Honey Dijon Chicken Skillet (Printable View)

Tender chicken breasts in a sweet and tangy honey Dijon mustard sauce with fresh herbs. Ready in just 35 minutes.

# What You'll Need:

→ Protein

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

→ 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

→ For Cooking

12 - 2 tablespoons olive oil

→ Garnish

13 - Fresh parsley, chopped (optional)

# How To Make It:

01 - Pat chicken breasts dry with paper towels and season both sides evenly 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. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.
04 - Stir in Dijon mustard, whole-grain mustard, honey, apple cider vinegar, and chicken broth. Whisk ingredients together 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°F.
07 - Remove the lid, increase heat slightly, and simmer uncovered for 2 to 3 minutes to thicken the sauce as desired.
08 - Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The honey and mustard balance each other perfectly without tasting too sweet or too sharp.
  • It looks fancy enough for company but comes together faster than ordering takeout.
  • The sauce is so good you'll want to spoon it over everything on your plate.
02 -
  • Don't skip drying the chicken, wet chicken steams instead of searing and you'll lose that golden crust.
  • If your chicken breasts are really thick, pound them gently to an even thickness so they cook at the same rate.
  • Let the sauce simmer gently, not boil hard, or it can break and look grainy instead of glossy.
  • Use a meat thermometer if you have one, overcooked chicken gets dry and no amount of sauce can fix that.
03 -
  • Let the chicken rest on the plate for a minute after searing so the juices settle, it makes slicing cleaner if you want to serve it that way.
  • Taste the sauce before you add the chicken back in and adjust the honey or mustard to your liking, it's easier to fix it now than later.
  • If the sauce looks too thin at the end, let it bubble uncovered for an extra minute or two, it'll cling to the chicken beautifully.
  • Save any leftover sauce and toss it with roasted vegetables or drizzle it over a grain bowl the next day.
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