Honey Dijon Chicken Skillet (Print Version)

Juicy chicken breasts in a sweet and tangy honey Dijon mustard sauce with fresh herbs. Perfect for weeknight dinners.

# 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

# Directions:

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 until well 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 to coat.
06 - Cover the skillet and simmer for 10 to 12 minutes until 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 reduce and thicken the sauce if desired.
08 - Garnish with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • The sauce clings to every bite without feeling heavy or overly rich.
  • It comes together in one skillet, which means less cleanup and more time at the table.
  • The balance between tangy mustard and floral honey makes even picky eaters go quiet with satisfaction.
02 -
  • Do not skip patting the chicken dry, wet chicken will steam instead of sear and you will lose that golden crust.
  • Let the chicken rest in the sauce for a minute after cooking, it soaks up flavor and stays juicy when you slice it.
03 -
  • Use a meat thermometer to check for doneness, it takes the guesswork out and prevents overcooking.
  • If the sauce looks too thin, let it simmer uncovered for an extra minute or two, it will thicken beautifully on its own.
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