Honey Dijon Chicken Skillet (Printable Version)

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

# 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 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

# 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. 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 ingredients together and bring to a gentle simmer.
05 - Add thyme and rosemary to the sauce. Return chicken breasts to the skillet, spooning sauce over them to coat.
06 - Cover the skillet and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165°F at the thickest point.
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 Pointers:

01 -
  • It tastes like you spent hours on it but you'll be sitting down to eat in half an hour.
  • The sauce clings to everything you serve it with, turning plain rice or potatoes into something worth scraping the plate for.
  • You only dirty one pan and somehow still end up with restaurant quality chicken that actually stays juicy.
02 -
  • Don't skip patting the chicken dry, I learned this the hard way when my first batch steamed instead of seared and the texture was all wrong.
  • If your sauce looks thin after the chicken is done, pull the chicken out and let the sauce boil down for a minute or two, it'll thicken fast once the extra liquid cooks off.
  • Use a meat thermometer if you have one because overcooked chicken in a beautiful sauce is still overcooked chicken, and 165 degrees is the sweet spot.
03 -
  • If your chicken breasts are uneven in thickness, pound the thick parts gently with your palm so they cook at the same rate and you don't end up with dry edges and raw middles.
  • Taste the sauce before you add the chicken back in and adjust the honey or vinegar to your liking, this is your chance to make it yours.
  • Save any extra sauce in a jar in the fridge, it's magic on roasted vegetables, pork chops, or even as a glaze for salmon.
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