12 Honey Mustard Chicken Skillet Recipes for Weeknight Dinners

Honey mustard might be the hardest working sauce in the weeknight kitchen. It is sweet enough to make chicken taste like a treat, tangy enough to keep it interesting, and it coats every bite in one glossy, golden layer. These 12 honey mustard chicken skillet recipes keep that sauce at the center while the skillet does the rest: seared chicken, vegetables that cook right alongside, and dinner on the table in under 45 minutes. Pick your favorite vegetable, heat the skillet, and let the sauce do the heavy lifting tonight.

In This Guide

1. Honey Mustard Chicken With Broccoli
2. Honey Mustard Chicken With Cauliflower
3. Honey Mustard Chicken With Carrots
4. Honey Mustard Chicken With Chickpeas
5. Honey Mustard Chicken With Kale
6. Honey Mustard Chicken With Corn
7. Honey Mustard Chicken With Asparagus
8. Honey Mustard Chicken With Caramelized Onions
9. Honey Mustard Chicken With Butter Beans
10. Honey Mustard Chicken With Butternut Squash
11. Honey Mustard Chicken With Artichokes
12. Honey Mustard Chicken With Spinach

The Honey Mustard Skillet Rules Before You Start

Every recipe below follows the same foundation, so read this once and the rest falls into place. Use 1 1/2 pounds of boneless, skinless chicken breasts cut into 1-inch strips. Cutting the chicken into strips (instead of leaving whole breasts) means it cooks through in minutes and every piece gets coated in sauce. If you prefer thighs, use the same weight of boneless, skinless thighs cut into 1 1/2-inch pieces.

The house honey mustard sauce makes about 3/4 cup and is used in every recipe: whisk together 1/3 cup honey, 1/4 cup Dijon mustard, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. A few variations swap in whole grain or spicy brown mustard for texture; the change is noted in that section.

The cooking sequence stays the same in every section except two: idea 8 cooks the onions first so they have time to turn jammy and simmers 3 to 4 minutes so they glaze, and idea 12 stirs the spinach in last so it wilts without overcooking. The usual order is: heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until it shimmers, sear the chicken in a single layer (work in two batches so it browns instead of steams), then set it aside. Cook the vegetable next, adjusting the time to what it needs. Return the chicken, pour in the sauce, and simmer 2 to 3 minutes until everything glistens.

Chicken is done when an instant-read thermometer reads 165 F at the thickest point. That number comes from USDA guidance, so trust the thermometer over the color of the juices. Honey burns fast, so keep the heat at medium or lower once the sauce goes in, and never let it sit over high heat.

1. Honey Mustard Chicken With Broccoli

This is the classic of the roundup: vivid green broccoli florets with lightly charred edges, golden strips of chicken, and that amber sauce pooling in the pan. The broccoli soaks up sauce in its little crowns while staying crisp enough to bite. Serve it over rice and the grains catch every last drop.

You need (makes 4 servings):

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 4 cups broccoli florets (about 12 ounces), cut small and even
• 2 tablespoons olive oil, divided
• 1/2 cup low-sodium chicken broth
• The house honey mustard sauce (see primer)
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more for the chicken
• Cooked white or brown rice, for serving

Method:

1. Pat the chicken dry, season with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Sear half the chicken 3 to 4 minutes per side until golden. Repeat with the remaining chicken and set all of it aside.
2. Add the remaining oil and the broccoli to the skillet. Cook 3 minutes, stirring, until the edges pick up color.
3. Pour in the broth, cover, and steam 2 to 3 minutes until the broccoli is bright green and crisp-tender.
4. Uncover, return the chicken to the skillet, and pour in the honey mustard sauce. Simmer over medium heat 2 to 3 minutes, tossing, until the chicken reads 165 F and the sauce coats everything.
5. Spoon over rice and serve hot.

