I never thought honey and mustard belonged together until my mom served this combo at a family dinner years ago. It’s funny how some flavor matches sound strange at first, but end up making perfect sense on your plate.
That’s exactly what happened with this honey mustard chicken recipe. The sweet honey balances out the tangy mustard, and the mushrooms bring everything together with their rich, earthy flavor. It’s become one of those dishes I make when I want something that feels a bit special, but doesn’t need a lot of fancy ingredients or complicated steps.
Why You’ll Love This Honey Mustard Chicken
- Quick dinner solution – Ready in just 30-40 minutes, this recipe is perfect for those busy weeknights when you need a satisfying meal without spending hours in the kitchen.
- Basic ingredients – You’ll only need everyday pantry staples and common fresh ingredients that you can easily find at any grocery store.
- One-pan meal – Everything cooks in a single skillet, which means less cleanup and more time to enjoy your evening.
- Adaptable recipe – Works great with either chicken tenders or breasts, and you can easily make it gluten-free by switching to your preferred flour alternative.
- Kid-friendly flavor – The sweet and tangy honey mustard sauce is mild enough for children but sophisticated enough for adults to enjoy.
What Kind of Mushrooms Should I Use?
While this recipe calls for button mushrooms, you’ve actually got quite a few options that would work great here. Button mushrooms (also called white mushrooms) are perfect for beginners since they’re mild and readily available, but you could easily swap in cremini mushrooms for a slightly deeper flavor. Baby bella mushrooms are another excellent choice – they’re actually just young portobello mushrooms and have a nice meaty texture that pairs really well with chicken. When you’re shopping, look for mushrooms that are firm and dry (not slimy), and try to avoid any that have dark spots or feel mushy. Just remember to give them a quick wipe with a damp paper towel instead of washing them under running water, since mushrooms act like little sponges and can get waterlogged.
Options for Substitutions
This honey mustard chicken recipe is pretty flexible and allows for several easy swaps:
- Chicken: While the recipe calls for chicken tenders or breasts, you can use chicken thighs instead – they’ll be even more juicy! Just cook them for an extra 2-3 minutes per side.
- Mushrooms: Button mushrooms can be swapped with cremini, shiitake, or any mushroom variety you like. If you’re not a mushroom fan, try sliced bell peppers instead.
- Mustard: Feel free to mix and match your mustards – whole grain mustard adds nice texture, or use spicy brown mustard for extra kick. Just avoid honey mustard as the recipe already includes honey.
- Milk: Any milk works here – whole milk, half-and-half, or plant-based options like unsweetened almond or oat milk. For a richer sauce, try using heavy cream.
- Flour: Besides gluten-free flour, you can use cornstarch (use half the amount) or almond flour as alternatives for dredging the chicken.
- Honey: Maple syrup or agave nectar work great as honey substitutes, using the same amount. Each will add its own subtle flavor to the dish.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking chicken with honey mustard sauce is preventing the honey from burning – keep your heat at medium and watch the sauce carefully, stirring frequently to avoid any bitter, burnt spots. A common mistake is overcrowding the pan when browning the chicken, which leads to steaming instead of getting that golden crust – work in batches if needed and give each piece enough space. When it comes to the mushrooms, resist the urge to stir them too frequently; letting them sit undisturbed for 3-4 minutes helps them develop a nice brown color instead of becoming soggy and grey. For the perfect sauce consistency, make sure to let it simmer for at least 2-3 minutes after adding all ingredients – this allows the honey to properly incorporate and the sauce to thicken naturally without becoming too sticky or thin.
What to Serve With Honey Mustard Chicken?
This saucy chicken dish pairs perfectly with rice or mashed potatoes since they’re both great for soaking up all that tasty honey mustard sauce. For a veggie side, steamed broccoli or roasted asparagus works really well with the sweet and tangy flavors of the chicken. If you want to keep things simple, a mixed green salad with a light vinaigrette dressing lets the chicken be the star of the show. You could also serve it with some warm dinner rolls to make sure you don’t leave any of that delicious sauce behind!
Storage Instructions
Keep Fresh: This honey mustard chicken with mushrooms stays good in the fridge for up to 4 days when stored in an airtight container. The sauce might thicken a bit in the fridge, but don’t worry – that’s totally normal! It’s perfect for meal prep since the flavors actually get better after a day or two.
Freeze: If you want to save some for later, this dish freezes well for up to 3 months. Just put it in a freezer-safe container or bag, making sure to include plenty of sauce to keep the chicken moist. Though keep in mind the mushrooms might change texture slightly when frozen.
Reheat: To warm it up, pop it in the microwave for a couple of minutes, stirring halfway through. Or heat it gently on the stovetop over medium-low heat. If the sauce seems too thick, just add a splash of chicken broth or milk while reheating. Give it a quick stir, and it’ll be just as tasty as day one!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-110 g
- Fat: 70-80 g
- Carbohydrates: 80-90 g
Ingredients
- 1.5 pounds chicken tenders or 4 boneless, skinless chicken breasts
- 1/4 cup flour (use gluten-free variety if preferred)
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 8 ounces sliced button mushrooms
- 1 sliced onion
- 3 tablespoons dijon or yellow mustard
- 3 tablespoons honey
- 3/4 cup chicken broth
- 1/4 cup fat-free milk
Step 1: Prepare and Dredge the Chicken
Begin by mixing flour and pepper in a bag or bowl to create a dredging mixture.
Dredge the chicken breasts in the flour mixture, ensuring they are well coated, and shake off any excess flour.
Step 2: Cook the Chicken
Heat oil in a large skillet over medium-high heat until it’s hot.
Add the dredged chicken breasts to the skillet, browning them for 3-4 minutes per side.
Once browned, remove the chicken from the skillet and place it on a platter.
Set aside.
Step 3: Sauté the Vegetables
Add mushrooms and onions to the same skillet.
Cook the mushrooms and onions for about 5-7 minutes, or until they just start to brown.
Stir occasionally to ensure even cooking.
Step 4: Create and Add the Sauce
In a separate bowl, mix mustard, honey, chicken broth, and milk together until well combined.
Pour this mixture into the skillet with the cooked mushrooms and onions.
Stir to combine and create a savory sauce.
Step 5: Simmer the Chicken in the Sauce
Return the browned chicken breasts to the skillet, nestling them into the sauce.
Reduce the heat to a simmer and cook until the chicken is thoroughly cooked through, ensuring it is juicy and tender.
This should take a few minutes.
Step 6: Serve with Brown Rice
Once the chicken is fully cooked, serve it over a bed of prepared brown rice.
Spoon the savory mushroom and onion sauce over the chicken and rice, and enjoy your flavorful meal.