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Honey Mustard Chicken is an easy chicken dinner for those evenings when you want something flavourful without spending hours in the kitchen.

Tender chicken breast pieces in a glossy honey mustard sauce made with Dijon mustard, honey, soy sauce, and apple cider vinegar.

The sauce is what makes this recipe stand out. Honey adds gentle sweetness, Dijon mustard brings a sharp, slightly spicy flavor, and soy sauce adds savouriness and depth. A splash of apple cider vinegar ties it all together and keeps the sauce from getting too sweet.

I like serving this honey mustard chicken with fluffy rice and lightly sautéed vegetables such as green beans and red peppers. The rice soaks up the sauce, while the vegetables add freshness and a little crunch. It is a simple combination, but it makes a satisfying weeknight dinner that the whole family can enjoy.

Why you will love this Honey Mustard Chicken recipe

There are plenty of reasons to keep this recipe in your regular dinner rotation. This quick, easy meal cooks in one skillet, and the honey-mustard sauce takes only a few minutes to prepare.

The sauce is full of flavor: honey adds sweetness, and Dijon mustard adds sharpness. This recipe works especially well, since the chicken breast has a mild flavor. You can add your favorite vegetables such as green beans, red peppers, asparagus, broccolini, and mushrooms. This dish is adaptable and easy to customize.

What does Honey Mustard Chicken taste like?

Honey Mustard Chicken tastes sweet, savory, and sharp. The honey provides the sweetness, while Dijon mustard gives the sauce its distinctive sharpness. Soy sauce adds depth. Apple cider vinegar cuts through the sweetness and brightens the finish.

The result is a sauce rich enough to coat the chicken without being so heavy that it overwhelms it. If you enjoy sweet-and-savory dishes, this is a great recipe to try. It has some of the same appeal as other glazed chicken dishes, but the Dijon mustard gives it a more pronounced tangy flavor.

Ingredients

Chicken breast, Butter, Garlic cloves, Dijon Mustard, Soy Sauce, Honey, Salt, Pepper, Paprika, Apple Cider Vinegar.

Chicken breast

Boneless, skinless chicken breasts work best for this recipe because they cook quickly and cut easily into bite-sized pieces. Chicken breast is naturally quite mild, so the honey mustard sauce gives it most of its character. Cutting the chicken into similar-sized pieces also helps it cook evenly. If you prefer darker meat, boneless chicken thighs are an excellent alternative.

You don’t need to rinse raw chicken before cooking. Instead, pat the chicken dry with a paper towel before cutting it. Washing raw chicken can spread bacteria around your sink and surrounding surfaces.

Butter

Butter cooks the chicken and garlic. It helps the chicken develop a light golden color while adding richness. You can replace the butter with olive oil if you prefer, though I particularly like the flavor butter gives the chicken.

Garlic

Fresh garlic adds a savory base. It works especially well with both the honey and Dijon mustard. For a stronger garlic flavor, finely chop the cloves. For a gentler flavor, slice them thinly.

Dijon mustard

Dijon mustard is an important part of the sauce. It adds a sharp, slightly spicy flavor that balances the honey. I recommend Dijon over ordinary yellow mustard because it has a more complex flavor and works particularly well in sauces.

Honey

Honey adds sweetness and helps the sauce develop a beautiful, glossy coating around the chicken. You can use most types of runny honey. Mild honey lets the mustard and soy sauce shine through, while darker honey adds a deeper flavor.

Soy sauce

Soy sauce adds saltiness and umami. It also deepens the chicken’s color. Because soy sauce is already salty, season the chicken lightly at the beginning. You can always add more salt later if needed.

Apple cider vinegar

Apple cider vinegar adds acidity to the sauce. This is especially important because it balances the honey’s sweetness. Without an acidic ingredient, a honey-based sauce can taste overly sweet. The vinegar gives it a cleaner, brighter finish.

Paprika

Paprika adds gentle warmth and a little extra color. It does not make the dish particularly spicy. If you enjoy heat, you can replace some of the paprika with chili flakes or cayenne pepper.

Instructions

Rinse the chicken breasts under running water and pat them dry with a kitchen towel. Clean and slice the garlic cloves. Cut the chicken into bite-sized cubes.

Turn the stove on to medium-high heat. Add butter to the pan and then add the sliced garlic cloves. Next, add the chicken cubes and cook for a few minutes until the juices begin to seep out of the chicken. At this point, reduce the heat to medium-low. Lightly season the chicken with salt and pepper, and allow it to cook until it turns golden brown. Once the chicken is golden, turn off the stove.

Make the honey and mustard sauce. Add the ingredients such as Dijon mustard, honey, apple-cider vinegar, paprika powder, and soy sauce to a small bowl and mix well.

Thereafter, drizzle the chicken breast with the sauce to coat it. Mix well. Turn the stove to medium-low and cook for 3 more minutes. This will help the chicken to absorb the flavours of the sauce.

