Honey Dijon Chicken Skillet (Print Version)

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

# What You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (about 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 (optional)

# Directions:

01 - Pat the 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 3-4 minutes per side until golden brown. Transfer chicken to a plate.
03 - In the same skillet, reduce 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 thoroughly to combine and bring to a gentle simmer.
05 - Add thyme and rosemary to the sauce. Return chicken breasts to the skillet, spooning the sauce over them. Cover and simmer for 10-12 minutes until the internal temperature reaches 165°F.
06 - Remove the lid, increase heat slightly, and simmer uncovered for 2-3 minutes to thicken the sauce if desired.
07 - Garnish with chopped fresh parsley and serve immediately with desired accompaniments.

# Expert Suggestions:

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be sitting down in 35 minutes flat.
  • The sauce is so good you'll want to lick the skillet, and I won't judge you if you do.
  • One pan means one cleanup, and that's a victory any night of the week.
02 -
  • Don't skip patting the chicken dry, wet chicken steams instead of sears and you'll miss out on that caramelized crust.
  • Use a meat thermometer if you have one, overcooked chicken breast is sad and rubbery no matter how good the sauce is.
  • If your sauce looks too thin, let it bubble uncovered for an extra minute or two, honey thickens beautifully as it reduces.
03 -
  • If your skillet isn't big enough for all four breasts without crowding, sear them in two batches so they brown instead of steam.
  • A splash of white wine added with the broth deepens the flavor and makes the sauce taste more complex.
  • Fresh herbs at the end, not just the beginning, brighten everything up and make it taste like you know what you're doing.
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