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Creamy Honey Mustard Chicken

A quick and easy family friendly dinner
Course Lunch, Main Course
Total Time 35 minutes
Servings 2 servings
Author Jessica


  • 2 Chicken breasts boneless & skinless
  • Salt and Pepper
  • 1 ½ Tablespoons Extra Virgin Olive Oil

Creamy Honey Mustard Sauce

  • ¼ cup Light Mayonnaise
  • 3 Tablespoons Honey
  • 1 Tablespoon Yellow Mustard
  • 2 teaspoons Grainy Dijon Mustard
  • ¼ teaspoon Smoked Paprika


Creamy Honey Mustard Sauce

  • In a small mixing bowl combine the mayonnaise, honey, yellow mustard, grainy dijon mustard, and paprika.
  • Whisk or stir the sauce until it is fully combined. Cover and refrigerate until ready to use.

Cooking the Chicken Breast

  • Generously season chicken breast with salt and pepper.
  • In a large cast iron pan (or heavy bottomed fry pan), add the extra virgin olive oil, and over medium heat add the seasoned chicken breasts. To cut down on the spatter of oil and to ensure a juicy chicken breast, use a piece of aluminum foil and curl the corners in. Loosely place over the top of the pan, and make sure that all of the foil is inside the pan (see photo above). Doing this allows the outer portion of the chicken to get crispy, and the inside won’t dry out.
  • Flip chicken every 5 or so minutes, and cook for 15-20 minutes until chicken is fully cooked and no longer pink on the inside (or 165°F on a meat thermometer). The chicken will have a nice crispy browned exterior and a juicy flavorful interior.
  • Slice chicken and spoon the desired amount of creamy honey mustard sauce on top.
  • Serve immediately.


To make this a balanced meal, serve with rice, quinoa, couscous, and/or steamed vegetables of choice.
Creamy Honey Mustard Sauce will last up to one week in an airtight container and kept in the refrigerator. Stir before each use.