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Creamy, tender, and juicy honey mustard chicken is the perfect meal the whole family can enjoy. A healthy chicken dinner recipe that’s easy to make and ready in just 30 minutes.
You will love this creamy mustard chicken skillet recipe. Tender and juicy chicken breast smothered in a homemade honey mustard sauce. A simple, flavorful chicken dinner recipe that’s cooked in one pan and perfect for family dinners any day of the week. The homemade mustard sauce is bursting with a sweet, tangy, and savory flavor. Enjoy this mustard chicken with pasta, more roasted veggies, or rice. A family favorite that’s complete with protein and fiber.
Why you will love this chicken recipe
- Simple and easy: this honey mustard chicken skillet is a simple chicken recipe that anyone can make and enjoy a flavorful meal
- Healthy: This chicken breast recipe is made with a healthy creamy mustard sauce that’s loaded with protein, low in carbs, and made with healthy ingredients.
- Easy clean-up: made in one pan so there isn’t much cleanup when the meal is ready.
Ingredients you will need to make this creamy chicken
You need the following ingredients to make this honey mustard chicken. Full measurements are listed further down below
2 large (about 8 oz each) chicken breasts
Salt and pepper
garlic powder
olive oil
chicken broth
milk of choice
gluten-free flour
dijon mustard
honey
chili flakes, optional for some heat
one head broccoli or your veggie of choice
fresh parsley
How to make Mustard chicken with broccoli
- Season and cook chicken breast: Heat 1 tablespoon of olive oil in a large pan over medium heat. Season the chicken with salt, pepper, and garlic powder. Cook the chicken for about 4-5 minutes per side, or until golden brown. Set aside on a plate and cover to keep warm.
- Make the creamy mustard marinade: Meanwhile, in a small bowl whisk the flour with almond milk until it is fully combined. To the same preheated skillet, add the chicken broth. Let it simmer for a couple of minutes, then add the almond milk mixture, Dijon mustard, honey, and chili flakes, if using. Whisk until the sauce is smooth and creamy.
- Combine chicken and sauce: Once the sauce has thickened, add in the chicken and broccoli. Continue to cook for 8-10 minutes, or until the chicken is fully cooked through and broccoli is tender.
Recipe notes and tips
- Milk: Use any milk of choice. 2% works well. You may use Dairy-free milk but the consistency will be a little different.
- Chicken: use free-range organic chicken if possible. Slicing the chicken to a thinner consistency will entire that the chicken cooks through. You may also use boneless chicken thighs.
- Broccoli: if you don’t like broccoli you may use another vegetable of choice. Try green beans.
- Broth: we used chicken broth but you may use veggie broth.
- Do not overcook the chicken so they don’t dry out.
- Store leftovers in an airtight container and place in the fridge for up to 3 days.
frequently asked questions
Pounding the chicken and fattening it is a good way to get the chicken to be more tender once cooked. Be sure you don’t cook the chicken too fast to prevent it from drying out. Cook under low-medium heat for 3-4 minutes on each side for perfectly tender and juicy chicken.
Depends on what you are making, chicken is very versatile that taste great with any seasoning. You can simply use salt and pepper for the base, and then mix in other seasonings like Italian seasoning, thyme, paprika, onion powder, and/or c=garlic powder.
We believe it all comes down to the thickness of the chicken and whether you are baking or pan searing. If the chicken breast is too thick we prefer that you slice the chicken lengthwise to make it thinner.
What to serve with this mustard chicken
- Mediterranean Chopped Salad
- Greek Chickpea Salad
- Homemade Dinner Rolls
- White Rice
- Garlic Roasted Potato Skillet
- Healthy Mashed Potatoes
Other chicken dinner recipes to try
- Grilled Chicken Kafta
- Huli Huli Chicken
- Balsamic Chicken Skillet
- Southwest Chicken Salad
- Buffalo Chicken Bake
- Chicken Spinach Pasta
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Creamy Honey Mustard Chicken
Ingredients
- 2 large chicken breasts, cut on lengthwise, about 8 oz each
- Kosher salt and ground pepper, to taste
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 2/3 cup chicken broth
- 1 cup milk of choice
- 1 tbsp gluten free flour
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 tsp chili flakes, optional or to taste
- 1 medium head broccoli
- 2 tbsp fresh parsley, chopped
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Season the chicken with salt, pepper and garlic powder.
- Cook the chicken for about 4-5 minutes per side, or until golden brown. Set aside on a plate and cover to keep warm.
- Meanwhile, in a small bowl whisk the flour with almond milk until it is fully combined.
- To the same preheated skillet, add the chicken broth. Let it simmer for a couple of minutes, then add the almond milk mixture, Dijon mustard, honey and chili flakes, if using. Whisk until the sauce is smooth and creamy.
- Once the sauce has thickened, add in the chicken and broccoli. Continue to cook for 8-10 minutes, or until the chicken is fully cooked through and broccoli is tender.
Notes
- Milk: Use any milk of choice. 2% works well. Dairy-free milk will be good too but the consistency will be a little different.
- Chicken: use free-range organic chicken if possible. Slicing the chicken to a thinner consistency will entire that the chicken cooks through. You may also use boneless chicken thighs.
- Broccoli: if you don’t like broccoli you may use another vegetable of choice. Try green beans.
- Broth: we used chicken broth but you may use veggie broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight with cauliflower instead of broccoli. I also added 1/2 minced onion before adding the broth and it was SO delicious even my picky 3 year old loved it!
Made this today but made a couple adjustments. Used flour and whole milk. Used thighs cause that is what I had. Cut them into cubes. Made pasta and put in a pad of butter and 1/2 cup of pasta water and added the pasta. My family totally loved it and said to make this instead of Alfredo from now on. Flavor was amazing. I did add more seasoning to taste.
So awesome. Thanks for the feedback. Glad you liked it
I added ritz crackers (mashed into dust)
It helped it thicken more and gave it a slightly sweet flavor that mixed well with the honey mustard flavor!
So delish, quick, and easy! Added a lil rosemary to the sauce and extra mustard. Loved it!!
Thanks. Rosemary sound yummy
Do you think this can be made in a crockpot? What would your cooking suggestion be?
Hi Liz, I haven’t tried it in the crockpot so I am not sure. But I don’t see why not? You can set it on low for 6 hours and high for 4 hours.
How long does the sauce need to thicken?
Wanted to love this but just was missing something with the flavor. Love the idea and elements.
Love this recipe for a work night. Quick, easy, and tasty!! Can’t get enough of the sauce!
Thanks!