Honey Dijon Chicken Skillet (Printable)

Juicy 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 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
09 - 1 teaspoon fresh rosemary, finely chopped
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper

→ For Cooking

12 - 2 tablespoons olive oil

→ Garnish

13 - Fresh parsley, chopped

# Directions:

01 - Pat chicken breasts dry with paper towels and season both sides evenly with kosher salt and black 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 thoroughly to combine and bring to a gentle simmer.
05 - Add fresh thyme and rosemary to the sauce. Return chicken breasts to the skillet, spooning sauce over each piece to coat.
06 - Cover skillet and simmer for 10 to 12 minutes, or 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 sauce if desired.
08 - Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent an hour on dinner but you only dirtied one pan.
  • The sauce clings to everything you serve it with, turning plain rice into something worth a second helping.
  • Even picky eaters scrape their plates clean when that honey mustard glaze hits the table.
02 -
  • Don't skip the searing step, that caramelized crust is where half the flavor lives.
  • If your sauce looks too thin after simmering, let it bubble uncovered for an extra minute or two, it will thicken beautifully as it reduces.
  • Use a meat thermometer if you have one, overcooked chicken turns rubbery and no sauce can save it.
03 -
  • Pound the thicker parts of the chicken breasts to an even thickness so they cook at the same rate and nothing dries out.
  • Let the chicken rest on the plate for a minute after searing, it will finish cooking gently in the sauce and stay tender.
  • Taste the sauce before serving and add a tiny drizzle more honey or a squeeze of lemon if it needs adjusting, every jar of mustard is a little different.
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