Timing: Prep 10 minutes | Cook 20 minutes | Total 30 minutes

Troubleshooting: If the broccoli turns olive-colored and soft, the florets were cut too small or steamed too long. Cut them into uniform 1-inch pieces and pull them off the heat while they still have bite.

Storage: Cool within 2 hours, refrigerate in a covered container up to 4 days. Reheat gently in a skillet with a splash of water so the sauce loosens instead of tightening.

2. Honey Mustard Chicken With Cauliflower

Cauliflower takes on a nutty, almost sweet flavor when it gets real browning in the skillet, and that pairs beautifully with the honey in the sauce. This version needs a covered stretch so the florets cook through, but the payoff is tender centers with caramelized edges. It tastes like the comfort version of the broccoli recipe above.

You need (makes 4 servings):

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 4 cups cauliflower florets (about 12 ounces), cut into even pieces
• 2 tablespoons olive oil, divided
• 1/2 cup low-sodium chicken broth
• The house honey mustard sauce (see primer)
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more for the chicken
• 2 tablespoons chopped parsley, optional
• Cooked quinoa or rice, for serving

Method:

1. Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Sear the chicken in two batches, 3 to 4 minutes per side, and set aside.
2. Add the remaining oil and the cauliflower in a single layer. Cook undisturbed 3 minutes so the bottoms brown, then stir.
3. Pour in the broth, cover, and cook 4 to 5 minutes until the cauliflower is tender when pierced with a fork.
4. Uncover, return the chicken, and add the honey mustard sauce. Simmer over medium heat 2 to 3 minutes, tossing, until the chicken reaches 165 F and the sauce thickens slightly.
5. Scatter parsley over the top and serve over quinoa or rice.

Timing: Prep 10 minutes | Cook 24 minutes | Total 34 minutes

Troubleshooting: Cauliflower that stays crunchy in the middle was cut too thick. Keep pieces under 1 1/2 inches and give the covered step its full time before uncovering.

Storage: Cool within 2 hours, refrigerate up to 4 days. The cauliflower softens a little on reheating, so use a hot skillet and a short reheat to keep some texture.

3. Honey Mustard Chicken With Carrots

Carrots bring their own sweetness to this skillet, so the whole dish leans a little more toward the honey side of the sauce. Slice them thin and they turn silky and glazed, each coin catching a shine of mustard. A pinch of thyme keeps it from tipping into dessert territory.

You need (makes 4 servings):

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 3 medium carrots (about 10 ounces), peeled and sliced into 1/4-inch coins
• 2 tablespoons olive oil, divided
• 3/4 cup low-sodium chicken broth
• The house honey mustard sauce (see primer)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more for the chicken
• Buttered egg noodles or rice, for serving

Method:

1. Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Sear in two batches, 3 to 4 minutes per side, and set aside.
2. Add the remaining oil and the carrots to the skillet. Cook 4 minutes, stirring, until they start to soften at the edges.
3. Add the broth and thyme, cover, and simmer 6 to 8 minutes until the carrots are tender and most of the liquid has reduced.
4. Return the chicken and pour in the honey mustard sauce. Simmer over medium heat 2 to 3 minutes, tossing, until the chicken reads 165 F and the carrots are glazed.
5. Serve over buttered egg noodles or rice.

Timing: Prep 10 minutes | Cook 26 minutes | Total 36 minutes

Troubleshooting: Carrots that stay hard after the covered step were sliced too thick. Keep coins at 1/4 inch so they cook through in the same window as the simmer.

Storage: Cool within 2 hours, refrigerate up to 4 days. The carrots hold their texture well; reheat in a skillet over medium heat.

4. Honey Mustard Chicken With Chickpeas

Chickpeas are the weeknight hero here. They crisp a little in the hot skillet, turn creamy inside, and their mild flavor lets the honey mustard shine. If you keep canned chickpeas in the pantry, this is one of the fastest versions of the roundup after the spinach one, and it is filling enough to skip the side of grains if you want.

