Best Honey Mustard Chicken with Mushrooms

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.

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

For the chicken:

• 1/2 tsp ground black pepper
• 1/4 cup flour (for light coating)
• 2 tbsp olive oil (I use extra virgin for better flavor)
• 1.5 lb chicken tenders or boneless, skinless chicken breasts (cut into uniform pieces for even cooking)

For the vegetables:

• 8 oz button mushrooms (sliced into 1/4-inch pieces)
• 2 tbsp olive oil
• 1 onion (sliced into thin rings)

For the sauce:

• 3 tbsp Dijon mustard (I prefer Grey Poupon)
• 3 tbsp honey (for balanced sweetness and shine)
• 3/4 cup chicken broth
• 1/4 cup fat-free milk (adds creaminess without extra fat)

Step 1: Prepare and Coat the Chicken

• 1.5 lb chicken tenders or boneless, skinless chicken breasts
• 1/4 cup flour
• 1/2 tsp ground black pepper

Pat the chicken tenders dry with paper towels, then cut any larger pieces into uniform 1.5-inch chunks so everything cooks evenly.

This is crucial because uniform sizes prevent some pieces from drying out while others remain undercooked.

Combine flour and black pepper in a shallow bowl or zip-top bag.

Working with one piece at a time, coat the chicken pieces lightly in the flour mixture, shaking off excess.

Set coated chicken aside on a clean plate.

Step 2: Sear the Chicken to Golden Brown

• coated chicken from Step 1
• 2 tbsp olive oil

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.

Once the oil is hot, add the coated chicken pieces in a single layer—don’t overcrowd the pan, work in batches if needed.

Sear for 3-4 minutes per side until golden brown on the outside.

The chicken won’t be fully cooked through yet, which is fine—we’ll finish cooking it in the sauce.

Transfer the seared chicken to a clean plate and set aside.

Step 3: Build Flavor with Mushrooms and Onions

• 8 oz button mushrooms, sliced
• 1 onion, sliced
• 2 tbsp olive oil

In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat.

Add the sliced mushrooms and onion rings, stirring occasionally.

Cook for 5-7 minutes until the mushrooms release their moisture and both vegetables begin to soften and take on light color.

I like to cook these down until they start to caramelize slightly at the edges—this builds deeper flavor in the sauce.

The vegetables will create a flavorful base for our sauce.

Step 4: Create the Honey Mustard Sauce

• 3 tbsp Dijon mustard
• 3 tbsp honey
• 3/4 cup chicken broth
• 1/4 cup fat-free milk

While the vegetables finish cooking, whisk together Dijon mustard, honey, chicken broth, and fat-free milk in a small bowl until smooth and combined.

The honey adds both sweetness and a beautiful gloss to the finished dish, while the milk creates a subtle creaminess without weighing it down.

Pour this sauce mixture directly into the skillet with the mushrooms and onions, stirring well to combine everything together.

Step 5: Simmer Chicken Through in the Sauce

• seared chicken from Step 2
• vegetables and sauce from Steps 3-4

Return the seared chicken pieces to the skillet, nestling them into the sauce with the mushrooms and onions.

Reduce heat to medium-low and simmer gently for 8-10 minutes, stirring occasionally, until the chicken is cooked through completely (internal temperature should reach 165°F).

The sauce will thicken slightly as it simmers.

I always let the chicken rest in the warm sauce for a minute after removing from heat—this helps it stay incredibly juicy and allows the flavors to meld beautifully.

Step 6: Plate and Serve

Serve the chicken and mushroom mixture over rice, pasta, or with roasted vegetables.

Spoon the honey mustard sauce generously over everything—this is where all the flavor magic lives.