Honey Dijon Chicken Skillet (Printable)

Juicy chicken in a sweet and tangy honey Dijon mustard sauce with fresh herbs, ready in just 35 minutes.

# What You Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)

→ Sauce

02 - 1/3 cup Dijon mustard
03 - 1/4 cup honey
04 - 2 tablespoons whole-grain mustard
05 - 3 cloves garlic, minced
06 - 1 tablespoon apple cider vinegar
07 - 1/2 cup low-sodium chicken broth

→ Seasonings and Herbs

08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1 teaspoon fresh rosemary, finely chopped or 1/2 teaspoon dried rosemary
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper

→ Cooking

12 - 2 tablespoons olive oil

→ Garnish

13 - Fresh parsley, chopped (optional)

# Directions:

01 - Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Transfer to a plate.
03 - Reduce heat to medium in the same skillet. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Stir in Dijon mustard, whole-grain mustard, honey, apple cider vinegar, and chicken broth. Whisk until combined and bring to a gentle simmer.
05 - Add thyme and rosemary to the sauce. Return chicken breasts to the skillet and spoon sauce over them.
06 - Cover the skillet and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit.
07 - Remove lid, increase heat slightly, and simmer uncovered for 2 to 3 minutes to thicken the sauce if desired.
08 - Garnish with chopped fresh parsley and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like effort but requires almost none, which is the kind of magic we all need on a Wednesday.
  • The sauce is so good you will want to lick the plate, and I say that with no shame because I have done it.
  • It works with whatever you have on hand, rice, potatoes, or even torn bread to soak up every last drop.
  • One pan means one thing to wash, and that alone is worth celebrating.
02 -
  • Do not skip the searing step or you will miss out on the caramelized bits that make the sauce taste like it simmered for hours.
  • If your chicken breasts are uneven, pound them to an even thickness or the thin parts will overcook while the thick parts stay pink.
  • Resist the urge to flip the chicken more than once during searing, patience gives you that beautiful golden crust.
03 -
  • If your skillet is not large enough to fit all four breasts without crowding, sear them in batches or the steam will prevent browning.
  • Taste the sauce before serving and add a pinch more honey or vinegar depending on whether you want it sweeter or tangier.
  • Fresh herbs make a difference, but if you only have dried, use half the amount and add them earlier so they have time to bloom.
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