Honey Dijon Chicken Skillet (Printable Version)

Succulent chicken breasts in a sweet and tangy honey Dijon mustard sauce with fresh thyme and rosemary. Quick weeknight favorite.

# Components:

→ 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, or 1/2 teaspoon dried thyme
09 - 1 teaspoon fresh rosemary, finely chopped, or 1/2 teaspoon dried rosemary
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper

→ For Cooking

12 - 2 tablespoons olive oil

→ Garnish

13 - Fresh parsley, chopped

# Preparation steps:

01 - Pat the 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. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Transfer to a plate.
03 - In the same skillet, reduce 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 until combined and bring to a gentle simmer.
05 - Add thyme and rosemary to the sauce. Return chicken breasts to the skillet, spooning sauce over them. Cover and simmer for 10 to 12 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
06 - Remove the lid, increase heat slightly, and simmer uncovered for 2 to 3 minutes to achieve desired sauce consistency.
07 - Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be sitting down to eat in 35 minutes.
  • The sauce is the kind that makes you want to lick the plate when no one's looking.
  • You probably have most of these ingredients already, which means no special trip to the store.
  • It's fancy enough for company but easy enough for a random Tuesday.
02 -
  • Don't skip the searing step, that golden crust adds so much flavor and keeps the chicken from drying out later.
  • If your sauce looks watery after adding the chicken, just let it simmer uncovered at the end, it'll thicken up beautifully without any cornstarch.
  • Always check the internal temperature of the chicken, guessing leads to either rubbery or undercooked meat.
03 -
  • Use a meat thermometer to hit exactly 165°F, it's the difference between juicy and dry every single time.
  • Let the chicken rest on the plate for a minute after searing so it doesn't release all its juices back into the sauce too early.
  • If you're doubling the recipe, use two skillets or work in batches so the chicken actually sears instead of steaming.
  • A splash of white wine added with the broth makes the sauce taste like you went to culinary school.
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