Warm, comforting, and packed with flavor, this Honey Dijon Chicken Skillet is a weeknight hero. Juicy chicken breasts seared to golden perfection and coated in a luxuriously tangy-sweet honey mustard glaze—it hits the spot whether you're hunting for chicken breast dinner ideas or craving a luscious honey chicken dinner. It’s simple and satisfying, with just enough zing to make it memorable. You’ll want to cozy up with a plate of this sticky honey chicken while the skillet sauce keeps you spooning every last drop.
Honey Dijon Chicken
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, European
Large, heavy skillet (cast iron or oven-safe nonstick)
Mixing bowl or small whisking bowl
Measuring cups & spoons
Sharp knife & cutting board
Tongs or spatula
Optional: meat thermometer (digital for accuracy)
- 4 boneless skinless chicken breasts (about 6 oz each), patted dry
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tsp paprika
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 medium shallot finely diced (or ½ small yellow onion)
- 3 cloves garlic minced (~1 tbsp)
- ⅓ cup Dijon mustard
- ¼ cup honey
- 2 tbsp whole-grain mustard
- 2 tbsp low-sodium chicken broth or water
- 1 tsp apple cider vinegar optional, for bright acidity
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 1 tbsp unsalted butter optional, for richness
- Chopped fresh parsley for garnish
Extra optional add-ins (choose any)
- Red pepper flakes for a spicy honey chicken twist
- Hot honey drizzle to make it a hot honey chicken recipe
Prep the chicken
Season chicken breasts evenly on all sides with salt, pepper, paprika, and garlic powder. This lays a flavorful foundation for the caramelizing skillet crust.
Brown the chicken
Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add chicken breasts and sear for about 4–5 minutes per side—don’t move them too much so they develop a golden crust. Once browned and cooked through (~160 °F internal), remove to a plate and tent with foil.
Build the sauce
Lower heat to medium. If skillet is dry, add a splash more oil. Sauté shallots until soft and translucent, about 2 minutes. Add garlic and cook another 30 seconds until fragrant.
Combine honey mustard glaze
Stir in Dijon, whole-grain mustard, honey, broth, and apple cider vinegar. Scrape any flavorful browned bits from the bottom. Bring to a gentle simmer.
Simmer & reduce
Let sauce bubble and reduce slightly for 2–3 minutes. Stir in thyme and swirl in butter, whisking until it melts and yields a glossy, velvety consistency.
Return chicken to skillet
Nestle breasts back into the glaze. Spoon sauce over them, then cook 1–2 minutes more to meld flavors and ensure chicken is fully cooked (165 °F internal).
Garnish & serve
Sprinkle with chopped parsley. Serve chicken spooned with sticky honey Dijon sauce.
Pairings
Sides
- Creamy mashed potatoes or cauliflower mash — perfect for ladling up extra sauce.
- Garlic butter green beans or roasted asparagus for a crisp, fresh contrast.
- Fluffy rice or baby potatoes tossed with parsley and olive oil.
Salads
- Crisp apple-fennel coleslaw or simple arugula salad dressed with lemon vinaigrette balances richness.
Starches
- Crusty French bread or sourdough—great for sopping up every last drop of honey mustard.
Wine/Drinks
- Chardonnay with subtle oak tones, or a Riesling for a hint of sweetness.
- Non-alcoholic? Sparkling apple cider or a citrusy iced tea pairs beautifully.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs stay juicier and more forgiving. Trim any excess fat, then proceed as usual. Cook until they reach ~175 °F for perfect tenderness.
2. I’ve got chicken tenders—can I adapt this recipe?
Yes! For a honey chicken tenders–style dish, coat tenders in the spice mix, brown them for 2–3 minutes per side, then simmer in the sauce for 3–4 minutes until fully cooked. Great for finger-food presentation.
3. Is this similar to healthy honey garlic chicken?
Sort of—this version uses honey and garlic, but leans on Dijon mustard rather than soy sauce. To make it lighter, swap honey for half honey & half apple cider vinegar and skip the butter. But it'll still sparkle with rich flavor.
4. Could I convert this to a honey chicken crockpot recipe?
Definitely. Brown chicken breasts first, then whisk together Dijon, honey, garlic, broth, and optional vinegar/seasonings. Pour into crockpot, add chicken, cook on low 4–5 hours or high 2–3 hours. In the last 15 minutes, stir in a cornstarch slurry if you'd like a thicker, glazed chicken sauce.
5. How do I turn it into a hot honey chicken recipe?
Add ¼ tsp red pepper flakes to the sauce, then drizzle with hot honey just before serving—or serve hot honey on the side. That spicy honey chicken combo adds zing without overpowering.
