Finding a weeknight dinner that’s both quick and satisfying can feel impossible, especially when you’re staring at the clock at 5 PM with hungry mouths to feed. Between work, homework help, and everything else on your plate, spending hours in the kitchen just isn’t realistic for most of us.
That’s exactly why this honey mustard chicken with egg noodles has become one of my most-requested recipes. It comes together in about 30 minutes, uses ingredients you probably already have in your pantry, and delivers that perfect combo of sweet and tangy flavors that even picky eaters will love.
Why You’ll Love This Honey Mustard Chicken with Egg Noodles
- Ready in 30-45 minutes – This is perfect for busy weeknights when you need dinner on the table fast without sacrificing flavor.
- Simple ingredients – You probably have most of these in your kitchen already, and the honey mustard sauce comes together with just three ingredients.
- Complete one-dish meal – With protein, pasta, and veggies all in one, you get a balanced dinner without having to prepare multiple side dishes.
- Kid-friendly flavors – The sweet and tangy honey mustard sauce is mild enough for picky eaters but flavorful enough to keep adults happy too.
What Kind of Chicken Breast Should I Use?
For this honey mustard chicken recipe, you can use either fresh or frozen chicken breast – just make sure to thaw frozen chicken completely in the fridge before cooking. Boneless, skinless chicken breasts are what you’ll want here since they cook quickly and evenly, making them perfect for a weeknight dinner. If your chicken breast is particularly thick (more than about an inch), consider pounding it to an even thickness or slicing it in half horizontally so it cooks through at the same rate. Organic or conventional chicken will both work great, so just grab whatever fits your budget and preference.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Chicken breast: You can easily use chicken thighs instead – they’ll stay juicier and add more flavor. Just adjust the cooking time slightly as thighs may take a bit longer.
- Fusilli or rotini pasta: The recipe calls for egg noodles in the title, so those work great here. Really, any short pasta shape will do – penne, farfalle, or even spaghetti broken into pieces.
- Dijon mustard: Regular yellow mustard can work in a pinch, though you might want to use a bit less since it’s sharper. Whole grain mustard is another good option that adds nice texture.
- Heavy cream: Half-and-half or whole milk will work if you don’t have heavy cream. The sauce will be slightly thinner, but you can simmer it a bit longer to thicken it up.
- Broccoli: Green beans, asparagus, or snap peas are all good alternatives. Frozen broccoli works too – just thaw and pat it dry before cooking.
- Honey: Maple syrup or agave nectar can stand in for honey with similar results.
Watch Out for These Mistakes While Cooking
The biggest mistake with this dish is overcooking the chicken breast, which can turn it dry and tough – use an instant-read thermometer and remove the chicken from the pan when it hits 155°F, then let it rest while you make the sauce so it stays juicy.
Don’t skip salting your pasta water generously (it should taste like the sea), as this is your only chance to season the noodles from the inside out.
When making the honey mustard sauce, keep the heat on low once you add the cream or it can break and look curdled instead of smooth and creamy.
Finally, avoid overcooking the broccoli – it should be bright green and still have a slight crunch after 4-5 minutes, so pull it out as soon as it’s tender enough to pierce with a fork.
What to Serve With Honey Mustard Chicken?
This honey mustard chicken already comes with egg noodles and broccoli, so you’ve got a complete meal right there. If you want to round things out a bit more, a simple side salad with a light vinaigrette works great to balance the creamy sauce. You could also serve some crusty bread or dinner rolls on the side for soaking up that delicious honey mustard sauce. For a heartier meal, roasted vegetables like carrots, green beans, or asparagus make a nice addition without overwhelming the plate.
Storage Instructions
Store: Keep your honey mustard chicken and noodles in an airtight container in the fridge for up to 3 days. The pasta will soak up some of the sauce as it sits, so you might want to add a splash of cream or chicken broth when you reheat it to loosen things up a bit.
Freeze: This dish freezes pretty well for up to 2 months. Just know that the broccoli might get a little softer after freezing, but the flavors will still be great. Let it cool completely before transferring to a freezer-safe container.
Reheat: Warm it up in the microwave for about 2 minutes, stirring halfway through, or heat it gently on the stovetop over medium-low heat. Add a tablespoon or two of water or cream if the sauce seems too thick after storing.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
| Servings | 2 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 470-530
- Protein: 38-44 g
- Fat: 12-16 g
- Carbohydrates: 50-58 g
Ingredients
For the base:
- 1.25 lbs chicken breast (cut into 1-inch cubes)
- 4 oz egg noodles (No Yolks brand preferred)
- 4.5 oz broccoli florets
For the sauce:
- 1.5 tsp honey (Nature Nate’s raw honey)
- 1.5 tbsp yellow or dijon mustard
- 2 fl oz water
- 3 tbsp heavy cream
- 1/2 tsp garlic powder
- 1 tsp fresh parsley (chopped)
Step 1: Prepare Ingredients and Start Water
- 1.25 lbs chicken breast
- 4.5 oz broccoli florets
- 1 tsp fresh parsley
Bring a large pot of salted water to a boil—this will be used for both the broccoli and pasta, making efficient use of time and flavor.
