1. Prepare the Marinade: In a shallow dish, whisk together the honey, whole grain mustard, minced garlic, olive oil, and a pinch of salt. Remember to go easy on the salt if you’re using bacon, as it will add significant saltiness later. Add your chicken pieces to this mixture, ensuring they are thoroughly coated. Let the chicken marinate while you prepare the remaining ingredients, ideally for at least 15-30 minutes to allow the flavors to penetrate. For a deeper, more intense flavor, you can marinate for up to 2 hours in the refrigerator.

2. Cook the Bacon to Perfection: Heat a large nonstick pan or skillet over medium heat. Add your diced bacon and cook, stirring occasionally, until it renders its fat and turns beautifully crispy and golden brown. Once ready, transfer the crispy bacon bits to a plate lined with paper towels to drain excess fat, leaving the flavorful bacon fat in the pan. This rendered fat will be essential for searing the chicken and building the sauce’s flavor.

3. Sear the Chicken: Using the same pan with the residual bacon fat, place the marinated chicken fillets. Sear them on each side until they develop a beautiful golden-brown crust, typically about 3 minutes per side. At this stage, don’t worry about fully cooking the chicken through; we will finish cooking it gently in the rich sauce to ensure it remains incredibly tender and juicy. Searing locks in flavors and creates a desirable texture.

4. Build the Creamy Sauce Base: Into the same pan, pour any remaining marinade, scraping up any browned bits from the bottom of the pan – this is called deglazing and adds immense flavor. Then, add the cream and milk. Stir gently to combine all the delicious pan drippings and marinade with the dairy. Bring the mixture to a gentle simmer, allowing the flavors to meld and deepen for about 3 minutes. The aroma alone will be tantalizing!

5. Simmer Until Cooked Through: Return the seared chicken to the pan, nestling it into the simmering sauce. Allow the chicken to gently simmer, turning occasionally, until it is fully cooked through and wonderfully tender. This typically takes an additional 4–5 minutes, though the exact time will depend on the thickness of your chicken fillets. Ensure the internal temperature reaches 165°F (74°C) for food safety.

6. Thicken the Sauce: Once the chicken is cooked, carefully remove it from the pan and set it aside on a warm plate. Now, it’s time to thicken that incredible sauce! Stir in the cornstarch slurry (cornstarch mixed with water) into the simmering sauce in the pan. Continue to cook for just a minute or two, stirring constantly, until the sauce transforms into a beautifully thick, smooth, and creamy consistency that coats the back of a spoon.

7. Finish with Bacon and Herbs: Gently return the cooked chicken pieces to the pan, allowing them to luxuriate in the freshly thickened sauce. Spoon the rich, creamy sauce generously over each piece of chicken. Finally, sprinkle the glorious crispy bacon bits evenly over the top, and finish with a scattering of freshly chopped parsley for a burst of color and herbaceous freshness.

8. Serve and Enjoy: This delightful dish is best served hot. For a lighter, healthier option, pair it with steamed or roasted vegetables such as asparagus, broccoli, or green beans. For a heartier, more comforting meal, it’s absolutely sublime with creamy mashed potatoes, al dente pasta, fluffy rice, or even quinoa. Don’t forget to spoon plenty of that extra, rich honey mustard sauce over everything – it’s simply too good to let a single drop go to waste!

Absolutely, and many chefs prefer them for their rich flavor and moist texture! Chicken thighs work wonderfully in this honey mustard chicken recipe. They tend to stay extra juicy and absorb the sauce even more beautifully than breasts. If using thighs, bone-in, skin-on thighs can also add more flavor, just adjust cooking time accordingly or remove skin before adding to sauce if preferred. Chicken breasts will cook a little faster, so monitor for doneness to prevent drying out.

Even a short marination period of 15–30 minutes can make a noticeable difference, thanks to the bold flavors in our honey mustard chicken marinade. This quick soak allows the chicken to absorb the initial notes of honey, mustard, and garlic. If you have more time, marinating for up to 2 hours in the refrigerator will allow for an even deeper, more complex flavor penetration, resulting in truly exceptional chicken. We don’t recommend marinating longer than 2 hours due to the acidity which can alter chicken texture.

Yes, absolutely! To make this honey mustard chicken dairy-free, simply swap out the dairy cream and milk for unsweetened almond milk and full-fat coconut cream (from a can, just the thick cream part) or a high-quality dairy-free cooking cream. These alternatives will help you maintain the rich, creamy texture and delightful flavor of the sauce without any dairy. Be sure to use unsweetened varieties to control the sweetness.

Leftover Honey Mustard Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the chicken and sauce in a skillet over medium-low heat, adding a splash of milk or broth if the sauce has thickened too much. You can also microwave it, but stovetop reheating yields the best results for maintaining texture.

While you can freeze cooked honey mustard chicken, dairy-based sauces can sometimes separate or change texture upon thawing and reheating. If you plan to freeze, ensure the chicken is completely cooled, then transfer to a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, whisking well to re-emulsify the sauce. The bacon might lose some crispness if frozen with the dish.

If your sauce isn’t reaching the desired thickness after adding the cornstarch slurry, don’t worry! Simply prepare another small slurry with 1/2 teaspoon of cornstarch mixed with 1 tablespoon of cold water, and slowly whisk it into the simmering sauce. Continue to cook for another minute or two until it thickens to your preference. Be careful not to add too much at once, as cornstarch continues to thicken as it cools.