Honey Mustard Chicken is one of those weeknight dinners that earns its keep every single time. Pan-seared Honey Mustard Chicken thighs, golden and juicy, swimming in a warm, tangy-sweet sauce that smells absolutely incredible the moment it hits the skillet. The honey softens the bite of the mustard, the butter pulls everything together, and the whole thing is done before you've even finished setting the table. I started making this on nights when I couldn't think straight after work and just needed something good on the table fast.
If you love simple, satisfying skillet meals, you might also enjoy a classic Easy Chicken Piccata Recipe , Easy Crab Cakes Recipe or a Easy Crockpot Chicken Tetrazzini recipe
for that same no-fuss, big-reward energy.
Why You'll love This Honey Mustard Chicken
There are a handful of reasons this one keeps showing up on busy weeknights.
- Honey Mustard Chicken thighs stay juicy and forgiving. Unlike breasts, they don't dry out if you get a little distracted.
- The honey mustard glaze is built from scratch in the same skillet. One pan, big flavor, easy cleanup.
- The whole dish comes out to around ,which works out to about .
- The honey takes the edge off the mustard, making this an easy Honey Mustard Chicken dinner idea even picky eaters tend to love.
Jump to:
Honey Mustard Chicken ingredients
Simple pantry staples - most of these are probably already in your kitchen.
See Recipe Card Below This Post For ingredients Quantites
- Boneless, skinless chicken thighs : Honey Mustard Chicken thighs are the move here. They're more forgiving than breasts, stay tender even if you cook them a minute or two longer, and pick up that golden-brown crust beautifully.
- Smoked paprika : Adds a gentle warmth and a gorgeous reddish color to the outside of the Honey Mustard Chicken before it even hits the pan.
- Garlic powder : Just enough to round out the seasoning without overpowering the sauce.
- Salt : Balances the sweetness of the honey and helps the spice rub do its job.
- Cooking oil : Gets the pan hot enough to sear the Honey Mustard Chicken properly. A neutral oil like avocado or vegetable works great.
- Chicken broth : The base of the pan sauce. It lifts all those browned bits from the skillet - which is where a ton of flavor hides - and gives the sauce body as it reduces.
- Stone ground or whole grain mustard : Whole grain mustard has a slightly milder, earthier flavor than Dijon, and those little seeds give the finished sauce a nice texture. This is what gives the dish its personality.
- Honey : Sweetens the sauce and balances the tang of the mustard. It also helps the sauce thicken up slightly as it cooks.
- Butter : Stirred in at the end to make the sauce glossy, rich, and just a little bit indulgent.
How to Make Honey Mustard Chicken
Preheat the skillet: Set a large skillet over medium heat and let it warm up while you prep. Combine the smoked paprika, garlic powder, and salt in a small dish, then sprinkle the mixture evenly over both sides of the Honey Mustard Chicken thighs. Press it in gently so it sticks.
Cook the chicken: Add the cooking oil to the hot skillet and swirl to coat the bottom. Place the Honey Mustard Chicken in a single layer and cook for 5 minutes on each side, or until deeply browned and cooked through. The outside should look golden and a little caramelized - that's what you're after. Remove the chicken to a clean plate and set aside.
Build the pan sauce: Pour the Honey Mustard Chicken broth directly into the hot skillet. It'll sizzle and steam right away. Use a spatula or spoon to scrape up all the browned bits from the bottom - don't skip this part, those bits are pure flavor. Let the broth simmer for about 5 minutes, until it's reduced by roughly half.
Finish the sauce: Stir in the stone ground mustard, honey, and butter. Keep stirring until the butter melts completely and everything comes together into a smooth, glossy sauce. It should smell sweet and savory all at once.
Combine and serve: Return the Honey Mustard Chicken to the skillet along with any juices that collected on the plate - those are flavorful, don't leave them behind. Simmer for a few more minutes, spooning the honey mustard sauce over the top of each piece. Serve right away.
Swaps and Simple Substitutions
- Chicken thighs vs. breasts: You can use boneless, skinless Honey Mustard Chicken breasts if you prefer. Keep a close eye on them - they cook faster and can dry out. Pull them at 165 degrees F internal temperature.
