Honey Dijon Chicken Skillet (Printable)

Tender 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 (about 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
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:

01 - Pat the 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. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Transfer cooked chicken to a plate and set aside.
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 ingredients together and bring to a gentle simmer.
05 - Add fresh thyme and rosemary to the sauce. Return chicken breasts to the skillet and spoon sauce over them. Cover and simmer for 10 to 12 minutes until the internal temperature reaches 165 degrees Fahrenheit.
06 - Remove the lid, increase heat slightly, and simmer uncovered for 2 to 3 minutes to thicken the sauce if desired.
07 - Garnish with chopped fresh parsley and serve immediately with your choice of sides.

# Expert Advice:

01 -
  • It tastes like you spent an hour on it, but youre done in 35 minutes flat.
  • The sauce is tangy, sweet, and savory all at once without tasting like bottled anything.
  • One skillet means less cleanup and more time to actually sit down and eat.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip the searing step, thats where all the flavor and color come from.
  • If your sauce looks too thin, let it bubble uncovered for an extra minute or two, it will tighten up beautifully.
  • Check your chicken with a thermometer if youre unsure, nobody wants rubbery or undercooked chicken.
03 -
  • If your chicken breasts are thick and uneven, pound them gently to an even thickness so they cook at the same rate.
  • Taste the sauce before serving and adjust with a pinch more honey if its too sharp, or a squeeze of lemon if it needs brightness.
  • Use a meat thermometer to hit exactly 165°F, it takes the guesswork out and keeps your chicken perfectly juicy.
Go back