Honey Mustard Chicken and Broccoli Recipe

If you’re on the hunt for a comforting, flavorful dinner that’s quick enough for weeknights but satisfying enough to impress, then you’re going to absolutely love this Honey Mustard Chicken and Broccoli Recipe. I stumbled upon this combo one busy evening, and it quickly became a family favorite—it’s got that perfect balance of tangy, sweet, and creamy, plus a lovely pop of green from the broccoli. Trust me, once you try it, you’ll want to make it again and again.

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Ingredients You’ll Need

All these ingredients come together perfectly to create a creamy, flavorful sauce that clings to tender chicken and crisp-tender broccoli. Here’s a little insight into why I love each one and some tips for picking the best.

• Chicken breasts: I prefer large, boneless breasts cut lengthwise so they cook evenly and stay juicy.
• Onion salt: Adds gentle flavor without overpowering the dish—don’t skip it!
• Black pepper: Freshly cracked gives the best aromatic kick.
• Olive oil: Use extra virgin for that lovely fruity undertone when searing the chicken.
• Cornstarch: This thickens the sauce nicely—mix it well with chicken stock to avoid lumps.
• Chicken stock: Use good quality or homemade for deeper flavor.
• Dijon mustard: Gives that tang and depth—not spicy, just pleasant sharpness.
• Honey: Balances the mustard’s tang with sweetness—pure honey works best.
• Milk: Adds creaminess and lightness; whole milk is ideal but any milk works.
• Heavy cream: For richness and silky texture in the sauce.
• Broccoli: Fresh and crisp, chopped into bite-size florets to cook perfectly in the sauce.
• Chopped fresh parsley: Optional but adds freshness and a lovely pop of color.

Variations

I love how versatile this Honey Mustard Chicken and Broccoli Recipe is. You can easily make it your own depending on what you have on hand or your dietary preferences.

• Swap the veggies: I sometimes exchange broccoli for green beans or asparagus when they’re in season. It adds a nice twist without changing the cooking steps.
• Make it dairy-free: Use coconut milk or almond milk with a splash of dairy-free cream alternative — just watch your sauce doesn’t thin out too much.
• Spice it up: Adding a pinch of cayenne or smoked paprika gives it a warm kick that my family actually loves.
• Use chicken thighs: For extra juicy and flavorful meat, try boneless thighs instead of breasts—the cooking time is about the same.

How to Make Honey Mustard Chicken and Broccoli Recipe

Step 1: Season Your Chicken Just Right

Start by giving your chicken breasts a good sprinkle of onion salt and freshly ground black pepper on both sides. When I do this, I find it really brings out a subtle, savory background flavor that makes the dish sing. Don’t rush—pat the seasoning in gently to help it stick.

Step 2: Sear the Chicken to Golden Perfection

Heat a tablespoon of olive oil in a large frying pan over medium heat. When it’s shimmering, add the chicken breasts. You want that sizzle! Sear them about 3 minutes on each side, just until they’re golden brown—not fully cooked through yet. This searing locks in juices and enhances flavor. Once browned, remove the chicken and set it aside—don’t forget to keep that pan drippings; we’ll use them next.

Step 3: Whisk Up a Silky Honey Mustard Sauce

In the same pan, stir together two teaspoons of cornstarch with a few tablespoons of chicken stock until you get a smooth slurry—avoiding lumps is key here. Slowly pour in the rest of the chicken stock, whisking continuously. Turn the heat back to medium, then add Dijon mustard and honey. Whisk until everything’s blended and the sauce starts gently bubbling. This is the moment the flavors start marrying really well.

Step 4: Cream It Up and Bring Together

Now stir in the milk and heavy cream, and let the sauce come to a boil. This is where it thickens up into that luscious texture you’ll crave. Taste it and add salt and pepper as needed. Once the sauce is ready, add your chicken breasts back to the pan along with the chopped broccoli.

Step 5: Simmer and Finish

Cover your pan and reduce the heat to a gentle simmer. This slow cooking tenderizes the chicken and lets the broccoli absorb the flavorful sauce. After about 10 minutes, check that the chicken is cooked through and the broccoli is tender but still has a little snap. If everything looks good, you’re ready to serve!

Step 6: Garnish and Enjoy

If you like a little fresh brightness, sprinkle chopped parsley on top. It adds a lovely color contrast and a subtle herbaceous note I just adore.

How to Serve Honey Mustard Chicken and Broccoli Recipe

Garnishes

I like to finish this dish with freshly chopped parsley—it brightens up the plate and adds a fresh herbal note that balances the richness. Sometimes I toss on a few toasted pine nuts for a crunchy texture contrast. You’ll find that these small touches make the dish feel extra special.

Side Dishes

This dish pairs beautifully with simple sides. My go-to is fluffy steamed jasmine rice, which soaks up that lovely honey mustard sauce perfectly. Alternatively, buttered egg noodles or creamy mashed potatoes are my comfort picks to round out the meal and soak up every last bit of sauce.

Creative Ways to Present

For a dinner party, I sometimes plate the chicken on a bed of wild rice and arrange the broccoli alongside, drizzling extra sauce over everything for a glossy finish. Garnishing with microgreens or edible flowers makes it look restaurant-worthy—and you’ll get a bunch of “oohs” and “aahs” without much extra work.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 3 days. The sauce thickens a bit as it cools, so when you reheat it, add a splash of milk or chicken stock to loosen it back up. That way, it tastes almost as fresh as when you first made it.

Freezing

This recipe freezes fairly well if you want to batch cook. Just cool it completely, transfer to a freezer-safe container, and freeze for up to 2 months. When thawing, do so overnight in the fridge and reheat gently on the stove, again adding a little liquid to keep the sauce silky.

Reheating

Reheat leftovers on the stovetop over low heat with a splash of milk or broth to prevent the sauce from drying out. Stir often to warm evenly and maintain that creamy texture we love. Microwave works too if you’re in a hurry—just heat in short bursts and stir in between.

FAQs

Final Thoughts

I absolutely love how this Honey Mustard Chicken and Broccoli Recipe turns out every time—creamy, tangy, and perfectly balanced with just the right amount of sweetness. When I first tried it, I was amazed at how easy it was to create something so comforting yet fresh-tasting. I hope you enjoy making it as much as I do, and that it becomes a go-to meal in your kitchen too. Give it a try soon—you won’t regret it!

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