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Tangy Honey Mustard Chicken Breast Recipe

This tangy honey mustard chicken breast is juicy, tender, and coated in a rich honey mustard glaze with the perfect balance of sweet, tangy, and savory flavors. It's an easy 30-minute skillet recipe that's perfect for busy weeknights and pairs beautifully with roasted vegetables, mashed potatoes, or rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 people
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 garlic cloves minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon whole grain mustard optional
  • ¼ cup chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh parsley for garnish

Method
 

  1. Pat the chicken breasts dry with paper towels. Pound them to an even thickness if needed.
  2. Season both sides with garlic powder, onion powder, paprika, thyme, salt, and black pepper.
  3. In a small bowl, whisk together the Dijon mustard, honey, whole grain mustard, chicken broth, and lemon juice.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Cook the chicken breasts for 5 to 6 minutes per side, until golden brown.
  6. Reduce the heat to medium. Add the butter and minced garlic, cooking for 30 seconds until fragrant.
  7. Pour the honey mustard mixture into the skillet and stir gently.
  8. Spoon the sauce over the chicken as it simmers for 3 to 4 minutes, allowing the sauce to thicken slightly.
  9. Cook until the chicken reaches an internal temperature of 165°F (74°C).
  10. Remove the chicken from the skillet and let it rest for 5 minutes.
  11. Garnish with fresh parsley and spoon the remaining honey mustard sauce over the chicken before serving.

Notes

  • Dijon mustard gives the sauce its classic tangy flavor.
  • Whole grain mustard adds extra texture but can be omitted.
  • For a creamier sauce, stir in 2 tablespoons of heavy cream at the end.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with roasted potatoes, steamed broccoli, green beans, rice, or a fresh garden salad.