This post may contain affiliate links. Please read our disclosure policy.

This is simple, scrumptious and satisfying chicken recipe, my friends.




Those are the important features this chicken has to offer you. Qualities I know you and I both appreciate! The chicken is pounded flat, seared in just a bit of olive oil and butter. Then a simple creamy sauce with hints of honey and Dijon mustard is made to pour over the top. Did I mention it’s simple? Easy to make and fabulous to eat.

I served it with a fabulous, fresh tasting side dish I am planning to post in the next couple of days. Don’t want to wait until then? Here are some serving ideas for you…

Honey Dijon Chicken from Jamie Cooks It Up!

This marvelous chicken would be wonderful served with any of the following:

Rice Pilaf with Almonds
Spinach and Mushroom Orzo Pasta
Simple Skillet Potatoes
Roasted Asparagus
Simple Grilled Zucchini

Honey Dijon Chicken

Time: 30-40  minutes
Yield: 6-7  servings
Recipe from Jamie Cooks It Up!

4 chicken breasts (about 2  pounds)
2 T butter
1 T olive oil
1 T fresh garlic, minced
1 1/2  C chicken broth, divided
1 C half and half
2 tsp Dijon mustard
1 1/2 tsp honey
1/2 tsp thyme
1/2 tsp parsley
pinch red pepper flakes
salt and pepper
fresh parsley, chopped (optional)


1. Trim any visible fat from your chicken with some kitchen scissors.


Then cut each piece in half.


Place the chicken in a gallon sized Ziploc bag.


Pound the chicken with a meat mallet…


until it’s about 1/2 an inch thick. Then cut each piece of flattened chicken in half, giving you about 16 (2-3 inch) pieces of chicken.


2. Heat a large, deep skillet up over medium high heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil allowing it to heat through.
3. Sprinkle some salt and pepper over the chicken pieces and carefully place them into the hot pan. You should be able to cook about 9 pieces of chicken at a time. Don’t be tempted to cram the chicken too tightly together in the pan. It needs a little space. 🙂


4. Cook the chicken over medium high heat. You’ll want to cook for about 3-4 minutes on each side or until it gets a nice golden brown sear and the inside is no longer pink.


5. When the chicken has cooked through…


pour 1/4 cup chicken broth into the sauce pan…


cover it and let the chicken simmer in the broth for about 2 minutes. The broth will help to flavor the inside of each piece of chicken.
6. Remove the chicken to a separate plate and cover it with foil. Cook the remaining chicken following steps 1-6.


7. Once all of the chicken is cooked and wrapped tightly in tin foil make the yummy sauce. 🙂 Add 1 T minced garlic to the pan and allow it to cook for about 1 minute or until it’s nice and soft and slightly golden brown. There will most likely still be some broth in the pan. That’s ok and actually preferable. Sorry there isn’t a picture of this step! Imagine it in your mind’s eye, okay? A little bit of broth with some fresh garlic simmering in it.
8. To the sauce pan add 1 additional cup broth, 1 cup half and half, 2 teaspoons Dijon mustard, 1 1/2 teaspoons honey, 1/2 teaspoon thyme, 1/2 teaspoon parsley a pinch of red pepper flakes and a dash or two of salt and pepper.


9. Give it a nice stir and allow it to come to a simmer. Let it cook through over medium high heat for 3-4 minutes. It will start to thicken up for you as it cooks. Give it a taste and add more salt and pepper to your liking.
10. Remove it from the heat, cover the pan and let it sit for about 2 minutes. It will thicken even more as it starts to cool.


Grab your chicken and get it on to a pretty plate.


Drizzle the delicious sauce over the top of each piece.

Skillet Honey Dijon Chicken from Jamie Cooks It Up!
You can sprinkle it with a little bit of fresh, chopped parsley if you have some on hand. If not, just leave that part out. No worries. It will still be fantastic!

Serve and Enjoy!


About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *


  1. Dear Jamie:

    I wrote to you a couple of weeks ago, but was not it got to you. I was inquiring about where you got the knife I see in some of the pics. The one you use to chop with. I have been looking on line and in stores and have not been able to locate one. I love your blog and all the food looks so good. Thank you in advance.

    Judy ([email protected])

  2. Yum! That sounds so good. We’re so tired of the same ol’ same ol’ this will be a great change. Thank you:)

  3. I followed the recipe to the letter, however my sauce didn’t thicken. The sauce was tasty, and the chicken was moist and delicious. I WILL try it again.

    1. Hi Patti,
      So glad you liked the taste of it. If you let the sauce cook down for a longer period of time, it should thicken up for you. It you don’t have time to wait, try mixing 1 tablespoon of cornstarch and 1 tablespoon of cold water together. Pour the combination into the sauce pan and it should thicken up quickly. Hope this help! Best of luck to you!!!

  4. Hi,
    I love your recipes. Is there anything I could use to replace the dijon mustard? It isn’t something we use on an everyday basis and since you only use 2 tsp, would a different mustard be okay, stone ground, deli, for a different flavor? Thanks!

    1. Stephanie,
      I haven’t ever tried it with stone ground mustard, but I bet it would be great. Best of luck to you!

  5. Hi Jamie!

    I’m planning on making this recipe in a couple days! Would it be fresh thyme and fresh parsley for the sauce? I wasn’t sure which to buy. 🙂

    1. Madee,
      Thanks for your question. I used dried herbs for this recipe, but fresh would be amazing as well. You will need a little more than the written amount if you are using fresh…the dry is more potent in flavor.
      All my best to you!