Honey Dijon Chicken Skillet (Printable)

Tender chicken simmered in a sweet and tangy honey Dijon mustard sauce with fresh thyme and rosemary. Easy weeknight favorite.

# What You 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
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 kosher salt and black 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 seared chicken breasts to the skillet, spooning sauce over each piece.
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 - Garnish with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent an hour in the kitchen, but you're done in 35 minutes with only one pan to wash.
  • The sauce clings to the chicken in a way that makes every bite taste intentional, not drowned or dry.
  • It works whether you're feeding your family or trying to impress someone without looking like you tried too hard.
02 -
  • If your chicken breasts are thick and uneven, pound them gently so they cook at the same rate and you don't end up with one piece dry and another still pink.
  • Don't skip the searing step, that golden crust adds flavor the sauce can't replicate on its own.
  • Use a meat thermometer if you have one, guessing leads to rubbery chicken or undercooked centers and neither is worth it.
03 -
  • Let the chicken rest for a minute after you pull it from the skillet, it keeps the juices inside instead of spilling all over the plate.
  • Taste the sauce before serving and adjust the honey or vinegar depending on whether you want it sweeter or sharper.
  • If the sauce looks too thin, just let it simmer uncovered a little longer, it'll thicken up as the liquid reduces.
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