- Whole grain mustard vs. Dijon: Dijon works perfectly here and gives a slightly sharper flavor. Yellow mustard will work in a pinch but will be milder.
- Honey: Maple syrup makes a nice substitute and adds a slightly woodsy note. Agave works too.
- Chicken broth: Vegetable broth works if that's what you have. A small splash of white wine plus a little water gives the sauce a nice lift too.
- Butter: A dairy-free butter or a small drizzle of olive oil can substitute if needed, though the sauce will be slightly less rich.
Equipment for Honey Mustard Chicken
- Large skillet (cast iron or stainless both work great)
- Small dish for mixing the spice blend
- Spatula or wooden spoon for scraping the pan
- Meat thermometer (optional but helpful - look for 165 degrees F)
Storing Leftovers the Right Way
Reheating: Warm gently in a skillet over low heat with a splash of broth or water to loosen the sauce. The microwave works too - cover it and use 50 percent power to keep the Honey Mustard Chicken from drying out.
Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days. Keep the Honey Mustard Chicken and sauce together so everything stays moist.
Freezer: Cool the dish completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
expert tips
Don't crowd the pan: Give the Honey Mustard Chicken thighs a little room. If they're packed too tight, they'll steam instead of sear and you'll miss out on that golden crust.
Let the pan get hot first: Adding the oil to a properly preheated skillet makes all the difference for a good sear. If the oil shimmers immediately when it hits, you're ready.
Scrape those browned bits: That slightly sticky layer on the bottom of the pan after cooking the Honey Mustard Chicken is where the flavor lives. The broth loosens it right up - don't leave it behind.
Don't skip the butter at the end: That one tablespoon transforms the sauce from thin and tangy to smooth and luscious.
Spoon the sauce over the chicken: Those last few minutes of simmering while basting each piece let the flavors meld together and give it a glossy, restaurant-style finish.
FAQ
What is in honey mustard chicken?
This version is made with boneless, skinless Honey Mustard Chicken thighs seasoned with smoked paprika, garlic powder, and salt. The sauce comes together from chicken broth, whole grain mustard, honey, and butter - simple ingredients that turn into something really satisfying. A family tip: if you're making it for kids, start with just 1 tablespoon of mustard and taste before adding the second.
Can I marinate chicken in honey mustard?
Absolutely. A honey mustard marinade works great - combine the honey, mustard, and a little oil and let the Honey Mustard Chicken rest for 30 minutes up to overnight in the fridge. It adds depth to the flavor and the sugars in the honey help the outside brown nicely. For a quick weeknight meal like this one, though, the spice rub and pan sauce get you there just as fast without the wait.
Does mustard go with chicken?
It really does - mustard and Honey Mustard Chicken are a classic pairing for good reason. The acidity cuts through the richness of the meat, and when you add honey to balance it, the result is warm, deeply savory, and a little sweet. Even people who say they don't like mustard tend to love this sauce - ask Emma.
What goes best with honey mustard chicken?
Rice, mashed potatoes, roasted vegetables, and crusty bread are all excellent choices. If you want to keep things lighter, a simple green salad with lemon vinaigrette works really well alongside it. The sauce is bold enough to stand up to hearty sides but not so heavy that you can't pair it with something fresh.
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Honey Mustard Chicken
Ingredients
Method
- Heat a large skillet over medium heat. While the skillet is preheating, combine the smoked paprika, garlic powder, and salt in a small dish. Sprinkle the spice mixture evenly over both sides of the chicken thighs.
- Once the skillet is heated, add the cooking oil and swirl to coat the bottom of the pan. Place the chicken pieces in the skillet and cook for about 5 minutes on each side, or until well-browned and fully cooked through. Transfer the chicken to a clean plate.
- Add the chicken broth to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Let the broth simmer for 5 minutes, allowing it to reduce by half.
- Stir in the mustard, honey, and butter, then continue to stir until everything is melted and fully combined.
- Return the chicken and any juices back to the skillet. Allow the sauce to simmer for a couple of minutes while spooning the honey mustard sauce over the chicken. Serve immediately.
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