Honey Dijon Chicken Skillet (Printer 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, 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

→ 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. Place chicken breasts in the pan and sear for 3 to 4 minutes per side until golden brown. Transfer to a plate.
03 - Reduce skillet 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 fresh thyme and rosemary to the sauce. Return seared chicken breasts to the skillet, spooning sauce over the top.
06 - Cover the skillet and simmer for 10 to 12 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
07 - Remove the lid, increase heat slightly, and simmer uncovered for 2 to 3 minutes to thicken the sauce if desired.
08 - Garnish with freshly chopped parsley and serve immediately.

# Expert Suggestions:

01 -
  • The sauce does all the heavy lifting while you stand there looking like a genius.
  • It tastes fancy but uses ingredients you probably already have tucked in the pantry.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have mingled.
  • You only dirty one pan, which means cleanup is faster than the cooking itself.
02 -
  • Don't skip drying the chicken or it'll steam instead of sear, and you'll lose that gorgeous golden crust.
  • Use a meat thermometer if you have one, because overcooked chicken is sad and no amount of sauce can fix it.
  • If your sauce looks thin, just let it bubble uncovered for an extra minute or two and it'll tighten up beautifully.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook evenly and don't dry out on the edges.
  • Taste the sauce before adding the chicken back in and adjust the honey or vinegar to your preference.
  • Let the chicken rest for a couple minutes after cooking so the juices redistribute and every bite stays juicy.
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