Honey Dijon Chicken Skillet (Printable version)

Succulent chicken breasts in a sweet and tangy honey Dijon mustard sauce with aromatic herbs. Ready in 35 minutes.

# What You Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (approximately 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

→ For 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 and set aside.
03 - In the same skillet, reduce heat to medium. 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 thoroughly to combine and bring to a gentle simmer.
05 - Add thyme and rosemary to the sauce. Return chicken breasts to the skillet, spooning sauce over each piece.
06 - Cover 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 reduce and thicken the sauce to desired consistency.
08 - Garnish with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • It comes together faster than takeout and tastes like you spent an hour fussing over it.
  • The sauce clings to everything on the plate, turning plain rice into something you'll scrape the bowl for.
  • You probably already have most of these ingredients sitting in your pantry right now.
  • It's impressive enough for guests but forgiving enough for a distracted Tuesday night.
02 -
  • If your chicken breasts are thick and uneven, pound them gently with your palm or a pan so they cook at the same rate.
  • Don't skip the searing step, that golden crust adds flavor the sauce can't replicate.
  • If the sauce looks too thin after simmering, just let it bubble a little longer uncovered, it'll tighten up beautifully.
03 -
  • Use a meat thermometer if you're nervous about overcooking, chicken is most forgiving right at 165°F and gets dry past that.
  • If you want a thicker, glossier sauce, whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water during the final simmer.
  • Double the sauce if you're serving this over rice or noodles, people will want extra to drizzle on everything.
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