You need (makes 4 servings):

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 1 can (15 ounces) chickpeas, drained, rinsed, and patted very dry
• 2 tablespoons olive oil, divided
• The house honey mustard sauce (see primer)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more for the chicken
• Warm flatbread or rice, for serving

Method:

1. Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Sear in two batches, 3 to 4 minutes per side, and set aside.
2. Add the remaining oil to the skillet and the chickpeas in a single layer. Cook undisturbed 3 minutes, then stir and cook 2 minutes more until some are golden and crisp at the edges.
3. Sprinkle in the smoked paprika and stir 30 seconds until fragrant.
4. Return the chicken and pour in the honey mustard sauce. Simmer over medium heat 2 to 3 minutes, tossing, until the chicken reaches 165 F.
5. Serve with warm flatbread or rice.

Timing: Prep 10 minutes | Cook 22 minutes | Total 32 minutes

Troubleshooting: Chickpeas that stay pale and soft went into the pan wet. Patting them very dry is the whole trick; moisture is what keeps them from crisping.

Storage: Cool within 2 hours, refrigerate up to 4 days. The chickpeas soften on storage, so reheat in a hot skillet to wake the edges back up. For more chickpea inspiration, see our chickpea wrap.

5. Honey Mustard Chicken With Kale

Kale wilts down into silky ribbons that tangle around the chicken and drink up the sauce. Remove the tough stems and chop it well so no piece is too chewy. This is the greenest, most dinner-salad-adjacent version of the bunch.

You need (makes 4 servings):

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 6 cups chopped kale (about 6 ounces), thick stems removed
• 2 tablespoons olive oil, divided
• 1/4 cup low-sodium chicken broth
• The house honey mustard sauce (see primer)
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more for the chicken
• 1 tablespoon lemon juice
• Crusty bread or rice, for serving

Method:

1. Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Sear in two batches, 3 to 4 minutes per side, and set aside.
2. Add the remaining oil and the kale to the skillet with a pinch of salt. Cook 2 minutes, stirring, until it starts to wilt.
3. Pour in the broth, cover, and cook 2 to 3 minutes until the kale is fully wilted and tender.
4. Uncover, return the chicken, and add the honey mustard sauce and lemon juice. Simmer over medium heat 2 to 3 minutes, tossing, until the chicken reads 165 F.
5. Serve with crusty bread or rice.

Timing: Prep 12 minutes | Cook 18 minutes | Total 30 minutes

Troubleshooting: Chewy kale means the stems went in too. Strip the leaves from the thick center rib before chopping; the rib needs far longer to soften than the leaves.

Storage: Cool within 2 hours, refrigerate up to 4 days. The lemon keeps the kale bright; reheat gently so it does not overcook.

6. Honey Mustard Chicken With Corn

Sweet corn and honey mustard were clearly made for each other. The kernels pop with juice against the tangy sauce, and a little butter at the end gives the whole skillet a corn-on-the-cob richness. Use fresh corn cut off the cob in summer or frozen kernels the rest of the year; both work.

You need (makes 4 servings):

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 2 cups corn kernels (from about 3 ears, or frozen and thawed)
• 2 tablespoons olive oil, divided
• 1 tablespoon butter
• The house honey mustard sauce (see primer)
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more for the chicken
• 2 tablespoons sliced scallions
• Rice or warm tortillas, for serving

Method:

1. Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Sear in two batches, 3 to 4 minutes per side, and set aside.
2. Add the remaining oil and the corn to the skillet. Cook 4 to 5 minutes, stirring occasionally, until some kernels are golden and blistered.
3. Stir in the butter until melted.
4. Return the chicken and pour in the honey mustard sauce. Simmer over medium heat 2 to 3 minutes, tossing, until the chicken reaches 165 F.
5. Top with scallions and serve over rice or with warm tortillas.

