Honey Dijon Chicken Skillet (Print)

Tender chicken breasts in a sweet and tangy honey Dijon mustard sauce with fresh thyme and rosemary. Ready in 35 minutes.

# Ingredients:

→ Protein

01 - 4 boneless, skinless chicken breasts, approximately 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

# Instructions:

01 - Pat chicken breasts dry with paper towels and season both sides with salt and 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 to a plate.
03 - Reduce heat to medium in the same skillet. 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 to combine and bring to a gentle simmer.
05 - Add thyme and rosemary to the sauce. Return chicken breasts to the skillet, spooning sauce over them.
06 - Cover and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165°F.
07 - Remove lid, increase heat slightly, and simmer uncovered for 2 to 3 minutes to thicken the sauce if desired.
08 - Garnish with chopped fresh parsley and serve immediately.

# Pro Tips:

01 -
  • It tastes like you spent an hour fussing over it, but honestly you are in and out in half that time.
  • The sauce clings to everything on the plate, so nothing goes to waste and every bite feels indulgent.
  • You probably already have most of these ingredients sitting in your fridge door right now.
  • Chicken breasts actually stay juicy here because the sauce keeps them from drying out while they finish cooking.
02 -
  • Do not skip drying the chicken, wet chicken steams instead of sears and you lose that caramelized flavor.
  • If your sauce looks too thick or starts to catch, add a splash more broth and stir, it will loosen right back up.
  • Check the chicken temperature with a thermometer if you have one, overcooked chicken is dry chicken no matter how good the sauce is.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook at the same rate and you do not end up with one dry piece.
  • Use a light hand with the rosemary, it can overpower the dish if you go heavy, but just enough makes it smell like a Sunday dinner.
  • If the sauce splits or looks greasy, whisk in a teaspoon of cold water off the heat and it will come back together.
Back