By Laurel Perry
Published Oct 21, 2024
Honey mustard is one of my favorite condiments of all time. I love it slathered on burgers or as a dipping sauce for chicken tenders and french fries. But with this honey mustard chicken, I’ve elevated honey mustard to a sauce worthy of a 5-star restaurant! Made with two types of mustard, real honey, chicken broth, and fresh herbs, it’s savory, sweet, and absolutely luscious!
Typical store-bought honey mustards are often a bit too sweet and don’t even contain real honey! And while they’re tasty with all that salty fast food, classy seared chicken breasts call for a more upscale approach. I made this honey mustard chicken with real wildflower honey and the fanciest mustards I could find. The result is a complex-tasting sauce that’s miles above anything from the store.
What’s in This Honey Mustard Chicken Recipe?
- Chicken: I like boneless, skinless chicken breasts, but thighs also work well.
- Honey: Adds a touch of sweetness to the sauce.
- Mustard: A combination of Dijon and whole-grain mustards adds the perfect amount of tangy spice!
- Broth: Low-sodium chicken broth creates a rich and flavorful sauce base.
- Garlic: Adds an earthy and savory flavor to the sauce.
- Fresh Thyme: Adds a pop of freshness and color.
Tips for Success
- This recipe comfortably serves 4 people, so aim for 4 small chicken breasts (or halve 2 larger ones) or at least 4 chicken thighs.
- I used a cast-iron skillet so I could easily go from stove to oven. If you don’t have an oven-safe skillet, transfer the chicken to a 9×13-inch baking dish.
- If you prefer a thicker sauce, whisk 1 teaspoon of cornstarch with 2 teaspoons of water and add it to the sauce before pouring it over the chicken. This will help it naturally thicken in the oven.
How to Store and Reheat
Store leftover honey mustard chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet over medium-low heat, adding a splash of chicken broth to rehydrate the sauce.
Serving Suggestions
This honey mustard chicken goes with just about anything! I particularly like to serve it with tangy German potato salad or roasted baby potatoes . Some easy air fryer asparagus is the perfect veggie side!
Ingredients1x2x3x
- ▢ 1 pound boneless, skinless chicken breasts or thighs
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ 2 teaspoons olive oil
- ▢ ¼ cup honey
- ▢ 2 tablespoons Dijon mustard
- ▢ 2 tablespoons whole grain mustard
- ▢ 3 tablespoons low-sodium chicken broth
- ▢ 1 clove garlic finely minced or pressed
- ▢ 1 teaspoon fresh thyme leaves
Video
Instructions
- Preheat the oven to 375°F.
- Pat the chicken dry and season both sides with salt and pepper. 1 pound boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Heat the olive oil in a large oven-safe skillet set over medium-high heat. 2 teaspoons olive oil
- Sear both sides of the chicken until golden brown, about 2-4 minutes per side.
- While the chicken sears, in a medium bowl whisk the honey, Dijon mustard, whole grain mustard, chicken broth, garlic, and thyme. ¼ cup honey, 2 tablespoons Dijon mustard, 2 tablespoons whole grain mustard, 3 tablespoons low-sodium chicken broth, 1 clove garlic, 1 teaspoon fresh thyme leaves
- Pour the mustard sauce over the chicken and use a pastry brush to spread it out evenly over the chicken.
- Bake for 15-25 minutes or until the chicken is cooked through. Smaller chicken breasts will cook faster, so start checking them earlier
Equipment
- Cast Iron Skillet
Becky’s Tips
- Properly cooked chicken should register 165°F on an instant-read thermometer inserted into the thickest part.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Honey Mustard Chicken Step by Step
Season the Chicken: Preheat the oven to 375°F. Pat 1 pound of boneless, skinless chicken breasts (or thighs) dry and season both sides with salt and pepper.
Sear the Chicken: Heat 2 teaspoons of olive oil in a large oven-safe skillet set over medium-high heat. Sear both sides of the chicken until golden brown, about 2-4 minutes per side.
Whisk the Sauce: While the chicken sears, in a medium bowl whisk ¼ cup of honey, 2 tablespoons of Dijon mustard, 2 tablespoons of whole grain mustard, 3 tablespoons of low-sodium chicken broth, 1 finely minced clove of garlic, and 1 teaspoon of fresh thyme leaves.
Sauce the Chicken: Pour the mustard sauce over the chicken and use a pastry brush to spread it out evenly over the chicken.
Bake the Chicken: Bake for 15-25 minutes or until the chicken is cooked through. Smaller chicken breasts will cook faster, so start checking them earlier
More Skillet Chicken Recipes to Try!
Chicken Alfredo Recipe with Jar Sauce
Prosciutto Wrapped Chicken in Sherry Cream Sauce
Skillet Chicken con Queso Recipe
Lemon Chicken with White Wine
Honey Mustard Chicken Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- Kosher salt and freshly ground black pepper to taste
- 2 teaspoons olive oil
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 3 tablespoons low-sodium chicken broth
- 1 clove garlic finely minced or pressed
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 375°F.
- Pat the chicken dry and season both sides with salt and pepper. 1 pound boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Heat the olive oil in a large oven-safe skillet set over medium-high heat. 2 teaspoons olive oil
- Sear both sides of the chicken until golden brown, about 2-4 minutes per side.
- While the chicken sears, in a medium bowl whisk the honey, Dijon mustard, whole grain mustard, chicken broth, garlic, and thyme. ¼ cup honey, 2 tablespoons Dijon mustard, 2 tablespoons whole grain mustard, 3 tablespoons low-sodium chicken broth, 1 clove garlic, 1 teaspoon fresh thyme leaves
- Pour the mustard sauce over the chicken and use a pastry brush to spread it out evenly over the chicken.
- Bake for 15-25 minutes or until the chicken is cooked through. Smaller chicken breasts will cook faster, so start checking them earlier
Video
Notes
- Properly cooked chicken should register 165°F on an instant-read thermometer inserted into the thickest part.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
