It’s spring break week for us and we are at Disney for our 3x-delayed trip. (We were supposed to go in March 2020 and, well, that didn’t work out.) Yesterday was Hollywood Studios and all the fun Star Wars stuff, and today we’re tackling Magic Kingdom. We’re adding on a day at Universal for this trip, too, so we can enjoy the Harry Potter world. I’m SO stinkin’ happy we’re finally here and doing this trip! But OK, let’s talk fast food. Meaning of course, the kind you make at home quickly, not the junk from drive thrus. This honey garlic chicken is ready in 15 minutes and gets RAVE reviews. And I make easy turmeric chicken and paprika chicken on the regular. They are both also 15 minute meals that are simply seasoned, cooked in a skillet and endlessly versatile to pair with dinner sides. Today though, we’re making a quick and easy skillet honey mustard chicken.
Honey mustard has long been one of my favorite condiments and flavors, and I just can’t seem to get enough! I make sheet pan honey mustard chicken (with potatoes and broccoli), as well as slow cooker honey mustard chicken that’s great for meal prep. As is Instant Pot honey mustard chicken. Today’s recipe is even simpler and quicker. We’ve got cubes of chicken that we saute along with some onion and garlic and toss with a honey mustard mixture to get everything nice and saucy. It’s ready in just 15 minutes and uses on-hand ingredients you probably have in your kitchen already. (Which is perfect for those nights where you are staring at some chicken breasts in the fridge and thinking, “Oh crap. Now what do I make with these tonight so we can eat dinner, oh, right now??” Been there, so I feel ya.) This recipe has great flavor, is well seasoned and well balanced and that sauce is just sooo tasty! You’ll want to drizzle it over your whole plate. Oh, and if you love quick and easy meals like this, definitely check out my collection of chicken recipes in under 15 minutes. You might also love these honey mustard pork chops. OK, let’s get cooking.
Now, I’ve got some notes and tips coming up below on how to make honey mustard chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Chicken: We’re using boneless, skinless chicken breasts here. You could also substitute boneless, skinless chicken thighs if you prefer. Mustard: The combination of Dijon mustard and coarse grain mustard gives good flavor and texture. However, you can use all Dijon - or try a combination of Dijon and yellow mustard - if you don’t have coarse ground mustard. Honey: This dish isn’t very sweet on its own, intentionally. The onion and garlic and mustard mixture help balance the sweetness so it’s mellow enough for dinner. You could always increase the honey if you’d like it to be a touch sweeter. Broth: A couple of tablespoons of chicken (or vegetable) broth help ensure there’s enough sauce here to coat the chicken and spoon onto your plate. You could try substituting water if you don’t have any broth on hand.
Otherwise, though, this is super duper easy to make. You’re just going to saute the onion, add the garlic, then add the seasoned cubed chicken pieces. Once the chicken is almost cooked through, you stir in the honey mustard sauce and let everything combine. Ta-da! That’s it! So let’s round out this meal and get ready to eat.
Serving Suggestions:
- We love having this with microwave baked potatoes and some steamed broccoli.
- It would also go great with roasted or mashed potatoes or steamed rice. Or even some creamy polenta.
- And of course, any steamed or roasted vegetable - broccoli, green beans, asparagus, Brussels sprouts - would work great here. A nice side salad would be good, too. A simple main dish like this makes sides endlessly versatile. (Which is so helpful!)
Last thing - what to do with leftovers.
How to store leftovers:
- Leftovers, once cooled, will keep for up to 5 days in a covered container in the refrigerator.
- Reheat in a skillet on the stove over medium-low heat or in the microwave. The small chicken pieces and the sauce help ensure they heat quickly and don’t dry out too much.
- You can also freeze the leftovers, in a freezer-safe container, for up to 5-6 months.
There you have it. No need to fret come dinnertime. This recipe will have a delicious meal that everyone will enjoy on the table in no time. Happy cooking! XO, Kathryn Chicken: We’re using boneless, skinless chicken breasts here. You could also substitute boneless, skinless chicken thighs if you prefer. Mustard: The combination of Dijon mustard and coarse grain mustard gives good flavor and texture. However, you can use all Dijon - or try a combination of Dijon and yellow mustard - if you don’t have coarse ground mustard. Honey: This dish isn’t very sweet on its own, intentionally. The onion and garlic and mustard mixture help balance the sweetness so it’s mellow enough for dinner. You could always increase the honey if you’d like it to be a touch sweeter. Broth: A couple of tablespoons of chicken (or vegetable) broth help ensure there’s enough sauce here to coat the chicken and spoon onto your plate. You could try substituting water if you don’t have any broth on hand. Leftovers: Leftovers, once cooled, will keep for up to 5 days in a covered container in the refrigerator. Reheat in a skillet on the stove over medium-low heat or in the microwave. You can also freeze the leftovers, in a freezer-safe container, for up to 5-6 months.
