Honey Dijon Chicken Recipe

4.45 from 29 votes
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Honey Dijon Chicken is a quick, effortless dinner that strikes the perfect balance between sweet, savory, and satisfying. You’ll get succulent chicken glazed with a tasty blend of tangy Dijon mustard and golden honey is caramelized to perfection.

I’ve got chicken in rotation as my dinner lead at least a few times each week. It’s incredibly versatile, reliable, and budget-friendly. I just love it. Recently, honey dijon chicken has hit my regular meal rotation along with a few classics like Sheet Pan Chicken with Roasted Potatoes and Garlic Baked Chicken.

A plate of food, with Chicken and Cutlet

 

Something about the fusion of tangy Dijon mustard and sweet honey just does it for me. It’s hard to beat. When the sticky, sweet, and savory glaze hits the pan, it creates a caramelized crust that’s gourmet simplicity at its finest.

This recipe is great for home cooks at all skill levels. If you’ve got hungry mouths to feed, try adding this to your weeknight roster.

Why You’ll Love Honey Dijon Chicken

  • The glorious texture. As you cook, the honey in the marinade transforms into a glorious caramelized glaze. It coats the tender chicken, adding an irresistible crunch to every succulent bite. 
  • Low hassle. With just a handful of pantry staples, you’ll create a dish that looks and tastes like it belongs in a gourmet restaurant.
  • It’s versatile. Whether it’s a cozy family dinner or an impressive gathering, this recipe shines. Customize the cut of chicken to your preference, experiment with marinating times, or even try it on the grill for a delightful twist. The versatility makes it a go-to choice for any occasion.
  • It’s healthy too. Indulgence doesn’t have to mean compromise. Using lean chicken and natural sweeteners, you’ll relish in a dish that’s satisfying to your taste buds and kind to your health goals.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  • Olive Oil – Olive oil plays two roles in this recipe. It acts as a cooking medium for the perfect sear on the cutlets, creating a moist, tender texture in the chicken. Don’t use extra virgin olive oil because it has a lower smoke point than regular olive oil. The lower smoke point means the oil could burn and add a bitter flavor to the dish.
  • Honey – Honey adds a natural sweetness to the marinade and balances the tangy Dijon mustard. Plus, it helps caramelize the chicken during cooking to create a tasty glaze. Opt for pure, high-quality honey for the best flavor. Maple syrup or agave nectar are excellent alternatives.
  • Dijon Mustard – Dijon mustard contributes a complex blend of tanginess and spiciness to the dish. Its emulsifying properties help the marinade adhere to the chicken. While Dijon mustard is preferred for its distinctive taste, you can use whole-grain mustard as a substitute for added texture.
  • Salt & Pepper – These basic seasonings enhance the taste of the chicken and the marinade. Salt helps to bring out the natural flavors, while pepper adds a mild kick. Use freshly ground black pepper for optimal flavor.
  • Chicken – This recipe works with your favorite boneless, skinless chicken cut. I like to use cutlets, but breasts, thighs, or even tenders will work. You’ll have to adjust the cooking time accordingly—less time for thinner cuts and more time for thicker cuts.
A plate of food with a fork, with Chicken and Cutlet

How To Make Honey Dijon Chicken

  • Mix the marinade. Combine olive oil, honey, Dijon mustard, salt, and pepper in a large bowl. 
  • Coat the chicken. Toss the chicken in the mixture to coat.
  • Sauté. Heat a skillet over medium-high heat. Add chicken to the pan and cook for 5 minutes per side until the internal temperature reaches 165°F. 
  • Serve. Transfer chicken to a plate and allow the chicken to rest for 2-3 minutes before serving.

Tips & Tricks

  • Big Budget Friendly Meals. Buy chicken breasts when they’re on sale, and cut them in half to create thin chicken cutlets. The chicken will go further this way. Plus, you could always buy the chicken on sale and freeze it until ready to use it! 
  • Marinate for Flavor. If you have the time, allow the chicken to marinate in the sauce mixture for 30 minutes or up to 4 hours. The flavors will intensify, and the chicken will become melt-in-your-mouth tender. 
  • Alternative Cooking Methods: Fire up the grill for a smoky twist! Grill the marinated chicken over medium heat, brushing with honey-Dijon glaze as it cooks. The grill adds a delightful char that complements the glaze’s sweetness.
A plate of food on a table, with Chicken and Cutlet

What To Serve With Honey Dijon Chicken

In the height of the summer heat and in the cold of winter, this Honey Dijon Chicken is endlessly adaptable, versatile, and always an easy go-to. Try pairing it with one of these simple sides to round out a delicious meal:

Can I Make This Saucier?

If you love a hearty drizzle of sauce over your chicken, double the marinade mixture. Once the chicken is finished, set it aside to rest before slicing. Then, add some marinade to the pan and scrape up any tasty brown bits stuck to the bottom. Cook over medium-low for 2-3 minutes until the pan sauce has thickened and is the perfect drizzling consistency.

Can I Bake In The Oven?

Yes! Use a baking sheet with a raised edge or a baking dish to prevent spills. Transfer the sauce-coated chicken to the sheet or dish and top with any remaining marinade. Bake at 400°F for 15-20 minutes or until the internal temperature reaches 165°F.

More Easy Chicken Dinner Recipes

Honey Dijon Chicken - a healthy moist chicken cutlet that is coated with a honey dijon sauce. Ready in minutes, and great for any night of the week.
4.45 from 29 votes

Honey Dijon Chicken

By Erin
Honey Dijon Chicken – a healthy moist chicken cutlet that is coated with a honey dijon sauce. Ready in minutes, and great for any night of the week. 
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4

Ingredients 

Instructions 

  • In a bowl combine olive oil, honey, dijon mustard, salt and pepper. 
  • Add chicken to honey mixture, tossing to coat.
  • Heat skillet to medium high heat. Add chicken and cook for 5 minutes on each side, or until done.
  • Remove from the pan and let the chicken rest for just a couple minutes before serving

Notes

Recipe adapted from Cooking Light

Nutrition

Serving: 1g | Calories: 290kcal | Carbohydrates: 19g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 132mg | Sodium: 494mg | Fiber: 1g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 4
Calories: 290
Keyword: honey dijon chicken
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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10 Comments

  1. Love the sound of this, and I can tell from reading the recipe that this would be super flavorful. And with such a small amount of honey, this is low in carbs too. (FTW!) Thanks for sharing my Easy Baked Pesto Chicken. That’s been a hit at my house.

  2. This sounds great and all ingredients are already in my house! Score! Thanks!

  3. My husband is the same about chicken. He always needs a sauce. But question? Where does the sauce come in play with this recipe? You dip the chicken in the sauce then remove and fry in a skillet, right? Where’s said “sauce”? It sounds good, but just making sure I’m reading it correctly. Thanks!

    1. The mixture you dip it in is thick, and as the chicken cooks in it, it makes a sauce that coats the chicken. Sometimes I double the sauce mixture so I can add a little more to the pan at the end to make sure the chicken really is saucey.

      1. Thanks for the quick response! I was just confused on the dipping the chicken into the mixture then cooking part. How the sauce was coming together wasn’t making sense. Thank you for clarifying. I’m totally tripling it cuz we just like sauce that much