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Skillet honey mustard chicken cutlets seared golden brown and coated in bubbly honey dijon glaze with fresh thyme

Easy Honey Mustard Chicken

Tender golden chicken cutlets seared in a skillet and glazed in a sweet, savory garlic honey dijon sauce. An easy 25-minute weeknight dinner made in one pan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Chicken Cutlets & Seasoning
  • 1 1/2 lbs boneless skinless chicken breasts sliced horizontally into 4 thin cutlets
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 tbsp olive oil for searing
Golden Honey Mustard Glaze
  • 1/3 cup pure honey clover or wildflower
  • 3 tbsp Dijon mustard smooth style
  • 1 tbsp whole grain mustard for texture and tang
  • 1 tbsp apple cider vinegar balances sweetness
  • 3 cloves garlic finely minced
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp unsalted butter swirled in at the end for gloss
Garnish
  • 1 tbsp fresh parsley or thyme finely chopped, for garnish

Equipment

  • 12-Inch Heavy Skillet or Cast Iron
  • Small Whisk & Mixing Bowl
  • Tongs
  • Chef Knife & Cutting Board

Method
 

  1. Place chicken breasts flat on a cutting board and slice each in half horizontally to create four even cutlets. Pat thoroughly dry with paper towels. Season both sides with garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
  2. In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, and chicken broth until smooth and combined.
  3. Heat olive oil in a large 12-inch skillet over medium-high heat. Once hot and shimmering, add chicken cutlets in a single layer. Sear undisturbed for 4 to 5 minutes until a deep golden crust forms. Flip and cook for another 3 to 4 minutes until almost cooked through. Remove to a clean plate.
  4. Reduce heat to medium. Pour the honey mustard sauce mixture directly into the hot skillet, scraping up any browned bits from the bottom. Bring to a lively simmer for 2 to 3 minutes until the glaze bubbles and slightly thickens. Stir in the butter until melted and glossy.
  5. Nestle the seared chicken cutlets and resting juices back into the skillet. Simmer on low for 1 to 2 minutes, repeatedly spooning the thick warm glaze over the chicken until hot (165°F / 74°C internal). Garnish with fresh chopped parsley or thyme and serve immediately.

Notes

Cut breasts into thin cutlets so they sear golden and cook through in just 8 minutes without drying out.
Combining smooth Dijon with textured whole grain mustard gives both creamy body and bright pops of flavor.
Apple cider vinegar provides the essential acidic counterpoint to honey, preventing the sauce from tasting cloying.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with a spoonful of broth to loosen the glaze.