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Honey Mustard Chicken - tender, juicy and fall-off-the-bone chicken in rich honey mustard sauce. The easiest and most delicious chicken dinner ever!
Honey Mustard Chicken is probably one of the most popular chicken dinner recipes.
The combination of honey and dijon mustard works great on chicken, especially with juicy and tender chicken thighs.
In this recipe, I will teach you how to make this chicken in an Instant Pot.
I have been using my Instant Pot a lot, especially on those busy weeknights when I don’t have much time in the kitchen.
I love that this Honey Mustard Chicken recipe is so easy; it calls for 5 key ingredients, with an active time of 10 minutes. I used soy sauce to enhance the flavor and it turned out absolutely delicious!
Serve the chicken with either steamed rice or plain spaghetti; ladle the sauce over the rice or mix it with the spaghetti, it’s very good. Heating up is extremely easy with the Instant Pot saute function.
Try this recipe tonight and I am sure you and your family will love the chicken so much that you are going to keep making this dish. This recipe is a keeper for sure!
Frequently Asked Questions
This recipe is only 447 calories per serving.
What To Serve With Honey Mustard Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Honey Mustard Chicken (Instant Pot)
Ingredients
- 1 1/2 – 2 lbs. (750g-900g) chicken thighs, 5 chicken thighs
- salt
- ground black pepper
- 3 tablespoons honey
- 3 tablespoons dijon mustard
- 1 tablespoon soy sauce
- 1/2 cup chicken broth
- 1 teaspoon olive oil
- 5 cloves garlic
- 1 tablespoon chopped parley
Instructions
- Season both sides of the chicken thighs with salt and ground black pepper.
- Mix the honey, Dijon mustard, soy sauce, and chicken broth together. Stir to combine well.
- Turn on the Instant Pot and set it to the Sauté mode. Once fully heated, add the olive oil to prevent the chicken from sticking. Pan-sear the chicken thighs, starting with the skin side down, until the skin is golden brown and the bottom is nicely browned.
- Add the garlic to the pot, followed by the honey mustard mixture. Cover the lid, select Manual, and set to High Pressure for 10 minutes. When it beeps, turn to Quick Release. Once the valve drops, carefully remove the lid and add the chopped parsley. Switch to Sauté mode and reduce the sauce for 1 to 2 minutes if you prefer a thicker sauce. Serve with plain spaghetti or steamed rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use frozen chicken breasts instead? If so how long of cooking time?
It’s best you thaw them. I have never used frozen breast in my IP. If you do, I guess you will have to double the sauce and cook longer in the IP, perhaps 12-15 minutes on high pressure.
Sadly mine looked nothimg like the photo. Sauce was watery..
Hi Liz, turn on Saute mode to reduce the sauce to your desired consistency.
I have an IP Mini. How do I adjust the amount of cook time? Do my chicken thighs have to all be on one layer at the bottom of the pot? Is the mixture enough liquid for pressure cooking??
Hi Christine, I am not sure about mini, I have a 6 quart. You can double the sauce just to be sure, and you can just serve with spaghetti with the extra sauce! :)
It didn’t go very well. I used 3 bone-in thighs and followed the directions. I don’t think I pan seared long enough (I’m a pretty inexperienced cook and new to all this), but the real problem seemed to be that they were just swimming in sauce. I pressure cooked them for 9 minutes and the sauce was watery at the end…so I added 3 min of saute so it would thicken, but it didn’t. It’s not BAD, but it doesn’t look like yours. Any ideas where I went wrong?
(I did use your original sauce proportions because it did wind up being 1 cup of liquid, which is what I know the IP needs.)
Hi Christine, I think it’s because my recipe calls for only 1/2 cup liquid and you had 1 cup. 1 cup is too much. Saute would reduce the sauce.
Could you use boneless chicken breast?
Yes.
If you don’t know this, I understand…but if I did boneless skinless chicken breast instead, would I still cook for the same amount of time?
Maybe cut down to 8 mins?
And if they are frozen?
Look so amazing! I wonder 10 minute is enough to make chicken soft and infused spices, isn’t? I always have to marinated it with spices for a long time before i cook it, it will be delecious but need a lot of time. Thank for your sharing!
I made this for my 14 year old fussy eater granddaughter and her 2 friends. They absolutely loved it! My granddaughter made me promise I would give the recipe to her mother. This recipe is so easy. I made it on the stove top. Definitely a winner.
Hi Barbara, thanks so much for trying my honey mustard chicken, yes stove top works just fine!
Should I double the time in the Instant pot if I double the recipe?
I think you can increase the time to 15 minutes instead of 10. Good luck and let me know how you like my honey mustard chicken.
This looks so good.I might have to cut back on the honey so I can have it on my Keto diet.
Sure, I am sure it works.
Thanks for including the instructions for us low tech kitchen warriors!
How do you make this if you don’t have an instant pot?
Hi Deborah, please check the Recipe section, in the Cook’s Note for slow cooker and stove top cooking. You can use regular skillet.