Honey Dijon Chicken Skillet (Printable)

Tender chicken breasts in a sweet and tangy honey Dijon mustard sauce with fresh herbs. Perfect for weeknight dinners.

# Ingredient List:

→ 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 & 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 (optional)

# Steps:

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. Once shimmering, add chicken breasts and sear for 3-4 minutes per side until golden brown. Transfer to a plate.
03 - Reduce heat to medium and add minced garlic to the same skillet. Sauté for 30 seconds until fragrant.
04 - Stir in Dijon mustard, whole-grain mustard, honey, apple cider vinegar, and chicken broth. Whisk ingredients until well combined and bring to a gentle simmer.
05 - Add thyme and rosemary to the sauce. Return chicken breasts to the skillet, ensuring they are submerged and coated with sauce.
06 - Cover skillet and simmer for 10-12 minutes until chicken reaches internal temperature of 165°F. Check doneness with a meat thermometer inserted into the thickest part.
07 - Remove lid, increase heat slightly, and simmer uncovered for 2-3 minutes to reduce and thicken sauce to desired consistency.
08 - Transfer chicken to serving plates, spoon sauce over top, and garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The sauce clings to the chicken like a glossy glaze, delivering sweet and tangy flavor in every bite without any fuss.
  • It comes together in one skillet, which means less cleanup and more time to actually enjoy dinner.
  • The combination of Dijon and honey feels fancy but uses ingredients you probably already have tucked away.
  • It reheats beautifully, so leftovers taste just as good the next day over rice or greens.
02 -
  • Dont skip drying the chicken before searing, or youll end up with pale, steamed meat instead of a beautiful golden crust.
  • If your sauce looks too thick, add a splash more broth, and if its too thin, let it simmer uncovered a bit longer.
  • Use a meat thermometer to check for doneness, overcooked chicken turns dry and nobody wants that.
  • Let the chicken rest for a minute or two after removing it from the heat so the juices redistribute and every bite stays tender.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook uniformly and you dont end up with dry edges and raw centers.
  • Taste the sauce before serving and adjust the honey or vinegar to your liking, some batches need a little more sweetness or tang depending on your mustard brand.
  • Make extra sauce and keep it in a jar in the fridge, its incredible drizzled over roasted pork or stirred into grain bowls.
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