If you ask me, honey mustard chicken is one of those no-fail dinner winners.
This low carb version keeps all the tangy-sweet flavors we love but skips the extra sugar and carbs that usually come with honey mustard sauce. The chicken turns out juicy and tender, coated in a smooth, golden sauce that’s just right.
It’s made with real honey (just a touch!), Dijon mustard, and a few basic seasonings you probably already have in your pantry. The whole thing comes together in one pan, which means less cleanup later.
It’s a family-friendly meal that feels a bit special but doesn’t take much effort – perfect for busy weeknight dinners.
Why You’ll Love This Honey Mustard Chicken
- Quick weeknight dinner – Ready in just 30 minutes, this chicken dish fits perfectly into your busy schedule when you need a fast but tasty meal.
- Low-carb friendly – With only 1 tablespoon of honey in the entire recipe, this dish keeps the carbs low while delivering all the flavor you crave.
- Creamy, rich sauce – The combination of two mustards and cream cheese creates a velvety sauce that coats every bite of chicken perfectly.
- Basic ingredients – You’ll only need a handful of common ingredients that you probably already have in your kitchen.
- One-pan recipe – Everything cooks in a single pan, which means less cleanup and more time to enjoy your meal.
What Kind of Chicken Should I Use?
For this honey mustard chicken recipe, boneless, skinless chicken breasts are your best bet, though you could also use chicken tenders if that’s what you have on hand. If your chicken breasts are particularly thick, you might want to butterfly them or pound them to an even thickness – this helps them cook more evenly and speeds up the cooking process. Fresh chicken is great, but if you’re using frozen chicken breasts, just make sure they’re completely thawed and patted dry before cooking to help get a nice golden sear. For the juiciest results, try to choose chicken breasts that are roughly the same size so they’ll finish cooking at the same time.
Options for Substitutions
This low-carb recipe is pretty adaptable – here are some smart swaps you can try:
- Chicken breast: You can easily use chicken thighs instead of breast – they’re actually more forgiving and won’t dry out as quickly. Just cook them a few minutes longer.
- Cream cheese: Regular cream cheese works fine instead of low-fat. You could also use Greek yogurt or mascarpone cheese, though the sauce might be slightly less creamy.
- Honey: For an even lower-carb version, try sugar-free honey substitutes or monk fruit sweetener. Start with half the amount and adjust to taste.
- Mustards: If you only have one type of mustard, that’s okay! You can use all Dijon or all stone ground. Regular yellow mustard works too, though it will give a different flavor profile.
- Chicken stock: Vegetable stock or even water with a chicken bouillon cube will work in place of chicken stock. Just make sure to taste and adjust seasonings.
- Spicy seasoning blend: Any all-purpose seasoning will work here – Italian seasoning, cajun blend, or even just some dried herbs with a pinch of cayenne pepper.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking chicken breast in a creamy sauce is preventing the meat from becoming tough and dry – the key is to avoid cooking the chicken on high heat, instead opt for medium heat and don’t move the pieces around too much while they’re browning. Another common mistake is rushing to add the cream cheese to the sauce while it’s too hot, which can cause it to separate and become grainy – instead, lower the heat and whisk in small chunks of cream cheese gradually until smooth. To ensure your sauce has the perfect consistency, don’t skip reducing the chicken stock before adding the mustards and honey, and remember to taste and adjust the seasoning before serving since both Dijon and stone ground mustards can vary in saltiness. For the juiciest results, let your chicken rest for 5 minutes after cooking before slicing, and if your sauce becomes too thick, simply thin it out with a splash of warm chicken stock.
What to Serve With Honey Mustard Chicken?
Since this is a low-carb dish, it pairs perfectly with roasted vegetables like broccoli, cauliflower, or Brussels sprouts that can soak up the creamy sauce. A simple cauliflower rice makes a great base for this chicken and helps catch all that tasty honey mustard sauce. If you’re not strictly following a low-carb diet, you might enjoy this with a side of quinoa or brown rice. For a complete meal that stays keto-friendly, try serving it with a fresh mixed green salad topped with avocado and a light vinaigrette dressing.
Storage Instructions
Keep Fresh: This honey mustard chicken 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 and actually tastes even better the next day as the flavors continue to develop.
Freeze: You can freeze this dish for up to 3 months in a freezer-safe container. Just keep in mind that cream-based sauces can sometimes separate when frozen, but they’ll usually come back together when reheated properly. I like to portion it out before freezing for easy single servings.
Reheat: To warm up your chicken, heat it gently in the microwave in 30-second intervals, stirring the sauce between each interval. You can also reheat it on the stovetop over low heat, adding a splash of chicken stock if the sauce needs thinning. Just make sure not to overheat, as this can make the chicken tough.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 100-110 g
- Fat: 40-45 g
- Carbohydrates: 20-25 g
Ingredients
- 20 ounces chicken breast
- 1 tablespoon butter
- 2 teaspoons minced garlic
- 1 cup chicken stock
- 2 teaspoons dijon mustard
- 2 teaspoons stone ground mustard
- 1 tablespoon honey
- 4 ounces low-fat cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon spicy seasoning blend
- 1 teaspoon salt and pepper
Step 1: Season and Cook the Chicken
Begin by seasoning both sides of your chicken breasts with Dan-O’s spicy seasoning, garlic powder, and salt & pepper to taste.
Heat up a large saucepan over medium/high heat with a drizzle of olive oil.
Place the seasoned chicken breasts in the pan and cook for about 10 minutes, flipping halfway through to ensure even cooking, or until the chicken is fully done.
Once cooked, remove the chicken from the pan and set it aside.
Step 2: Prepare the Sauce Base
In the same saucepan, add a bit of butter followed by some chopped garlic.
Cook for about a minute until the garlic becomes fragrant, being careful not to burn it.
Pour in the chicken broth and bring it to a boil, allowing the flavors to meld together.
Step 3: Create Creamy Mustard Sauce
Lower the heat to medium and add the cream cheese to the pan.
Stir continuously until the cream cheese is fully melted, forming a smooth base.
Incorporate the honey, Dijon mustard, and stone ground mustard, stirring until these elements are fully combined into a creamy sauce.
Step 4: Simmer and Finish the Dish
Place the cooked chicken back into the saucepan with the creamy mustard sauce.
Let it simmer for about 5 minutes, allowing the chicken to soak up the flavors of the sauce.
If desired, garnish with fresh parsley for added color and freshness.
Step 5: Serve and Enjoy
Once the chicken is well-coated in the sauce and heated through, serve the dish hot.
Enjoy the creamy, spicy, and tangy flavors of your deliciously prepared chicken!
