There's something undeniably comforting about a creamy, tangy honey mustard sauce for chicken. This dish perfectly balances sweet, savory, and slightly tangy flavors, all wrapped up in a luscious, velvety sauce. If you're looking for cooking recipes that are easy yet impressive, this one is a winner. Whether you're making a cozy weeknight dinner or entertaining guests, this creamy honey mustard chicken is guaranteed to be a crowd-pleaser.
While boneless, skinless chicken breasts are the most common choice for creamy honey mustard chicken, there are several cuts that work beautifully depending on your preferences for flavor, juiciness, and cooking time.
Chicken Breasts:
These are lean and mild, making them an excellent canvas for the rich, tangy honey mustard sauce. They’re also widely available and cook quickly. However, they can become dry if overcooked, so it’s important to monitor their internal temperature and simmer gently in the sauce toward the end.
Chicken Thighs:
If you're looking for more flavor and tenderness, boneless, skinless chicken thighs are a fantastic alternative. They’re slightly fattier, which helps them stay juicy and flavorful throughout the cooking process. Thighs can also stand up to longer simmering, making them perfect if you want a richer taste.
Chicken Tenders or Tenderloins:
These are great for a quicker version of the dish and are naturally tender. Because they’re smaller and thinner, they cook in less time—just 2 to 3 minutes per side when searing. However, they’re more delicate and may not hold up as well during longer simmering, so reduce sauce time slightly if using tenders.
No matter which cut you choose, make sure to pound the chicken lightly for even thickness if needed. This helps ensure consistent searing and cooking without drying out any part of the meat.
This creamy honey mustard chicken pairs wonderfully with:
Want a hands-off option that’s just as creamy and satisfying? Transforming this recipe into a casserole is a great way to feed a crowd or prep ahead for busy nights.
Steps to Make It a Casserole:
This version makes a comforting one-dish meal and can be easily doubled for larger gatherings or meal prep. Bonus: leftovers reheat beautifully!
If you have leftovers from your creamy honey mustard chicken, you’re in luck. The flavor-packed sauce makes it easy to repurpose the dish into exciting new meals.
Here are some delicious leftover ideas:
With just a bit of creativity, you can stretch one meal into several, reducing food waste and saving time in the kitchen.
A well-made cream sauce is rich, smooth, and full of flavor—but a few missteps can lead to a broken or bland mess. Here are common mistakes to avoid when making your honey mustard cream sauce:
1. Adding Cream Too Quickly or at High Heat:
Heavy cream can curdle if added to a very hot pan or brought to a rapid boil. Lower the heat before adding the cream and stir gently as it incorporates. A gentle simmer is your best friend here.
2. Skipping the Whisking:
The sauce relies on proper emulsification to stay smooth. Use a whisk—not just a spoon—to combine the mustard, honey, and cream for a cohesive, velvety texture.
3. Over-reducing or Under-reducing:
A sauce that’s too thin can feel watery, while one that’s over-reduced may turn clumpy or overly intense in flavor. Let the sauce simmer just until it coats the back of a spoon, or use cornstarch slurry as directed for added control.
4. Adding Cornstarch Directly to the Sauce:
Always mix cornstarch with cold water before adding it to the pan—this prevents clumping. Stir continuously as it simmers to avoid a gummy texture.
5. Not Tasting and Adjusting:
Mustard and honey vary in intensity between brands. Always taste your sauce before serving and adjust the salt, sweetness, or acidity to balance the flavor profile to your preference.
Mastering these basics ensures that your sauce will be just as luxurious and restaurant-worthy every single time.
Boneless, skinless chicken breasts are ideal for this recipe, but you can also use boneless thighs for extra juiciness. If using bone-in cuts, adjust the cooking time accordingly.
Yes! Swap the heavy cream for coconut milk or a dairy-free alternative. Use dairy-free butter or extra olive oil instead of regular butter.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent the sauce from separating.
Absolutely! You can prepare the DIY honey mustard sauce in advance and store it in the fridge for up to 5 days. Simply reheat and combine with freshly cooked chicken.
