Honey Dijon Chicken Skillet (Print Version)

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

# What You'll 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 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 (optional)

# How To Make It:

01 - Pat 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 until shimmering. Place chicken breasts in the pan and sear for 3 to 4 minutes per side until golden brown. Transfer to a clean 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 continuously 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. Cover with lid.
06 - Maintain a gentle simmer for 10 to 12 minutes until internal temperature reaches 165 degrees Fahrenheit. Check with a meat thermometer inserted into the thickest part.
07 - Remove lid and increase heat slightly. Simmer uncovered for 2 to 3 minutes to reduce and thicken the sauce to desired consistency.
08 - Transfer chicken to serving plates and spoon sauce over top. Garnish with fresh chopped parsley.

# Expert Tips:

01 -
  • It looks impressive but forgives distraction, the kind of dish that doesn't punish you for answering the door mid simmer.
  • The sauce clings to everything, so rice or roasted vegetables become part of the experience instead of an afterthought.
  • Weeknight friendly without tasting like a compromise, it feels like you planned ahead even when you absolutely did not.
02 -
  • Don't crowd the pan or the chicken will steam instead of sear, if your skillet isn't big enough, work in batches and keep the first batch warm.
  • Let the chicken rest in the sauce for a minute after you turn off the heat, it'll absorb a little more flavor and stay juicy when you slice into it.
  • If the sauce breaks or looks grainy, whisk in a tablespoon of cold butter off the heat to bring it back together.
03 -
  • Use a meat thermometer if you're unsure, overcooked chicken is the only real way to ruin this dish and 165°F is your target.
  • Scrape up the browned bits stuck to the skillet after searing the chicken, that fond dissolves into the sauce and adds a deep savory layer you can't get any other way.
  • Taste the sauce before adding the chicken back in and adjust the honey or vinegar, everyone's palate is different and this is your chance to make it yours.
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