This simple, one-pan Creamy Honey Mustard Chicken Skillet is a go-to meal for busy weeknights. Tender chicken breasts are simmered in a cozy homemade honey mustard sauce that’s creamy, slightly sweet and tangy and without dairy or gluten!
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Why You’ll Love This Honey Mustard Chicken
- Creamy without cream thanks to the coconut milk
- One-pan meal that is easy to make
- Family-friendly and not spicy
- Great for meal prep and weeknights
- Dairy free and gluten free
- Easily serve over rice or pasta
Also check out our dairy free marry me chicken and gluten free chicken parmesan recipes!
Ingredients You’ll Need
This recipe comes together with simple, everyday ingredients that work together to make an irresistible sauce for chicken. Here’s what you’ll need:
- Chicken - Chicken breasts keep this dish lean and tender, while chicken thighs add extra richness and juiciness if you prefer. Cutting the chicken into large chunks helps it stay moist and allows the sauce to cling to every piece.
- Dijon Mustard - This is the heart of the sauce. Dijon adds tang and depth without being sharp or overpowering. Choose a smooth Dijon for the creamiest result.
- Honey - The honey balances the mustard with natural sweetness and gives the sauce its warm, comforting flavor.
- Chicken broth - Broth adds savory richness and keeps the sauce from feeling heavy. Use low-sodium broth if you prefer more control over salt levels.
- Unsweetened coconut milk - It’s the key to keeping this dish dairy-free while still feeling indulgent.
- Gluten-free all-purpose flour - This helps thicken the sauce. You can use regular all-purpose flour if not gluten-free.
- Apple cider vinegar - A small splash brightens the sauce and balances the flavors.
- Dried thyme and paprika - Add more flavor to the honey mustard sauce.
*Exact ingredients and step-by-step instructions are in the recipe card below.
How to Make Creamy Honey Mustard Chicken
Step 1
Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and garlic powder. Add chicken to the skillet and cook for 5–6 minutes, transfer to plate.
Step 2
In a small bowl, whisk together the gluten-free flour with the chicken broth until smooth (this helps prevent lumps).
Step 3
Lower the heat slightly and add the broth mixture to the skillet along with the coconut milk, Dijon mustard, honey, apple cider vinegar, thyme, and paprika. Whisk well.
Step 4
Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring often, until slightly thickened and creamy. Return the chicken to the skillet and simmer for another 4–5 minutes, until chicken is fully cooked and coated in the sauce.
Helpful Recipe Tips
Thickener - Both gluten-free flour or arrowroot can work for the sauce thickener. You can also sub the gluten-free flour with regular all-purpose flour if you prefer.
Simmer - Don’t rush the simmer since it helps thicken the sauce and allows the flavors to meld together.
Chicken breasts or thighs - You can use chicken thighs for extra juiciness. You may need to adjust cooking times depending on the thickness of the meat.
Serving Suggestions
This creamy honey mustard chicken pairs well with:
- Rice or quinoa
- Gluten-free pasta
- Steamed green beans or broccoli
- Simple side salad
- Roasted potatoes
How to Store Leftover Honey Mustard Chicken
This dish reheats well for meal prep. Store any leftovers in the fridge for up to 4 days. You can freeze this recipe but the sauce may separate when thawed so make sure to stir well when reheating.
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Creamy Honey Mustard Chicken Skillet
Equipment
- Skillet
Ingredients
Chicken
- 1-½ lbs boneless, skinless chicken breasts (or thighs) cut into large chunks
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Creamy Honey Mustard Sauce
- 3 tablespoon dijon mustard
- 1-2 tablespoon honey
- ½ cup chicken broth
- ¾ cup unsweetened coconut milk canned
- 1 tablespoon all purpose flour gluten-free or arrowroot
- 1 teaspoon apple cider vinegar
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and garlic powder. Add chicken to the skillet and cook for 5–6 minutes, turning occasionally, until lightly golden and mostly cooked through. Transfer chicken to a plate.
- In a small bowl, whisk together the gluten-free flour with the chicken broth until smooth (this helps prevent lumps).
- Lower the heat slightly and add the broth mixture to the skillet along with the coconut milk, Dijon mustard, honey, apple cider vinegar, thyme, and paprika. Whisk well.
- Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring often, until slightly thickened and creamy.
- Return the chicken to the skillet and simmer for another 4–5 minutes, until chicken is fully cooked and coated in the sauce. Serve warm and garnish with fresh herbs if desired.
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