Honey Dijon Chicken Skillet (Printable)

Tender chicken breasts in a sweet and tangy honey Dijon mustard sauce with fresh thyme and rosemary. Perfect weeknight meal.

# 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 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

# Step-by-Step:

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 heat to medium. Add minced garlic to the same skillet 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 to coat evenly.
06 - Cover skillet with lid and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit when measured at the thickest part.
07 - Remove lid, increase heat slightly, and simmer uncovered for 2 to 3 minutes to reduce and thicken sauce to desired consistency.
08 - Garnish with chopped fresh parsley and serve immediately with desired accompaniments.

# Expert Advice:

01 -
  • Everything happens in one pan, so cleanup is just a quick rinse and youre done.
  • The sauce tastes like you fussed over it for hours, but it comes together in minutes.
  • It works with whatever you have on hand, rice, potatoes, or even crusty bread to soak up every drop.
02 -
  • Dont skip drying the chicken, wet skin never browns and youll miss out on all that flavor.
  • If the sauce looks too thick, add a splash more broth, if its too thin, just let it simmer a minute longer uncovered.
  • Use a meat thermometer if youre unsure, overcooked chicken is dry chicken and this dish deserves better.
03 -
  • Let the chicken rest on the plate for a minute after searing so the juices redistribute before it goes back in the sauce.
  • Taste the sauce before serving and adjust with a pinch more honey if its too sharp or a squeeze of lemon if it needs lift.
  • If youre doubling the recipe, use a wider skillet so the chicken has room to brown properly without crowding.
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