One-Pan Creamy Honey Mustard Chicken
Looking for an easy weeknight dinner that feels a little more special without spending hours in the kitchen? This Creamy Honey Mustard Chicken is exactly what you need. Juicy, pan-seared chicken thighs are coated in a rich, creamy honey mustard sauce made with a few simple pantry staples.
The sauce is the real star for this easy recipe. It has the perfect balance of tangy mustard, sweet honey, and rich cream, with garlic and onion adding even more flavor. Best of all, everything comes together in one pan in about 30 minutes, making it a great dinner after a long day!
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Why You'll Love This Creamy Honey Mustard Chicken
A sauce you’ll want to put on everything:
- The honey mustard sauce is what makes this dish so addictive. It’s creamy, tangy, slightly sweet, and packed with flavor from the garlic, onion, and pan drippings. You’ll definitely want something to soak up every last bit. Perfect with a bowl of rice!
Perfect for busy weeknights:
- You can have this entire meal ready in about 30 minutes, making it ideal for those evenings when you want a homemade dinner but don’t feel like spending hours in the kitchen.
Simple ingredients, big flavor:
- No complicated ingredients or fancy techniques needed. A few pantry staples like mustard, honey, and heavy cream come together to create a restaurant-worthy sauce with very little effort.
Juicy, golden chicken in every bite:
- Boneless chicken thighs are perfect for this recipe because they stay tender and juicy while developing a beautiful golden sear in the pan. They also pair perfectly with the rich honey mustard sauce.
Easy to customize:
- Use your favorite kind of mustard, adjust the honey to make it sweeter or tangier, and serve it with rice, pasta, or mashed potatoes. It’s an easy recipe to make your own depending on what you have in the kitchen.
Tips for the Best Honey Mustard Chicken
Don’t rush the sear:
Let the chicken brown properly before flipping. Those golden bits left in the pan will add extra flavor to your sauce.
Use your favorite mustard:
Dijon, yellow mustard, or whole grain mustard will all work. Each gives the sauce a slightly different flavor. Keep it easy and use what you rhave!
Adjust the sweetness:
Start with the recommended amount of honey, then add a little more if you prefer a sweeter sauce.
Keep the sauce at a gentle simmer:
Once you add the cream, avoid boiling it aggressively. A gentle simmer helps keep the sauce smooth and creamy.
Scrape the pan:
Don’t skip deglazing with white wine. It helps lift all the flavorful browned bits left behind from cooking the chicken.
What to Serve with Creamy Honey Mustard Chicken
This chicken is delicious served over steamed white rice, but it’s just as good with mashed potatoes, roasted vegetables, or pasta. I especially love having it with something that can soak up every last bit of that creamy honey mustard sauce.
Storage and Reheating
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or cream if the sauce has thickened too much.
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Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
- Absolutely! Boneless chicken breast works well too. Since chicken breast is leaner and can dry out more easily, keep an eye on the cooking time and adjust based on thickness
What kind of mustard should I use?
You can use pretty much any mustard you have on hand. Dijon mustard gives the sauce a sharper, more refined tang, while yellow mustard creates a familiar honey mustard flavor. Whole grain mustard adds a little texture
Can I make this without white wine?
Yes. You can substitute chicken broth for white wine. It will still help deglaze the pan and add flavor to the sauce
Step by step instructions
1. Season the chicken
In a bowl, season the boneless chicken thighs with black pepper, paprika, and salt.
Toss until the chicken is evenly coated on all sides.
2. Pan-sear the chicken
Heat a drizzle of cooking oil in a pan over medium-low heat.
Add the chicken thighs and cook for 4 to 5 minutes per side, until nicely browned and cooked through.
Cooking time may vary depending on the thickness of your chicken.
Remove the chicken from the pan and set aside.
3. Sauté the aromatics
Using the same pan, add the diced onion and garlic. Cook for 1 to 2 minutes, stirring occasionally, until softened and fragrant.
4. Make the honey mustard sauce
Pour in the white wine to deglaze the pan. Use a spatula to scrape up the browned bits from the bottom, since that’s where a lot of the flavor is.
Add the mustard and honey, then stir until everything is thoroughly combined. Pour in the heavy cream and mix until you have a smooth, creamy sauce.
5. Finish the sauce and serve
Add chopped parsley and season with salt to taste. Let the sauce simmer for about 30 seconds, then return the chicken to the pan and coat it in the sauce.
One-Pan Creamy Honey Mustard Chicken
Ingredients
Chicken
- 4 boneless chicken thighs
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp salt
Creamy Honey Mustard Sauce
- ¼ cup 40g diced onion
- 2 cloves garlic diced
- 2 tbsp 30ml white wine
- 2.5 tbsp mustard
- 2 tbsp honey
- ¼ cup 60ml heavy cream
- 1 tbsp chopped fresh parsley
- ¼ tsp salt or to taste
Instructions
Season the chicken
- In a bowl, season the boneless chicken thighs with black pepper, paprika, and salt.
- Toss until the chicken is evenly coated on all sides.
Pan-sear the chicken
- Heat a drizzle of cooking oil in a pan over medium-low heat.
- Add the chicken thighs and cook for 4 to 5 minutes per side, until nicely browned and cooked through.
- Cooking time may vary depending on the thickness of your chicken.
- Remove the chicken from the pan and set aside.
Sauté the aromatics
- Using the same pan, add the diced onion and garlic. Cook for 1 to 2 minutes, stirring occasionally, until softened and fragrant.
Make the honey mustard sauce
- Pour in the white wine to deglaze the pan. Use a spatula to scrape up the browned bits from the bottom, since that's where a lot of the flavor is.
- Add the mustard and honey, then stir until everything is thoroughly combined. Pour in the heavy cream and mix until you have a smooth, creamy sauce.
Finish the sauce and serve
- Add chopped parsley and season with salt to taste. Let the sauce simmer for about 30 seconds, then return the chicken to the pan and coat it in the sauce.
Video
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