If you’re picturing tender, creamy chicken with a flavor that makes you want to lick the plate clean, you’re in the right place. This recipe is a classic because honey mustard sauce and chicken always make a winning combination, and adding cream takes it to the next level.

And to make things quicker, keep cleanup to a minimum, and achieve extremely tender chicken breasts, we’ll be using our trusty Instant Pot. Of course, if you don’t have an Instant Pot, you can still make this recipe in a regular pot; simply cook the chicken breasts over low heat for about 40 minutes, and the results will be just as delicious.

Lastly, any cut of chicken breast works for this recipe, but chicken supremes can be fun. If you’re not sure what they are or how to cut them, I’ll explain it below.

Chicken supremes are a cut of chicken where the breast is deboned, with the wing bone attached. To prepare them, you’ll need to remove the wing bone from the breast, leaving a nice, neat portion of chicken. Start by cutting along the edge of the breastbone with a sharp knife, then carefully follow the bone around until you can lift it out cleanly. Once the bone is removed, trim any excess fat or skin, and your chicken supreme is ready to use.

(For the recipe below, I’ve just included regular boneless skinless chicken breasts since I assume everyone will have easy access to that.)

Instant Pot Honey Mustard Garlic Chicken platted
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Why you should try Instant Pot Honey Garlic Chicken:

  • In Weight Watchers, any good recipe that features chicken breasts and has just one point is a welcome addition to the repertoire. Additionally, since joining Weight Watchers, I’ve learned to adapt my palate to sauces made with yogurt, which typically have only two points. This recipe uses yogurt to recreate those creamy chicken dishes that are so delicious.
  • Furthermore, this creamy chicken is a great idea for a romantic dinner or a weekend family menu when you want to prepare something different. Trust me, with minimal effort, you’ll impress everyone, and the visual appeal of this recipe is undeniable.

Preparation Time: 10 minutes

Cooking Time: 8 minutes (plus time for the Instant Pot to come to pressure)

Servings: 4

Serving size: 240 g.

Only 2 WW Points per serving

Ingredients:

Instant Pot Honey Mustard Garlic Chicken Ingredients
  • 4 boneless, skinless chicken breasts (about 680 g)
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • ¼ cup mustard
  • 1 tablespoon honey + 1 packet of Splenda
  • 1 cup chicken broth
  • ½ cup plain fat free Greek yogurt
  • Optional: 1 tablespoon cornstarch for thickening

Instructions:

Season the chicken breasts with salt, pepper, and minced garlic

1. Season the chicken breasts with salt, pepper, and minced garlic on both sides.

2. Turn on the Instant Pot and select the sauté function. Heat the olive oil in the pot.

chicken breasts in the pot and seared them on both sides until golden brown

3. Once the oil is hot, add the chicken breasts to the pot and sear them on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set aside.

Instant pot with breast chicken and add the mustard, honey, Splenda, and chicken broth

4. In the same pot, add the mustard, honey, Splenda, and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.

5. Return the chicken breasts to the pot, making sure they are coated with the sauce.

6. Close the Instant Pot lid and set the valve to the sealing position. Select the “manual” or “pressure cook” setting and set the timer for 8 minutes on high pressure.

7. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully do a quick release of any remaining pressure.

8. Open the Instant Pot lid and check the internal temperature of the chicken with a meat thermometer. It should register at least 165°F (74°C).

9. Remove the chicken from the pot and transfer it to a serving platter.

Greek yogurt added into cooked Honey Mustard Garlic Chicken

10. Stir the Greek yogurt into the sauce remaining in the pot until well combined. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the sauce, stirring constantly until thickened.

Instant Pot Honey Mustard Garlic Chicken platted

11. Pour the sauce over the chicken breasts and serve hot.

Variations and Substitutions:

  • This recipe works well without honey and garlic; just the chicken with cream and mustard is exquisite. To create a different flavor profile, try adding bold aromatic herbs like tarragon or rosemary.
  • You can also use chicken and yogurt but instead of mustard, add a tablespoon of pesto. I’ve made this recipe before but haven’t photographed it for the blog yet, and I promise to upload it soon. Creamy pesto chicken with zucchini noodles is out of this world.

Tips and Tricks for making Instant Pot Honey Garlic Chicken:

1.  The key, if you can, is to marinate the chicken for at least half an hour. I like to sprinkle a little lime juice or vinegar over the chicken on some occasions to achieve a more pleasant consistency.

2.  The sauté function of the Instant Pot is essential for searing the chicken and achieving that delicious golden hue. If your Instant Pot doesn’t have this function, then sear the chicken supremes in a separate skillet, but never cook white chicken because although it may taste very good, appearance is crucial in food.

3.  And I must not forget, the accompaniments for this recipe: steamed vegetables and mashed cauliflower (I recommend exploring our cauliflower mash recipe).

This Instant Pot Honey Garlic Chicken recipe is a delightful combination of tender chicken, creamy sauce, and flavorful seasonings, all cooked quickly and conveniently in the Instant Pot. Whether you’re looking for a simple weeknight dinner or an impressive dish for a special occasion, this recipe is sure to please.

WW Points

Uncooked boneless skin-less chicken breast 0 points

Mustard 0 points
Honey 5 points
Table salt 0 points
Stevia leaf herbal extract 0 points
Black pepper 0 points
Chicken broth 0 points
Garlic 0 points
Plain fat free Greek yogurt 0 points
Olive oil 1 point

5 from 1 vote

Instant Pot Honey Mustard Garlic Chicken

Servings: 4 servings
Prep: 10 minutes
Cook: 8 minutes
Total: 18 minutes
Instant Pot Honey Mustard Garlic Chicken platted
This Instant Pot Honey Garlic Chicken recipe is a delightful combination of tender chicken, creamy sauce, and flavorful seasonings, all cooked quickly and conveniently in the Instant Pot.

Ingredients 

  • 4 boneless, skinless chicken breasts (about 680 g)
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • ¼ cup mustard
  • 1 tablespoon honey + 1 packet of Splenda
  • 1 cup chicken broth
  • ½ cup plain fat free Greek yogurt
  • Optional: 1 tablespoon cornstarch for thickening

Instructions 

  • Season the chicken breasts with salt, pepper, and minced garlic on both sides.
  • Turn on the Instant Pot and select the sauté function. Heat the olive oil in the pot.
  • Once the oil is hot, add the chicken breasts to the pot and sear them on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
  • In the same pot, add the mustard, honey, Splenda, and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
  • Return the chicken breasts to the pot, making sure they are coated with the sauce.
  • Close the Instant Pot lid and set the valve to the sealing position. Select the "manual" or "pressure cook" setting and set the timer for 8 minutes on high pressure.
  • Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully do a quick release of any remaining pressure.
  • Open the Instant Pot lid and check the internal temperature of the chicken with a meat thermometer. It should register at least 165°F (74°C).
  • Remove the chicken from the pot and transfer it to a serving platter.
  • Stir the Greek yogurt into the sauce remaining in the pot until well combined. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the sauce, stirring constantly until thickened.
  • Pour the sauce over the chicken breasts and serve hot.

Notes

With only 2 WW points

Nutrition

Serving: 241gCalories: 209kcalCarbohydrates: 7.4gProtein: 32gFat: 4.9gSaturated Fat: 0.9gCholesterol: 92mgSodium: 833mgPotassium: 456mgFiber: 0.7gSugar: 5.3gCalcium: 50mgIron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

You May Also Like

About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments