Honey Dijon Chicken Skillet (Printable)

Tender chicken simmered in a sweet and tangy honey Dijon sauce with garlic and fresh herbs. Perfect for weeknight dinners.

# 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

# Directions:

01 - Pat chicken breasts dry with paper towels and season both sides generously 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. Return chicken breasts to the skillet, spooning the sauce over them. Cover and simmer for 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.
06 - Remove lid, increase heat slightly, and simmer uncovered for 2 to 3 minutes to achieve desired sauce consistency.
07 - Garnish with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The sauce thickens naturally and clings to the chicken without any flour or fuss.
  • It tastes fancy enough for guests but forgiving enough for a Tuesday.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip drying the chicken, wet chicken will steam instead of sear and you'll lose that golden crust.
  • If your sauce looks too thin, just simmer it a bit longer uncovered, it tightens up fast once the lid comes off.
  • Use a meat thermometer if you have one, overcooked chicken is the only way to ruin this dish.
03 -
  • Let the chicken rest on the counter for 10 minutes before cooking so it sears more evenly.
  • If the sauce starts to look broken or oily, whisk in a teaspoon of cold water to bring it back together.
  • Taste the sauce before serving and adjust with a tiny drizzle more honey or vinegar depending on your mood.
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