Timing: Prep 10 minutes | Cook 20 minutes | Total 30 minutes

Troubleshooting: Frozen corn that waters down the sauce was not thawed and patted dry. Thaw it fully and blot with a towel before it hits the hot pan.

Storage: Cool within 2 hours, refrigerate up to 4 days. Reheats well; the corn stays sweet and the sauce stays glossy.

7. Honey Mustard Chicken With Asparagus

Asparagus cooks fast, looks elegant, and its grassy bite is the perfect counterpoint to a sweet sauce. Snap off the woody ends, cut the spears into thirds, and they cook through in minutes. This is the version to make when asparagus is cheap and you want dinner to look a little fancy without any extra work.

You need (makes 4 servings):

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 1 pound asparagus, woody ends snapped off, cut into 2-inch pieces
• 2 tablespoons olive oil, divided
• 1/4 cup low-sodium chicken broth
• The house honey mustard sauce (see primer)
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more for the chicken
• 1 teaspoon lemon zest
• Mashed potatoes or rice, for serving

Method:

1. Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Sear in two batches, 3 to 4 minutes per side, and set aside.
2. Add the remaining oil and the asparagus to the skillet. Cook 3 minutes, stirring, until bright green.
3. Pour in the broth, cover, and cook 2 minutes until the asparagus is crisp-tender.
4. Uncover, return the chicken, and add the honey mustard sauce and lemon zest. Simmer over medium heat 2 to 3 minutes, tossing, until the chicken reads 165 F.
5. Serve over mashed potatoes or rice.

Timing: Prep 10 minutes | Cook 20 minutes | Total 30 minutes

Troubleshooting: Stringy asparagus means the woody ends stayed on. Snap each spear where it naturally breaks; the part that snaps off cleanly is the tender part.

Storage: Cool within 2 hours, refrigerate up to 4 days. Asparagus softens on reheating, so warm it gently and briefly.

8. Honey Mustard Chicken With Caramelized Onions

This is the slow, cozy one. Onions cook down into a sweet, jammy tangle that melts into the honey mustard and makes the whole skillet taste like it simmered for hours. It takes the longest of the twelve, but most of that time is just occasional stirring while the onions do their thing. Worth it on a night when dinner can wait a little longer.

You need (makes 4 servings):

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 2 large yellow onions (about 1 pound), halved and thinly sliced
• 2 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, plus more for the chicken
• 1/4 teaspoon black pepper
• The house honey mustard sauce (see primer), made with spicy brown mustard instead of Dijon for extra bite
• 1/4 cup low-sodium chicken broth
• Crusty bread or egg noodles, for serving

Method:

1. Heat 1 tablespoon of oil in a 12-inch skillet over medium heat. Add the onions and salt, and cook 15 to 18 minutes, stirring every few minutes, until deep golden and soft. If they stick, add a splash of water.
2. Push the onions to the edges, raise the heat to medium-high, and add the remaining oil. Season the chicken with salt and pepper, then sear in two batches 3 to 4 minutes per side, nesting it among the onions.
3. Pour in the broth to loosen the browned bits, then add the honey mustard sauce.
4. Simmer over medium heat 3 to 4 minutes, tossing, until the chicken reaches 165 F and the onions are glazed.
5. Serve over crusty bread or egg noodles.

Timing: Prep 10 minutes | Cook 32 minutes | Total 42 minutes

Troubleshooting: Onions that burn instead of caramelizing were cooked too hot. Medium heat and patience are the recipe; a higher flame only gives you char before the sugars develop.

Storage: Cool within 2 hours, refrigerate up to 4 days. The flavors deepen overnight, so this one is arguably better on day two.

9. Honey Mustard Chicken With Butter Beans

Butter beans are the creamiest legume in the can, and they turn this skillet into something almost stew-like. They barely need cooking, just a few minutes to warm through and take on the sauce. A little rosemary makes it taste like Sunday dinner, ready on a Tuesday.

