Honey Dijon Chicken Skillet (Printable Version)

Tender chicken simmered in a sweet and tangy honey Dijon mustard sauce with fresh thyme and rosemary.

# 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

# Directions:

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. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Transfer to a clean plate.
03 - Reduce heat to medium and add minced garlic to the same skillet. Sauté for 30 seconds until fragrant, stirring constantly.
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 fresh thyme and rosemary to the sauce. Return chicken breasts to the skillet and spoon sauce over them to coat.
06 - Cover the skillet and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165°F when measured at the thickest point.
07 - Remove the lid, increase heat slightly, and simmer uncovered for 2 to 3 minutes to reduce and thicken the sauce if desired.
08 - Top with freshly chopped parsley and serve immediately with rice, mashed potatoes, or roasted vegetables.

# Expert Advice:

01 -
  • Everything happens in one skillet, so cleanup is as easy as the cooking.
  • The sauce is sweet, tangy, and rich enough to make plain chicken feel like an event.
  • It comes together in about half an hour, but tastes like you simmered it all afternoon.
  • The leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip drying the chicken, wet surfaces won't brown and you'll miss that caramelized flavor.
  • If your sauce breaks or looks oily, whisk in a tablespoon of cold water off the heat to bring it back together.
  • Let the chicken rest in the sauce for a minute or two after cooking so it stays juicy when you slice it.
03 -
  • Use a meat thermometer to avoid guessing, chicken is done at exactly 165°F and stays juicy if you don't go over.
  • If your skillet isn't big enough for all four breasts without crowding, sear them in batches so each one gets a proper crust.
  • Taste the sauce before serving and adjust with a pinch more honey if it's too sharp, or a squeeze of lemon if it needs brightness.
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