Homemade Honey Mustard Chicken with Mushrooms

If you ask me, creamy mustard sauces are one of the best ways to dress up chicken.

This skillet dinner brings together tender chicken strips and earthy mushrooms in a sauce that’s both tangy and a little sweet. The Dijon mustard and honey create a nice balance, while the coconut milk makes everything smooth and rich.

The chicken gets seasoned with Old Bay and smoked paprika before hitting the pan, giving it a good flavor base. Fresh garlic, thyme, and a squeeze of lemon pepper brighten up the sauce, and parmesan adds a salty finish.

It’s a satisfying weeknight meal that feels a bit fancy without much fuss.

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What Kind of Mushrooms Should I Use?

Cremini mushrooms are called for in this recipe, and they’re a great choice because they have a nice earthy flavor that holds up well to the creamy honey mustard sauce. If you can’t find cremini, regular white button mushrooms work just as well – they’re actually the same species, just harvested at different stages. For something a bit fancier, you could also use baby bella mushrooms, which are just another name for cremini. When you’re at the store, look for mushrooms that are firm and dry to the touch, and avoid any that look slimy or have dark spots.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Chicken breast: Chicken thighs work great here and actually stay more tender during cooking. You can also use pork chops if you want to switch up the protein – just adjust cooking time based on thickness.
• Avocado oil: Any neutral cooking oil works fine – try olive oil, grapeseed oil, or regular vegetable oil instead.
• Coconut milk: Heavy cream or half-and-half makes a good substitute if you’re not into coconut milk. The flavor will be slightly different but still creamy and tasty. Make sure you’re using the canned coconut milk, not the drinking kind from the refrigerated section.
• Cremini mushrooms: White button mushrooms, baby bellas, or even sliced portobello mushrooms all work well. You can also mix different types for more variety.
• Dijon mustard: Regular yellow mustard can work in a pinch, though the flavor will be milder. Whole grain mustard is another option that adds nice texture.
• Old Bay seasoning: If you don’t have Old Bay, mix together paprika, celery salt, and a pinch of cayenne pepper for a similar flavor profile.
• Parmesan cheese: Pecorino Romano or Asiago cheese can step in for Parmesan. They’re both salty and sharp, so they’ll give you that same savory kick.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dish is not pounding the chicken breasts to an even thickness, which leads to uneven cooking where the thinner parts dry out while waiting for the thicker parts to reach 165°F – use a meat mallet or rolling pin to flatten them to about 3/4 inch thick all around.

Another common error is crowding the pan when searing the chicken, so if your skillet isn’t large enough, cook the breasts in batches to get that nice golden crust instead of steaming them.

Don’t skip deglazing the pan with that first splash of broth after removing the chicken – those browned bits stuck to the bottom add tons of flavor to your sauce, so scrape them up with a wooden spoon.

When adding the Parmesan cheese, make sure to lower the heat first and stir constantly, because high heat can cause the cheese to clump up or separate instead of creating a smooth, creamy sauce.

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What to Serve With Honey Mustard Chicken?

This creamy honey mustard chicken is perfect over a bed of fluffy white rice or buttery egg noodles, which soak up all that delicious sauce. I also love serving it alongside mashed potatoes or roasted baby potatoes for a hearty meal that feels like a warm hug. If you want to add some veggies to the plate, steamed green beans, roasted broccoli, or a simple side salad work great to balance out the richness of the coconut milk sauce. For a low-carb option, try it over cauliflower rice or zucchini noodles – you’ll still get all that amazing flavor without feeling too heavy.

Storage Instructions

Store: This honey mustard chicken keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day as the sauce soaks into the chicken. I like to store the chicken and sauce together so it stays moist and flavorful.

Freeze: You can freeze this dish for up to 3 months in a freezer-safe container. Just let it cool completely first, and make sure to leave a little room at the top since the sauce will expand. The mushrooms might be a bit softer after freezing, but the taste is still great.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave it, but I’d recommend doing it in 1-minute intervals on medium power to keep the chicken from drying out. Add a splash of chicken broth if the sauce seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 130-150 g
• Fat: 70-85 g
• Carbohydrates: 25-32 g

Ingredients

For the chicken:

• 1.5 lb chicken (cut into 1-inch strips for even cooking)
• 1.5 tbsp avocado oil
• 1 tbsp old bay seasoning
• 1 tbsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

For the sauce:

• 1 tbsp avocado oil
• 3/4 cup chicken broth
• 5 garlic cloves (freshly minced)
• 1 cup coconut milk
• 1 lb mushrooms (thickly sliced into 1/2-inch pieces)
• 3 tbsp Dijon mustard
• 1.5 tbsp honey
• 1 tbsp lemon pepper
• 2 tsp fresh thyme leaves
• 1/2 cup parmesan (freshly grated)
• 2 tbsp fresh parsley (chopped)

Step 1: Prepare and Season the Chicken

• 1.5 lb chicken
• 1 tbsp old bay seasoning
• 1 tbsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Pat the chicken strips dry with paper towels, then season them evenly on all sides with old bay seasoning, onion powder, smoked paprika, salt, and black pepper.

