Honey Dijon Chicken Skillet (Printable)

Tender chicken breasts in a sweet and tangy honey Dijon sauce with fresh thyme and rosemary. Ready in 35 minutes.

# 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

# How-To Steps:

01 - Pat chicken breasts dry using paper towels. 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 - In the same skillet, reduce heat to medium. 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 them to coat thoroughly.
06 - Cover the skillet and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165°F. Check with a meat thermometer at the thickest part.
07 - Remove lid, increase heat slightly, and simmer uncovered for 2 to 3 minutes to achieve desired sauce consistency.
08 - Garnish with chopped fresh parsley. Serve immediately with rice, mashed potatoes, or roasted vegetables.

# Top Tips:

01 -
  • The sauce comes together in one pan while the chicken cooks, so youre not juggling multiple pots and pans after a long day.
  • That balance of honey sweetness against sharp mustard creates a glaze that makes even picky eaters go quiet at the table.
  • It looks impressive enough for company but honest enough that you can make it in your pajamas on a Tuesday.
02 -
  • If your chicken breasts are really thick, slice them in half horizontally so they cook evenly and you dont end up with dry edges and a raw center.
  • Dont skip the searing step because that caramelized crust adds so much flavor to the final dish, even though the chicken finishes cooking in the sauce.
  • Let the sauce simmer gently, not at a rolling boil, or the honey can scorch on the bottom of the pan and turn bitter.
03 -
  • Use a meat thermometer to check doneness instead of cutting into the chicken, because every time you slice it open, you lose those precious juices.
  • If the sauce tastes too sharp, add an extra teaspoon of honey at the end, and if its too sweet, a tiny splash more vinegar will bring it back into balance.
  • Let the chicken rest on the plate for a minute before serving so the juices redistribute and every bite stays tender.
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