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Honey Mustard Chicken with mushrooms recipe in a black pan

Honey Mustard Chicken with Mushrooms

This Honey Mustard Chicken with Mushrooms made with chicken tenderloins sautéed with mushrooms and onions in a sweet and savory sauce. It is perfect to serve it over rice for a simple, healthy meal.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 297kcal


  • 1.5 lb chicken tenders or 4 boneless skinless chicken breasts
  • ¼ cup flour (gluten free if desired)
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons extra virgin olive oil
  • 8 oz sliced button mushrooms
  • 1 onion sliced
  • 3 tablespoons Dijon or yellow mustard
  • 3 tablespoons of honey
  • ¾ cup chicken stock
  • ¼ cup fat free milk


  • In a bag or bowl, mix flour and pepper.
  • Dredge chicken in four, shake excess.
  • In a large skillet heat oil over medium high heat until hot.
  • Add chicken breasts and brown 3-4 minutes per side.
  • Remove chicken to a platter and set aside.
  • add mushrooms and onions to the pan and cook for about 5-7 until just starting to brown.
  • Mix mustard, honey chicken broth and milk together and add to mushrooms and onions.
  • Add chicken back in and cover with sauce.
  • Reduce heat to a simmer and cook just until the chicken is cooked through
  • Serve over brown rice.


Calories: 297kcal | Carbohydrates: 17g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 267mg | Potassium: 624mg | Fiber: 1g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 3.5mg | Calcium: 27mg | Iron: 1.2mg