven, wrap in clingfilm and gently flatten/level out with a rolling pin.

Chicken breasts being flattened with a rolling pin

Then, in a bowl or shallow dish, mix together the chicken seasoning (2 tsp), flour (3 tbsp) and some salt and pepper. Coat each chicken breast in the mixture.

Next, heat your frying pan over a medium heat. When hot, add the oil (1 tbsp) and butter (1 tbsp). Once melted, add the chicken breasts to the pan.

Fry for 3-4 minutes on each side, until crisp, golden and cooked through.

Crisp golden fried chicken breast in a frying pan

Remove the chicken from the pan and set aside to rest. Meanwhile, toss the spring onion (1 x finely chopped) into the hot pan. Cook for 1-2 minutes, stirring continuously.

Then add in the cream (80ml | 1/3 Cup), wine (2 tbsp) and honey mustard (2 tbsp). Stir well and season with salt and pepper. Heat through for 1-2 minutes.

Creamy honey mustard chicken sauce in a frying pan

Finally, slice the chicken and divide between serving plates. Pour over your honey mustard chicken sauce, and serve alongside your favourite side dish.

Honey mustard sauce poured over chicken on a serving plate

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Creamy honey mustard chicken on a plate with rice. A text overlay says 'creamy honey mustard chicken'