Creamy Honey Mustard Chicken and Broccoli

If you’re craving a simple weeknight dinner that feels a little fancy without the fuss, this Creamy Honey Mustard Chicken and Broccoli is the answer. Bright Dijon, a hint of honey, and a silky cream sauce coat tender chicken breasts and crisp-tender broccoli for a comforting plate that comes together quickly. It’s the kind of recipe you’ll turn to when you want something cozy, flavorful, and reliably satisfying.

Why you’ll love this recipe

• Quick to make: most of the work happens in one skillet, so you’ll have dinner on the table fast.
• Simple ingredients: everything you need is likely in your pantry or at the grocery store.
• Balanced flavors: tangy Dijon and sweet honey combine with cream to create a sauce that’s rich, but not overwhelming.
• Family-friendly: mild, comforting flavors are great for both adults and kids.

Ingredients

Use the exact measurements below for best results:

• 2 large chicken breasts (cut in half lengthways)
• 1/2 tsp onion
• salt (to taste)
• Black pepper to taste
• 1 tbsp olive oil
• 2 tsp cornstarch
• 1/2 cup chicken stock
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 head of broccoli (chopped)
• Chopped fresh parsley for garnishing (optional)

Equipment

• Cutting board and knife
• Large skillet with a lid (or a pan with a tight-fitting lid)
• Measuring spoons and cups
• Whisk or fork
• Tongs or a spatula

Prep ahead

Trim any excess fat from the chicken and slice each breast in half lengthways so you have four thin cutlets. Chop the broccoli into florets and measure out the remaining ingredients—this mise en place makes the cooking fast and easy.

Step-by-step instructions

Below is a clear, stepwise version of the method that follows the order of the original directions but rewritten for clarity and ease.

1. Season the chicken: Pat the chicken pieces dry with paper towels. Sprinkle both sides with the 1/2 tsp onion (evenly distributed), salt, and black pepper to taste. Let the seasoned chicken rest briefly while you heat the pan.
2. Brown the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken pieces in a single layer. Cook until each side is golden brown and the chicken is nearly cooked through, about 3–4 minutes per side depending on thickness. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
3. Make the sauce slurry: In a small bowl, whisk together 2 tsp cornstarch with a little of the 1/2 cup chicken stock until fully dissolved and smooth. This prevents lumps in the sauce.
4. Build the sauce: Pour the remaining chicken stock into the skillet and scrape up any browned bits from the bottom of the pan using a wooden spoon or spatula. Stir in 2 tbsp Dijon mustard and 1 tbsp honey. Add the cornstarch-stock mixture to the skillet and whisk until the sauce begins to thicken slightly.
5. Add dairy: Reduce the heat to medium-low. Pour in 1/2 cup milk and 1/2 cup heavy cream, stirring constantly to combine. Allow the sauce to simmer gently for 1–2 minutes until it becomes smooth and glossy. Taste and adjust seasoning with more salt or pepper if needed.
6. Return chicken to the pan: Nestle the browned chicken pieces back into the skillet, spooning sauce over the tops to coat them. Cover the skillet with a lid.
7. Cook the broccoli: Scatter the chopped broccoli around and slightly under the chicken so it steams in the sauce and lid-trapped steam. Cook, covered, for about 4–6 minutes, until the broccoli is crisp-tender and the chicken reaches an internal temperature of 165°F (74°C). If your pan doesn’t have a lid, cover loosely with foil.
8. Finish and serve: Once the chicken is cooked through and the broccoli is tender, remove the skillet from the heat. Taste the sauce and add additional salt or pepper if desired. Garnish with chopped fresh parsley if using. Serve the chicken and broccoli with plenty of the creamy sauce spooned over top.

Serving suggestions

This Creamy Honey Mustard Chicken and Broccoli is delicious over a bed of steamed rice, buttered noodles, or mashed potatoes—whatever will hold onto that sauce. For a lighter option, serve it with cauliflower rice or a simple green salad on the side.

Troubleshooting & tips

• Prevent a grainy sauce: Dissolve the cornstarch in a little cold stock first, then whisk it into the hot liquid. Stir continuously as the cream is added so it blends smoothly.
• Even cooking: Slicing the chicken breasts in half lengthways creates thinner cutlets that cook quickly and evenly—this helps avoid dry chicken.
• Don’t overcook the broccoli: Aim for crisp-tender so it retains some bite and bright green color. If you prefer softer broccoli, let it steam a minute or two longer.
• Adjusting sweetness or tang: If the sauce is too sharp, add a touch more honey. If it needs more brightness, a squeeze of lemon or a splash of vinegar (a little at a time) will lift the flavors.

Make-ahead and storage

Allow leftovers to cool, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the sauce if it has thickened. This dish can also be frozen, though the texture of the broccoli may change on thawing. Freeze in a sealed container for up to 2 months and thaw overnight in the refrigerator before reheating.

Variations

• Heat it up: Stir in a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
• Greener version: Swap half the broccoli for spinach or green beans added in the last few minutes of cooking.
• Dairy-free option: Replace the milk and heavy cream with a full-fat plant-based milk and a splash of unsweetened soy or coconut cream. (Note: sauce consistency may vary; use cornstarch as needed to thicken.)
• Mustard swap: If you like more heat, use a whole-grain mustard instead of Dijon for texture and extra flavor.

Nutrition snapshot

While exact nutrition depends on portion size and any substitutions, this recipe provides a satisfying balance of protein from the chicken, vegetables from the broccoli, and rich flavor from the creamy mustard sauce. To lighten the dish, reduce the heavy cream portion and serve with a larger portion of veggies or a whole-grain side.

Final thoughts

This Creamy Honey Mustard Chicken and Broccoli is an ideal weeknight staple: quick, comforting, and crowd-pleasing. The sauce is the star—silky, tangy, and just a touch sweet—pulling everything together for a meal that feels special without hours in the kitchen. Once you try it, this simple skillet supper will likely earn a regular spot in your dinner rotation.

Enjoy—and don’t forget the parsley if you want a fresh pop of color!