Honey Dijon Chicken Skillet (Printable)

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

# What You Need:

→ Protein

01 - 4 boneless, skinless chicken breasts, approximately 1.5 lbs

→ 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 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 combined 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 the skillet and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165°F.
07 - Remove lid and increase heat slightly. Simmer uncovered for 2 to 3 minutes to thicken the sauce to desired consistency.
08 - Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It comes together in one skillet, so cleanup is almost as quick as dinner itself.
  • The sauce tastes like you simmered it for hours, but it only takes minutes to build those flavors.
  • Youll have something elegant enough for company and easy enough for a random Tuesday night.
02 -
  • Dont skip the searing step, thats where all the flavor and color come from, and it sets the stage for the sauce.
  • If your sauce looks too thin, just simmer it uncovered a bit longer, it will tighten up beautifully as the liquid reduces.
  • Use a meat thermometer if you have one, overcooked chicken is dry chicken, and 165°F is the magic number.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook at the same rate and stay tender all the way through.
  • Taste the sauce before serving and adjust with a pinch more honey if its too sharp, or a splash more vinegar if its too sweet.
  • Let the chicken rest for a minute or two after cooking, it helps the juices settle back in and keeps every bite moist.
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