Easy Honey Mustard Chicken

Ingredients

• 2chicken breasts, cut in half lengthways
• To tastesalt and pepper
• ½ teaspoon (2.5 ml)garlic powder
• For dredging + 1 tablespoon (15 ml)plain flour
• 1 tablespoon (15 ml)olive oil
• 3 tablespoons (45 ml), dividedbutter
• 240 ml (1 cup)chicken stock
• 2 tablespoons (30 ml)wholegrain mustard
• 1 tablespoon (15 ml)Dijon mustard
• 2 tablespoons (30 ml)honey
• Optional, to tastefresh parsley, chopped

Instructions

1. 1

   Prepare the chicken

   Cut each chicken breast in half lengthways to make 4 thinner cutlets. Season with salt, pepper and the garlic powder, then coat each piece in flour and shake off any excess.

2. 2

   Heat the pan

   Put the oil and 1 tablespoon of the butter in a frying pan over medium-high heat. Let the pan heat for a few minutes before adding the chicken.

3. 3

   Sear the cutlets

   Cook the chicken for about 4–5 minutes on each side, until golden and nearly cooked through. Transfer it to a plate.

4. 4

   Cook the flour

   Add the remaining butter to the pan and let it melt, then sprinkle in the flour. Cook for about 30 seconds to 1 minute, stirring a couple of times.

5. 5

   Whisk the sauce

   Whisk in the chicken stock until the flour dissolves. Add both mustards and the honey, then keep whisking until smooth.

6. 6

   Finish the chicken

   Return the chicken and any juices from the plate to the pan. Cook for another 4–5 minutes, or until the chicken reaches 165°F (74°C) and the sauce has thickened slightly. Turn down the heat if the sauce is boiling hard; it should bubble gently. Taste and add more salt and pepper if needed, then serve straight away with chopped parsley on top, if using.

What is honey mustard chicken?

Honey mustard chicken pairs browned chicken with a sauce that brings together honey’s sweetness and mustard’s sharp, savoury flavour. This American-style version makes the sauce in the same pan as the chicken, so the browned bits from searing become part of the finished dish.

Thin cutlets cook quickly, while a little flour helps them brown and also gives the sauce body. Using both wholegrain and Dijon mustard adds texture as well as a sharper mustard note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 296 calories, 25g protein, 13g carbs, 16g fat.

The chicken provides most of the protein, while the flour and honey contribute carbohydrates. Butter and olive oil account for much of the fat; serve the cutlet with vegetables and a moderate portion of potatoes or rice for a balanced plate.

Why use two mustards?

Wholegrain mustard: its visible seeds give the smooth sauce a little texture and a rounded mustard flavour.

Dijon mustard: it brings a sharper edge that balances the honey. The recipe’s two tablespoons of honey make a notably sweet sauce; reduce it to 1½ tablespoons if you prefer less sweetness.

Getting a good sear

Hot pan: give the oil and butter a few minutes to heat before adding the chicken, as directed. A properly heated pan helps the floured cutlets turn golden rather than simply steaming.

Even coating: shake off excess flour before frying. Too much loose flour can scorch in the pan and make the sauce lumpy later.

Building a smooth sauce

Flour and butter: stir the flour into the melted butter and cook it for 30 seconds to 1 minute. This brief cooking helps avoid a raw flour taste.

Stock: whisk it in until the flour has dissolved before adding the mustards and honey. Keep the sauce at a gentle bubble when the chicken goes back in; a hard boil can make it reduce too quickly.

How to tell when it is ready

Chicken: the cutlets are seared for about 4–5 minutes per side, then simmered in the sauce for another 4–5 minutes. Check the thickest part reaches 165°F (74°C) and is cooked through.

Sauce: it should thicken slightly as the chicken finishes cooking, while still coating the cutlets. If it becomes too thick, keep the heat gentle and stir; if it is still quite loose, let it bubble gently a little longer.

What to serve alongside

Starchy sides: mashed potatoes, rice or crusty bread are useful for catching the sweet mustard sauce. Choose whichever suits the meal and your available time.

Vegetables: serve with steamed greens, green beans or a crisp salad for freshness alongside the rich butter-and-honey sauce.

Recipe notes & tips

• Cut the breasts into similarly sized cutlets so they cook at roughly the same rate.
• Pat the chicken dry before seasoning if its surface is wet.
• Shake off extra flour so the coating stays light and the pan does not collect loose, burnt flour.
• Whisk the stock in gradually to help the flour blend smoothly into the sauce.
• Keep the sauce at a gentle simmer while the chicken finishes cooking.
• Add the parsley just before serving so it stays fresh and green.

Variations

• Less sweet: use 1½ tablespoons of honey for a sharper mustard flavour.
• Extra mustard: add a little more Dijon for a punchier sauce.
• Herby finish: scatter chopped chives over the chicken in place of parsley.
• Add greens: stir in a handful of spinach near the end and cook until wilted.
• Serve with grains: spoon the chicken and sauce over rice or another cooked grain.

Common mistakes to avoid

• Crowded pan: the chicken may steam rather than brown; cook in batches if the cutlets do not fit comfortably.
• Too much flour: excess coating can burn or leave the sauce pasty; shake each cutlet well before frying.
• Lumpy sauce: whisk the stock in thoroughly before adding the mustard and honey.
• Hard boil: the sauce can reduce too quickly; lower the heat until it bubbles gently.
• Guessing doneness: check the thickest part of a cutlet reaches 165°F (74°C).

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered pan over low heat, stirring the sauce and adding a small splash of stock if needed; avoid boiling the chicken for a long time.

Frequently asked questions