Save to Pinterest The skillet was still warm from breakfast when I decided to throw together something quick for dinner. I had chicken thawing on the counter and a jar of Dijon mustard I'd been meaning to use. What started as a haphazard experiment turned into one of those dishes that tastes like you spent hours on it, but really just needs one pan and half an hour. The sauce bubbles up all glossy and golden, clinging to the chicken in a way that makes you want to lick the spoon.
I made this for my sister when she came over unannounced one evening, convinced I had nothing to feed her. She watched me toss everything together, skeptical at first, but by the time the sauce thickened and the kitchen smelled like garlic and herbs, she was setting the table without being asked. We ate it with crusty bread to soak up every bit of that sauce, and she texted me the next day asking for the recipe.
Ingredients
- Boneless, skinless chicken breasts: Pat them really dry before seasoning or they won't get that nice golden sear, and try to find pieces that are similar in size so they cook evenly.
- Dijon mustard: This is the backbone of the sauce, sharp and tangy, and it emulsifies beautifully with the honey to create that silky texture.
- Honey: Use a good quality honey because you can taste it here, and if it's too thick, warm it slightly so it mixes in smoothly.
- Whole-grain mustard: Adds little pops of texture and a slightly milder mustard flavor that rounds out the sharpness of the Dijon.
- Garlic: Fresh is non-negotiable here, the way it blooms in the hot oil fills the whole kitchen with the kind of smell that makes everyone ask what's for dinner.
- Apple cider vinegar: Just a tablespoon cuts through the sweetness and gives the sauce a bright, tangy edge that keeps it from feeling heavy.
- Chicken broth: Low-sodium is key so you can control the saltiness, and it helps create enough sauce to spoon over everything.
- Thyme and rosemary: Fresh herbs make the sauce taste alive and vibrant, but dried works in a pinch if you cut the amount in half.
- Olive oil: For searing the chicken and building flavor in the pan, don't skimp or the chicken might stick.
- Fresh parsley: A handful chopped at the end makes it look restaurant-pretty and adds a fresh, grassy note.
Instructions
- Season the chicken:
- Pat those chicken breasts completely dry with paper towels, then sprinkle both sides with salt and pepper. Dry chicken sears beautifully and won't steam in the pan.
- Sear the chicken:
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken breasts in gently and let them sizzle undisturbed for 3 to 4 minutes per side until they're golden brown. Transfer them to a plate and don't worry, they'll finish cooking in the sauce.
- Sauté the garlic:
- Lower the heat to medium and toss in the minced garlic, stirring constantly for about 30 seconds until it smells amazing and just starts to turn golden. Be careful not to burn it or the sauce will taste bitter.
- Build the sauce:
- Whisk together the Dijon mustard, whole-grain mustard, honey, apple cider vinegar, and chicken broth right in the skillet, scraping up any browned bits from the bottom. Bring it to a gentle simmer and watch it start to come together into a glossy, cohesive sauce.
- Add the herbs and chicken:
- Stir in the thyme and rosemary, then nestle the seared chicken breasts back into the skillet and spoon some of that beautiful sauce over the top. Cover with a lid and let it simmer gently for 10 to 12 minutes until the chicken is cooked through and reaches 165°F internally.
- Thicken the sauce:
- Remove the lid, bump the heat up just a bit, and let the sauce simmer uncovered for 2 to 3 minutes until it thickens to your liking. It should coat the back of a spoon and cling to the chicken like a glaze.
- Garnish and serve:
- Sprinkle fresh parsley over the top and serve it straight from the skillet while it's still bubbling. Spoon extra sauce over each piece because that's the best part.
Save to Pinterest There's something about a dish that looks impressive but doesn't stress you out that makes it feel like a small victory. I started making this on nights when I wanted to feel like I had my life together, and now it's become the thing I make when I want to feed someone I care about without making a big fuss. It's comfort and ease all in one skillet, and that's worth everything.
Serving Suggestions
This chicken begs to be served over something that can soak up all that glossy sauce. I love it with buttery mashed potatoes or fluffy white rice, but it's just as good with roasted vegetables or a simple green salad. Sometimes I'll make extra sauce on purpose and drizzle it over everything on the plate, because why not.
Variations and Swaps
If you have chicken thighs instead of breasts, use them and just add a few extra minutes to the cooking time since they're a bit thicker and fattier. For a creamier sauce, stir in a couple tablespoons of heavy cream at the very end and watch it turn luscious and velvety. You can also swap the apple cider vinegar for white wine vinegar or even a splash of white wine if that's what you have open.
Storage and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days, and the flavors actually deepen overnight. Reheat gently in a skillet over low heat with a splash of chicken broth or water to loosen the sauce, and it tastes just as good as the first night. I've even sliced cold leftovers and piled them on a sandwich with arugula, and it was unexpectedly perfect.
- Store the chicken and sauce together so the chicken stays moist and flavorful.
- Freeze individual portions in freezer-safe containers for up to two months, then thaw overnight in the fridge.
- Avoid reheating in the microwave if you can, the stovetop keeps the texture so much better.
Save to Pinterest This is the kind of recipe that makes weeknight cooking feel less like a chore and more like something you actually want to do. Keep it in your back pocket for nights when you need dinner to just work, and I promise it will.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and provide extra juiciness. Increase simmering time to 15-18 minutes to ensure they're fully cooked through.
- → How do I thicken the sauce?
After removing the lid in the final step, simmer uncovered for 2-3 minutes to reduce and thicken the sauce naturally. For a creamier option, stir in 2 tablespoons of heavy cream at the end.
- → What should I serve alongside this dish?
This pairs excellently with rice, mashed potatoes, or roasted vegetables. A lightly oaked Chardonnay complements the sweet and tangy flavors beautifully.
- → Is this truly gluten-free?
The ingredients are naturally gluten-free, but verify your chicken broth and mustard labels to ensure no hidden gluten. Some broths and condiments may contain gluten additives.
- → Can I prepare this ahead of time?
You can prepare the sauce ingredients and sear the chicken earlier in the day. Combine and simmer just before serving for best flavor and texture of the chicken.