Honey Dijon Chicken Skillet (Printable Version)

Tender chicken breasts in a sweet and tangy honey Dijon mustard sauce with thyme and rosemary. Ready in under 35 minutes.

# What You Need:

→ 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

# How-To Steps:

01 - Pat chicken breasts dry with paper towels and season both sides 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 - 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 to combine and bring to a gentle simmer.
05 - Add thyme and rosemary to the sauce and stir well to distribute herbs evenly.
06 - Return chicken breasts to the skillet, spooning sauce over them. Cover and simmer for 10 to 12 minutes until internal temperature reaches 165°F.
07 - Remove lid, increase heat slightly, and simmer uncovered for 2 to 3 minutes to thicken the sauce if desired.
08 - Garnish with chopped parsley and serve immediately with rice, mashed potatoes, or roasted vegetables.

# Expert Tips:

01 -
  • The sauce does all the work while you stand back and let the skillet do its thing.
  • It tastes like you planned ahead even when you absolutely did not.
  • Leftovers reheat beautifully and the chicken stays tender in that glossy mustard coat.
02 -
  • Don't skip patting the chicken dry, wet chicken won't brown and you'll lose all that caramelized flavor.
  • If your sauce looks too thick, add a splash more broth, if it's too thin, just let it bubble uncovered a minute longer.
  • Use a meat thermometer if you're unsure, overcooked chicken turns rubbery and no sauce can save it.
03 -
  • Pound the chicken to an even thickness before cooking so every piece finishes at the same time.
  • Taste the sauce before you add the chicken back in and adjust the honey or vinegar to your preference.
  • If you're doubling the recipe, use two skillets or do it in batches, crowding the pan will steam the chicken instead of searing it.
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