Let the seasoned chicken sit for 5 minutes while you prepare the mushrooms—this allows the flavors to begin adhering to the meat.

I like to season chicken generously and let it rest briefly; it makes a real difference in how the spices develop during cooking.

Step 2: Sear the Chicken Until Golden

• seasoned chicken from Step 1
• 1.5 tbsp avocado oil

Heat 1.5 tbsp avocado oil in a large skillet over medium-high heat until shimmering.

Working in batches if needed to avoid crowding, sear the chicken strips for 5-6 minutes per side until golden brown and cooked through.

Transfer the cooked chicken to a plate and set aside.

Don’t worry about cooking it completely through—it will finish cooking when returned to the sauce.

Step 3: Cook the Mushrooms and Build the Sauce Base

• 1 tbsp avocado oil
• 1 lb mushrooms
• 5 garlic cloves
• 3/4 cup chicken broth
• 1 cup coconut milk
• 3 tbsp Dijon mustard
• 1.5 tbsp honey
• 1 tbsp lemon pepper

Add 1 tbsp avocado oil to the same skillet over medium-high heat.

Add the sliced mushrooms and sauté for 3-4 minutes until they begin to soften and release their moisture.

Add the minced garlic and cook for 1-2 minutes until fragrant.

Pour in the chicken broth and coconut milk, then whisk in the Dijon mustard, honey, and lemon pepper.

Stir well to combine all the sauce components evenly.

Step 4: Finish the Sauce and Return the Chicken

• sauce mixture from Step 3
• cooked chicken from Step 2
• 2 tsp fresh thyme leaves
• 1/2 cup parmesan

Reduce the heat to medium-low and simmer the sauce for 1-2 minutes to let the flavors meld.

Stir in the fresh thyme leaves and grated parmesan, stirring constantly for 1-2 minutes until the cheese melts and creates a creamy consistency.

I find that keeping the heat lower when adding the cheese prevents it from becoming grainy.

Return the seared chicken to the pan and gently stir to coat it evenly with the sauce.

Step 5: Warm Through and Plate

• chicken and sauce from Step 4
• 2 tbsp fresh parsley

Let the chicken simmer gently in the sauce for 2-3 minutes to warm through and allow the flavors to marry.

Transfer to serving plates or a platter, spooning the mushrooms and sauce over the chicken.

Garnish with fresh chopped parsley and a sprinkle of additional parmesan if desired.

Serve immediately while the sauce is warm and creamy.

Homemade Honey Mustard Chicken with Mushrooms

Delicious Homemade Honey Mustard Chicken with Mushrooms recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1325 kcal

Ingredients

  

For the chicken:

• 1.5 lb chicken (cut into 1-inch strips for even cooking)
• 1.5 tbsp avocado oil
• 1 tbsp old bay seasoning
• 1 tbsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

For the sauce:

• 1 tbsp avocado oil
• 3/4 cup chicken broth
• 5 garlic cloves (freshly minced)
• 1 cup coconut milk
• 1 lb mushrooms (thickly sliced into 1/2-inch pieces)
• 3 tbsp Dijon mustard
• 1.5 tbsp honey
• 1 tbsp lemon pepper
• 2 tsp fresh thyme leaves
• 1/2 cup parmesan (freshly grated)
• 2 tbsp fresh parsley (chopped)

Instructions

 

• Pat the chicken strips dry with paper towels, then season them evenly on all sides with old bay seasoning, onion powder, smoked paprika, salt, and black pepper. Let the seasoned chicken sit for 5 minutes while you prepare the mushrooms—this allows the flavors to begin adhering to the meat. I like to season chicken generously and let it rest briefly; it makes a real difference in how the spices develop during cooking.
• Heat 1.5 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, sear the chicken strips for 5-6 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside. Don't worry about cooking it completely through—it will finish cooking when returned to the sauce.
• Add 1 tbsp avocado oil to the same skillet over medium-high heat. Add the sliced mushrooms and sauté for 3-4 minutes until they begin to soften and release their moisture. Add the minced garlic and cook for 1-2 minutes until fragrant. Pour in the chicken broth and coconut milk, then whisk in the Dijon mustard, honey, and lemon pepper. Stir well to combine all the sauce components evenly.
• Reduce the heat to medium-low and simmer the sauce for 1-2 minutes to let the flavors meld. Stir in the fresh thyme leaves and grated parmesan, stirring constantly for 1-2 minutes until the cheese melts and creates a creamy consistency. I find that keeping the heat lower when adding the cheese prevents it from becoming grainy. Return the seared chicken to the pan and gently stir to coat it evenly with the sauce.
• Let the chicken simmer gently in the sauce for 2-3 minutes to warm through and allow the flavors to marry. Transfer to serving plates or a platter, spooning the mushrooms and sauce over the chicken. Garnish with fresh chopped parsley and a sprinkle of additional parmesan if desired. Serve immediately while the sauce is warm and creamy.