Optionally, slice some red bell peppers and trim the ends off the green beans. Heat oil in a pan over medium-low heat. Add the bell peppers and green beans, and cook for 3 minutes.

Gently sauteing the green beans will ensure that they remain crunchy and full of flavor. Serve immediately on top of freshly made rice and enjoy! Honey and mustard chicken is a delicious and simple recipe to make at home.

What can you Serve with Honey Mustard Chicken?

Pilaf rice is fluffy and fulfilling. The Honey mustard sauce alongside the rice makes every bite delicious and enjoyable. Mashed potatoes are also an amazing side dish to serve with the Honey mustard chicken. Explore more Chicken recipes, Easy Dinner recipes, Salad recipes and Side dishes.

Tips for making juicy Honey Mustard Chicken

Chicken breast is lean, so the cooking time matters. One of the easiest ways to prevent dry chicken is to cut the pieces evenly. If some pieces are very small while others are much larger, the smaller pieces may overcook before the larger ones are ready.

Don’t keep cooking the chicken just to get more color. Once the chicken reaches a safe internal temperature, remove it from the heat, or continue cooking only briefly with the sauce. Cooking the chicken in butter also helps it brown and adds flavor. Finally, add the honey mustard sauce toward the end to keep the honey from cooking too long and to keep the sauce tasting fresh.

Can I use chicken thighs instead of chicken breast?

Yes. Chicken thighs are a great substitute for chicken breast. Boneless, skinless chicken thighs have more fat than chicken breast, so they stay juicy and are forgiving during cooking. Cut the thighs into bite-sized pieces and cook them in the same way. Always check that the chicken has reached an internal temperature of 74°C/165°F before serving.

Can I use whole chicken breasts?

You can, but you’ll need to adjust the cooking method. The original recipe uses bite-sized pieces because they cook quickly and become evenly coated in the sauce. If you want to cook whole chicken breasts, sear them in the skillet first, then finish cooking gently before adding the sauce. Then spoon the sauce over the chicken just before serving.

Can I make Honey Mustard Chicken with vegetables?

Absolutely. This recipe is easy to turn into a chicken-and-vegetable skillet. Some of the vegetables that work particularly well include:

Green beans, Red bell peppers, Broccolini, Asparagus, Mushrooms, Baby corn, Baby carrots, and snow peas. For harder vegetables such as carrots, slice them thinly so they cook quickly. Mushrooms pair especially well with the sauce because their earthy flavor complements the honey’s sweetness and the soy sauce’s savouriness.

Can I make the sauce ahead of time?

Yes. You can mix the honey mustard sauce ahead of time and store it in the refrigerator until you are ready to cook. Give it a good stir before adding it to the chicken. Preparing the sauce ahead can make this recipe even quicker on busy evenings because you just need to brown the chicken and combine everything in the skillet.

How can I make Honey Mustard Chicken less sweet?

If you prefer a more savory or tangy sauce, reduce the amount of honey slightly. You can also add a little more Dijon mustard or apple cider vinegar. The important thing is to make small adjustments. The balance between honey, Dijon mustard, soy sauce, and vinegar gives this sauce its character. Adding too much vinegar at once can make the sauce too sharp, so start with a little and taste as you go.

How can I make Honey Mustard Chicken spicy?

The basic recipe is mild, but you can easily add heat. Try adding chili flakes, cayenne pepper, chopped chili, hot paprika, and a little hot sauce. Chili flakes are probably the easiest option because you can add them directly to the sauce and adjust the heat gradually.

Is Honey Mustard Chicken good for meal prep?

Yes. This recipe is well suited to meal prep because the chicken reheats easily, and the sauce helps keep it from drying out. Prepare the chicken, rice, and vegetables, then divide them into airtight containers. Let the food cool before refrigerating. For the best texture, keep the vegetables separate from the chicken if you plan to eat the meal over several days. This helps prevent the vegetables from becoming too soft.

How to Store and Reheat Honey Mustard Chicken?

Allow the Honey Mustard chicken to cool down before storing it in the fridge. Storing the chicken in an airtight container is essential to preserving the food. Honey mustard chicken can be stored for three to four days, and frozen chicken for up to three months. It is best to avoid microwaving the frozen chicken, as it releases water while thawing.

If you are not in the mood to wait for it to thaw, place the thawed chicken in the preheated oven at 180ºC/350ºF and reheat for 10 minutes. You can reheat the refrigerated honey mustard chicken on the stovetop. To do so, place the chicken in a pan and adjust the heat to medium-low. Keeping the heat low will let you control the cooking without burning the chicken. Reheat all sides of the chicken for 2 minutes per side.

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Honey Mustard Chicken

Why you will love this Honey Mustard Chicken recipe

What does Honey Mustard Chicken taste like?