Honey Dijon Chicken Skillet (Printable)

Tender chicken breasts in a sweet and tangy honey Dijon mustard sauce with fresh thyme and rosemary. Weeknight-friendly and gluten-free.

# 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 evenly 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 in the same skillet. 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 thyme and rosemary to the sauce. Return chicken breasts to the skillet and spoon sauce over them.
06 - Cover the skillet and simmer for 10 to 12 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
07 - Remove the lid, increase heat slightly, and simmer uncovered for 2 to 3 minutes to thicken the sauce if desired.
08 - Garnish with fresh chopped parsley and serve immediately.

# Expert Tips:

01 -
  • It tastes like something you labored over for hours, but youll have dinner on the table in 35 minutes flat.
  • The sauce is so good you will find yourself scraping the pan with bread when no one is looking.
  • It works beautifully with whatever vegetables you have wilting in the crisper drawer.
  • Even picky eaters who claim they do not like mustard ask for seconds.
02 -
  • Do not skip the searing step, even if you are in a hurry, because that golden crust is where most of the flavor lives.
  • If your sauce looks too thin after the chicken is cooked, pull the chicken out and let the sauce reduce on its own for a minute or two.
  • Use a meat thermometer if you have one, because overcooked chicken breasts turn dry and sad no matter how good the sauce is.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook at the same rate and stay juicy all the way through.
  • Taste the sauce before serving and adjust with a pinch more honey if it is too tangy or a splash more vinegar if it is too sweet.
  • If you want a deeper color and richer flavor, let the sauce reduce an extra minute or two until it turns amber and glossy.
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