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Honey-Mustard Breaded Chicken Recipe

Honey-Mustard Breaded Chicken Recipe

I get bored with the same old chicken, so I came up with this simple recipe. The coating adds fast flavor to tender chicken cooked on the stovetop. —Laura Theofilis, Leonardtown, Maryland
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 cup dry bread crumbs
  • 1 teaspoon plus 2 tablespoons Dijon mustard, divided
  • 3 tablespoons honey
  • 2 tablespoons butter


  • 1. Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs.
  • 2. In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear. Yield: 4 servings.

Nutritional Facts

1 each: 338 calories, 9g fat (0g saturated fat), 73mg cholesterol, 583mg sodium, 34g carbohydrate (0g sugars, 1g fiber), 31g protein Diabetic Exchanges: 2 starch, 3 lean meat, 1 fat.

Reviews for Honey-Mustard Breaded Chicken

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Cowboy4540 246089
Reviewed Mar. 27, 2016

"I tried this coating on fresh Alaskan Cod I got from Costco. Huge pieces of Cod. Can't wait to do the chicken recipe."

rebelwithoutaclue 242066
Reviewed Jan. 19, 2016

"For those of you that are having trouble with the breading sticking to the chicken; place dipped and battered chicken in the freezer for 15 min and then straight to the hot skillet. This works great for shrimp and mushrooms. I could never get the batter to stay on mushrooms till I tried the freezer trick.

I used equal parts Dijon, honey and mayo for my sauce and I loved this dish that way."

devans7474 233214
Reviewed Sep. 20, 2015

"Excellent recipe. My husband and I really liked it. I made one change -- instead of butter, I used coconut oil. I will definitely make this recipe for company."

h13 203416
Reviewed Oct. 31, 2014

"Dijon mustard and pinko crumbs.mixed with the flour....omg-great!!"

lmmanda 29127
Reviewed Apr. 7, 2014

"Very good. I have made it with bottled ranch dressing when I didn't have an envelope and it turned out just as good (I used about 1T of bottled ranch). I've found with any recipe that you pan fry that if you put it in the fridge for about 15 mins, the coating sticks better while cooking."

daisey5 26250
Reviewed Jun. 13, 2013

"Great flavor. I loved it. Next time I might try adding a little garlic."

tocat83 26249
Reviewed May. 8, 2013

"The coating doesn't stay on and it's a bit mushy. If I used oil instead of butter so I could get the pan real hot then it probably would be better. If I try it again, I will put the butter in the sauce and bake it. The flavor was fine though."

MITZEL807 83273
Reviewed Apr. 29, 2013

"Would have liked it to turn out a little more crispy, slightly "mushy." Probably just need to perfect the cooking based off of my skillet/heat. Will make again as it was nice taste and good change of pace."

glrbsn 51090
Reviewed Apr. 1, 2013

"I needed something different and this was a good one to make. Very tasty and will make it again"

tzarhall 26248
Reviewed Feb. 11, 2013

"I think this is a great recipe for a quick meal. My husband really loved it and said it was a keeper. We both really liked that it was simple and full of flavor."

pepsigrl1020 89698
Reviewed Sep. 7, 2010

"Love this recipe. Easy to make and has great flavor!"

maratha 75634
Reviewed Aug. 3, 2010

"great taste. Next time I may try Honey Mustard."

muffnette 73613
Reviewed Feb. 4, 2009

"very good recipe! what a nice twist on breaded chicken - great flavor nice crust! YUM!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.