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.
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.
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.
Recipe Notes
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.
- Flour
- Seasonings – Salt, pepper, and garlic powder are all you need to season the chicken and sauce.
- Chicken Broth
- Honey
- Dijon Mustard – Either traditional or stone ground varieties of Dijon work well.
- Heavy Cream
Recipe Tips
- 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.
Recipe Variations
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.