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)
Ingredients
4bonelessskinless chicken breasts (about 6 oz each), patted dry
½tspkosher salt
¼tspblack pepper
2tsppaprika
1tspgarlic powder
2tbspolive oil
1medium shallotfinely diced (or ½ small yellow onion)
3clovesgarlicminced (~1 tbsp)
⅓cupDijon mustard
¼cuphoney
2tbspwhole-grain mustard
2tbsplow-sodium chicken broth or water
1tspapple cider vinegaroptional, for bright acidity
1tspfresh thyme leavesor ½ tsp dried thyme
1tbspunsalted butteroptional, for richness
Chopped fresh parsleyfor garnish
Extra optional add-ins (choose any)
Red pepper flakesfor a spicy honey chicken twist
Hot honey drizzleto make it a hot honey chicken recipe
Instructions
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.