While waiting for the water to boil, cut the chicken breast into 1-inch cubes and chop the fresh parsley.
Cut the broccoli into florets if not already prepared.
Have all ingredients measured and ready before you begin cooking, as the next steps move quickly.
Step 2: Cook Broccoli and Boil Pasta
- 4.5 oz broccoli florets
- 4 oz egg noodles
Once the water is boiling, add the broccoli florets and cook for 4-5 minutes until tender-crisp, then remove with a slotted spoon and set aside (this preserves the cooking water for the pasta).
Add the egg noodles to the same pot of broccoli water and cook according to package instructions, then drain and set aside.
I like to reserve about 1/4 cup of the pasta water before draining—it can help loosen the sauce if needed later.
Step 3: Sear the Chicken
- 1.25 lbs chicken breast
Heat a large skillet over medium-high heat and add enough oil to coat the bottom (about 2 tablespoons).
Once the oil is hot, carefully add the cubed chicken and cook for 4-5 minutes per side, stirring occasionally, until the chicken is golden-brown on the outside and cooked through.
Don’t crowd the pan—work in batches if needed to ensure proper browning.
The golden crust develops flavor that will enhance the final dish.
Step 4: Build the Honey Mustard Sauce
- 2 fl oz water
- 1.5 tbsp yellow or dijon mustard
- 1.5 tsp honey
- 3 tbsp heavy cream
- 1/2 tsp garlic powder
Add the water, mustard, and honey directly to the pan with the cooked chicken, stirring to combine and scrape up any flavorful browned bits from the bottom of the pan.
Reduce heat to low and let this simmer for 1-2 minutes to meld the flavors.
Pour in the heavy cream and stir gently until fully incorporated, then continue cooking on low heat for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
I find that keeping the heat low prevents the cream from breaking and creates a silky, cohesive sauce.
Step 5: Combine and Serve
- cooked broccoli from Step 2
- cooked egg noodles from Step 2
- 1 tsp fresh parsley
Add the cooked broccoli and egg noodles from Step 2 to the pan with the chicken and sauce, gently folding everything together until well coated.
Divide the chicken, noodles, and broccoli among serving bowls or plates, spoon the honey mustard sauce over top, and garnish with the fresh parsley.
Sweet Honey Mustard Chicken with Egg Noodles
Ingredients
For the base:
- 1.25 lbs chicken breast (cut into 1-inch cubes)
- 4 oz egg noodles (No Yolks brand preferred)
- 4.5 oz broccoli florets
For the sauce:
- 1.5 tsp honey (Nature Nate's raw honey)
- 1.5 tbsp yellow or dijon mustard
- 2 fl oz water
- 3 tbsp heavy cream
- 1/2 tsp garlic powder
- 1 tsp fresh parsley (chopped)
Instructions
- Bring a large pot of salted water to a boil—this will be used for both the broccoli and pasta, making efficient use of time and flavor. While waiting for the water to boil, cut the chicken breast into 1-inch cubes and chop the fresh parsley. Cut the broccoli into florets if not already prepared. Have all ingredients measured and ready before you begin cooking, as the next steps move quickly.
- Once the water is boiling, add the broccoli florets and cook for 4-5 minutes until tender-crisp, then remove with a slotted spoon and set aside (this preserves the cooking water for the pasta). Add the egg noodles to the same pot of broccoli water and cook according to package instructions, then drain and set aside. I like to reserve about 1/4 cup of the pasta water before draining—it can help loosen the sauce if needed later.
- Heat a large skillet over medium-high heat and add enough oil to coat the bottom (about 2 tablespoons). Once the oil is hot, carefully add the cubed chicken and cook for 4-5 minutes per side, stirring occasionally, until the chicken is golden-brown on the outside and cooked through. Don't crowd the pan—work in batches if needed to ensure proper browning. The golden crust develops flavor that will enhance the final dish.
- Add the water, mustard, and honey directly to the pan with the cooked chicken, stirring to combine and scrape up any flavorful browned bits from the bottom of the pan. Reduce heat to low and let this simmer for 1-2 minutes to meld the flavors. Pour in the heavy cream and stir gently until fully incorporated, then continue cooking on low heat for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly. I find that keeping the heat low prevents the cream from breaking and creates a silky, cohesive sauce.
- Add the cooked broccoli and egg noodles from Step 2 to the pan with the chicken and sauce, gently folding everything together until well coated. Divide the chicken, noodles, and broccoli among serving bowls or plates, spoon the honey mustard sauce over top, and garnish with the fresh parsley.
