Honey Dijon Chicken Skillet (Printable)

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

# Components:

→ 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)

# Method:

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. Add chicken breasts and sear for 3 to 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 together until combined and bring to a gentle simmer.
05 - Add thyme and rosemary to the sauce. Return seared chicken breasts to the skillet and spoon sauce over them.
06 - Cover the skillet and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165°F when measured with a meat thermometer.
07 - Remove lid and increase heat slightly. Simmer uncovered for 2 to 3 minutes to thicken the sauce to desired consistency.
08 - Transfer chicken to serving plates and spoon sauce generously over each portion. Garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • One skillet means you're not stuck at the sink scrubbing pans while everyone else relaxes after dinner.
  • The sauce clings to everything and tastes like you simmered it for hours, but you didn't.
  • It works whether you're feeding picky eaters or trying to impress someone who claims they don't like chicken.
02 -
  • Don't skip drying the chicken because any moisture on the surface will steam instead of sear, and you'll lose that beautiful crust.
  • If your sauce looks too thick after reducing, just splash in a little more broth and stir it through.
  • Let the chicken rest in the sauce for a minute after you turn off the heat so it stays juicy when you slice into it.
03 -
  • Use a meat thermometer to check for 165 degrees so you never have to guess and risk drying out the chicken.
  • If the sauce starts to break or look greasy, whisk in a teaspoon of cold water off the heat to bring it back together.
  • Make extra sauce and keep it in a jar for drizzling over roasted vegetables or grilled pork chops later in the week.
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