Honey Dijon Chicken Skillet (Printable Version)

Tender chicken breasts in a sweet and tangy honey Dijon 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 & 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

# Step-by-Step 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.
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 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 to coat.
06 - Cover the skillet and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165°F at the thickest part.
07 - Remove lid, increase heat slightly, and simmer uncovered for 2 to 3 minutes to thicken the sauce if desired.
08 - Transfer chicken to serving plates and spoon sauce over top. Garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The sauce comes together in one skillet with ingredients you probably already have tucked away in your pantry.
  • It tastes like something you labored over, but really it just needs a few minutes of your attention and then it does its own thing.
  • The balance between sweet honey and sharp mustard makes every bite interesting without being fussy or complicated.
02 -
  • Do not skip drying the chicken, wet chicken will steam instead of sear and you will lose that caramelized flavor.
  • If your sauce looks too thin after simmering, just let it bubble uncovered for a few extra minutes, it will reduce and cling to the chicken beautifully.
  • Use a meat thermometer if you have one, overcooked chicken breasts turn rubbery and no sauce can save them.
03 -
  • Let the chicken rest on the counter for 10 minutes before cooking so it sears evenly and cooks through faster.
  • Taste the sauce before serving and adjust with a little more honey if it is too tangy or a squeeze of lemon if it needs brightness.
  • If you do not have fresh herbs, dried works fine, just use half the amount and add them early so they have time to bloom.
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