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Honey-Mustard Breaded Chicken

I get bored with the same old breaded 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.
  • Makes
    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


  • 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.
  • In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear.
Nutrition Facts
1 each: 338 calories, 9g fat (0 saturated fat), 73mg cholesterol, 583mg sodium, 34g carbohydrate (0 sugars, 1g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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Average Rating:
  • Judy
    Jan 28, 2021

    This was good and a new way to fix chicken. The only adjustment I made was to flour the chicken before I coated it with the honey & Dijon mustard. The breading did not come off at all. It was perfect. I will make this again

  • Emi
    Jul 23, 2020

    So good my family demolished it. We used thighs instead.

  • cahplus
    Jun 23, 2020

    Both my husband and 18 year old son loved these chicken breasts. I've made them several times. The first time, I had no dijon mustard, so I just used plain yellow mustard, and they got rave reviews. Now I usually make it with dijon mustard, as they loved that too. But either way, they can't seem to get enough of them! This is so quick to make -- the recipe is definitely a keeper.

  • Jette
    Apr 4, 2020

    I use a little mayo and honey mustard.. i also use panko, but add Parmesan cheese to it.. and last i air-fry mine.. they come out crispy on the outside and juicy on the inside..

  • ms11145
    Mar 30, 2020

    I floured my pieces first before dipping them into the honey mustard sauce. As for the bread crumbs, I used Italian flavored panko. Lastly I baked these instead of frying. The meat was tender and juicy. Will definitely make again.

  • JoAnn
    Jan 25, 2020

    I have found that if you are going to pan fry anything with a coating it helps to coat ahead of time and let it sit for 30 minutes before frying. I don’t even need to put it in frig or freezer. I did not make this but it sounds good!

  • lynni350
    Jan 23, 2020

    I would LOVE to see this recipe to try making it! But it is covered by Hidden Valley Ranch ad!!

  • Tiffani
    Sep 21, 2019

    Haven't eaten it yet but I'm sure it will probably taste ok but I really wish I had read the reviews first. I never would have tried it. The breading fell off every piece of chicken and I didn't use a metal pan... If I do try this again I will use flour instead of bread crumbs.

  • Stephen
    Sep 15, 2019

    This is a FABULOUS recipe. I flattened chicken to about 1/2" and cooked a little longer. I also first floured and put the coated chicken in the freezer for 15 minutes per other reviewers. After cooking, the chicken was so tender it could have easily been cut with a dull knife. I cooked the chicken in a metal pan with no problems about the coating falling off. First, within seconds of adding the chicken to the hot pan I slid a metal spatula underneath the chicken, then moved the chicken to a well-buttered area of the pan. I repeated 15 seconds later. Fifteen seconds before turning the chicken I added another Tbsp of butter and repeated with the spatula. The final coating was crispy and scrumptious. I served with sides of a sauteed spinach

  • Anniemae418
    Aug 26, 2019

    Great flavor will bake it next time. Did this twice in 2 different pans and the coating fell off.