You need (makes 4 servings):

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 1 can (15 ounces) butter beans, drained and rinsed
• 2 tablespoons olive oil, divided
• 1/2 teaspoon dried rosemary, crumbled
• The house honey mustard sauce (see primer)
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more for the chicken
• 1/4 cup low-sodium chicken broth
• Crusty bread, for serving

Method:

1. Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Sear in two batches, 3 to 4 minutes per side, and set aside.
2. Add the remaining oil, the butter beans, and the rosemary to the skillet. Cook 3 minutes, stirring gently so the beans keep their shape.
3. Pour in the broth and the honey mustard sauce, and return the chicken.
4. Simmer over medium heat 3 minutes, tossing gently, until the chicken reads 165 F and the sauce thickens around the beans.
5. Serve with crusty bread for the sauce.

Timing: Prep 10 minutes | Cook 18 minutes | Total 28 minutes

Troubleshooting: Beans that fall apart were stirred too hard. Fold gently with a wooden spoon; butter beans are delicate once warm.

Storage: Cool within 2 hours, refrigerate up to 4 days. The beans absorb sauce as they sit, so add a spoonful of broth when reheating.

10. Honey Mustard Chicken With Butternut Squash

Butternut squash turns sweet and caramelized in a hot skillet, and its soft cubes are wonderful against the tangy sauce. It needs one of the longest vegetable cooks of the roundup, so give it a covered steam to get tender before the chicken goes back in. Buy pre-cut squash to skip the peeling and chopping entirely.

You need (makes 4 servings):

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 3 cups butternut squash, cut into 1/2-inch cubes (about 12 ounces)
• 2 tablespoons olive oil, divided
• 3/4 cup low-sodium chicken broth
• The house honey mustard sauce (see primer)
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more for the chicken
• 1/4 teaspoon ground sage or 4 fresh sage leaves, chopped
• Rice or quinoa, for serving

Method:

1. Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Sear in two batches, 3 to 4 minutes per side, and set aside.
2. Add the remaining oil and the squash to the skillet in a single layer. Cook 5 minutes, stirring once, until the edges brown.
3. Pour in the broth, cover, and cook 7 to 8 minutes until the squash is easily pierced with a fork.
4. Uncover and let any remaining liquid cook off 1 to 2 minutes. Stir in the sage.
5. Return the chicken and pour in the honey mustard sauce. Simmer over medium heat 2 to 3 minutes, tossing, until the chicken reaches 165 F.
6. Serve over rice or quinoa.

Timing: Prep 12 minutes | Cook 28 minutes | Total 40 minutes

Troubleshooting: Squash that browns but stays crunchy was cut too large. Half-inch cubes are the target; bigger pieces need far more time than the chicken can wait.

Storage: Cool within 2 hours, refrigerate up to 4 days. The squash holds up well; reheat in a skillet over medium heat.

11. Honey Mustard Chicken With Artichokes

Artichoke hearts bring a briny, almost lemony note that keeps the honey mustard from feeling too rich. Canned or jarred hearts work perfectly here; they just need a quick warm-through. This is one of the most Mediterranean-feeling versions of the twelve, and it is lovely with a simple green salad on the side instead of a starch.

You need (makes 4 servings):

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 1 can (14 ounces) artichoke hearts, drained, rinsed, and quartered
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• The house honey mustard sauce (see primer), made with whole grain mustard instead of Dijon for texture
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more for the chicken
• 2 tablespoons chopped parsley
• 1 teaspoon lemon juice
• Rice or a green salad, for serving

Method:

1. Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Sear in two batches, 3 to 4 minutes per side, and set aside.
2. Add the remaining oil and the garlic to the skillet. Cook 30 seconds until fragrant.
3. Add the artichoke hearts and cook 3 minutes, stirring, until warmed through and lightly golden at the edges.
4. Return the chicken and pour in the honey mustard sauce. Simmer over medium heat 2 to 3 minutes, tossing, until the chicken reads 165 F.
5. Stir in the parsley and lemon juice, and serve over rice or with a green salad.

