Honey Dijon Chicken Skillet (Printable)

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

# Components:

→ 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

# Steps:

01 - Pat chicken breasts dry with paper towels. 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 clean 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 low-sodium chicken broth. Whisk continuously to combine and bring to a gentle simmer.
05 - Add fresh thyme and fresh rosemary to the sauce. Return seared chicken breasts to the skillet, spooning sauce over each piece.
06 - Cover skillet with lid and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit.
07 - Remove lid and increase heat to medium-high. Simmer uncovered for 2 to 3 minutes to reduce and thicken sauce to desired consistency.
08 - Transfer chicken to serving plates and drizzle with sauce. Garnish generously with fresh chopped parsley.

# Expert Advice:

01 -
  • It comes together in one skillet, which means less cleanup and more time to actually sit down and eat.
  • The sauce is somehow both bright and comforting, tangy enough to wake up your taste buds but sweet enough to feel like a treat.
  • You can have this on the table in half an hour, even on nights when you're too tired to think straight.
  • It reheats beautifully, so leftovers never feel like a compromise.
02 -
  • Don't skip patting the chicken dry, I learned this the hard way when my first batch steamed instead of seared and the sauce turned watery.
  • Use a meat thermometer if you have one, overcooked chicken turns rubbery and all that beautiful sauce can't save it.
  • If your sauce looks too thin after simmering, just give it those extra few minutes uncovered, it'll thicken up fast once the lid comes off.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook at the same rate and you don't end up with dry edges and raw middles.
  • Taste the sauce before adding the chicken back in, if it's too tangy for your liking, add a little more honey, if it's too sweet, a splash more vinegar balances it out.
  • Let the chicken rest in the sauce for a minute or two after you turn off the heat, it'll soak up even more flavor and stay juicier when you slice into it.
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