Honey Dijon Chicken Skillet (Printer Friendly)

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

# What You Need:

→ 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

# How to Make It:

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 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 continuously to combine and bring to a gentle simmer.
05 - Add fresh thyme and rosemary to the sauce. Return chicken breasts to the skillet, spooning sauce over each piece to coat evenly.
06 - Cover the skillet and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit.
07 - Remove the lid and increase heat slightly. Simmer uncovered for 2 to 3 minutes to thicken the sauce to desired consistency.
08 - Garnish with fresh chopped parsley and transfer to serving plates. Serve immediately with accompaniments of choice.

# Expert Tips:

01 -
  • The sauce comes together in one skillet while the chicken cooks, so you're not juggling multiple pans or washing a mountain of dishes.
  • Sweet honey and sharp mustard create a balance that makes even picky eaters curious enough to try a bite.
  • It looks impressive enough for guests but forgiving enough that you can make it on autopilot after a long day.
  • Leftovers taste even better the next day when the flavors have had time to settle into the chicken.
02 -
  • Don't skip patting the chicken dry, because even a little moisture will cause the oil to spatter and prevent a good sear.
  • If your sauce breaks or looks grainy, it's usually because the heat was too high when you added the mustard, so keep it at a gentle simmer.
  • Chicken breasts cook unevenly if they're different sizes, so pound thicker pieces to an even thickness or buy breasts that are similar in size.
03 -
  • Use a meat thermometer to check for doneness instead of cutting into the chicken, which lets all the juices run out onto the cutting board.
  • If the sauce is too sweet for your taste, add an extra teaspoon of vinegar or a squeeze of lemon juice to brighten it up.
  • Let the chicken rest in the skillet for a minute or two after cooking so the juices redistribute before you serve it.
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