Creamy Honey Mustard Chicken

Let me tell you something that I love.  Quick and easy on the table meals that are ready in 30 minutes.   Life has become so much busier with my husbands work schedule and a newborn.  But I still like to have a home cooked meal for my family.  Sometimes home cooked meals consist of macaroni and cheese and corn dogs, but hey thats just life now.  🙂 I love to cook and it is just so rewarding when I do cook a delicious meal that my family loves.

Honey Mustard is one of my little boys favorite sauce.  I knew that he would love this meal.  The honey mustard sauce is made with heavy cream which gives this sauce a creamy delicious taste.  It is really unique.  Tangy, sweet, and bold which gives the chicken a delicious flavor.  Picky eater and family approved.  This meal was delicious!

4.8 from 5 reviews
Creamy Honey Mustard Chicken
Prep time
Cook time
Total time
A delicious 30 minute meal that has a tangy, creamy and bold honey mustard sauce on top!
Serves: 4-6
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 3 Garlic Cloves, Minced
  • 1 cup White Wine
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Grainy Mustard
  • 3 Tablespoons Honey
  • ½ cup Heavy Cream
  • ½ cup Chicken Broth
  • Salt And Pepper, to taste
  1. Heat a large skillet to medium high and heat the butter and oil until butter has melted.
  2. Cut the chicken lengthwise so they are thin cutlets. Place into the skillet and brown on each side. Remove the chicken and set aside on a plate.
  3. Reduce the heat to medium and saute the garlic until tender. Add the white wine and continue to cook until reduced by half. Add the mustards and stir to combine. Then add in the heavy cream, chicken broth and honey. Add salt and pepper to taste.
  4. Add the chicken back to the sauce and allow the chicken to cook in the sauce for a few more minutes.

Recipe Adapted from Pioneer Woman


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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Eliane Julien says:

    Love the recipes.

  2. What can I use instead of wine?

  3. Hi you mention chicken broth but cannot seem to find it added in the method.
    Can you advise
    Can’t wait to make it… looks delicious and simple

  4. Just found your blog and I love it!! I have already made two things from your suggestions since Sunday! I made this recipe and it turned out great! In the ingredient list you mention the chicken broth, but it isn’t in the instructions down below. I used the Pioneer Woman link provided to find out where to include it! No worries, just wanted to tell you how much I have enjoyed your recipies! =) Look forward to many trying many more!

  5. Can you recommend a substitute for the white wine? We just don’t keep it around and the recipe sounds delish! Thanks! 🙂

  6. This was really yummy, a nice subtle hint of flavor. However, my sauce was not creamy at all, it was totally liquid. I’m not sure what I did wrong, I measured everything accordingly and followed the steps.

    • Montserrat says:

      same thing happened to me, the sauce was liquid and I didn’t even add the chicken broth .. BUT! I added two tablespoons of flour and it got creamy! so next time try what I did 🙂

  7. Looks divine! Just wondering when to add the chicken broth? Thanks!

  8. Love this! Makes great leftovers as well although normally there are no leftovers in my household.

  9. This was delicious! I used six boneless chicken breasts and doubled the sauce ingredients. Didn’t double the honey as the 3 Tablespoons made it sweet enough. Added the chicken broth after the wine. Served this over egg noodles. The men in my house loved this recipe! I’ll be making this again!

  10. We made this last night for a dinner party – it was wonderful!! Thanks for the recipe!

  11. This was yummy! I actually used apple juice instead of wine. I almost never have wine for cooking.

  12. You have GREAT recipes, I just pinned two from your site, by coincidence from Pinterest. 🙂

  13. This recipe was delicious, however it was also liquidy even though we followed the recipe to the tee. So to thicken it up we added cornstarch. in a separate bowl we mixed 1 tbspoon of cornstarch with 3 tbspoons of COLD water, mixed until starch is dissolved then added to the pan before returning the chicken. worked like a charm thickened up so fast 🙂 just a helpful tip for those who have the same problem 🙂

  14. I can’t wait to try this, i keep intouch. God bless

  15. Could this be done in slow cooker? Thks x

  16. Denise Gonzalez says:

    Made this for dinner tonight and it was delicious. Everyone loved it and it was so easy… thanks so much!

  17. I made this tonight but added some mushrooms and courgettes (zucchini). YUM

  18. This is my boyfriends favorite recipe of all time! The flavor in this recipe is amazing; I always add a little bit of cornstarch to thicken it up to my preference.

  19. Jane Voepel says:

    I am now using white wine in cooking. I buy a small bottle for 1.00 at the grocery store. So, thus works well and adds a great flavor.

  20. This is a great idea! Thank you so much for sharing it! (Y)
    I added a couple of changes to the recipe, but still remains the basic idea.
    First, since I made 6 chicken breasts I added a full cup of heavy cream.
    Second, I added 2 tea spoons of cornstarch to thicken the mix.
    On the other hand, we love using Americano Gancia (vermouth bianco) at home, so I replaced the white wine with it since it’s more perfumed.
    Finally and because I didn’t have grainy mustard, I only used regular mustard and dijon but I added a pinch of smoked sweet paprika to give it a beautiful and distinctive favor.
    To go with these chicken breasts I prepared a cup of rise with a bacon and onion broth, but you can use any you like. On a separate skillet I saute a handful of cashews and some sesame seeds. Added some salt and pepper and while they were getting nice and roasted I added one chopped scallion just a little bit of hot water so they wouldn’t burn and added the rise to the same skillet.

    Now you have a great side for this delicious chicken. Voilá! Bon apetit!

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