Honey Dijon Chicken Skillet (Printable)

Tender chicken breasts simmered in a sweet and tangy honey Dijon sauce with garlic and fresh herbs. Easy weeknight dinner ready in 35 minutes.

# What You'll 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 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 (optional)

# Step-by-step Directions:

01 - Pat chicken breasts dry using paper towels. Season both sides evenly with kosher salt and black pepper.
02 - Heat 2 tablespoons 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 clean plate.
03 - Reduce skillet 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 thoroughly to combine and bring to a gentle simmer.
05 - Add fresh thyme and rosemary to the sauce. Return chicken breasts to the skillet, spooning sauce over each piece to coat.
06 - Cover skillet with lid and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165°F when measured at the thickest point.
07 - Remove lid and increase heat slightly. Simmer uncovered for 2 to 3 minutes to thicken the sauce if desired.
08 - Garnish with chopped fresh parsley. Serve immediately with rice, mashed potatoes, or roasted vegetables.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is a breeze and you can have dinner on the table before anyone starts getting hangry.
  • The honey and Dijon create this perfect balance of sweet and tangy that even picky eaters go back for seconds.
  • It looks and tastes fancy enough for company but is forgiving enough for a tired Tuesday night.
02 -
  • Don't skip the searing step even if you're tempted to rush, that golden crust adds so much flavor and keeps the chicken from drying out.
  • If your sauce looks too thin after simmering, just let it bubble uncovered for an extra minute or two and it will thicken beautifully on its own.
  • Use a meat thermometer if you have one because overcooked chicken is sad and dry, and 165°F is the magic number for juicy perfection.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook uniformly and you don't end up with dry edges and raw middles.
  • Taste the sauce before serving and adjust with a pinch more honey if it's too tangy or a squeeze of lemon if it needs brightness.
  • Let the chicken rest for a minute or two after cooking before slicing so the juices stay inside instead of running all over the plate.
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