Honey Dijon Chicken Skillet (Printable)

Tender chicken breasts in a sweet and tangy honey Dijon mustard sauce with fresh herbs. Perfect weeknight meal in just 35 minutes.

# What You’ll 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 & 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

→ 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 generously 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 and set aside.
03 - Reduce skillet 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 sauce over each piece.
06 - Cover skillet and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit.
07 - Remove lid and increase heat slightly. Simmer uncovered for 2 to 3 minutes to thicken the sauce to desired consistency.
08 - Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent an hour fussing when you really just whisked a few things together and let the skillet do the work.
  • The sauce clings to every bite with that perfect balance of sweet heat and tang that makes you want to lick the spoon.
  • Cleanup is shockingly easy since everything happens in one pan, and the flavor payoff feels almost unfair.
02 -
  • If your chicken breasts are uneven, pound them to an even thickness or they'll cook unevenly and you'll end up with dry edges and a raw center.
  • Don't skip the searing step, that caramelized crust adds depth to the sauce and keeps the chicken from turning rubbery.
  • Taste the sauce before you add the chicken back in, if it's too tangy add a drizzle more honey, if it's too sweet add a splash more vinegar.
03 -
  • Use a meat thermometer to check for doneness instead of cutting into the chicken, every slice you make before it rests lets precious juice escape onto the cutting board.
  • If your skillet isn't big enough to fit all four breasts without crowding, sear them in batches so each one gets a proper crust instead of steaming against its neighbor.
  • Let the chicken rest for a couple minutes after you pull it from the skillet, it gives the juices time to redistribute so every bite is moist and tender.
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