Honey Dijon Chicken Skillet (Printable Version)

Tender chicken breasts simmered in a sweet and tangy honey Dijon sauce with fresh thyme and rosemary.

# Ingredient List:

→ 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 Steps:

01 - Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Once 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. Add minced garlic to the same skillet and sauté for approximately 30 seconds until fragrant.
04 - Stir in Dijon mustard, whole-grain mustard, honey, apple cider vinegar, and chicken broth. Whisk ingredients together and bring to a gentle simmer.
05 - Add fresh thyme and rosemary to the sauce. Return seared 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 lid and increase heat slightly. Simmer uncovered for 2 to 3 minutes to thicken the sauce to desired consistency.
08 - Arrange chicken on serving plates and drizzle with honey Dijon sauce. Garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • It tastes like a fancy restaurant dish but comes together in one skillet with almost no fuss.
  • The honey and mustard balance each other so perfectly that even picky eaters go back for seconds.
  • You can have dinner on the table in under 40 minutes, and most of that is hands-off simmering.
  • Cleanup is ridiculously easy since everything cooks in a single pan.
02 -
  • Don't skip patting the chicken dry, or it will steam instead of sear and you'll miss that golden crust.
  • If your sauce looks too thin, let it simmer uncovered a bit longer, it thickens beautifully as the liquid reduces.
  • Use a meat thermometer if you have one, overcooked chicken turns rubbery and nobody wants that.
  • Let the chicken rest for a couple minutes after cooking so the juices redistribute and every bite stays moist.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook evenly and stay juicy all the way through.
  • Don't crowd the skillet, if your pan isn't big enough, sear the chicken in batches so each piece gets that golden crust.
  • Taste the sauce before serving and adjust with a little more honey if it's too tangy or a splash more vinegar if it's too sweet.
  • Let the sauce reduce uncovered at the end, that's when it transforms from thin to glossy and clings to the chicken like magic.
Go Back