Timing: Prep 10 minutes | Cook 18 minutes | Total 28 minutes

Troubleshooting: Artichokes that taste tinny were not rinsed. A good rinse under cold water removes the canning liquid that carries that metallic edge.

Storage: Cool within 2 hours, refrigerate up to 4 days. The lemon keeps everything bright; reheat gently.

12. Honey Mustard Chicken With Spinach

Spinach is the fastest vegetable in this roundup: it wilts into the hot sauce in two to three minutes, turning silky and dark green. Stir it in at the very end so it keeps its color. This is the dinner to make when the fridge is nearly empty and you still want something that looks and tastes like a real meal.

You need (makes 4 servings):

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 5 ounces fresh baby spinach (about 6 packed cups)
• 2 tablespoons olive oil, divided
• The house honey mustard sauce (see primer)
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more for the chicken
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons grated Parmesan, optional
• Pasta or rice, for serving

Method:

1. Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Sear in two batches, 3 to 4 minutes per side, and set aside.
2. Lower the heat to medium, add the remaining oil, and return all the chicken to the skillet.
3. Pour in the honey mustard sauce and add the red pepper flakes if using. Simmer 2 minutes, tossing, until the chicken reads 165 F.
4. Add the spinach by the handful, tossing until each batch wilts, about 2 to 3 minutes total.
5. Shower with Parmesan if using, and serve over pasta or rice.

Timing: Prep 10 minutes | Cook 16 minutes | Total 26 minutes

Troubleshooting: Spinach that releases a puddle of water was added all at once to a lukewarm pan. Add it in handfuls to a properly hot skillet so it wilts fast instead of steaming.

Storage: Cool within 2 hours, refrigerate up to 4 days. Spinach darkens on storage but the flavor holds; reheat just until warm.

Frequently Asked Questions

What temperature should honey mustard chicken reach?

165 F at the thickest part, checked with an instant-read thermometer. That is the USDA-recommended safe temperature for chicken, and it applies to strips, thighs, and whole pieces alike. Pull the chicken at 165 F and rest it a few minutes; carryover heat will not take it much higher since the pieces are small.

Can I use chicken thighs instead of breasts?

Yes, and many cooks prefer them. Use 1 1/2 pounds of boneless, skinless thighs cut into 1 1/2-inch pieces. Thighs are more forgiving if they go a little past 165 F, and their richer flavor stands up well to the sweet sauce. For another thigh-centered weeknight dinner, our chicken thigh sheet pan dinner is a great next cook.

Why did my honey mustard sauce burn in the pan?

Honey scorches quickly over high heat. The fix is in the sequence: sear the chicken over medium-high heat first, then lower the heat to medium before the sauce goes in. If your skillet runs hot, pull it off the burner for 30 seconds before adding the sauce.

Can I swap maple syrup for the honey?

You can, cup for cup. Maple gives a slightly deeper, less floral sweetness that works especially well with the butternut squash and caramelized onion versions. The sauce will be a touch thinner, so simmer an extra minute.

How long do leftovers keep?

Cool the skillet contents within 2 hours and refrigerate in a covered container for up to 4 days. Reheat in a skillet over medium heat with a splash of broth or water until steaming throughout. The sauce loosens back up as it warms.

What should I serve with honey mustard chicken skillets?

Something plain that soaks up sauce: white or brown rice, quinoa, buttered egg noodles, mashed potatoes, or crusty bread. A simple green salad on the side keeps the plate balanced, especially with the richer versions like caramelized onion.

One Sauce, Twelve Dinners

These twelve skillets all start from the same honey mustard base, so once you have the sauce down, the whole roundup is yours. If you love the one-pan chicken idea, keep going with our lemon garlic chicken skillet recipes for a brighter, zestier take, and browse the full Food & Drink collection for more weeknight dinners.