Juicy chicken breasts tossed in a sticky honey–mustard glaze. Comes together fast and looks fancier than the effort, honestly. You get that sweet-tangy thing without drowning the chicken — just enough bite from mustard, a soft roundness from honey. No drama.
Start by seasoning the fillets with salt and pepper. Hot pan, little oil; brown them quickly on both sides and move them to a plate. In the same pan stir in a spoon (or two) of Dijon, a squeeze of honey, a splash of stock or water, plus a small knob of butter. Scrape up the browned bits from the bottom — that’s the good stuff. Let it simmer a minute till shiny and slightly thick, then slide the chicken back in and turn it so the sauce sticks. Let’s be real: the glaze steals the show.
Serve it over rice, next to mashed potatoes, or with steamed veg — whatever’s handy. It’s weeknight-easy but fine for guests, too. If you want more kick, add extra mustard; cooking for kids, go a touch sweeter. Trust me, you’ll want extra sauce for spooning.
Minimal ingredients, minimal time, big payoff. Leftovers are great cold, sliced over a salad — pretty much zero waste.
For the chicken and sauce
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4
chicken fillets (boneless, skinless)
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2
tbsp
mustard (preferably Dijon or whole grain)
-
2
tbsp
honey
-
1
tbsp
olive oil
-
1
clove
garlic, minced
-
100
ml
chicken broth or water
-
to taste
salt and pepper
-
optional
fresh parsley for garnish
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparing and cooking the chicken
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Prepare the chicken fillets
Pat the chicken fillets dry and season them with salt and pepper on both sides.
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Brown the chicken
Heat olive oil in a large skillet over medium heat. Add the chicken fillets and cook for 4-5 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
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Make the mustard and honey sauce
In the same skillet, add minced garlic and sauté briefly until fragrant. Add mustard, honey, and chicken broth, stirring well to combine. Let the sauce simmer for 3-5 minutes until slightly thickened.
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Combine chicken and sauce
Return the chicken fillets to the skillet and spoon the sauce over them. Cook for an additional 2 minutes, allowing the flavors to meld and the chicken to stay moist.
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Serve
Transfer the chicken to plates, drizzle with extra sauce, and garnish with chopped fresh parsley if desired. Serve with your choice of sides such as rice, potatoes, or steamed vegetables.
Note: For extra richness, add a splash of cream or sour cream to the sauce just before serving.
Updated: August 30, 2025