Honey Dijon Chicken Skillet (Printer-friendly)

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

# 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 & 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

# 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 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 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 them.
06 - Cover the 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 thicken the sauce if desired.
08 - Garnish with chopped fresh parsley and serve immediately with rice, mashed potatoes, or roasted vegetables.

# Expert Tips:

01 -
  • It tastes like youve been cooking all day, but youre done in half an hour.
  • The sauce clings to everything, rice, potatoes, even plain bread, and nothing goes to waste.
  • You can double it without any extra effort and still have tender, flavorful chicken every time.
02 -
  • If your chicken breasts are thick and uneven, pound them gently to an even thickness so they cook through at the same rate and stay juicy.
  • Dont walk away while the garlic is in the pan, thirty seconds can turn into burnt garlic faster than you think, and it will make the whole sauce taste harsh.
  • Let the chicken rest in the sauce for a minute or two after you turn off the heat so it stays moist and absorbs even more flavor.
03 -
  • Use chicken thighs instead of breasts if you want something even juicier and more forgiving, just add a couple extra minutes to the cooking time.
  • Taste the sauce before you add the chicken back in and adjust the honey or mustard to match your mood, some days you want it sweeter, other days you want more bite.
  • If the sauce starts to look too thick or sticky, whisk in a tablespoon of broth or water at a time until it loosens up and looks glossy again.
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