Honey Mustard Chicken! Tender chicken thighs cooked in a skillet so it’s crispy on the outside, while being succulent and juicy on the inside. The chicken is served in an addictive and rich honey dijon mustard sauce. Plus, it’s all made in one pan!
Honey and mustard is just made for slathering over juicy chicken! This Honey Mustard Chicken is all made in one skillet, for an easy and delicious weeknight meal.
How To Make Honey Mustard Chicken – Step By Step
Be sure to see the recipe card below for full ingredients & instructions!
What Kind Of Chicken Can I Use In This Honey Mustard Chicken Recipe?
I used boneless, skinless chicken thighs here because they are always juicy and tender, cook very quickly, and require the least amount of prep.
You can also use boneless, skinless chicken breast, but you will want to pound them out to an even 1/2-inch thickness before browning in the skillet, which will add about 5 minutes to your prep time.
What Mustard Should I Use?
When it comes to recipes for honey mustard chicken you will find a lot of variation in the choice of mustard, from yellow mustard to Dijon. I personally love a combination dijon mustard. I love the depth of flavor it gives, as well as the rich spiciness.
This is one of those all-purpose chicken dishes that we use for everything. It’s great right out of the skillet, drenched in the mustard sauce and served next to roasted potatoes and asparagus or quinoa and green beans.
You can have it in salads, lunch time wraps, or a quick flatbread pizza or even sliced on a sandwich. There is tons of flavor and it’s so simple!
Top Tips For This Honey Mustard Chicken Skillet
- Making chicken in my cast iron skillet is great because it heats up evenly and retains that heat so you can get a good golden sear on my chicken. Doing this just adds lots of flavor to your finished chicken. If you don’t have a cast iron skillet use the heaviest bottomed skillet that you have– this will help with even cooking and heat retention.
- Feel free to substitute with your favorite mustard. Keep in mind that the sauce may end up being even sweeter if you don’t use Dijon, though, as many mustards are a bit sweet. The Dijon cuts some of the sweetness because it has a sharp flavor.
- All honey isn’t created equal! Even if it looks like honey, tastes like honey, and comes in a bear-shaped bottle, you can’t be sure it’s 100% honey. Many commercial honey manufacturers add high-fructose corn syrup to their watered-down honey, taking it far away from what it once was. Using honey out of a bear-shaped bottle won’t ruin this recipe, but if you can, use the best honey you can!
- Garnish with rosemary sprigs.
Have you tried this Honey Mustard Chicken Skillet recipe? I’d love to hear from you in the comments below!
Honey Mustard Chicken Skillet Recipe
- 2 lbs boneless chicken thighs
- 1 onion
- 1 garlic clove
- 5 tbsp extra virgin olive oil
- 3 rosemary sprigs
- 3 tbsp honey
- 3 tbsp dijon mustard
- 1 cup chicken stock
- Peel & slice onion and garlic
- In a cast iron skillet pan, heat 3 tbsp of the extra virgin olive oil, on medium heat
- Add garlic, onions and rosemary sprigs
- Sauté for 7 minutes on medium heat until golden brown
- Add 2 tbsp of the honey and sauté for another 2 minutes
- Remove onions, garlic and rosemary from pan and set aside
- Heat remaining 2 tbsp of extra virgin olive oil in same pan
- Add chicken thighs and cook for 8 minutes on each side, on medium heat
- Add onions, garlic and rosemary back in the pan
- Add remaining 1 tbsp of honey and dijon mustard.
- Add chicken stock and mix with a wooden spoon so that all ingredients are well combined
- Let everything simmer on medium-low heat for 10-15 minutes or until sauce thickens and chicken is thoroughly cooked
- Garnish with rosemary and enjoy!